Transgenic flax overexpressing polyphenols as a potential anti-inflammatory dietary agent

Polyphenol content in cold-pressed cakes of conventional and genetically modified flax as factor affecting stability of the product in different laboratory storage conditions

“…The higher polyphenol content in cakes produced from genetically modified flax is in agreement with other studies (Żuk et al, 2011;Matusiewicz et al, 2015) and confirms the potential of the engineering methods of flavonoid modification in this plant and, as the consequence, in the by-products of oil pressing.…”

“…Polyphenols have a wide range of health-promoting properties and act as antioxidants protecting also flax lipids from oxidative deterioration during the seed storage (Matusiewicz et al, 2015). Polyphenols escape cold oil pressing from flaxseeds and are present in the flax cake -a by-product of the process.…”

“…Polyphenols escape cold oil pressing from flaxseeds and are present in the flax cake -a by-product of the process. Flax cake has a high nutrient and energy contents and is utilized for production of functional foods and feeds, value-added products (Żuk et al, 2011;Matusiewicz et al, 2015).…”

A new genotype of flax (Linum usitatissimum L.) with decreased susceptibility to fat oxidation: consequences to hematological and biochemical profiles of blood indices

“…In an aim to increase the antioxidant properties of flaxseed as well as the resistance to oxidation of fat, a genetically modified (GM) flax line W92 generated from Linola with enhanced synthesis of phenolic compounds was produced. The GM flaxseed was enriched with antioxidants derived from the phenylpropanoid pathway . As a result, the W92 transgenic line revealed significant increases in flavonoids such as quercetin and kaempferol derivatives (90 and 83% respectively) as well as a main flax lignin secoisolariciresinol diglucoside (SDG), which was more than two times higher than in Linola flax .…”

“…As a result, the W92 transgenic line revealed significant increases in flavonoids such as quercetin and kaempferol derivatives (90 and 83% respectively) as well as a main flax lignin secoisolariciresinol diglucoside (SDG), which was more than two times higher than in Linola flax . These modifications cause a significant increase in the antioxidant capacity of these transgenic plants and seeds . Antioxidants can donate hydrogen atoms to free radicals, converting them to more stable non‐radical products …”