A narrative review on nutraceutical, food and industrial applications of flaxseed (Linum usitatissimum. L)

Abstract

Flaxseed is a nutritional powerhouse, packed with essential nutrients such as omega-3 fatty acids, notably alpha-linolenic acid, Secoisolariciresinol diglucoside (SDG), lignans, protein, soluble fiber, and an array of phenolic compounds. This holistic nutritional profile makes flaxseed a remarkable dietary addition. A mere serving of flaxseed offers substantial protein, fiber, and omega-3 fatty acids, making it an ally in weight management, blood pressure regulation, and the reduction of cancer risk and inflammation. These health benefits make flaxseed an attractive choice for individuals seeking to improve their overall well-being. Flaxseed’s appeal goes beyond its nutritional advantages. Its mild, nutty flavour and crispy texture make it a versatile ingredient that elevates the taste and consistency of a wide range of recipes. Whether sprinkled on yogurt, blended into smoothies, or used as a binder in baking, flaxseed’s culinary applications are as diverse as they are delightful. Furthermore, flaxseed’s potential uses extend into the food industry, aligning with Sustainable Development Goal 3, which promotes good health and well-being. The current applications of flaxseeds for attaining strategic solutions in areas of textiles, paper production, biofuels and health supplements is considered as an industrial novelty. Flaxseed’s incorporation into food products contributes to the development of health-conscious and sustainable dietary options.

Keywords:

• Flaxseed
• lignans
• α- linolenic acid
• flaxseed oil
• fibre
• good health & well being

REVIEWING EDITOR:

• M. Luisa Escudero-Gilete, Universidad de Sevilla, Spain

SUBJECTS:

• Biochemistry
• nutrition
• pharmacology
• food additives & ingredients
• food chemistry
• food engineering

Acknowledgement

The authors acknowledge scientists, researchers, and academicians those papers are cited in this manuscript.

Disclosure statement

The authors declare no conflict of interest.

Additional information

Notes on contributors

Sonia Morya

Sonia Morya is currently working as assistant professor at the Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Punjab, India. Her research interests include food preservation, food nanotechnology, probiotic beverages, new product development, food processing, herbal wine, sustainability, toxins, cereal based probiotic beverages, food chemistry etc. She has published over 50 articles in top tier journals. Flaxseed is known for its rich content of omega-3 fatty acids, lignans, and fiber, which have been associated with potential health benefits. This research on Flaxseed can contribute to ongoing studies and initiatives related to nutrition, preventive healthcare, and the development of functional foods. It may also be relevant to projects focusing on sustainable agriculture and the cultivation of alternative crops with potential health benefits.