| Autor: |
D. O., BOKOV, M. S., SULEYMANOVA, V. V., KOLESNIKOVA, V. V., CHEVIDAEV, I. A., SAMYLINA, I. I., KRASNYUK, V. V., BESSONOV, D. M., SOKHIN, T. D., RENDYUK, V., JANULIS, M. N., KURBANOVA, N. V., AFANASYEV |
| Předmět: |
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| Zdroj: |
International Journal of Pharmaceutical Research (09752366); 2020, Vol. 12 Issue 4, p1118-1127, 10p |
| Abstrakt: |
This review presents the characteristics of flax seeds (Linum usitatissimum L.) from the standpoint of application in medicine and the food industry. The pharmacological effects and nutritional value of flax seeds were studied taking into account modern research in pharmacy and food science. Flax seeds contain various groups of biologically active compounds: polysaccharides (mucus), fatty oil including polyunsaturated fatty acids (PUFAs) of the ω-3 family, lignans (secoisolaricresinol diglycoside, etc.), vitamins (group B, E vitamins, etc.), phenolic compounds (flavonoids, phenolic acids, tannins, etc.), organic acids and proteins. The chemical composition of flax seeds obtained from different places is characterized by great variability. The mucus of flax seeds has an enveloping, anti-inflammatory, and also mild laxative effect; the infusion is the main dosage form based on flax seeds. Flax seeds, subjected to proper storage conditions and processing technology, are an absolutely harmless food product and can be recommended for human nutrition. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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