The DOI matches its Crossref record; 143 of the 143 references it cites were found in a registry or an index.
Flax and flaxseed oil: an ancient medicine & modern functional food
Open accessAbstract
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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Herb and Spices in Colorectal Cancer Prevention and Treatment: A Narrative Review
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Yari, Z., Rahimlou, M., Eslamparast, T., Ebrahimi-Daryani, N., Poustchi, H., & Hekmatdoost, A. (2016) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2016.1161011 · Cited by 118
Bayrami, A., Sojoudi, M., Rahim Pouran, S., Habibi-Yangjeh, A., & Sojoudi, S. (2024) · IET Nanobiotechnology · doi:10.1049/2024/6693566 · Cited by 5
Metadata
- Authors
- Goyal, A., Sharma, V., Upadhyay, N., Gill, S., & Sihag, M.
- Venue
- Journal of Food Science and Technology
- Published
- 2014-01-10
- Volume
- 51
- Issue
- 9
- Pages
- 1633-1653
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- OpenAlex
- W2056123636
- Cited by
- 742
- References
- 143
- FWCI
- 20.45
- Type
- journal article
- Language
- en
- Open access
- hybrid
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