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Composition of Flax

admin — Wed, 29 Jul 2009 19:15:00 +0000

Flax is rich in fat, protein and dietary fiber. An analysis of brown Canadian flax averaged 41% fat, 20% protein, 28% total dietary fiber, 7.7% moisture and 3.4% ash, which is the mineral-rich residue left after samples are burned. The composition of flax can vary with genetics, growing environment, seed processing and method of analysis. The protein content of the seed decreases as the oil content increases. The oil content of flax can be altered through traditional plant breeding methods, and it is affected by geography- the cool nights of northern Canada improve oil content and quality.

Diane H. Morris, PhD
Flax A Health and Nutrition Primer

All About Flaxseed & Omega-3’s from Kitchen Spaces & the Flax Council of Canada

admin — Thu, 30 Apr 2009 16:16:30 +0000

What Are Flax Lignans?

admin — Wed, 14 Jan 2009 14:53:31 +0000

Lignans are “phytoestrogens” – estrogen-like compounds found in plants (‘phyto’). Lignans have been studied for their potential to reduce the risk of CVD as well as certain types of hormone related cancer, including of the breast, prostate and colon. Flax produces 75 – 800 times higher levels of active lignans than of other vegetable, fruit, legume, cereal, or seed.

The major lignan in flaxseed is called seicoisolariciresinol diglucoside, commonly referred to as SDG. Once ingested, SDG is converted in the colon to ‘active’ mammalian lignans, enterodiol and enterolactone, which have shown promise in reducing growth of cancerous tumors, especially hormone sensitive ones such as those of the breast, endometrium and prostate.

Other benefits of SDG from flax include effectiveness in lowering the onset of both type I and II forms of diabetes due to its potent anti-oxidative ability and the ability to lower serum cholesterol . Animal studies have also shown that flax can decrease atherosclerotic plaque formation caused by high dietary cholesterol. In addition, flax lignans have powerful antioxidant properties which reduce the activity of cell-damaging free radicals that are generated through oxidation in the body. Because free radicals attack and breakdown the cells they are strongly associated with aging.

Kelley Fitzpatrick
Director of Health & Nutrition
Flax Canada

Flax- A Nutritional Powerhouse

admin — Fri, 09 Jan 2009 15:54:04 +0000

Greek and Roman writings reference the healing properties of flax (Linum usitatissimum L.) as far back as 650 BC. In fact Charlemagne, an 8th century emperor, considered flax so important for health that he passed regulations requiring that flax be included in the diet. What the emperor recognized was that flax is key in a healthy diet. Today, health professionals know that many of the compounds found in flax are in fact responsible for the beneficial effects of the Mediterranean diet.

Flax is made up of carbohydrates including lignans, dietary fiber and protein. Oil constitutes the largest portion of the seed, of which 51-55% is ALA (C18:3, n-3), an essential omega 3 fatty acid. Consuming ALA, lignans and dietary fiber can reduce a person’s risk, and the symptoms associated with, CVD, inflammation and diabetes. The consumption of 2-6 tbsp of ground flax daily for four weeks has a significant impact on reducing blood total (10-20%) and LDL cholesterol (6-9%) as shown in studies of healthy young adults, men and women with moderately high levels of blood cholesterol and postmenopausal women who ate ground flax. Although the significant effects that the mucilage gums in flax have on reducing blood cholesterol have been promoted by scientists, lignans and ALA are also powerful lipid lowering compounds.

Kelley Fitzpatrick
Director of Health & Nutrition
Flax Canada