FLAXSEED AS A NUTRACEUTICAL: A REVIEW

Abstract

Flax seed (Linum usitatissimum) is a key source of phytochemicals in the functional food area. Flax seed oilseed crop which has gained importance due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of a-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cardiovascular diseases, cancer, diabetes, obesity, gastrointestinal, post-menopausal, renal and bone disorders. Few review are available for commercial utilization of flaxseed in preparation of various value-added products (bakery, dairy, extruded, snack, fermented and other traditional).