Suppression of Mammary Carcinomas by Alpha-Linolenic Acid: Part I. Effect of Extraction Methods on Quality and GC-MS Analysis of Oil from Flaxseed (Linum Usitatissimum L.) (original) (raw)
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European Journal of Medical Research
Flaxseed (Linum usitatissimum L) is an ancient perennial plant species regarded as a multipurpose plant owing to its richness in omega-3 polyunsaturated fatty acids (PUFA) including α-linolenic acid (ALA). The extensive biochemical analysis of flaxseed resulted in the identification of its bioactive, i.e., lignans with potential application in the improvement of human health. Flaxseed oil, fibers, and lignans exert potential health benefits including reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, and autoimmune and neurological disorders that have led to the diversification of flaxseed plant applications. This comprehensive review focuses on flaxseed oil as the major product of flaxseed with emphasis on the interrelationship between its chemical composition and biological effects. Effects reviewed include antioxidant, anti-inflammatory, antimicrobial, anticancer, antiulcer, anti-osteoporotic, cardioprotective, metabolic, and neuropro...
VARIATIONS IN OIL AND SOME PHYTOCHEMICAL CONTENTS IN FLAXSEED CULTIVARS (LINUM USITATISSIMUM L
Flaxseed oils currently sold on the worldwide market are not governed by specific standards or specifications. Consumption of flax (Linum usitatissimum) seeds is beneficial for human health. Flaxseeds, containing about 36 to 40% of oil, are the richest (among crop plants) source of polyunsaturated fatty acids (PUFA) essential in the human diet. PUFA are highly susceptible to oxidation. Five flaxseed cultivars (Sakha 1, Sakha 2, Giza 8, Lithuania and Aryana was studied to determine protein profile, fatty acids, Unsaponifiable matter, total lipid, total tocopherols, total phenolic acids and total flavonoids contents in different cultivars in order to understand the nutritional value of flaxseed. No differences noticed in protein profile fatty acids and unsaponifiable matter content between flax cultivars. In contrary, significant differences were showed between cultivars total tocopherols, total phenolic acids and total flavonoids contents. Thus, our results suggested that the two cultivars suitable for commercial use of edible oil.
Carcinogenesis, 1996
Flaxseed, a rich source of mammalian lignan precursor secoisolariciresinol-diglycoside (S.D.) and oc-linolenic acid (ALA), has been shown to be protective at the early promotion stage of carcinogenesis. The objective of this study was to determine whether supplementation with flaxseed, its lignan or oil fractions, beginning 13 weeks after carcinogen administration, would reduce the size of established mammary tumors (present at the start of treatment) and appearance of new tumors in rats. Dietary groups consisted of the basal diet (BD, 20% corn oil) alone or supplemented with a gavage of 2200 nmol/day S.D. [S.D., equal to level in 5% flaxseed (F)], 1.82% flaxseed oil (OIL, equal to level in 5% F) or 2.5% or 5% flaxseed (2.5% F and 5% F, respectively). After 7 weeks of treatment, established tumor volume was over 50% smaller in all treatment groups (OIL, 2.5% F, 5% F, P < 0.04; S.D., P < 0.08) while there was no change in the BD group. New tumor number and volume were lowest in the S.D. (P < 0.02) and 2.5% F (/» < 0.07) groups. The combined established and new tumor volumes were smaller for the S.D., 2.5% F and 5% F groups (P < 0.02) compared to the OIL and BD groups. The high negative correlation (r = -0.997, P < 0.001) between established tumor volume and urinary mammalian lignan excretion in the BD, S.D., 2.5% F and 5% F groups indicates that the reduction in tumor size is due in part to the lignans derived from the S.D. in flaxseed. However, there was no relationship between new or total tumor development and urinary lignan levels. The effect of flaxseed oil may be related to its high ALA content. In conclusion, the S.D. in flaxseed appears to be beneficial throughout the promotional phase of carcinogenesis whereas the oil component is more effective at the stage when tumors have already been established.
Carcinogenesis, 1996
Flaxseed, a rich source of mammalian lignan precursor secoisolariciresinol-diglycoside (S.D.) and alpha-linolenic acid (ALA), has been shown to be protective at the early promotion stage of carcinogenesis. The objective of this study was to determine whether supplementation with flaxseed, its lignan or oil fractions, beginning 13 weeks after carcinogen administration, would reduce the size of established mammary tumors (present at the start of treatment) and appearance of new tumors in rats. Dietary groups consisted of the basal diet (BD, 20% corn oil) alone or supplemented with a gavage of 2200 nmol/day S.D. [S.D., equal to level in 5% flaxseed (F)], 1.82% flaxseed oil (OIL, equal to level in 5% F) or 2.5% or 5% flaxseed (2.5% F and 5% F, respectively). After 7 weeks of treatment, established tumor volume was over 50% smaller in all treatment groups (OIL, 2.5% F, 5% F, P < 0.04; S.D., P < 0.08) while there was no change in the BD group. New tumor number and volume were lowest...
International Journal of Pharmaceutical Sciences Review and Research, 2021
The current review aimed to provide a comprehensive overview of Bioactive compounds and pharmacological uses, of Linum usitatissimum, and to list its significant therapeutic benefits. From various studies, researchers specified the pharmacological properties of flaxseed. The phytoconstituents like lignan and ? linolenic acid are the richest of flaxseeds. It is also a chief source for soluble fiber, high-quality protein, and antioxidants. Its long trip from old era to the 21st century from being a medication in old age opened the way for a broad populace. Linolenic acid, linoleic acid, lignans, polysaccharides cyclic peptides, alkaloids, cadmium and cyanogenic glycosides were some of the biologically active chemicals and elements. Flaxseed extracts containing lignan or ? linolenic acid were often the focus of biological and clinical research. Some beneficial outcomes for health include decreasing cardiovascular illnesses, atherosclerosis, diabetes, cancer and arthritis, osteoporosis,...
Flax Seed: A Potential Medicinal Food
Journal of Nutrition & Food Sciences, 2012
Growing awareness about the role of diet and quest for human wellness has fuelled interest in 'Functional foods' and functional attributes of many traditional foods are being reinvented. Flax continues to surge forward in its recognition as a functional food and has recently gained attention in the area of cardiovascular disease primarily because it is the richest known source of alpha-linolenic acid, the phytoestrogen, lignans, as well as being a good source of soluble fiber. Lignans have diverse range of biological activities and flax seeds contain a lignin derivative, secoisolariciresinol diglucoside which get metabolized into the mammalian lignans. The flax lignans influence the early risk markers of mammary and colonic carcinogenesis in animal models. Regular consumption of flaxseed products can affect serum total and low-density lipoprotein cholesterol concentrations, reduce postprandial glucose absorption, decrease some markers of inflammation and raise serum levels of the omega-3 fatty acids, ALA and eicosapentaenoic acid. The flax seed has been shown to possess significant antioxidant and anti-inflammatory functions in experimental as well as human studies. The flax seed supplementation in diet revealed potential health benefits in situations like cardiovascular risk, certain types of cancers and other metabolic disorders. There are number of studies indicating the role of raw flaxseed and its baked products in health promotion and disease prevention. This review highlights the potential of 'flax seed' as a 'neutraceutical' and its role as a protective and therapeutic medicinal food.
Flax and flaxseed oil: an ancient medicine & modern functional food
Flaxseed is emerging as an important functional food ingredient because of its rich contents of αlinolenic 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.
Flaxseed: Functional Food Components & Therapeutic Role
From the past few years, people are becoming more health conscious and demanding the food having high nutritional value. In this regard, the demand for flaxseed in food and beverages, functional foods and functional attributes of many traditional foods are being explored. Flax continues to surge forward in its recognition as a functional food and has recently gained attention in the area of disease prevention primarily because it is the richest known source of various functional food components such as alpha-linolenic acid, lignans, as well as being a good source of fiber. Traditionally, flaxseed was grown for its oil bearing seed and for its fiber. But with rapidly changing global health scenario and awareness regarding the ill effects overmedication, plant based products have gained the attention. The demand of consumers has increased for the new food products with taste, safety, convenience and nutrition. Nutrition has emerged an added dimension in the chain of food product devel...
Flax seed oils currently sold on the worldwide market are not governed by specific standards or specifications. Consumption of flax (Linum usitatissimum) seeds is beneficial for human health. Flax seeds, containing about 36-40 % oil are the richest (among crop plants) source of polyunsaturated fatty acids (PUFA) essential in the human diet. PUFA are highly susceptible to oxidation. Five flax cultivars (Sakha 1, Sakha 2, Giza 8, Lithuania and Aryana) were studied to determine protein profile and contents of fatty acids, unsaponifiable matter, total lipids, total tocopherols, total phenolics and total flavonoids in order to assess the nutritional value of flax seeds. No differences between flax cultivars were noticed in the protein profile, fatty acids and unsaponifiable matter content. In contrary, significant differences were established in total tocopherols, total phenolics and total flavonoids. Cvs. Giza 8 and Lithuania showed the highest levels of total tocopherols, total phenolics and total flavonoids among all flaxseed cultivars. Thus, our results suggest that these two cultivars are suitable for commercial use of edible oil.