Abstract
Flaxseed is a rich source of the omega-3 fatty acid, alpha linolenic acid, the lignan secoisolariciresinol diglucoside and fiber. These compounds provide bioactivity of value to the health of animals and humans through their anti-inflammatory action, anti-oxidative capacity and lipid modulating properties. The characteristics of ingesting flaxseed or its bioactive components are discussed in this article. The benefits of administering flaxseed or the individual bioactive components on health and disease are also discussed in this review. Specifically, the current evidence on the benefits or limitations of dietary flaxseed in a variety of cardiovascular diseases, cancer, gastro-intestinal health and brain development and function, as well as hormonal status in menopausal women, are comprehensive topics for discussion.
Highlights
Dietary flaxseed has an impressive and growing research literature supporting its use in a variety of health conditions
Flaxseed major disease that that is growing in incidence across the globe: diabetes
Flaxseed alsoimpacts impactsanother another major disease is growing in incidence across the globe: Flaxseed supplementation reduced blood glucose in subjects with type diabetes and diabetes
Summary
Dietary flaxseed has an impressive and growing research literature supporting its use in a variety of health conditions. Data on the impact of dietary flaxseed on disease have been translated, albeit in limited amounts, from animal research studies to human trials Many of these trials have been conducted with the highest standards of control available in order to provide solid, reliable information on its value to the general public and, to those in a disease compromised condition. These data have sparked the food processing industry to create a greater variety of foods that contain flaxseed, giving the public an increased opportunity to incorporate flaxseed into their everyday diet. With this growing availability of flaxseed in the marketplace and the Nutrients 2019, 11, 1171; doi:10.3390/nu11051171 www.mdpi.com/journal/nutrients
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