• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 3 (2019)

Flaxseed as a functional food: A review

Author(s):

Raghuwanshi VP, Agrawal RS and Mane KA

Abstract:
Flaxseed has recently gained attention as a functional food ingredient due to its rich potential health benefits associated with its biologically active components such as alpha-linolenic acid, lignans, and dietary fiber. Health benefits attributed to flaxseed include antioxidant, antidiabetic, anticancer properties etc. As a functional food ingredient, flaxseed or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review is an attempt to highlight the potential of flaxseed as functional food.

Pages: 352-354  |  4269 Views  2594 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Raghuwanshi VP, Agrawal RS and Mane KA. Flaxseed as a functional food: A review. J Pharmacogn Phytochem 2019;8(3):352-354.

Call for book chapter