Flaxseed has become the primary objective of research related to nutrition and diseases, due to its bioactive potential. With an increase in awareness regarding the significance of healthy food products in consumers for their well-being has augmented the demand for the development of functional and nutraceutical foods. It is considered that flaxseed is the prime functional food product as reported by various studies. It contains α-linolenic acid, phytoestrogen, protein, fiber, and micronutrients in significant amounts. Its increasing importance is linked to its capability to lower the incidence of cardiovascular diseases (CVDs), anti-inflammatory, anticancer, laxative effects, and osteoporosis. Flaxseed oil has been utilized as a functional food ingredient in the development of several food products including juices, dairy, cereal, and meat products. The current review covers the various aspects related to the chemical composition of flaxseed, oil extraction techniques, functional properties, and potential health benefits concerning various case studies. All rights...

You do not currently have access to this content.