Vol. 12, Issue 6 (2023)

Flaxseed, also known as linseed, is derived from the flax plant (Linum usitatissimum) and is highly regarded for its rich content of beneficial compounds. This oilseed is a valuable source of omega-3 polyunsaturated fatty acids, proteins, lignans, dietary fibers, and phytochemicals. Flaxseed has gained global recognition as a health food due to its diverse array of nutrients and bioactive components, including oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. This comprehensive review discusses the extensive research conducted worldwide, encompassing in-vivo and in-vitro studies on human subjects and animal models, exploring the health benefits associated with different forms of flaxseed consumption. The consumption of flaxseed has been on the rise due to its potential positive effects on various health conditions such as inflammation, diabetes, cancer, and cardiovascular diseases. However, it is important to note that flaxseed also contains anti-nutritive and toxic compounds, including cyanogenic glycosides and phytic acids. Despite this, flaxseed finds application in a wide range of food and feed products, as well as non-food industrial uses, in the form of whole seeds, meals, flour, or oil. This review delves into the benefits of incorporating flaxseed or its individual bioactive components for promoting health and addressing disease conditions. It also explores the functional properties of flaxseed that enable its utilization in food products, and highlights recent advancements in the development of food products incorporating flaxseed.