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Related Concept Videos

Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

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Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
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Cancer Prevention02:59

Cancer Prevention

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Several factors can increase the risk of cancer in an individual. About 50% of cancer cases can be prevented by adopting a healthy lifestyle, regular exercise, eating healthy, and following a modest cancer prevention diet. Epidemiological studies have consistently shown that populations with vegetable and fruit-rich diets have reduced the incidence of cancer. On the other hand, populations who have a diet rich in animal fat, red meat, junk food, or high calories are predisposed to cancer.
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Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

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Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
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Structure of Lipids03:38

Structure of Lipids

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Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic...
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Carbohydrates: Dietary Sources and Requirements01:15

Carbohydrates: Dietary Sources and Requirements

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Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
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Lipid Digestion01:06

Lipid Digestion

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Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.
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Related Experiment Video

Updated: Apr 15, 2026

Floral-Dip Transformation of Flax Linum usitatissimum to Generate Transgenic Progenies with a High Transformation Rate
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Flaxseed-a potential functional food source.

Priyanka Kajla1, Alka Sharma1, Dev Raj Sood1

  • 1Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India.

Journal of Food Science and Technology
|April 2, 2015
PubMed
Summary
This summary is machine-generated.

Flaxseed offers numerous health benefits due to its bioactive molecules like essential fatty acids, lignans, and dietary fiber. This review covers flaxseed

Keywords:
Alpha-linolenic acidDietary fiberFlaxseedFunctional propertiesHealth benefitsLignansNutritional qualityProcessing

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Area of Science:

  • Food Science
  • Nutritional Science
  • Phytochemistry

Background:

  • Growing consumer interest in functional foods and bioactive phytochemicals.
  • Flaxseed is a globally cultivated crop valued for fiber, oil, and medicinal properties.
  • Increasing demand for health-conscious food products.

Purpose of the Study:

  • To review the nutrients, anti-nutrients, and functional properties of flaxseed.
  • To discuss the metabolism and health benefits of key flaxseed bioactive molecules.
  • To provide a comprehensive overview of flaxseed as a nutritional and medicinal product.

Main Methods:

  • Literature review of scientific publications on flaxseed.
  • Analysis of data on flaxseed composition, processing, and biological activity.
  • Synthesis of information regarding health effects of flaxseed components.

Main Results:

  • Flaxseed is rich in essential fatty acids, lignans, and dietary fiber.
  • These bioactive compounds possess significant functional properties and health benefits.
  • Processing and metabolism influence the bioavailability and efficacy of flaxseed components.

Conclusions:

  • Flaxseed is a valuable functional food with diverse health-promoting properties.
  • Further research can optimize flaxseed utilization for health and nutrition.
  • Flaxseed contributes to the growing field of functional foods and bioactive ingredients.