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| Pamplona-Silva,Maria Tereza; Morandi,Walter Vinicius; Bernardi,Luana; Tura,Bethânia Borges; Oliveira,Diego Duarte Marques de; Antoniolli-Silva,Andreia Conceição Milan Brochado; Mauro,Mariana de Oliveira; Oliveira,Rodrigo. |
| ABSTRACT The study evaluated the effects of brown flaxseed supplementation in natura on the prevention of DNA damage induced by 1,2-dimethylhydrazine (DMH) in vivo. The experimental groups were Negative and Positive Controls and the protocols of Pre-treatment, Simultaneous, Post-treatment, Pre+continuous in relation to the supplementation of brown flaxseed and administration with carcinogenic compound. The results showed that brown flaxseed supplementation does not cause genomic and genetic damage. In addition, brown flaxseed showed a chemopreventive food that reduced the damages assessed by the comet assay up to 94.07x and the damages assessed by the micronucleus assay up to 91.88x. Brown flaxseed supplementation also increased the frequency of monocytes... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flaxseed; Antigenotoxicity; Chemoprevention; Mice. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100316 |
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| HERCHI,Wahid; AMMAR,Kamel BEN; BOUALI,Intidhar; ABDALLAH,Ikram BOU; GUETET,Arbi; BOUKHCHINA,Sadok. |
| The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Flaxseed; Heating; Hull; Oil. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097 |
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| Simbalista,Renée Leão; Frota,Karoline de Macêdo Gonçalves; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes. |
| Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flaxseed; Lignan; Fatty acids' profile; Stability to process and storage. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200025 |
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| Guimarães,Rita de Cássia Avellaneda; Macedo,Maria Lígia Rodrigues; Munhoz,Cláudia Leite; Filiu,Wander; Viana,Luís Henrique; Nozaki,Vanessa Taís; Hiane,Priscila Aiko. |
| This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diets; Flaxseed; Sesame; Lipids; Nutritional quality index. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100030 |
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| Gutiérrez,C; Rubilar,M; Jara,C; Verdugo,M; Sineiro,J; Shene,C. |
| Flax (Linum usitatissimum) has been used for centuries as a source for oil extraction. In recent years it has attracted considerable interest as a result of studies which attribute potential health benefits to its components, including the prevention of chronic non-communicable diseases. Among these compounds presenting biological activity, alpha-linolenic acid, lignans and soluble fibre are of special interest. Southern Chile has comparative advantages for the cultivation of this crop. Together with its full processing, this crop could strengthen regional industry. The purpose of the present work is to learn how the best use can be made of these compounds, by studying flaxseed and flaxseed cake as sources of compounds of interest for food industry. Oil... |
| Tipo: Journal article |
Palavras-chave: Flaxseed; Flaxseed oil; Protein; Food industry. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-95162010000200006 |
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| Rubilar,M; Gutiérrez,C; Verdugo,M; Shene,C; Sineiro,J. |
| Scientific evidence supports flaxseed consumption; however, a large sector of the population is still unaware of the benefits associated to its consumption and its possible applications as functional food ingredient in foodstuffs. Flaxseed is mainly known by its high alpha-linolenic acid content, but it is also a lignan source, soluble fibre and protein, compounds which are biologically active in the prevention of some non-transmissible chronic diseases. Southern Chile has comparative advantages for the cultivation of this crop. Together with its full processing, this crop could strengthen regional industry. The purpose of the present review is to highlight the nutritional properties of flaxseed. |
| Tipo: Journal article |
Palavras-chave: Flaxseed; Oil; Protein; Mucilage; Lignans. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-95162010000100010 |
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| Silva-Kazama,Daniele Cristina da; Santos,Geraldo Tadeu dos; Pintro,Paula Toshimi Matumoto; Visentainer,Jesuí Vergílio; Kazama,Ricardo; Petit,Hélène Véronique; Marchi,Francilaine Eloise de. |
| Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Butter; Dairy cow; Fatty acid; Flaxseed; Oxidation. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010001000028 |
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| Petit,Hélène V.. |
| This manuscript reports on the main problems decreasing productivity of dairy cows (e.g. fatty liver syndrome and poor fertility) and how antioxidants could enhance it. High producing dairy cows are prone to oxidative stress, and the situation can be exacerbated under certain environmental, physiological, and dietary conditions. Antioxidants have important effects on the expression of genes involved in the antioxidant status, which may enhance animal health and reproduction. Moreover, antioxidants may contribute to decrease the incidence of spontaneous oxidized flavour in milk enriched in polyunsaturated fatty acids. Plant lignans are strong antioxidants and flax is the richest source of plant lignans. Flax lignans are converted in the mammalian lignans... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Bovine; Flaxseed; Metabolism. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982009001300035 |
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