Flaxseed oil

Flax (Linum usitatissimum) is an annual plant of the linaceae family. This plant grows to a height up to 60 cm, with slender and very fibrous stems, lanceolate leaves having three veins, up to 4 cm long and 4 mm wide, and its bright blue flowers are up to 3 cm in diameter. The fruit contains a seed known as flaxseed or linseed.

Humans have consumed flaxseed since the beginnings of the earliest civilizations. It was used for medical purposes in ancient Egypt and Greece, mainly to relieve abdominal pains and also as energy source. Today, it is cultivated in more than 50 countries, the majority of them in the northern hemisphere.

 Flaxseed is the seed with the highest Omega 3 fatty acid (alpha-linolenic acid) content. Flax is considered a functional food or source of functional ingredients, because it contains alpha-linolenic acid, lignans and polysaccharides (other than starch), all of which have positive effects in disease prevention.

Active constituents:

Lipids: linolenic acid, omega 3; linoleic acid, omega 6; oleic acid, omega 9

Proteins: globulin, albumin, arginine, aspartic, glutamic acid, lysine, methionine and cysteine.

vitamins and minerals: Manganese, Magnesium, Phosphorus, Copper and Vitamin B1 (thiamine).

Soluble fibre:  It forms a gel in the presence of water, and this complex includes gums, pectins and sugars which form mucilage (8% dry weight of flaxseed). Flax contains polysaccharides (other than starch) which, due to their anti-hypercholesterolemic, anti-carcinogenic and glucose metabolism controlling effects, may prevent or reduce the risk of various important diseases, such as diabetes, lupus nephritis, arteriosclerosis and hormone-dependent types of cancer.

Lignans: They are complex phenols, The most remarkable one is secoisolariciresinol (SDG), It display a very high antioxidant capacity and act as protectors against damage to DNA and liposomes especially in the epithelial cells of the colon exposed to these compounds during the metabolism of colon bacteria which transform them into mammal lignans.