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Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Chen H, Xie B, Sun Z, Tang H, Pei Y, Quan S, Yu X, Deng Q. Composition, processing, and quality control of whole flaxseed products used to fortify foods. Compr Rev Food Sci Food Saf 2023; 22:587-614. [PMID: 36529880 DOI: 10.1111/1541-4337.13086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/10/2022] [Accepted: 11/15/2022] [Indexed: 12/23/2022]
Abstract
Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)-enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno-functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid-amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.
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Affiliation(s)
- Shan Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yashu Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | | | - Tao Hou
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Hongjian Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Bijun Xie
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Zhida Sun
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Yaqiong Pei
- Department of Food Technology, Wuhan Business University, Wuhan, Hubei, China
| | - Shuang Quan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Xiao Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan Province, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
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2
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Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022; 11:3307. [PMCID: PMC9602266 DOI: 10.3390/foods11203307] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.
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Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sahar Shibli
- National Agriculture Research Center, Food Science Research Institute, Islamabad 44000, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Philippe Madjirebaye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
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3
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Abeywickrema S, Ginieis R, Oey I, Peng M. Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to Ad Libitum Snack Choice. Foods 2022; 11:foods11060799. [PMID: 35327222 PMCID: PMC8947741 DOI: 10.3390/foods11060799] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/14/2022] Open
Abstract
Snacking is a common eating habit in the modern food environment. Individual snack choices vary substantially, with sweet versus savoury snacks linked to differential health outcomes. The role of olfactory and gustatory sensitivities in snack choices and consumption is yet to be tested. A total of 70 Caucasian young males (age: 21−39 years; BMI: 20.5−40.5 kg∙m−2) were tested for their supra-threshold sensitivities to sweet and savoury associated odours and tastants (vanillin, methional; sucrose, NaCl). The participants also attended an ad libitum task in which their intakes of sweet and savoury snacks were recorded and analysed. Univariate and multivariate analyses were used to test for relationships between odour/taste sensitivities and sweet versus savoury snack intake. Results indicated that individual sensitivities to sweet-associated stimuli (e.g., vanillin, sucrose) were negatively linked with intake of the congruent (e.g., sweet) snacks and positively linked with incongruent (e.g., savoury) snacks (p < 0.05). These differences were reflected by energy intake rather than consumption weight (p > 0.05). This study outlines the fundamental roles of olfactory and gustatory sensitivities in snack choices and offers novel insights into inter-individual variability in snack consumption.
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Affiliation(s)
- Sashie Abeywickrema
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
| | - Rachel Ginieis
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
| | - Indrawati Oey
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
- Correspondence:
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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114791] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.
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Tomaszewska‐Ciosk E, Zdybel E. Properties of extruded corn snacks with common flax (
Linum usitatissimum
L.) and golden flax (
Linum flavum
L.) pomace. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ewa Tomaszewska‐Ciosk
- Department of Food Storage and Technology Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences Chełmońskiego 37/41 Str. Wrocław51‐630Poland
| | - Ewa Zdybel
- Department of Food Storage and Technology Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences Chełmońskiego 37/41 Str. Wrocław51‐630Poland
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Pierce GN, Netticadan T. Unexpected challenges for the translation of research on food interventions to applications in the food industry: using flaxseed research as an example. Can J Physiol Pharmacol 2020; 99:125-128. [PMID: 32755491 DOI: 10.1139/cjpp-2020-0389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
One of the primary purposes of the studies that life science researchers carry out is to translate their findings into demonstrable impacts in the lives of the general population. If we study the mechanism of heart disease, for example, it is our hope that new therapies or preventative strategies can be created from these mechanistic data. In the field of nutrition, it is the ultimate goal to translate research findings on the health benefits of functional foods and nutraceuticals into products consumed by the public that will benefit their health, improve quality of life, prevent disease, and prolong life. However, the pathway from research on the health benefits of specific foods or food products into industry applications is often a pathway with multiple, unexpected roadblocks for the unsuspecting scientist. The purpose of this article, therefore, is to identify these obstacles that have confronted industry translation in the past by using flaxseed research as an example. The ultimate goal of the review is to alert those in research and in the food industry of these translational hindrances to avoid them in the future and promote a more rapid and effective translation of food/health research into marketing success.
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Affiliation(s)
- Grant N Pierce
- Department of Physiology and Pathophysiology, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.,Institute of Cardiovascular Sciences, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB R2H 2A6, Canada.,Canadian Centre for Agri-food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB R2H 2A6, Canada
| | - Thomas Netticadan
- Canadian Centre for Agri-food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB R2H 2A6, Canada.,Agriculture and Agri-Food Canada
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Liu T, Duan H, Mao X, Yu X. Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread. RSC Adv 2020; 10:28114-28120. [PMID: 35519148 PMCID: PMC9055668 DOI: 10.1039/d0ra05742h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 07/22/2020] [Indexed: 11/21/2022] Open
Abstract
This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural characteristics of dough, the textural and quality characteristics and functional group structure of CSB were analyzed. Results showed that FF addition influenced the pasting characteristics of wheat flour by decreasing the final viscosity, breakdown and setback values, but had little effect on the rheological properties of the dough. The microstructure of the dough indicated that the disruption degree of the gluten matrix increased with the increase of FF. Besides, FF addition increased the hardness and chewiness of CSB, while decreasing the cohesiveness and springiness. Additional characteristic peaks were observed at 1745, 2854, and 3006 cm-1 and associated with -C[double bond, length as m-dash]O, -CH2, and cis-C[double bond, length as m-dash]CH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.
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Affiliation(s)
- Tingting Liu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Huping Duan
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Xiaohui Mao
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
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8
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PINTO VRA, ARAÚJO LG, SOARES LDS, DANTAS MIDS, LUCIA SMD, SOUZA TDD, MELO LF, MINIM VPR, BRESSAN J. Preference mapping to assess the effect of information on the acceptability of snack bars. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.03418] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Stamenkovic A, Ganguly R, Aliani M, Ravandi A, Pierce GN. Overcoming the Bitter Taste of Oils Enriched in Fatty Acids to Obtain Their Effects on the Heart in Health and Disease. Nutrients 2019; 11:E1179. [PMID: 31137794 PMCID: PMC6566568 DOI: 10.3390/nu11051179] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/13/2019] [Accepted: 05/22/2019] [Indexed: 01/18/2023] Open
Abstract
Fatty acids come in a variety of structures and, because of this, create a variety of functions for these lipids. Some fatty acids have a role to play in energy metabolism, some help in lipid storage, cell structure, the physical state of the lipid, and even in food stability. Fatty acid metabolism plays a particularly important role in meeting the energy demands of the heart. It is the primary source of myocardial energy in control conditions. Its role changes dramatically in disease states in the heart, but the pathologic role these fatty acids play depends upon the type of cardiovascular disease and the type of fatty acid. However, no matter how good a food is for one's health, its taste will ultimately become a deciding factor in its influence on human health. No food will provide health benefits if it is not ingested. This review discusses the taste characteristics of culinary oils that contain fatty acids and how these fatty acids affect the performance of the heart during healthy and diseased conditions. The contrasting contributions that different fatty acid molecules have in either promoting cardiac pathologies or protecting the heart from cardiovascular disease is also highlighted in this article.
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Affiliation(s)
- Aleksandra Stamenkovic
- Institute of Cardiovascular Sciences, St Boniface Hospital, Winnipeg, MB R2H2A6, Canada.
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada.
| | - Riya Ganguly
- Institute of Cardiovascular Sciences, St Boniface Hospital, Winnipeg, MB R2H2A6, Canada.
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada.
| | - Michel Aliani
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, University of Manitoba, Winnipeg, MB R2H2A6, Canada.
- Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R2H2A6, Canada.
| | - Amir Ravandi
- Institute of Cardiovascular Sciences, St Boniface Hospital, Winnipeg, MB R2H2A6, Canada.
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada.
- Internal Medicine, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada.
| | - Grant N Pierce
- Institute of Cardiovascular Sciences, St Boniface Hospital, Winnipeg, MB R2H2A6, Canada.
- Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E0W3, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, University of Manitoba, Winnipeg, MB R2H2A6, Canada.
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Parikh M, Maddaford TG, Austria JA, Aliani M, Netticadan T, Pierce GN. Dietary Flaxseed as a Strategy for Improving Human Health. Nutrients 2019; 11:E1171. [PMID: 31130604 PMCID: PMC6567199 DOI: 10.3390/nu11051171] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/17/2019] [Accepted: 05/22/2019] [Indexed: 12/14/2022] Open
Abstract
Flaxseed is a rich source of the omega-3 fatty acid, alpha linolenic acid, the lignan secoisolariciresinol diglucoside and fiber. These compounds provide bioactivity of value to the health of animals and humans through their anti-inflammatory action, anti-oxidative capacity and lipid modulating properties. The characteristics of ingesting flaxseed or its bioactive components are discussed in this article. The benefits of administering flaxseed or the individual bioactive components on health and disease are also discussed in this review. Specifically, the current evidence on the benefits or limitations of dietary flaxseed in a variety of cardiovascular diseases, cancer, gastro-intestinal health and brain development and function, as well as hormonal status in menopausal women, are comprehensive topics for discussion.
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Affiliation(s)
- Mihir Parikh
- Department of Physiology and Pathophysiology, College of Medicine, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E 0W3, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
- Institute of Cardiovascular Sciences, Albrechtsen Research Centre, St. Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
| | - Thane G Maddaford
- Department of Physiology and Pathophysiology, College of Medicine, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E 0W3, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
- Institute of Cardiovascular Sciences, Albrechtsen Research Centre, St. Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
| | - J Alejandro Austria
- Department of Physiology and Pathophysiology, College of Medicine, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E 0W3, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
- Institute of Cardiovascular Sciences, Albrechtsen Research Centre, St. Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
| | - Michel Aliani
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
- Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Thomas Netticadan
- Department of Physiology and Pathophysiology, College of Medicine, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E 0W3, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB R6M 1Y5, Canada.
| | - Grant N Pierce
- Department of Physiology and Pathophysiology, College of Medicine, Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E 0W3, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Albrechtsen Research Centre, St Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
- Institute of Cardiovascular Sciences, Albrechtsen Research Centre, St. Boniface Hospital, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
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11
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Yuksel F. Investigation of certain nutritional properties of noodle enriched with raw flaxseed. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1363] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- F. Yuksel
- Gumushane University, Faculty of Engineering and Natural Science, Food Engineering, 29100 Gumushane, Turkey
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12
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Santiago A, Ryland D, Cui S, Blewett H, Aliani M. Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:831-843. [PMID: 29999194 DOI: 10.1002/jsfa.9253] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/30/2018] [Accepted: 07/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Muffins containing 0, 20, and 30 g of flaxseed were developed for a randomized, controlled cross-over trial on low-density lipoprotein (LDL) cholesterol lowering. The effect of milled flaxseed and storage (-20 °C for 1 and 6 months) of banana and cinnamon muffins on sensory attribute intensities, selected physical properties, bioactive concentrations, and acceptability by two groups - clinical trial participants and consumers - was investigated. RESULTS The addition of flax increased flax aroma and flavor, sour aroma, and cohesiveness of mass and brown color, and decreased sweet aroma and flavor, banana and cinnamon aroma and flavor, springiness and mouth dryness. Alpha-linolenic acid and secoisolariciresinol diglucoside were significantly increased when flax was increased from 20 to 30 g. Clinical trial participants generally found the muffins more acceptable than the consumers. Consumers reported significantly decreased acceptability when flax at any level was added to muffins, with 30 g the least acceptable. CONCLUSIONS Muffins with 20 g flaxseed generally had higher mean acceptability values compared to muffins with 30 g. Neither flavoring nor storage at -20 °C for 6 months appreciably changed muffin attributes or acceptability. Future work will optimize the ingredients as well as the amount of flax needed to provide the required amount of bioactive to positively affect LDL cholesterol level and to produce acceptable muffins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Amalia Santiago
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Steve Cui
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
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13
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Marchetti L, Califano A, Andrés S. Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Brown L, Caligiuri SP, Brown D, Pierce GN. Clinical trials using functional foods provide unique challenges. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.01.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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15
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Kaur R, Kaur M. Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.059] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Kaur R, Kaur M, Purewal SS. Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13585] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rajwinder Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
| | - Maninder Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
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Bekhit AEDA, Shavandi A, Jodjaja T, Birch J, Teh S, Mohamed Ahmed IA, Al-Juhaimi FY, Saeedi P, Bekhit AA. Flaxseed: Composition, detoxification, utilization, and opportunities. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2017.11.017] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Čukelj N, Novotni D, Sarajlija H, Drakula S, Voučko B, Ćurić D. Flaxseed and multigrain mixtures in the development of functional biscuits. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. Journal of Food Science and Technology 2017; 54:3689-3698. [PMID: 29051664 DOI: 10.1007/s13197-017-2833-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2017] [Accepted: 08/23/2017] [Indexed: 10/18/2022]
Abstract
The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference (p < 0.05).
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Lane KE, Derbyshire EJ. Omega-3 fatty acids - A review of existing and innovative delivery methods. Crit Rev Food Sci Nutr 2017; 58:62-69. [PMID: 26066669 DOI: 10.1080/10408398.2014.994699] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Omega-3 fatty acids are generally under-consumed in Western diets; a factor that may largely be attributed to low intake of oily fish. Although supplementation strategies offer one approach in terms of improving blood fatty acid levels, rates of compliance are generally low due to difficulties in swallowing capsules, or unfavorable aftertastes. Consequently, new approaches, including food-based strategies, may be an alternative approach to improving omega-3 status and the health of public sectors. This paper sets out to discuss and review how the use of novel food vehicle and delivery advancements may be used to improve omega-3 status, which may have wider benefits for public health and well-being.
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Affiliation(s)
- K E Lane
- a Faculty of Education, Health & Community , Liverpool John Moore's University , IM Marsh, Barkhill Road, Aigburth, Liverpool , UK
| | - E J Derbyshire
- b School of Healthcare Science, Manchester Metropolitan University , John Dalton Building, Chester Street, Manchester , UK
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Turp GY. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour. Meat Sci 2016; 121:40-46. [DOI: 10.1016/j.meatsci.2016.05.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 05/17/2016] [Accepted: 05/24/2016] [Indexed: 10/21/2022]
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22
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Caligiuri SP, Rodriguez-Leyva D, Aukema HM, Ravandi A, Weighell W, Guzman R, Pierce GN. Dietary Flaxseed Reduces Central Aortic Blood Pressure Without Cardiac Involvement but Through Changes in Plasma Oxylipins. Hypertension 2016; 68:1031-8. [DOI: 10.1161/hypertensionaha.116.07834] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Accepted: 07/13/2016] [Indexed: 12/26/2022]
Abstract
In the year-long FlaxPAD clinical trial (Flaxseed for Peripheral Artery Disease), dietary flaxseed generated a powerful reduction in brachial systolic and diastolic blood pressure in patients with peripheral artery disease. Oxylipins were implicated as potential mechanistic mediators. However, the ability of flaxseed to impact central aortic hypertension, arterial stiffness, or cardiac performance was not investigated. Additionally, the relationship between central blood pressure (cBP) and oxylipins was not elucidated. Therefore, radial tonometry and pulse wave analysis were used to measure cBP and cardiac function in the FlaxPAD population (n=62). Plasma oxylipins were analyzed with high-performance liquid chromatography mass spectrometry. In patients with high blood pressure at baseline, the average decrease in central systolic and diastolic blood pressures versus placebo was 10 and 6 mm Hg, respectively. Flaxseed did not significantly impact augmentation index or other cardiac function indices. Alternatively, the data support several specific oxylipins as potential mediators in the antihypertensive properties of flaxseed. For example, every 1 nmol/L increase in plasma 16-hydroxyeicosatetraenoic acid increased the odds of higher central systolic and diastolic blood pressures by 12- and 9-fold, respectively. Every 1 nmol/L increase in plasma thromboxane B
2
and 5,6-dihydroxyeicosatrienoic acid increased the odds of higher cBP by 33- and 9-fold, respectively. Flaxseed induced a decrease in many oxylipins, which corresponded with a reduced risk of elevated cBP. These data extend the antihypertensive properties of flaxseed to cBP without cardiac involvement but rather through oxylipins. This study provides further support for oxylipins as therapeutic targets in hypertension.
Clinical Trial Registration—
URL:
http://www.clinicaltrials.gov
. Unique identifier: NCT00781950.
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Affiliation(s)
- Stephanie P.B. Caligiuri
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., D.R.-L., H.M.A., G.N.P.), Institute of Cardiovascular Sciences, St Boniface Hospital (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Physiology and Pathophysiology (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Internal Medicine (D.R.-L., A.R.), Department of Human Nutritional Sciences (H.M.A.), and Department of Surgery (W.W., R.G.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Delfin Rodriguez-Leyva
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., D.R.-L., H.M.A., G.N.P.), Institute of Cardiovascular Sciences, St Boniface Hospital (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Physiology and Pathophysiology (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Internal Medicine (D.R.-L., A.R.), Department of Human Nutritional Sciences (H.M.A.), and Department of Surgery (W.W., R.G.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Harold M. Aukema
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., D.R.-L., H.M.A., G.N.P.), Institute of Cardiovascular Sciences, St Boniface Hospital (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Physiology and Pathophysiology (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Internal Medicine (D.R.-L., A.R.), Department of Human Nutritional Sciences (H.M.A.), and Department of Surgery (W.W., R.G.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Amir Ravandi
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., D.R.-L., H.M.A., G.N.P.), Institute of Cardiovascular Sciences, St Boniface Hospital (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Physiology and Pathophysiology (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Internal Medicine (D.R.-L., A.R.), Department of Human Nutritional Sciences (H.M.A.), and Department of Surgery (W.W., R.G.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Wendy Weighell
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., D.R.-L., H.M.A., G.N.P.), Institute of Cardiovascular Sciences, St Boniface Hospital (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Physiology and Pathophysiology (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Internal Medicine (D.R.-L., A.R.), Department of Human Nutritional Sciences (H.M.A.), and Department of Surgery (W.W., R.G.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Randolph Guzman
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., D.R.-L., H.M.A., G.N.P.), Institute of Cardiovascular Sciences, St Boniface Hospital (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Physiology and Pathophysiology (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Internal Medicine (D.R.-L., A.R.), Department of Human Nutritional Sciences (H.M.A.), and Department of Surgery (W.W., R.G.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Grant N. Pierce
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., D.R.-L., H.M.A., G.N.P.), Institute of Cardiovascular Sciences, St Boniface Hospital (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Physiology and Pathophysiology (S.P.B.C., D.R.-L., A.R., G.N.P.), Department of Internal Medicine (D.R.-L., A.R.), Department of Human Nutritional Sciences (H.M.A.), and Department of Surgery (W.W., R.G.), University of Manitoba, Winnipeg, Manitoba, Canada
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Austria JA, Aliani M, Malcolmson LJ, Dibrov E, Blackwood DP, Maddaford TG, Guzman R, Pierce GN. Daily choices of functional foods supplemented with milled flaxseed by a patient population over one year. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.045] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Kaur S, Das M. Nutritional and functional characterization of barley flaxseed based functional dry soup mix. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5510-21. [PMID: 26344965 PMCID: PMC4554653 DOI: 10.1007/s13197-014-1641-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2014] [Accepted: 11/05/2014] [Indexed: 12/31/2022]
Abstract
Barley flaxseed based functional dry soup mix (BFSM) was developed from whole barely flour (46.296%), roasted flaxseed powder (23.148%) and the seasoning (30.555%) comprising several flavoring compounds and anticaking agent, using simple processing technique. Developed BFSM was nutritious. On dry matter basis it contained: protein (14.31%), carbohydrate excluding crude fiber (54.70%), fat (8.70%), ash (17.45%) and crude fiber (4.84%). It was low glycemic soup, free of antinutritional risk and had calorific value of 319.77 kcal/100 g (wet or sample basis, sb) estimated from its composition. 100 g (sb) of BFSM contained 4.36 g β-glucans and 8.08 g total lipid of which 25.6% was ω-3 fatty acids. Different extracts of BFSM revealed the presence of total phenols (0.57-1.86 mg gallic acid equivalent/g, sb) with antioxidants equivalence of DPPH (20.69-39.07%) and FRAP (120-331 μm Fe (II)/g, sb).
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Affiliation(s)
- Sumeet Kaur
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721310 India
| | - Madhusweta Das
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721310 India
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26
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Edel AL, Pierce GN, Aliani M. Age-dependency in the metabolism of flaxseed lignans by healthy adults. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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27
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Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Edel AL, Rodriguez-Leyva D, Maddaford TG, Caligiuri SP, Austria JA, Weighell W, Guzman R, Aliani M, Pierce GN. Dietary flaxseed independently lowers circulating cholesterol and lowers it beyond the effects of cholesterol-lowering medications alone in patients with peripheral artery disease. J Nutr 2015; 145:749-57. [PMID: 25694068 DOI: 10.3945/jn.114.204594] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2014] [Accepted: 01/26/2015] [Indexed: 01/23/2023] Open
Abstract
BACKGROUND Dietary flaxseed lowers cholesterol in healthy subjects with mild biomarkers of cardiovascular disease (CVD). OBJECTIVE The aim was to investigate the effects of dietary flaxseed on plasma cholesterol in a patient population with clinically significant CVD and in those administered cholesterol-lowering medications (CLMs), primarily statins. METHODS This double-blind, randomized, placebo-controlled trial examined the effects of a diet supplemented for 12 mo with foods that contained either 30 g of milled flaxseed [milled flaxseed treatment (FX) group; n = 58] or 30 g of whole wheat [placebo (PL) group; n = 52] in a patient population with peripheral artery disease (PAD). Plasma lipids were measured at 0, 1, 6, and 12 mo. RESULTS Dietary flaxseed in PAD patients resulted in a 15% reduction in circulating LDL cholesterol as early as 1 mo into the trial (P = 0.05). The concentration in the FX group (2.1 ± 0.10 mmol/L) tended to be less than in the PL group (2.5 ± 0.2 mmol/L) at 6 mo (P = 0.12), but not at 12 mo (P = 0.33). Total cholesterol also tended to be lower in the FX group than in the PL group at 1 mo (11%, P = 0.05) and 6 mo (11%, P = 0.07), but not at 12 mo (P = 0.24). In a subgroup of patients taking flaxseed and CLM (n = 36), LDL-cholesterol concentrations were lowered by 8.5% ± 3.0% compared with baseline after 12 mo. This differed from the PL + CLM subgroup (n = 26), which increased by 3.0% ± 4.4% (P = 0.030) to a final concentration of 2.2 ± 0.1 mmol/L. CONCLUSIONS Milled flaxseed lowers total and LDL cholesterol in patients with PAD and has additional LDL-cholesterol-lowering capabilities when used in conjunction with CLMs. This trial was registered at clinicaltrials.gov as NCT00781950.
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Affiliation(s)
- Andrea L Edel
- Canadian Center for Agri-Food Research in Health and Medicine, and the Asper Clinical Research Institute, St. Boniface Hospital, Department of Physiology and Pathophysiology, Faculty of Health Sciences
| | | | - Thane G Maddaford
- Canadian Center for Agri-Food Research in Health and Medicine, and the Asper Clinical Research Institute, St. Boniface Hospital, Department of Physiology and Pathophysiology, Faculty of Health Sciences
| | - Stephanie Pb Caligiuri
- Canadian Center for Agri-Food Research in Health and Medicine, and the Asper Clinical Research Institute, St. Boniface Hospital, Department of Physiology and Pathophysiology, Faculty of Health Sciences
| | - J Alejandro Austria
- Canadian Center for Agri-Food Research in Health and Medicine, and the Asper Clinical Research Institute, St. Boniface Hospital, Department of Physiology and Pathophysiology, Faculty of Health Sciences
| | - Wendy Weighell
- the Asper Clinical Research Institute, St. Boniface Hospital, Department of Surgery, and
| | - Randolph Guzman
- the Asper Clinical Research Institute, St. Boniface Hospital, Department of Surgery, and
| | - Michel Aliani
- Canadian Center for Agri-Food Research in Health and Medicine, and Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Canada; and
| | - Grant N Pierce
- Canadian Center for Agri-Food Research in Health and Medicine, and the Asper Clinical Research Institute, St. Boniface Hospital, Department of Physiology and Pathophysiology, Faculty of Health Sciences,
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The effect of flaxseed dose on circulating concentrations of alpha-linolenic acid and secoisolariciresinol diglucoside derived enterolignans in young, healthy adults. Eur J Nutr 2015; 55:651-663. [PMID: 25808116 DOI: 10.1007/s00394-015-0885-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Accepted: 03/14/2015] [Indexed: 01/24/2023]
Abstract
PURPOSE The primary endpoint was to determine the plasma concentration of alpha-linolenic acid (ALA), and its metabolites, following milled flaxseed consumption at four doses. Secondary outcomes focused on plasma enterolignan concentrations and the effects on tolerability, platelet aggregation, plasma lipids and urinary thromboxane levels. METHODS Healthy, younger adults (n = 34; 18-49 years old) were randomized into four groups consuming one muffin daily for 30 days fortified with 10, 20, 30 or 40 g of milled flaxseed. Blood and urine were collected at baseline and 4 weeks. RESULTS Plasma ALA concentrations increased with all flaxseed doses (P < 0.01), except the 20 g/day dose (P = 0.10), yet there was no significant dose-dependent response (P = 0.81). Only with the 30 g/day diet were n-3 polyunsaturated fatty acids (P = 0.007), and eicosapentaenoic acid (EPA) (P = 0.047) increased from baseline values. Docosapentaenoic acid and docosahexaenoic acid were not detected at any dose. Plasma total enterolignan concentrations significantly increased over time in all treatment groups, yet despite a dose-dependent tendency, no between-group differences were detected (P = 0.22). Flaxseed was well tolerated, even at the highest dose, as there were no reported adverse events, changes in cholesterol, platelet aggregation or urinary 11-dehydro-thromboxane B2. CONCLUSIONS In healthy, younger adults, 10 g/day of milled flaxseed consumption is sufficient to significantly increase circulating ALA and total enterolignan concentrations; however, 30 g/day is required to convert ALA to EPA. Although all doses were well tolerated, 40 g/day is too low to attenuate cholesterol in this population.
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Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M. Flax and flaxseed oil: an ancient medicine & modern functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1633-53. [PMID: 25190822 PMCID: PMC4152533 DOI: 10.1007/s13197-013-1247-9] [Citation(s) in RCA: 298] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2013] [Accepted: 12/26/2013] [Indexed: 02/05/2023]
Abstract
Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic 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.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Neelam Upadhyay
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Sandeep Gill
- />BITS Pilani, Hyderabad Campus Shameerpet Mandal Rangareddy District, Hyderabad, Andhra Pradesh India 500078
| | - Manvesh Sihag
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
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Mercier S, Villeneuve S, Moresoli C, Mondor M, Marcos B, Power KA. Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions. Compr Rev Food Sci Food Saf 2014; 13:400-412. [DOI: 10.1111/1541-4337.12075] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Accepted: 03/25/2014] [Indexed: 12/15/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Christine Moresoli
- Dept. of Chemical Engineering; Univ. of Waterloo; 200 Univ. Ave. West Waterloo Ontario N2L 3G1 Canada
| | - Martin Mondor
- Agriculture and Agri-Food Canada; Food Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Bernard Marcos
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université blvd Sherbrooke Quebec J1K 2R1 Canada
| | - Krista A. Power
- Agriculture and Agri-Food Canada; Guelph Food Research Centre; 93 Stone Rd. W Guelph Ontario N1G 5C9 Canada
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Caligiuri SPB, Penner B, Pierce GN. The HYPERFlax trial for determining the anti-HYPERtensive effects of dietary flaxseed in newly diagnosed stage 1 hypertensive patients: study protocol for a randomized, double-blinded, controlled clinical trial. Trials 2014; 15:232. [PMID: 24938224 PMCID: PMC4073186 DOI: 10.1186/1745-6215-15-232] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2014] [Accepted: 05/27/2014] [Indexed: 11/29/2022] Open
Abstract
Background In 2013 the World Health Organization deemed hypertension as a global crisis as it is the leading risk factor attributed to global mortality. Therefore, there is a great need for effective alternative treatment strategies to combat a condition that affects 40% of adults worldwide. Recently, the FlaxPAD Trial observed a significant reduction in systolic and diastolic blood pressure in hypertensive patients with peripheral arterial disease that consumed 30 g of milled flaxseed per day for one year. However, these patients were already on anti-hypertensive medication. Therefore, there is a need to assess if dietary flaxseed can effectively reduce blood pressure in the absence of peripheral arterial disease and anti-hypertensive medication in newly diagnosed hypertensive patients. Methods/Design The HYPERFlax Trial is a parallel, superiority, phase II/III, randomized, double-blinded, controlled clinical trial. St. Boniface Hospital and the Health Sciences Centre of Winnipeg, Canada, will recruit 100 participants newly diagnosed with stage 1 hypertension who have yet to be administered anti-hypertensive medication. Participants will be randomly allocated with a 1:1 ratio into a flaxseed or control group and provided food products to consume daily for six months. At baseline, two, four, and six months, participant assessments will include the primary outcome measure, averaged automated blood pressure, and secondary measures: 24-hour food recall, international physical activity questionnaire, anthropometrics, and blood and urine sampling for biochemical analysis. Plasma will be assessed for lipids, metabolomics profiling, and molecules that regulate vascular tone. Urine will be collected for metabolomics profiling. With an estimated dropout rate of 20%, the trial will have a power of 0.80 to detect differences between groups and across time, out of an effect size of 0.7 (SD) at an α level of 0.05. Discussion This trial will determine if dietary flaxseed is efficacious over six months as an anti-hypertensive therapy in subjects newly diagnosed with hypertension. If flaxseed can effectively reduce blood pressure as a monotherapy, then flaxseed will provide individuals on a global basis with a cost-effective food-based strategy to control hypertension. Trial registration NCT01952340, Registered 24 September 2013.
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Affiliation(s)
| | | | - Grant N Pierce
- Canadian Centre for Agri-food Research in Health and Medicine (CCARM), St, Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, MB R2H 2A6, Canada.
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Caligiuri SPB, Aukema HM, Ravandi A, Guzman R, Dibrov E, Pierce GN. Flaxseed consumption reduces blood pressure in patients with hypertension by altering circulating oxylipins via an α-linolenic acid-induced inhibition of soluble epoxide hydrolase. Hypertension 2014; 64:53-9. [PMID: 24777981 DOI: 10.1161/hypertensionaha.114.03179] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
UNLABELLED In a randomized, double-blinded, controlled clinical trial, participants with peripheral arterial disease (75% hypertensive) consumed 30 g of milled flaxseed/d for 6 months. The flaxseed group exhibited significant reductions in systolic (-10 mm Hg) and diastolic (-7 mm Hg) blood pressure. Flaxseed contains the n3 fatty acid α-linolenic acid. Plasma α-linolenic acid increased with ingestion of flaxseed and was inversely associated with blood pressure. However, the antihypertensive mechanism was unclear. Oxylipins derived from polyunsaturated fatty acids regulate vascular tone. Therefore, the objective was to examine whether flaxseed consumption altered plasma oxylipins in a manner that influenced blood pressure. Plasma of FlaxPAD (Flaxseed for Peripheral Arterial Disease) participants underwent solid phase extraction and high-performance liquid chromatography-mass spectrometry/mass spectrometry analysis. The flaxseed group exhibited significant decreases in 8 plasma oxylipins versus control. Six of these (5,6-, 8,9-, 11,12-, 14,15-dihydroxyeicosatrienoic acid and 9,10- and 12,13-dihydroxyoctadecenoic acid) were products of soluble epoxide hydrolase, a pharmacological target for antihypertensive treatment. Patients exhibiting a decrease in total plasma soluble epoxide hydrolase-derived oxylipins, exhibited a significant decrease in systolic blood pressure (mean [95% confidence interval], -7.97 [-14.4 to -1.50] mm Hg) versus those who exhibited increased plasma soluble epoxide hydrolase-derived oxylipins (+3.17 [-4.78 to 11.13] mm Hg). These data suggest that a flaxseed bioactive may have decreased blood pressure via soluble epoxide hydrolase inhibition. Using a soluble epoxide hydrolase inhibitor screening assay, increasing concentrations of α-linolenic acid decreased soluble epoxide hydrolase activity (P=0.0048; ρ=-0.94). In conclusion, α-linolenic acid in flaxseed may have inhibited soluble epoxide hydrolase, which altered oxylipin concentrations that contributed to the antihypertensive effects in patients with peripheral arterial disease. CLINICAL TRIAL REGISTRATION URL http://www.clinicaltrials.gov. Unique identifier: NCT00781950.
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Affiliation(s)
- Stephanie P B Caligiuri
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., H.M.A., E.D., G.N.P.), Institute of Cardiovascular Sciences (S.P.B.C., A.R., E.D., G.N.P.), Asper Clinical Research Institute (R.G.), St Boniface Hospital Research Centre, Winnipeg, Manitoba, Canada; and Departments of Physiology (S.P.B.C., A.R., G.N.P.), Human Nutritional Sciences (H.M.A.), and Internal Medicine (A.R.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Harold M Aukema
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., H.M.A., E.D., G.N.P.), Institute of Cardiovascular Sciences (S.P.B.C., A.R., E.D., G.N.P.), Asper Clinical Research Institute (R.G.), St Boniface Hospital Research Centre, Winnipeg, Manitoba, Canada; and Departments of Physiology (S.P.B.C., A.R., G.N.P.), Human Nutritional Sciences (H.M.A.), and Internal Medicine (A.R.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Amir Ravandi
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., H.M.A., E.D., G.N.P.), Institute of Cardiovascular Sciences (S.P.B.C., A.R., E.D., G.N.P.), Asper Clinical Research Institute (R.G.), St Boniface Hospital Research Centre, Winnipeg, Manitoba, Canada; and Departments of Physiology (S.P.B.C., A.R., G.N.P.), Human Nutritional Sciences (H.M.A.), and Internal Medicine (A.R.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Randy Guzman
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., H.M.A., E.D., G.N.P.), Institute of Cardiovascular Sciences (S.P.B.C., A.R., E.D., G.N.P.), Asper Clinical Research Institute (R.G.), St Boniface Hospital Research Centre, Winnipeg, Manitoba, Canada; and Departments of Physiology (S.P.B.C., A.R., G.N.P.), Human Nutritional Sciences (H.M.A.), and Internal Medicine (A.R.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Elena Dibrov
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., H.M.A., E.D., G.N.P.), Institute of Cardiovascular Sciences (S.P.B.C., A.R., E.D., G.N.P.), Asper Clinical Research Institute (R.G.), St Boniface Hospital Research Centre, Winnipeg, Manitoba, Canada; and Departments of Physiology (S.P.B.C., A.R., G.N.P.), Human Nutritional Sciences (H.M.A.), and Internal Medicine (A.R.), University of Manitoba, Winnipeg, Manitoba, Canada
| | - Grant N Pierce
- From the Canadian Centre for Agri-food Research in Health and Medicine (S.P.B.C., H.M.A., E.D., G.N.P.), Institute of Cardiovascular Sciences (S.P.B.C., A.R., E.D., G.N.P.), Asper Clinical Research Institute (R.G.), St Boniface Hospital Research Centre, Winnipeg, Manitoba, Canada; and Departments of Physiology (S.P.B.C., A.R., G.N.P.), Human Nutritional Sciences (H.M.A.), and Internal Medicine (A.R.), University of Manitoba, Winnipeg, Manitoba, Canada.
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Caligiuri SPB, Aukema HM, Ravandi A, Pierce GN. Elevated levels of pro-inflammatory oxylipins in older subjects are normalized by flaxseed consumption. Exp Gerontol 2014; 59:51-7. [PMID: 24747581 DOI: 10.1016/j.exger.2014.04.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Revised: 04/08/2014] [Accepted: 04/09/2014] [Indexed: 01/07/2023]
Abstract
BACKGROUND AND AIMS Oxylipins, including eicosanoids, are highly bioactive molecules endogenously produced from polyunsaturated fatty acids. Oxylipins play a key role in chronic disease progression. It is possible, but unknown, if oxylipin concentrations change with the consumption of functional foods or differ with subject age. METHODS Therefore, in a parallel comparator trial, 20 healthy individuals were recruited into a younger (19-28years) or older (45-64years) age group (n=10/group). Participants ingested one muffin/day containing 30g of milled flaxseed (6g alpha-linolenic acid) for 4weeks. Plasma oxylipins were isolated through solid phase extraction, analyzed with HPLC-MS/MS targeted lipidomics, and quantified with the stable isotope dilution method. RESULTS At baseline, the older group exhibited 13 oxylipins ≥2-fold the concentration of the younger group. Specifically, pro-inflammatory oxylipins 5-hydroxyeicosatetraenoic acid, 9,10,13-trihydroxyoctadecenoic acid, and 9,12,13-trihydroxyoctadecenoic acid were significantly greater in the older (1.1±0.23nM, 5.6±0.84nM, and 4.5±0.58nM, respectively) versus the younger group (0.34±0.12nM, 3.5±0.33nM, and 3.0±0.24nM, respectively) (p<0.05). After 4weeks of flaxseed consumption the number of oxylipins that were ≥2-fold higher in the older versus the younger group was reduced to 3. 5-Hydroxyeicosatetraenoic acid, 9,10,13-trihydroxyoctadecenoic acid, and 9,12,13-trihydroxyoctadecenoic acid decreased in the older group to concentrations equivalent to the younger group after flaxseed consumption. CONCLUSION These data suggest a potential role for oxylipins in the aging process and how nutritional interventions like flaxseed can beneficially disrupt these biological changes associated with inflammation and aging.
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Affiliation(s)
- Stephanie P B Caligiuri
- Canadian Centre for Agri-food Research in Health and Medicine (CCARM), 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; The Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Department of Physiology, 745 Bannatyne Avenue, Winnipeg, MB R3E 0J9, Canada
| | - Harold M Aukema
- Canadian Centre for Agri-food Research in Health and Medicine (CCARM), 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Human Nutritional Sciences, W383 Duff Roblin Building, Winnipeg, MB R3T 2N2, Canada
| | - Amir Ravandi
- The Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Internal Medicine, University of Manitoba, 820 Sherbrook Street, Winnipeg, MB R3E 0J9, Canada
| | - Grant N Pierce
- Canadian Centre for Agri-food Research in Health and Medicine (CCARM), 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; The Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, 351 Taché Avenue, Winnipeg, Manitoba R2H 2A6, Canada; Department of Physiology, 745 Bannatyne Avenue, Winnipeg, MB R3E 0J9, Canada.
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Yuksel F, Karaman S, Kayacier A. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties. Food Chem 2014; 145:910-7. [DOI: 10.1016/j.foodchem.2013.08.079] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2013] [Revised: 08/17/2013] [Accepted: 08/19/2013] [Indexed: 10/26/2022]
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Rodriguez-Leyva D, Weighell W, Edel AL, LaVallee R, Dibrov E, Pinneker R, Maddaford TG, Ramjiawan B, Aliani M, Guzman R, Pierce GN. Potent Antihypertensive Action of Dietary Flaxseed in Hypertensive Patients. Hypertension 2013; 62:1081-9. [DOI: 10.1161/hypertensionaha.113.02094] [Citation(s) in RCA: 119] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Flaxseed contains ω-3 fatty acids, lignans, and fiber that together may provide benefits to patients with cardiovascular disease. Animal work identified that patients with peripheral artery disease may particularly benefit from dietary supplementation with flaxseed. Hypertension is commonly associated with peripheral artery disease. The purpose of the study was to examine the effects of daily ingestion of flaxseed on systolic (SBP) and diastolic blood pressure (DBP) in peripheral artery disease patients. In this prospective, double-blinded, placebo-controlled, randomized trial, patients (110 in total) ingested a variety of foods that contained 30 g of milled flaxseed or placebo each day over 6 months. Plasma levels of the ω-3 fatty acid α-linolenic acid and enterolignans increased 2- to 50-fold in the flaxseed-fed group but did not increase significantly in the placebo group. Patient body weights were not significantly different between the 2 groups at any time. SBP was ≈10 mm Hg lower, and DBP was ≈7 mm Hg lower in the flaxseed group compared with placebo after 6 months. Patients who entered the trial with a SBP ≥140 mm Hg at baseline obtained a significant reduction of 15 mm Hg in SBP and 7 mm Hg in DBP from flaxseed ingestion. The antihypertensive effect was achieved selectively in hypertensive patients. Circulating α-linolenic acid levels correlated with SBP and DBP, and lignan levels correlated with changes in DBP. In summary, flaxseed induced one of the most potent antihypertensive effects achieved by a dietary intervention.
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Affiliation(s)
- Delfin Rodriguez-Leyva
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Wendy Weighell
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Andrea L. Edel
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Renee LaVallee
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Elena Dibrov
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Reinhold Pinneker
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Thane G. Maddaford
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Bram Ramjiawan
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Michel Aliani
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Randolph Guzman
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
| | - Grant N. Pierce
- From the Cardiovascular Research Division, V.I. Lenin Universitary Hospital, Holguin, Cuba (D.R.-L.); and Department of Surgery, St Boniface Hospital and the Asper Clinical Research Institute (W.W., R.G.), Canadian Centre for Agri-food Research in Health and Medicine, St Boniface Hospital Research Centre, Department of Physiology, Faculties of Medicine and Pharmacy (A.L.E., R.L., E.D., R.P., T.G.M., B.R., G.N.P.), and Department of Human Nutritional Sciences, Faculty of Human Ecology (M.A.),
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Potential of flaxseed in the development of omega-3 rice paper with antioxidant activity. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.12.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Edel AL, Aliani M, Pierce GN. Supported liquid extraction in the quantitation of plasma enterolignans using isotope dilution GC/MS with application to flaxseed consumption in healthy adults. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 912:24-32. [PMID: 23290922 DOI: 10.1016/j.jchromb.2012.10.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2012] [Revised: 09/26/2012] [Accepted: 10/06/2012] [Indexed: 11/18/2022]
Abstract
Dietary interventions involving foods that are enriched in lignans, such as flaxseed, are drawing attention due to their beneficial protective effects in various diseases and human conditions. Accurate quantitation of key lignan metabolites such as enterodiol (END) and enterolactone (ENL) is necessary in order to identify factors that may influence overall bioavailability. Here we describe the validation of a novel supported liquid extraction (SLE) method for isolation of plasma enterolignans, END and ENL, using (2)H(6)-labeled isotopes with gas chromatography-mass spectrometry in micro selected ion storage (GC/MS-μSIS) mode. Following enzymatic hydrolysis and SLE extraction with 70:30 diethyl ether:ethyl acetate, enterolignans were rapidly separated within 8min. SLE in combination with GC/MS-μSIS gave high recoveries of 96.4% and 96.0% for END and ENL. Intra-assay precision ranged from 2.5 to 5.9% for both compounds whereas the inter-assay precision was 2.6-6.9%. SLE was also directly compared to liquid liquid extraction (LLE). Both techniques offered high precision and accuracy, however, SLE consistently enabled successful analyte extractions and derivatizations, unlike LLE, which had an ∼4% failure rate. SLE was also tested in a study where dietary milled flaxseed supplementation (30g/day for 1month) and enterolignan bioavailability was examined in a healthy, human population (n=10). Plasma total enterolignan levels significantly increased (P=0.002) at 4weeks relative to baseline. Average concentrations for END and ENL were 209nM and 304nM, respectively.
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Affiliation(s)
- Andrea L Edel
- Department of Physiology, Faculty of Medicine, Canadian Centre for Agri-food Research in Health and Medicine and Institute of Cardiovascular Sciences, St. Boniface Hospital Research Centre, University of Manitoba, Winnipeg, Canada R2H 2A6
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Mitchell M, Brunton NP, Wilkinson MG. Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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