Details
| Original language | English |
|---|---|
| Article number | 3307 |
| Journal | Foods |
| Volume | 11 |
| Issue number | 20 |
| Publication status | Published - 21 Oct 2022 |
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.
Keywords
- bioactive compound, biological activity, food application, functional properties, gastroenterology, gut microbes, Linum usitatissimumL, metabolism, superfood, veganism
ASJC Scopus subject areas
- Social Sciences(all)
- Health(social science)
- Agricultural and Biological Sciences(all)
- Food Science
- Health Professions(all)
- Health Professions (miscellaneous)
- Agricultural and Biological Sciences(all)
- Plant Science
- Immunology and Microbiology(all)
- Microbiology
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In: Foods, Vol. 11, No. 20, 3307, 21.10.2022.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Flaxseed Bioactive Compounds
T2 - Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes
AU - Mueed, Abdul
AU - Shibli, Sahar
AU - Korma, Sameh A.
AU - Madjirebaye, Philippe
AU - Esatbeyoglu, Tuba
AU - Deng, Zeyuan
N1 - Funding Information: This research was funded by the National Natural Science Fund of China, grant number 32072256 and by the Open Access Fund of Leibniz Universität Hannover.
PY - 2022/10/21
Y1 - 2022/10/21
N2 - 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.
AB - 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.
KW - bioactive compound
KW - biological activity
KW - food application
KW - functional properties
KW - gastroenterology
KW - gut microbes
KW - Linum usitatissimumL
KW - metabolism
KW - superfood
KW - veganism
UR - http://www.scopus.com/inward/record.url?scp=85140905795&partnerID=8YFLogxK
U2 - 10.3390/foods11203307
DO - 10.3390/foods11203307
M3 - Article
VL - 11
JO - Foods
JF - Foods
IS - 20
M1 - 3307
ER -