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Food applications for flaxseed and its components: products and processing
1Department of Basic and Experimental Nutrition, Institute of Nutrition, Health Sciences Center, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil. mlgiada@nutricao.ufrj.br
Recent Patents on Food, Nutrition & Agriculture
|September 23, 2010
Summary
Flaxseed, a functional food rich in omega-3 fatty acids and lignans, offers health benefits and can help reduce the risk of diseases like diabetes, arteriosclerosis, and cancer.
Area of Science:
- Nutritional Science
- Food Science
- Phytochemistry
Background:
- Flaxseed is a rich source of alpha-linolenic acid (omega-3 fatty acid), lignans, protein, and dietary fiber.
- It also contains potentially beneficial phenolic compounds.
- These components contribute to flaxseed's classification as a functional food.
Purpose of the Study:
- To review food products and processing methods involving flaxseed.
- To highlight promising patents for flaxseed-based food applications.
- To discuss opportunities and impacts of using flaxseed in foods.
Main Methods:
- Literature review of flaxseed's nutritional components and health benefits.
- Analysis of food processing techniques for flaxseed utilization.
- Survey of patents related to flaxseed food applications.
Main Results:
- Flaxseed components offer significant physiological benefits.
- Flaxseed can contribute to reducing the risk of diabetes mellitus, arteriosclerosis, and cancer.
- Various food products and processing innovations utilizing flaxseed are identified.
Conclusions:
- Flaxseed is a valuable functional food with diverse applications.
- Its incorporation into food products presents opportunities for disease prevention and health promotion.
- Further research and development in flaxseed food technology are warranted.
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