The inclusion of flaxseed in both food and food products has been consistently on the rise, fueled by its elevated levels of essential omega-3 fatty acid alpha-linolenic acid (ALA), dietary fiber, and natural phenolic antioxidants.
Antioxidants, whether synthetic or natural, possess the capability to postpone specific forms of cell damage and neutralize reactive radical species formed during oxidative reactions in metabolism. Primarily consisting of phenols, polyphenols, carotenoids, thocyanins, and tocopherols, antioxidants play a pivotal role as phytochemicals in plants.
Due to their safety, consumers tend to prefer natural antioxidants, such as those found in flaxseed, which have been linked to a reduced risk of cancer development.
A significant portion of the phenolic acids present in flaxseed, including p-hydroxybenzoic, trans-ferulic, and trans-p-coumaric acids, exists in an ester-bound state. Noteworthy is the accumulation of ferulic and p-coumaric acid glucosides in substantial concentrations within flaxseed. Additionally, phenolic acids like caffeic acid and their glucosides have been detected in flaxseed.
Caffeic acid, classified as a hydroxycinnamic acid, is widespread in plants and serves as a crucial intermediate in lignin biosynthesis, a fundamental component of woody plant biomass.
Flavonoids, a subgroup of polyphenols featuring a C6-C3-C6 structure comprising two aromatic rings connected by a three-carbon linkage, include diverse categories such as anthocyanins, flavanols, flavones, flavanones, and flavonols.
The flavonoid content in flaxseed, ranging from 0.3 to 0.71 g per kg of flaxseed, is contingent upon growth conditions and cultivar types. In flaxseed, flavonoids predominantly exist in glucoside forms, such as herbacetin 3, 8-O-diglucopyranoside, herbacetin 3, 7 O-dimethyl ether, and kaempferol 3, 7-O-diglucopyranoside.
Flaxseed: Phenolic Rich Superfood
Notes: Republished article
