Flaxseed: Small, but great inside (part 1, recreated)

  last edited: Sun, 16 Dec 2018 15:04:11 +0100  
This is my first post on the remarkable nutritional properties of flaxseed.
The article from 2014 reported under the picture describes the medical properties on humans very well.
Especially I like Fig. 3, which summarizes the properties effectively.

Image/photo
(my work, CC0)

Flax and flaxseed oil: an ancient medicine & modern functional food  (pdf)
J Food Sci Technol. 2014 Sep; 51(9): 1633–1653.
Published online 2014 Jan 10. doi:  [10.1007/s13197-013-1247-9]

Abstract
Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax 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 focuses on the evidences of the potential health benefits of flaxseed through human and animals’ recent studies and commercial use in various food products.

Fig. 3

#flaxseed #flax #semi di lino #leinsamen #food #lignans #antioxidant #medicine #health #salute #nutrition #diet #alimentazione #fiber #omega #fat #fatty #vegan #vegetarian #anti-inflammatory #diabetes #hypertension #ipertensione arteriosa  #non pharmacological interventions

PS
This is a recreation of one of my old posts which were being lost for some technical reason.

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see also:
Flaxseed: Small, but great inside (part 2, recreated)
Flaxseed: Small, but great inside (part 3)
Safety Profile of Flaxseed (2018)
  
mangio molto la "linhaça" da quando  ho cambiato continente ;)
  
Ciao @Giacomino
Infatti, anche a casa nostra li usiamo abbondantemente. Semi interi quando facciamo il pane e semi macinati grezzamente più volte alla settimana in aggiunta al muesli.  
Tutto questo non tanto per motivi salutistici ma perchè piacciono davvero.