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Sunday, October 6, 2019


Flaxseed (Linum usitatissimum L.) is species of the family Lineceae (flax family), which means “very useful”. Flax was first introduced in United States by colonists, primarily to produce fiber for clothing.

Flaxseed is the richest plant source of the ω-3 fatty acid i.e. α-linolenic acid (ALA) Flaxseed oil is low in saturated fatty acids (9 %), moderate in monosaturated fatty acids (18 %), and rich in polyunsaturated fatty acid (73 %). Of all lipids in flaxseed oil, α- linolenic acid is the major fatty acid ranging from 39.00 to 60.42 % followed by oleic, linoleic, palmitic and stearic acids.

Flaxseed oil is enjoying an upsurge in popularity as a result of reports on its benefits to human health and its potential to reduce the risk of certain diseases. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders.

ALA is beneficial for infant brain development, reducing blood lipids and cardiovascular diseases. Flaxseed proteins are relatively high in arginine, aspartic acid and glutamic acid whereas lysine, methionine and cystine are limiting amino acid.

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