Flaxseeds Composition And Phytochemical Screening Methods

Abstract

Flaxseed, often known as linseed (Linum usitatissimum L.), is derived from the annual flax plant. The human nutrition industry is the primary application for flaxseed, as it is becoming recognized as a significant functional food component because to the active ingredient content, which is shown to have health advantages. Flaxseed can be consumed in a variety of forms, such as ground, as oil, or combined with baked goods. Flaxseed consumption is supported by scientific evidence due to its high content of omega-3 and omega-6 rich oil, lignans, α-linolenic acid, high-quality proteins, and fibers. These compounds are biologically active and can prevent various chronic diseases like diabetes, cardiovascular disease, cerebrovascular stroke, and many types of cancer. Additionally, benefits from flaxseed diet have been demonstrated in the field of animal nutrition, and as a result in healthier food from animal origin. In fact, the fatty acid profile of the meat and fat is directly affected by the source of fat in diet in swine and poultry, feeding omega-3 enriched diets by the addition of flaxseed would increase the omega-3 content in eggs and meat and thus enrich the products.