Flaxseeds are the richest source of α-linolenic acid and lignans. It is also a considerable potential source of soluble fiber, antioxidants and high quality protein. The role of flaxseed lignans and ω-3 fatty acid in reducing the risks associated with cardiac and coronary disease, cancer (breast, colon, ovary and prostate) and other human health risk factors has been well known.

1. AND ITS HEALTH BENEFITS
FLAXSEED
Sub By:- Mukesh Sharma
Class:- M.Sc
Roll No:- 3014
Ph. No:- 9992441517
Email:- mukeshshrm80@gmail.com

2. 1. INTODUCTION
2. CLASSIFICATION
3. PRODUCTION
4. COMPOSITION
5. BIOACTIVE COMPONENTS
5.1 OMEGA 3 FATTY ACID
5.2 PROTEIN
5.3 LIGNAN
5.4 DIETARY FIBERS
5.5 VITAMINS AND MINERALS
5.6 CARBOHYDRATES
6. FLAX: NUTRACEUTICAL OR FONCTIONAL FOOD?
7 HEALTH BENEFITS
CONTENTS

3. 7.1 IN CARDIO VASCULAR DISEASE
7.2 IN CANCER
7.3 IN DIABETES
7.4 IN BONE DISORDER
7.5 IN CONSTIPATION
7.6 IN INSOMANIA
7.7 IN CELIAC DISEASE
7.8 STRESS AND DEPRESSION
7.9 IN SKIN, HAIR AND NAIL
7.10 IMMUNITY BOOSTER
7.11 MEMORY ENHANCER
7.12 POSTMENOPAUSAL SYMPTOMS
8. USE OF WHOLE FLAX IN PRODUCTS FOR HUMAN CONSUMPTION
9. HOW TO ADD FLAX IN DIET
10. SAFETY OF FLAX
11. MODERATE INTERACTION WITH MEDICINES
12 .RECOMMENDED DOSE IN VARIOUS DISEASES
13 .CONCLUSION

4.  Common name:- Flaxseed
 Hindi name:- Alsi
 Scientific name:- Linum usitatissimum
 It is also known as linseed.

5. Flax
Golden/
yellow
Omega Solin
Brown
Daun et al., 2003

6.  Canada
 China
 United states
 India
 Ethiopia
Canada is the largest producer witha
production of 614,000 metric tonnes in 2013-
14.
and India is at 4th position with a
production of 0.15 million tonnes.

7.  Whole Flaxseed
◦ 41% FAT, 28% dietary fiber, 20% PRO, 7% moisture and 3.4%
ash
◦ Good source of magnesium, potassium, zinc, and B
vitamins
◦ Soluble (25%) and insoluble fiber (75%)
 Flaxseed Oil
◦ 73% PUFA, 18% MUFA, 9% SFA
◦ Richest Source of Omega 3 fatty acid, ALA
 57% of total fatty acids
 Richest source of phytoestrogen called lignans
◦ possible use in breast cancer prevention
singh et al., 2011

8. 1. Fatty acid
 ALA:- Omega-3 PUFA
 LA:- Omega-6 PUFA
 Saturated fatty acid
 Mono saturated fatty acid
2. Protein
3. Lignans
4. Dietary fibers
5. Vitamins and minerals
6. Carbohydrates

9.  It comprises 57% of total fatty acid.
 Metabolism of ALA:-
1. It can undergo β-oxidation to produce energy.
2. It can be recycled to make other fatty acids.
3. It can serve as a substrate for ketogenesis, the process of
making ketone bodies.
4. It can be stored in adipose tissue for later use.
5. It can be incorporated into the phospholipids of cell
membranes, where it affects membrane activities; and
6. It can be converted to long chain fatty acids like
eicopentaeonic acid (EPA), docosapentaeonic acid (DPA) and
docosahexaenoic acid (DHA), which have important function in
many types of cells and organs.
7. source: Burdge, 2006

10.  type-2 diabetes
 kidney disease
 rheumatoid arthritis
 high blood pressure
 coronary heart disease, stroke
 Alzheimer disease
 brain booster
 alcoholism and
 certain type of cancer
Source: Das, 2006

11.  Protein content: 20%
 Two types of proteins are present:
 1. globulin (linin and conlinin) -> 80%
 2. glutelin -> 20%
 So it is good for athletes or bodybuilders.
Functions of flax protein
 Antifungal
 antioxidant
 Antihypertensive
 Antitumor
 Anti diabetic
 Cholesterol lowering effect
source: Xu et al.,
2006,2008 and Oomah, 2001

12.  Flax is richest source of lignans: having approximately 800
times more lignan than other plant source.
 They have estrogen like action in human.
 Flax rich in: secoisolariciresinol diglucoside (SDG)
 Flax contain other lignan such as : metairesional, pinoresinol,
lariciresional, isolariciresional and secoisolariciresinol (SECO)
 Plant lignans are converted by bacteria to mammalian lignan :
enterodiol and enterolactone
smeds et al., 2007

13.  provide health benefits due to their weak
estrogenic or anti estrogenic; as well as stroke
incidence, blood platelet aggregation, oxygen
scavenging free radicals in blood and vascular
smooth muscle proliferation.
 They have:
o Highly antioxidant
o anticancer and antiviral effects
o influence gene expression (activation) and
o Prevent from estrogen-related diseases such as
osteoporosis, reduce breast cancer, prostrate
cancer, postmenopausal symptoms.

14.  Flax contain 28% dietary fibers
1. Insoluble: 75%
• Cellulose, hemi cellulose and lignin
2. soluble: 25%
• Mucilage gums

15.  Good source of calcium, magnesium, potassium,
zinc, and E,K,B vitamins
o Vitamin E (tocopherol) is found in good quantity.
• protects cell proteins and fats from oxidation
• promotes sodium excretion in the urine
• which may help lower blood pressure
• helps lower the risk of heart disease, and
• some types of cancer and Alzheimer disease
 Carbohydrates: low in carbohydrates
• About 1g per 100 g of flax
mercier et al., 2014

16.  Nutaceuticals :
a nutraceutical is a
product isolated or
purified from foods
that is generally sold in
medicinal forms, not
usually associated with
foods.
 Functional food:
which is similar in
appearance to a
conventional food,
consumed as a part of
the usual diet, with
demonstrated
physiological benefits,
and/or to reduce the
risk of chronic disease
beyond basic
nutritional functions

17.  Flaxseed has potential health benefits besides
the nutrition, due to mainly 3 reasons:
1. due to its high content of ω-3 α- linolenic
acid;
2. being rich in dietary soluble and insoluble
fibers; and
3. due to its high content of lignans, acting as
anti-oxidants and phytoestrogens.

18. Compound Health benefits
Omega-3 fatty acids
Proteins
 Anti ulcer activity
 Anti secretory effect
 Reno-protection in lupus
 Anti-atherogenic effect
 CVD prevention
 Decrease blood pressure
 Neurodegenerative disease prevention
 Control blood pression
 Influence on hyper triglyceridemia
 Influence on diabetes mellitus
 Anti-hypertensive
Dietary fiber  Hunger suppression
 Decrease total cholesterol
Micronutrients
(vitamin E and minerals)
 Antioxidant properties
 Decrease blood pressure
 Promotion of sodium excretion
Lignans
Source: Bernacchia, Preeti and Vinci; 2014
 Control on hypertensive
 Protection against cancer and diabetes
 Control on dyslipidemia
 Reduce breast cancer growth
 Effect on postmenopausal women symptons

19.  In CVDs
 In diabetes
 In cancer
 Bone metabolism
 Kidney diseases
 Constipation
 Menopause disorder
 Insomania
 Celiac diseases
 Memory
 Skin diseases

21.  1. hormone related:
lignan inhibits the
aromatase which stop
the production of
estrogen
in postmenopausal wo
men, have become
useful in the
management of
patients with breast
cancer whose lesion
was found to
be estrogen
receptor positive
 2. non hormone
related:
Flax decrease cell
proliferation;
production of
prostaglandin,
production of
eicosanoid, production
of growth factor like
VEGF
Flax also increase cell
apoptosis
Flax lignan have anti
oxidant effect

22.  Flax seed is a low glycaemic food (G.I 32) and
helps stabilize blood sugar levels for longer.
 Omega-3 have anti inflammatory properties.
 Fibers : slow down the absorption of glucose.
 Low carbohydrate level
In treatment of diabetes
Bone metabolism
 Phytoestrogens may help prevent osteoporosis.
 ALA may help prevent bone loss and
osteoporosis by blocking the production of
cytokines, especially tumor necrosis factor α
(TNF-α).

23.  Mucilage gums are polysaccharides that become
viscous when mixed with water or other fluids
and have an important role in laxatives.
 Insoluble fiber helps improve laxation and
prevent constipation, mainly by increasing fecal
bulk and reducing bowel transit time
For hair and skin
• Omega 3 help in healing the wound
• It also provide hydration to skin
• Flaxseed oil is also beneficial for hair by reducing the
hair loss, hair loss is caused by DHT.

24.  Omega 3 and tryptophan helps in boosting serotonin
(sleep regulating compound) levels in blood.
 Magnesium also helps in overcoming anxiety, stress
and depression, thus enhancing sleep.
Celiac disease
• Flax is gluten-free.
• dietary gluten irritates the mucosal lining of
the gastrointestinal tract.
• who are sensitive to gluten enjoy the flax.

25. IMMUNITY BOOSTER
The omega 3 fatty acids from Alpha Linolenic Acid and the protective
antioxidants called lignans,
can work together to enhance the immune response, or to tone it
down if it is in hyper mode.
STRESS & DEPRESSION
The Alpha Linolenic Acid (ALA) in flax seed is the source of the
Omega 3 fatty acids.
A key one is Docosahexaenoic Acid (DHA). This fatty acid is crucial
to brain function, and is often deficient in modern people.
DHA is important for brain development in children, for calming in
the face of stress, for mental acuity, and for memory. Having
enough of it makes one calmer and smarter, and it may prevent the
development of dementia, or Alzheimer's disease.

26.  After menopause, the levels of endogenous
estrogens in the blood decrease naturally
because the ovaries release less natural
estrogens. In this case, the lignans act like
weak estrogens.
 Phytoestrogens are similar to natural or
synthetic estrogen and
 Thus used as hormones therapy.
 So helpful in postmenopausal symptoms such
as vaginal dryness, itching, hot flashes.

27. Use of whole flax in products for human
consumption
Bread
Cereals
Crackers
Meal oil
Omega-3 eggs
Pasta
Snacks
Waffles
Pet food

28. FLAX IN HOME COOKING
Flax can be added to your cooking in its milled or
whole seed form.
 Whole flax seeds – The small, reddish-brown seeds of
flax add nutrition when added to bread dough,
pancake, muffin or cookie mixes. When sprinkled on
top of any of these before baking, they also add
crunch, taste and eye appeal.
 Milled flax – Grind a desired amount of flax seeds to a
free-flowing granular consistency in a coffee bean
grinder. Added to any foods, the milled flax enhances
the flavour, appearance and food value of the finished
product.
 Flax Replaces Oils - Flax seeds can replace the oil or
shortening in a recipe because of its high oil content. If
a recipe calls for 1/3 c of oil, use 1 c of milled flax to
replace the oil — a 3:1 substitution ratio. When flax is
used instead of oil, baked goods tend to brown more
rapidly.

29. Flax form Consumed PREPARATION/PROCESSING METHOD Health benefits
Flaxseed tea Uncrushed flaxseed are soaked in
water for 30 min. seeds are then
removed while the water is warmed
moderately
 Useful against dyspnoea,
asthma, dysphonia, bad cough
and bronchitis
Flaxseed
Drink
A teaspoon of flaxseed powder is put
into a glass of hot water, brewed and
drained. A cup of this water is to taken
daily
 Helps out constipation
Flaxseed
Flour
Source :- (Moghaddasi ,
Flaxseed flour 10-gram each for the
concerned ailment is given a paste like
consistency using honey, 30-40 g of
this paste is swallowed on an empty
stomach in the morning
 Used against pulmonary
tuberculosis, haemoptys-is,
splenomegaly and stomach
ulcer.
 Disinfects gastrointestinal
Cures inflammation of
intestines and abdominal pains.
 Strengthens the memory.
 Protect the skin against dry.
 Used in eczema and psoriasis

30.  Cyanogenic Glycosides
• flaxseeds contain cyanogenic compounds
that break down into isothiocyanates, which
are considered goitrogenic.
 Allergic reaction: like nausea, vomitting.

31.  With anti diabetes drugs: glimepiride,
glyburide, insulin, glipizide etc
 With anti coagulant drugs: aspirin, diclofenac,
naproxen etc

32. Disease Quantity Duration Reference
CVD 2-5 tbsp 5-6 months Brouwer et al.,
2004
Kidney 2-4 tbsp 4 weeks Clark et al., 1995
Diabetes 2-4 tbsp 12 weeks Mani et al., 2011
High cholesterol 3-6 tbsp 4 weeks Cunnane et al.,
1995
Mild menopausal 3-5 tbsp 8 weeks Lewiset et al.,
2006
Bone disease 2-5 tbsp 3-12 months Lucas et al., 2002
Constipation 1-2 tbsp 2-3 weeks Hill et al., 2005
Recommended doses in various diseases

33.  flaxseeds are the richest source of α-linolenic acid and lignans.
 The role of flaxseed lignans and ω-3 fatty acid in reducing the
risks associated with cardiac and coronary disease, cancer
(breast, colon, ovary and prostate) and other human health risk
factors has been well known.
 flax and flaxseed oil may be preferred ingredients of functional
foods and nutraceuticals in future. There is no doubt that a
change to an omega-3 rich and high fiber diet would be
beneficial.
 Therefore the use of flaxseed in whole seed or ground form can
be recommended as a dietary supplement
 enrichment of diets of the animals with flax/flaxseed oil for
production of ω-3 enriched eggs, milk, meat and other animal
origin products could be another approach in utilizing flaxseeds.