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Chemical Analysis on Linseed Seed in Lab

Author

Listed:
  • Hasmat Ali

    (Department of Botany, D.A.V (P.G) College, Kanpur)

  • Shubham Singh

    (Department of Botany, D.A.V (P.G) College, Kanpur)

  • Sahabiya Fatima Rahman

    (Department of Botany, D.A.V (P.G) College, Kanpur)

  • Javed Ahmad Siddiqui

    (Department of Botany, D.A.V (P.G) College, Kanpur)

Abstract

Flax seed are anti-inflammatory and antioxidant. Three common forms of flaxseed available for human consumption include whole flaxseed, ground flaxseed and flaxseed oil. Flax or flaxseed oil could be incorporated into various food products such as backed foods, dry pasta products, juices, macaroni, meat, milk products. Flaxseed has been classified as a “superfood†, that is a food of natural origin with various bioactive components and many health-promoting benefits. Flaxseed consumption can be an important factor in the prevention of disease, particularly related to nutrition. The regular consumption of flaxseed may help to improve lipid profile and lower blood pressure, fasting glucose and insulin resistance index. The high nutrient profile of linseed is determined mainly by high-quality oil with a balance ratio of omega-3 and omega-6 essential fatty acids, protein with an amino acid profile similar to soybean protein and the high content of soluble fibres. Flaxseed oil contains about 53% of alpha Linolenic acid, making it the richest plant sources of this compound and 19% of oleic acid.

Suggested Citation

  • Hasmat Ali & Shubham Singh & Sahabiya Fatima Rahman & Javed Ahmad Siddiqui, 2025. "Chemical Analysis on Linseed Seed in Lab," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 10(8), pages 887-892, August.
    • Handle: RePEc:bjf:journl:v:10:y:2025:i:8:p:887-892
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