Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Volume: 4

Ethnomedicinal Uses, Phytochemistry, Pharmacological Effects, Pre-clinical and Clinical Studies on Flaxseed: A Spice with Culinary Herbbased Formulations and its Constituents

Author(s): Neetu Sachan, Dinesh Kumar Yadav and Phool Chandra *

Pp: 28-53 (26)

DOI: 10.2174/9789814998123121040004

* (Excluding Mailing and Handling)


Flaxseed is an annual herb commonly known as linseed Linum usitatissimum Family: (Linaceae) comes from the flax plant. This is traditionally used in various diseases, such as asthma, cough, bronchitis, pleurisy, pneumonia, joint pain, renal colic, renal calculi, rheumatic swelling, preparation of paints and coatings, printing inks, soap, core oils, brake linings, and herbicide adjuvant. This is a rich source of various phytoconstituents, such as- omega-3 fatty acid, lignans, linolenic acid, α-lignin, secoisolariciresinol, di-glucoside, caffeic acid, p-coumaric acid, ferulic acid, highquality proteins, fibre, phenolic acids, flavonoids, vitamins, various mineral, phenylpropanoids, and tannins. These mixes give bioactive incentive to the strength of animals and people through their mitigating activity, hostile to oxidative limit, lipid adjusting, antimicrobial properties, many types of cancer, diabetes, cardiovascular diseases, cerebrovascular stroke, antimalarial, anti-obesity, gastrointestinal health, brain development, hormonal status in menopausal women, atherosclerosis, arthritis, osteoporosis, antiestrogen, autoimmune and neurological disorders. As a functional food and nutraceutical fixing, it has been joined into heated nourishments, juices, milk, dairy items, biscuits, dry pasta items, macaroni, and meat items. Also, some clinical preliminaries have been indicated that flaxseed can have a significant role in diminishing bosom malignant growth risk, essentially in postmenopausal ladies. When used orally, ground flaxseed is likely safe and has been used in a variety of dosages and intervals in clinical trials. Flaxseed having lignin, which is possibly safe to use up to 12 weeks while raw and unripe flaxseed can be potentially toxic due to its potential for cyanogenic glycosides. Common adverse effects include gas, bloating, diarrhea, constipation, and it can increase the risk of bleeding. It should be avoided in pregnancy and lactation.

Keywords: Flaxseed, Lignin, Linaceae, Linseed, Linum usitatissimum, Omega-3 Fatty Acid.

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