Whole Flaxseed-based Products and Their Health Benefits
Zhen‐Xing Tang, Lu‐E Shi, Xiaomin Wang, Guowei Dai, Li-An Cheng, Zhen-Xiong Wan, Hong He, Qiang Wu, Yubao Wang, Jin Xiao-yang, Ruifeng Ying, Lihua Huang
Abstract
Flaxseed can provide synergistic health benefits which are attributed to its enriched bioactive substances such as alpha-linolenic acid (ALA), flaxseed gums, flaxseed protein and lignan. The research on the advantages of flaxseed including anti-inflammation, anti-cancer, antioxidant, antidiabetic etc., have been confirmed. Generally, flaxseed can be consumed directly as a whole or milled form. At present, in order to improve the nutritive values of food products, whole or milled flaxseed as a functional additive, has been incorporated into many staple products. However, the addition of flaxeed into food products can significantly affect physical and chemical properties such as texture, sensory etc. We are facing a challenge that how to keep the stability of the bioactives in flaxseed during the production of enriched flaxseed products. Therefore, in this paper, the latest studies regarding the health advantages of whole or milled flaxseeds and their applications in food products were mainly presented.