Nutritional Composition, Bioactive Compounds and Functional Properties of Flaxseed: A Comprehensive Review

Abstract

Flaxseed is one of the first cultivated oilseed crops and is known globally as one of the healthiest foods because of its high level of nutrients and many biologically active compounds in it. Nutritional properties of flaxseed range in ALA omega 3 fatty acid content, lignans, soluble and insoluble fibres, protein, vitamins, minerals, phenolic acids, flavonoids, carotenoids and phytosterols have been included in this summary of flaxseed's functions and healthy attributes. Flaxseed contains approximately 35 to 45 percent oil, 20 to 30 percent protein and 28 percent of the recommended daily allowance of dietary fiber; therefore, flaxseeds can be used as foods and/or nutraceuticals. The primary lignan of flaxseed is called secoisolariciresinol diglucoside (SDG) which has shown some degree of antioxidant, anti-inflammatory, cardioprotective (heart-protecting), anti-diabetic, and anti-cancer effects. The proteins found in flaxseed have well functional and therapeutic effects. The Omega-3 fatty acids act as regulating agents of the inflammatory and metabolic function of the body. Some micronutrients that are present in flaxseed are Ca, Mg, P, K, Zn and Vit E. Some antinutrients like cyanogenic glycosides and phytic acid present in flaxseed can be eliminated by different treatment techniques such as roasting, fermentation, extrusion and enzymatic treatment and thus enhance nutrient bioavailabity. The review, in its totality concludes that flaxseed is a unique functional food with promising applications in prevention of diseases and health promotion. Additional, large-scale human clinical studies are required to further validate its claimed health benefits for long-term treatment.

Keywords: Flaxseed, Omega-3 fatty acids, Lignans, Functional foods, Antioxidant activity