Flaxseed: Composition, detoxification, utilization, and opportunities

Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

“…The linseed flour used contained significant amounts of omega‐3 polyunsaturated fatty acids (PUFA) (36.2%), dietary fibre (26.4%) and protein (19.2%) with no starch (Table S1). The results largely agreed with previous studies on linseed chemical composition (Kajla et al ., ; Bekhit et al ., ).…”

“…Linseed is a good source of unsaturated lipids (omega‐3 PUFA), dietary fibres, polyphenols (e.g. phenolic acids and lignans) and proteins (Bekhit et al ., ). No starch is present in linseeds (Table S1).…”

“…It has been well established that polyphenols are natural antioxidants with free radical scavenging activities. Linseed is a source of lignans (secoisolariciresinol diglucoside, matairesinol and pinoresinol) and phenolic acids (Bekhit et al ., ). Furthermore, the high percentage of unsaturated lipids (omega‐3 PUFA) in linseeds may also act as natural antioxidants against free radicals.…”

“…α‐linolenic acid), polyphenols (e.g. phenolic acids and lignans), dietary fibres and others (Bekhit et al ., ). Various health claims are associated with these bioactive compounds, including antioxidation, anti‐cancer, preventing cardiovascular diseases and others (Kajla et al ., ).…”

“…Various health claims are associated with these bioactive compounds, including antioxidation, anti‐cancer, preventing cardiovascular diseases and others (Kajla et al ., ). The proteins and mucilage associated with linseeds have technological functions such as water‐binding and emulsifying capacities (Bekhit et al ., ). Because of these nutritional and functional properties, it is natural to develop food products fortified with linseeds (Kajla et al ., ).…”