Results 41 to 50 of about 17,996 (246)

Dietary Flaxseed as a Strategy for Improving Human Health

Nutrients, 2019
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 ...
Mihir Parikh, T. G. Maddaford, J. Austria, M. Aliani, Thomas Netticadan, Thomas Netticadan, G. Pierce   +6 more
semanticscholar   +1 more source

Flaxseed oil: Extraction, health benefits and products

Quality Assurance and Safety of crops & foods, 2021
Flaxseed is rich in ?-linolenic acid (ALA), lignans, proteins and dietary fibers, which has been considered as an important food ingredient. As one of most functional ingredients in flaxseed, flaxseed oil could provide many potential health benefits ...
Zhen‐Xing Tang, Ruifeng Ying, Bin-Feng Lv, Lanyi Yang, Zheng Xu, Li-Qiang Yan, Junzhi Bu, Yihe Wei   +7 more
semanticscholar   +1 more source

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Foods
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may ...
Mingkai Zhang, Yashu Chen, Hongjian Chen, Qianchun Deng   +3 more
doaj   +1 more source

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

International Journal of Food Science, 2014
Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and ...
Naveen Vadukapuram, Clifford Hall, Mehmet Tulbek, Mary Niehaus   +3 more
doaj   +1 more source

Performance and Egg Quality of Laying Hens Fed Diets Supplemented with Herbal Extracts and Flaxseed [PDF]

Poultry Science Journal, 2016
In this experiment, the effects of fennel and thyme extracts with and without flaxseed were investigated on performance and egg quality of Leghorn-type laying hens (Hy-Line W-36).
Majidzadeh Heravi R, Vakili R
doaj   +1 more source

Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Journal of High Institute of Public Health, 2018
Background: Consumer’s interest in healthy eating shifted towards the potential health benefits of specific foods and food ingredients. Flaxseed has a unique fatty acid profile. It is high in omega-3 fatty acid and calcium.
Heba Elshehy, Neveen Agamy, Hanaa Ismail
doaj   +1 more source

Effect Differences of Omega‐3 Fatty Acids From Plant Oil and Fish Oil on Human Health

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Omega‐3 fatty acids in plant oil is no less than fish oil on human health. ALA in plant oil takes directly healthy effects without conversion to DHA and EPA. Plant oil can be substitutes for fish oil to support partial ω‐3 fatty acids. For people who cannot afford fish oil, plant oil is also good for public health.
Mengxue Fang, Chunyan Xiang, Liangxiao Zhang, Peiwu Li   +3 more
wiley   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Lignans in Flaxseed [PDF]

Czech Journal of Food Sciences, 2009
Lignans are phytoestrogens which are present in a wide variety of plants. Epidemiological studies indicate that phytoestrogen-rich diets reduce risk of various hormone-dependent cancers, heart disease, and osteroporosis. One of the reachest dietary sources of lignans are flaxseeds, with glycosides of secoisolariciresinol (SECO) and matairesinol (MAT ...
A. Krajčová, V. Schulzová, J. Hajšlová, M. Bjelková   +3 more
openaire   +2 more sources

Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

Journal of the American Oil Chemists' Society, EarlyView.
Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source