Data/hora: 11/06/2024 01:07:25

Provedor de dados: 	126	
País: 	Chile	
Título: 	FLAXSEED AS A SOURCE OF FUNCTIONAL INGREDIENTS	
Autores: 	Rubilar,M; Gutiérrez,C; Verdugo,M; Shene,C; Sineiro,J.	
Data: 	2010-07-01	
Ano: 	2010	
Palavras-chave: 	Flaxseed; Oil; Protein; Mucilage; Lignans.	
Resumo: 	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	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-95162010000100010	
Editor: 	Chilean Society of Soil Science / Sociedad Chilena de la Ciencia del Suelo	
Formato: 	text/html	
Fonte: 	Journal of soil science and plant nutrition  v.10 n.3 2010