Flaxseed Bioactive Compounds

Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

authored by

Abdul Mueed, Sahar Shibli, Sameh A. Korma, Philippe Madjirebaye, Tuba Esatbeyoglu, Zeyuan Deng

Abstract

Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Nanchang University
International Islamic University Islamabad
Zagazig University
Guangzhou University

Type

Article

Journal

Foods

Volume

11

Publication date

21.10.2022

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Health(social science), Food Science, Health Professions (miscellaneous), Plant Science, Microbiology

Electronic version(s)

https://doi.org/10.3390/foods11203307 (Access: Open)