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Title: 1. Flax: Ancient to modern food
Authors: Huma Qamar, Muhammad Ilyas, Ghulam Shabbir, Maria Ghias, Adnan Arshad, Gohar Irshad, Faizan Nisar, Syed Muhammad Abbas
Journal: Pure and Applied Biology (PAB)
Publisher: Bolan Society for Pure and Applied Biology
Country: Pakistan
Year: 2019
Volume: 8
Issue: 4
Language: English
Flax is an important functional food because it is the richest source of ω-3 fatty acid i.e. α-linolenic acid (ALA). Flax also contains Lignin, flax fiber and minerals having potential health benefits against cardiovascular diseases, cancer, diabetes and neurological disorders. The Protein of flaxseed is also useful for preventing heart diseases and improves immunity. Flaxseed oil is used in different bakery products, muffins, cakes, juices, dairy products, macaroni and pasta. This review focuses on importance of the flaxseed and composition of its oil which includes the potential health benefits and commercial uses of flax as a functional food.
Keywords: Flaxseed; Food; Fiber; Linseed; Oilseed
http://dx.doi.org/10.19045/bspab.2019.80173
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