Flaxseed as a Source of Functional Ingredients

Scientific evidence supports flaxseed consumption; however, a large sector of the population is still unaware of the benefits associated to its consumption and its possible applications as functional food ingredient in foodstuffs. Flaxseed is mainly known by its high alpha-linolenic acid content, but it is also a lignan source, soluble fibre and protein,
compounds which are biologically active in the prevention of some non transmissible chronic diseases. Southern Chile has comparative advantages for the cultivation of this crop. Together with its full processing, this crop could strengthen regional industry. The
purpose of the present review is to highlight the nutritional properties of flaxseed. (Authors abstract)

This review article originated in Chile. Until a few years ago, flax was cultivated in Los Lagos Region, Southern Chile, mainly as raw material for textile industry. Today, flax is cultivated in Araucanía Region for oil extraction. Studies have shown that crop yield is higher in this Region, because of its soil and climate characteristics. The purpose of this review is to highlight the chemical properties of flaxseed in view to the fact that Southern Chile has comparative advantages for this crop production. The review provides an overview of the amounts and health properties of ALA,  lignans, soluble fibre and protein, which make flaxseed an attractive source of functional ingredients for the preparation of foodstuffs. (Editors comments)