International Journal of Farm Sciences

Flax (Linum usitassimum) is blue flowering annual herb that produces small flat seeds varying from golden yellow to reddish brown in color. It is cultivated in many parts of the world for fiber, oil as well as for medicinal purposes and also as nutritional product. Scientific evidences support consumption of flaxseed for the high content in omega-3, omega-6 rich oil, á-linolenic acid, lignans, high quality proteins and fibers and compounds which are biologically active in the prevention of some chronic diseases such as many types of cancer, diabetes, cardiovascular diseases, obesity and gastrointestinal disorders. Edible flaxseed products include the whole flaxseed, ground meal and extracted oil or mucilage. The present review focuses on the nutritional composition and evidences of its great potential as a medicinal food for a number of diseases inflicting human beings.