Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

Abstract

Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

“…Flaxseed ( Linum usitatissimum L.) is one of the crucial oilseeds [ 1 ], which is a source of oil rich in essential n-3 fatty acids (α-linolenic acid, ALA). Flaxseed, as well as flaxseed cakes or meals, products remaining after pressing flaxseed oil, are also a source of various compounds, such as proteins, mucilage and lignans [ 2 ]. These compounds can be valuable for food production from both nutritional and functional points of view [ 3 ].…”

Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours

“…In addition to this, the presence of water-soluble proteins in food also enhances the overall functional properties, namely, emulsification, foaming, water absorption capacities, and oil absorption capacities. Hence, water-soluble proteins provide valuable information on the overall nutritional and functional properties of food and can also help in optimizing a definite food processing technique in the food production process . In our study, the water-soluble protein content was observed to significantly increase ( p < 0.05) in flour samples from 0 min (untreated) to 15 min exposure time.…”

“…Technol. XXXX, XXX, XXX−XXX optimizing a definite food processing technique in the food production process 31. In our study, the water-soluble protein content was observed to significantly increase (p < 0.05) in flour samples from 0 min (untreated) to 15 min exposure time.The water-soluble protein content was increased from 28.71 to 31.01 mg/g, 23.40 to 25.12 mg/g, 24.93 to 28.38 mg/g, 19.05 to 24.76 mg/g, 17.62 to 20.17 mg/g, and 18.79 to 27.10 mg/g in the case of FS, BS, NS, NGS, CS, and FGS flours, respectively (Table…”

“…a Note:optimizing a definite food processing technique in the food production process 31. In our study, the water-soluble protein content was observed to significantly increase (p < 0.05) in flour samples from 0 min (untreated) to 15 min exposure time.…”

Perspective Chapter: Flaxseed (Linumusitatissimum L) – Chemical Structure and Health-Related Functions

“…The flax plant's mature fruit is a five-segmented dry boll or capsule. Two seeds are contained in each segment of the boll; hence, a capsule can contain up to 10 (on average 6-8) flaxseeds [9]. Seeds of flax appear in different colors depending on the amount of tannin pigments in the pigment cells of seed coat and included medium, reddish brown, and light yellow, where the brown seeds are the most abundant form of flaxseeds with higher tannin contents [10].…”