Flaxseed in Human Nutrition
Stephen C. Cunnane, Lilian U. Thompson
AOCS Press, 1995 - Health & Fitness - 384 pages
Although traditional flaxseed has been consumed in various forms for over 5,000 years, peer-reviewed publications of its nutritional attributes and assessment of its safety for human consumption have only appeared in the past few years. Thus, the presentations in this book vary from classical reviews to new and sometimes preliminary research results.
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Introduction FlaxSome Historical Considerations
Composition and Agronomic Aspects
Nutrient Composition of Whole Flaxseed and Flaxseed Meal
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Adlercreutz ALA content ALA intake Alpha-linolenic acid animal Biochem blood cancer canola carbohydrate cells charr Chem cholesterol Clin concentrations consumed consumption cultivars Cunnane cyanogenic glycosides defatted flaxseed dietary ALA dietary fiber diets containing disease effects of flaxseed eicosanoid eicosapentaenoic acid enterodiol enterolactone EPA and DHA extraction fatty acid composition fatty acids feeding Figure fish oil flax flaxseed gum flaxseed meal flaxseed oil fraction glucose human increased inhibition lignan excretion lignans linamarin linoleic linustatin lipids liver mammalian lignans mammary metabolism mice milk milled flaxseed mucilage n-3 fatty acids n-3 PUFA neolinustatin Nutr nutritional oil content oil diet oilseeds oleic acid Oomah oxidation phospholipids plasma platelet protein ratio rats reduced renal reported samples seed coat serum Setchell significant significantly Source soybean Steroid studies supplementation Table tissue triglycerides tumor urinary lignan vitamin weeks whole flaxseed