Manvesh Kumar Sihag

Flax and flaxseed oil: an ancient medicine & modern functional food

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.

Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions

ABSTRACT Flaxseed oil is one of the richest sources of omega-3 fatty acid (α-linolenic acid, ALA). It contains high amounts of polyunsaturated fatty acids, making it extremely susceptible to oxidation. In the present study, flaxseed oil was stabilized using microencapsulation followed by spray drying and studied for its oxidative stability in terms of peroxide value (PV), thiobarbituric acid, and p-anisidine value at room temperature (35 ± 1°C) and low temperature (4–7°C) storage for 6 months. Results revealed that the developed flaxseed oil powder was stable throughout the storage period and PV remained below to the maximum permissible limit (≤5 mEq/kg oil) prescribed by the Codex Alimentarius Commission. The fatty acids profile measured by gas–liquid chromatography indicated a 14.28–15.13% decrease in ALA content in flaxseed oil as a result of microencapsulation and storage at room temperature. In vitro digestion behavior of microcapsules showed 4.39 ± 0.53 to 19.87 ± 0.47% release of flaxseed oil under simulated gastric continued, whereas under gastrointestinal conditions it was 20.00 ± 3.66 to 59.99 ± 9.29%.

Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet

Abstract The objective of the present study was to evaluate the effect of various processing treatments (individual and combination) on iron, β-carotene, phytic acid, polyphenols and ash content of pearl millet (Pennisetum americanam). Grains were subjected to soaking, pressure cooking, steaming, malting, pearling and extrusion cooking for different time intervals such as soaking for 3, 6, 9 and 12 h; steaming for 5, 10, 15 and 20 min; pressure cooking for 2, 5, 7 and 10 min; controlled germination (malting) for 12, 18, 24, 36, 40, 46 and 52 h along with three combinations of treatments. Data revealed that phytic acid was reduced maximum (38.23%) by malting, whereas polyphenols (49.28%) and ash content (22.09%) were decreased maximum by pressure cooking. Loss of β-carotene and iron was also higher (29.79, and 16.03%, respectively) during pressure cooking in comparison to other processing methods. However, combined treatments showed higher retention of β-carotene and iron with more reduction of anti-nutrients over the individual treatments. Overall, it can be concluded that combination of domestic treatments is a better approach in improving the nutritional profile of pearl millet, which can be consumed directly or as one of the ingredients for formulations like weaning foods, bakery products, etc.

In vivo assessment of iron bioavailability from fortified pearl millet based weaning food

BACKGROUND Iron is an essential micronutrient required for normal growth and development of the body. Infants are more vulnerable to develop iron-deficiency anaemia due to inadequate iron supply in early stages. The objective of the study was in vivo assessment of iron bioavailability from pearl millet based weaning food fortified with iron and vitamin A, and to investigate the role of vitamin A in iron absorption in animal models. RESULTS Results revealed that anaemic group showed significantly (P < 0.05) higher bioavailability than that of normal rat models. Animals fed vitamin A supplemented pearl-millet diet exhibited comparable results with a sub-group provided commercially available weaning diet in both normal and anaemic groups, but significantly (P < 0.05) higher values for studied biological indices than that of a sub-group provided iron fortified pearl-millet or synthetic diet. When the anaemic rats were provided iron + vitamin A fortified diet, iron bioavailability increased and liver iron stores returned to the normal levels after 30 days, indicating a promoter role of vitamin A in intestinal iron absorption. CONCLUSIONS Overall, bioavailability of electrolytic iron could be improved by supplementation of vitamin A, and this mixture can be considered as a useful fortificant for pearl millet based complementary foods fortification designed to prevent iron deficiency.

Therapeutic Potential of Flaxseed

Abstract Flaxseed, also known as linseed, is one of the most prominent emerging functional foods. It has been reported that consumption of flaxseed helps in reducing the risks of cardiovascular diseases, rheumatoid arthritis, autoimmune, and neurological disorders. Several clinical and epidemiological studies have indicated that flaxseed oil, the richest plant source of omega-3 fatty acid, is also associated in reduction of dyslipidemia and chronic kidney diseases due to its antiinflammatory properties. A number of studies have shown that flaxseed proteins possess potential angiotensin I-converting enzyme (ACE) inhibitor activities, antioxidative, and antihypertensive properties. Similarly, several researchers have proven that flax fibers and lignans (secoisolariciresinol diglucoside, SDG) are positively associated for the treatment and prevention of obesity, bowel syndrome, and hormone-sensitive cancerous diseases. Ayurveda and traditional Chinese medicine share many common approaches and have a long history in the practice of using flaxseeds as a remedy of cough, skin, and gastro-intestinal disorders. Various nutraceutical preparations of flax and flaxseed oil, such as Essentiale, Lipostabil, Efamol, and Essaven are available in global market for the treatment of general fatigue, pain, atherosclerosis, eczemas, and different diseases. The purpose of this chapter is to delineate the recent findings of flaxseed on the physiological functionality of nutraceutical formulations, along with their applications in foods.