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Abstract

Flaxseed or linseed (Linum usitatissimum L.) comes from the flax plant, an annual herb. The main importance of flaxseed is in the human nutrition sector because it is emerging as an important functional food ingredient thanks to the content of active compounds, pointed to provide health benefits. There are several ways to eat flaxseed: milled, in the form of oil or added to bakery product. Scientific evidences support consumption of flaxseed for the high content in omega-3, omega-6 rich oil, α-linolenic acid, lignans, high quality proteins and fibers, compounds which are biologically active in the prevention of some chronic diseases such as many types of cancer, diabetes, cardiovascular diseases and cerebrovascular stroke. Furthermore, advantages in flaxseed consumptions are shown in animal nutrition sector and therefore result in healthier food from animal origin. In fact, the fatty acid profile of the meat and fat is directly affected by the source of fat in diet in swine and poultry, feeding omega-3 enriched diets by the addition of flaxseed would increase the omega-3 content in eggs and meat and thus enrich the products. The present review is focused on recent data on flaxseed chemical composition and its beneficial effects.

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... Its significant omega-3 fatty acid content makes it a popular choice for minimizing the risk of diverse heart diseases (Narziyev & Ismatova, 2023). Approximately 30% of flaxseed comprises lipids, with the lipid profile -linolenic acid (ALA), 17% linoleic acid (LA) (Figure 9), 19% oleic acid, 3% stearic acid, and 5% palmitic acid (Bernacchia et al., 2014).Flaxseed possesses two main storage proteins: a predominant high molecular weight fraction soluble in salt (11-12S globulin, constituting 18.6% nitrogen) and a water-soluble basic component with low molecular weight (1.6-2S albumin, constituting 17.7% nitrogen).The amino acid profile of flaxseed is advantageous, featuring Lysine, Threonine, and Tyrosine as the limiting amino acids (Bernacchia et al., 2014). Additionally, it serves as a rich source of sulfur amino acids (Methionine and Cysteine) and branchedchain amino acids (BCAA, including Isoleucine, Leucine, and Valine).Flaxseeds are primarily rich in tocopherols, including the alpha, beta, and gamma forms, as well as niacin, making these vitamins the most abundant constituents in flaxseeds (Bernacchia et al., 2014). ...
... Its significant omega-3 fatty acid content makes it a popular choice for minimizing the risk of diverse heart diseases (Narziyev & Ismatova, 2023). Approximately 30% of flaxseed comprises lipids, with the lipid profile -linolenic acid (ALA), 17% linoleic acid (LA) (Figure 9), 19% oleic acid, 3% stearic acid, and 5% palmitic acid (Bernacchia et al., 2014).Flaxseed possesses two main storage proteins: a predominant high molecular weight fraction soluble in salt (11-12S globulin, constituting 18.6% nitrogen) and a water-soluble basic component with low molecular weight (1.6-2S albumin, constituting 17.7% nitrogen).The amino acid profile of flaxseed is advantageous, featuring Lysine, Threonine, and Tyrosine as the limiting amino acids (Bernacchia et al., 2014). Additionally, it serves as a rich source of sulfur amino acids (Methionine and Cysteine) and branchedchain amino acids (BCAA, including Isoleucine, Leucine, and Valine).Flaxseeds are primarily rich in tocopherols, including the alpha, beta, and gamma forms, as well as niacin, making these vitamins the most abundant constituents in flaxseeds (Bernacchia et al., 2014). ...
... Approximately 30% of flaxseed comprises lipids, with the lipid profile -linolenic acid (ALA), 17% linoleic acid (LA) (Figure 9), 19% oleic acid, 3% stearic acid, and 5% palmitic acid (Bernacchia et al., 2014).Flaxseed possesses two main storage proteins: a predominant high molecular weight fraction soluble in salt (11-12S globulin, constituting 18.6% nitrogen) and a water-soluble basic component with low molecular weight (1.6-2S albumin, constituting 17.7% nitrogen).The amino acid profile of flaxseed is advantageous, featuring Lysine, Threonine, and Tyrosine as the limiting amino acids (Bernacchia et al., 2014). Additionally, it serves as a rich source of sulfur amino acids (Methionine and Cysteine) and branchedchain amino acids (BCAA, including Isoleucine, Leucine, and Valine).Flaxseeds are primarily rich in tocopherols, including the alpha, beta, and gamma forms, as well as niacin, making these vitamins the most abundant constituents in flaxseeds (Bernacchia et al., 2014). Incorporating flaxseed into your diet can significantly enhance your nutritional and overall health. ...
Chapter
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The global nutraceuticals market has experienced substantial growth in recent years, attributed to increasing consumer awareness regarding the importance of nutritional supplementations for a healthy lifestyle. This market encompasses many products, including inorganic mineral supplements, vitamin supplements, digestive enzymes, dietary fibers, antioxidants, and PUFAs (Polyunsaturated Fatty Acids). This edited book chapter provides a comprehensive analysis of current trends and future growth prospects in the nutraceutical industry. Emphasis is placed on the regulatory aspects and adherence to FSSAI (Food Safety and Standards Authority of India) guidelines in the development of nutraceuticals. The prominent nutraceuticals and functional foods, such as Spirulina, Soybean, Ginseng, Garlic, Broccoli, Ginkgo, and Flaxseeds have been discussed for their marker compounds, chemical nature, medicinal uses, and health benefits. By exploring the multifaceted aspects of these nutraceuticals, the chapter aims to offer valuable insights into their potential applications, supporting a holistic approach to health and wellness through functional foods. Integrating scientific understanding and regulatory frameworks underscores the importance of evidence-based advancements in nutraceutical development to promote consumer well-being and contribute to the evolving healthcare landscape.
... Len setý (Linum usitatissimum L.) je jednoletou bylinou pěstovanou ve více než 50 zemích (Bernacchia et al., 2014;Kajla et al., 2015). Pěstování a šlechtění nových odrůd lnu setého olejného se v ČR rozšířilo zejména po roce 1990 (Kraus, 2023). ...
... Kromě nutričně významných mastných kyselin obsahují lněná semena značné množství fosfolipidů, sterolů, vitaminů rozpustných v tucích a karotenů (Bekhit et al., 2018;Pramanik et al., 2023). Lněné semeno je bohaté také na látky s antioxidačnímu účinky -například lignany, flavonoidy a fenolické kyseliny (Singh et al., 2011;Bernacchia et al., 2014;Brito a Zang, 2019;Sumara et al., 2022). ...
... Pozitivní účinky lněných semen a produktů z nich na zdraví spotřebitelů spočívají zejména v prevenci kardiovaskulárních a neurodegenerativních onemocnění, snižování krevního tlaku a celkového cholesterolu v krvi (Bernacchia et al., 2014). I když lněná semena obsahují rovněž malé množství antinutričních látek, zejména kyanogenní glykosidy, fytovou kyselinu a linatin (Bekhit et al., 2018;Golebiewska et al., 2022), konzumace neznamená významné toxické riziko (Parikh et al., 2018). ...
... Some other fatty acids reported in defatted flaxseed powder were ferulic acid (10.9 mg/g), gallic acid (2.8 mg/g), chlorogenic acid (7.6 mg/g) and 4-hydroxybenzoic acid in traces. Some other bioactive components like flavonoids have also been reported in flaxseed powder (Bernacchia et al., 2014). In a study, three kinds of flaxseed oil were developed, and the phenolic fraction of each was measured. ...
... The other main contents of flaxseeds are p-hydroxybenzoic, trans-ferulic acids, and trans-p-coumaric acid. The amount of free phenolic acid present in defatted flaxseed flour is 200-280 mg/kg, and mainly comprises of trans and cis-sinapic acid, o-coumaric, p- Source; (Daun & DeClercq, 1994;Daun & Przybylski, 2000;Daun et al., 2003;Bernacchia et al., 2014). ...
... Cyanogen causes nervous system irritability and nervous disorders in humans. Its amount is on rise day by day in the form of cyanates in human food (Bernacchia et al., 2014). ...
... Every of protein [1]. Flaxseed oil consists of 53% of ALA, 17% linoleic acid (LA), and 19% oleic acid [2,3]. The protein in flaxseed has an 89.6% coefficient of digestibility and 77.4% biological value [4]. ...
... It is also comprised of limiting amino acids like lysine, threonine, and tyrosine. Additionally, flaxseed is also a good source of various kinds of phenolic acids such as ferulic acid (10.9 mg/g), chlorogenic acid (7.5 mg/g), gallic acid (2.8 mg/g) along with some minor phenolic acids such as p-coumaric acid glucosides, hydroxycinnamic acid glucosides and 4-hydroxybenzoic acid [3]. These phenolics play an important role in prevention and inhibition of the progression of cancer and also possess anti-oxidative properties [5]. ...
... Among these, SDG is well studied and a therapeutically bioactive lignan present in flaxseed [6,7]. Flaxseeds are also rich in minerals like calcium (236 mg/100 g), magnesium (431 mg/100 g), phosphorus (622 mg/100 g), and potassium (831 mg/100 g); vitamins like γ-tocopherol (522 mg/100 g), α-tocopherol (7 mg/100 g), δ-tocopherol (10 mg/100 g) and niacin (3.2 mg/100 g) [3]. In the current scenario, omega-3 fatty acid is an essential and nutritionally This is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-Non Commercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms. ...
Article
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Seeds of flax or linseed (Linum usitatissimum L.) are important nutraceutical foods with antioxidant, anti-inflammatory, estrogenic, laxative, and antibacterial properties. Flaxseed oil and seeds are the richest vegetarian source of omega-3 fatty acids. Consumption of flaxseeds helps in prevention and control of cardiovascular disease, neurodegenerative disorders, obesity, diabetes mellitus, polycystic ovary syndrome, gout, liver and kidney dysfunction, oxidative stress-related diseases, post-menopausal symptoms, osteoporosis, irritable bowel syndrome, dry eye disease, cystic fibrosis, diarrhea, and cancer, particularly of the mammary and prostate gland cancer. Of late, flaxseed is gaining more importance not only because of its industrial values but also due to its nutraceutical and pharmaceutical properties. The literature review was performed using PubMed, Scopus, PubMed Central, Google Scholar, and Web of Science from 1995 onwards. Data was also obtained from websites/books/book chapters.
... Common flax produces small flat and oval seeds with pointed tips that range from golden yellow to reddish brown in color [3,7]- Figure 1. The seed coat of flaxseed consists of a true husk (also known as the kernel), a thin endosperm, and two embryos [8]. Flaxseed has a crunchy texture and a nutty, slightly spicy taste [3,8]. ...
... The seed coat of flaxseed consists of a true husk (also known as the kernel), a thin endosperm, and two embryos [8]. Flaxseed has a crunchy texture and a nutty, slightly spicy taste [3,8]. ...
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Bioactive molecules present in plant products determine their very valuable health-promoting properties. Among the plants, due to these properties, particular attention is paid to the seeds of common flax (Linum usitatissimum L.), which have been used for over 6000 years and are known for their benefits. A review of 117 scientific articles indexed in PubMed/MEDLINE, ScienceDirect, and Wiley Online Library, published between 1997 and 2024, was conducted. These seeds are characterized by a high content of valuable nutrients, such as essential omega-3 fatty acids, including α-linolenic acid (ALA), lignans, isoflavones, phytoestrogens, flavonoids, vitamins, and minerals that influence the digestive system function and have anti-cancer properties. The presence of these bioactive compounds in flaxseeds provide anti-cancer properties.
... The HR-LCMS analysis provided a detailed chemical profile, identifying key metabolites such as adenosine, pisumionoside, abscisic acid glucose ester, indoleacrylic acid, and kaempferol 7-Oglucoside. These findings are consistent with those reported in the literature, which have highlighted the presence of various bioactive metabolites in flaxseed, known for their antioxidant, antiinflammatory, and health-promoting effects 6,9 . ...
... These findings underscore the potential health benefits of flaxseed, including its roles in cardiovascular health, cancer prevention, antiinflammatory effects, digestive health, and metabolic 3,5 . This research contributes to the field by providing a comprehensive analysis of flaxseed's bioactive compounds using advanced techniques like HR-LCMS, which identifies specific metabolites responsible for its healthpromoting properties 6,9 . However, the study is limited by the lack of in-vivo testing and the potential variability in flaxseed composition due to different growing conditions and processing methods. ...
Article
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This study investigates the antioxidant properties and chemical composition of Linum usitatissimum L. (flaxseed) extract using High Resolution-Liquid Chromatography Mass Spectrometry (HR-LCMS) analysis. The primary objective is to identify the bioactive compounds responsible for the antioxidant activity and evaluate the efficacy of flaxseed extracts prepared with different solvents, including methanol, ethanol, acetone, chloroform, petroleum ether, and ethyl acetate. Methodologically, the study employs various antioxidant assays such as DPPH, ABTS, FRAP, and total Antioxidant Activity (TAA), in conjunction with HR-LCMS analysis for comprehensive chemical profiling. Key findings reveal that methanolic and ethanolic extracts exhibit the highest antioxidant activities, with significant amounts of phenolic and flavonoid compounds identified. The HR-LCMS analysis further elucidates the presence of metabolites such as adenosine, abscisic acid glucose ester, and kaempferol 7-O-glucoside, which contribute to the observed bioactivity. The study concludes that flaxseed extracts, particularly those obtained with methanol and ethanol, possess substantial antioxidant potential, underscoring their potential application in nutraceuticals and functional foods.
... Regarding the results of the proximate composition (Table 1), total ash content was significantly higher in flaxseed flour in comparison to flaxseeds (6% vs. 4%, respectively, Table 1). Another study reported the contents of individual minerals in flaxseed: K (831 mg/100 g), P (622 mg/100 g), Mg (431 mg/100 g), and Ca (236 mg/100 g) [28]. Thus, the flour becomes a higher source of total minerals in comparison to whole flaxseeds. ...
... Moreover, flaxseed's fibre consumption has been associated with hunger suppression. Fibre also functions as a prebiotic stimulating the gut microbiota into producing small-chain FA (e.g., acetate, propionate, and butyrate), which can modulate important metabolic pathways in the organism [28][29][30]. ...
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Background: Flaxseeds are functional foods popular in current diets. Cold-pressing is a solvent-free method to extract flaxseed oil, resulting in a by-product—defatted flour. Objectives/Methods: This study compared whole flaxseeds and defatted flour (proximate composition, fatty acids, vitamin E, total phenolics and flavonoids, antioxidant activity, amino acids, and protein quality) and updated the composition of cold-pressed oil (oxidative stability, peroxide value, UV absorbance, colour, fatty acids, vitamin E, total phenolics and flavonoids, and antioxidant activity) to assess the nutritional relevance and potential for food applications of these samples. Results: The flour had higher ash (6% vs. 4%), fibre (36% vs. 34%), protein (28% vs. 16%), phenolics (205 vs. 143 mg gallic acid equivalents/100 g), and antioxidant activity than seeds (p < 0.05), so it should be valued as a novel high-fibre food ingredient with high-quality plant-based protein, as it contains all essential amino acids (106 mg/g) and a high essential amino acids index (112%), with L-tryptophan as the limiting amino acid. The oil, while low in oxidative stability (1.3 h), due to its high polyunsaturated fatty acids sum (75%), mostly α-linolenic acid (57%), contains a significant amount of vitamin E (444 mg/kg), making it a specialty oil best consumed raw. Conclusions: The exploration of the flour as a minimally processed food ingredient highlights its role in supporting food security, circular economy, and sustainability goals, aligning with consumer preferences for natural, low-fat foods. Future research should investigate the bioactivity and shelf-life of the samples, as well as the bioavailability of compounds after digestion.
... The chemical composition of flax seeds is as follows (%) [28]: water -6.99 ± 0.24 %; protein -21.76 ± 0.58 %; fat -42.41 ± 1.01 %; carbohydrates -26.11 ± 0.80 %; ash -4.00 ± 0.25 %. Flax seeds are also a source of dietary fiber (40 g 100 g -1 ), α-linolenic acid (22.8 g 100 g -1 ), linoleic acid (5.9 g 100 g -1 ) and oleic acid (7.3 g 100 g -1 ) [29]. The mineral and vitamin content of flax seeds is as follows (mg 100 g -1 ) [29]: sodium (Na) -27.0; potassium (K) -831.0; ...
... Flax seeds are also a source of dietary fiber (40 g 100 g -1 ), α-linolenic acid (22.8 g 100 g -1 ), linoleic acid (5.9 g 100 g -1 ) and oleic acid (7.3 g 100 g -1 ) [29]. The mineral and vitamin content of flax seeds is as follows (mg 100 g -1 ) [29]: sodium (Na) -27.0; potassium (K) -831.0; calcium (Ca) -236.0; ...
... It had significant levels of residual oil (~ 10%) and crude protein (~ 30-34.9%) when cold pressing extraction of oil was used at about 35 °C (Chen et al., 2014;Attia et al., 2022a), and minerals (Bernacchia et al., 2014;Shakeel et al., 2017). However, flaxseeds contain non-starch polysaccharides (NSP), such as mucilage, and numerous anti-nutritional factors, such as tannins, cyanogenic glycosides, anti-vitamin B 6 , trypsin inhibitors, and phytic acid, which are concentrated in the flaxseed meal (Xu et al., 2022). ...
... These values indicated that FSC is a valuable protein, energy, and mineral source for animal nutrition. These results agree with those reported by Gutiérrez et al. (2010), Mueller et al. (2010), Bernacchia et al. (2014), Feedipedia (2022), and Sharma and Saini (2022). These studies indicated that flaxseed is a source of valuable nutrients and bioactive substances such as omega-3, arginine, cyanogenic glycosides, phenolic compounds, and lignans (Singh et al., 2011;Mattioli et al., 2017;Rahimlou and Hejazi, 2022). ...
Article
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Nowadays, there is a global shortage in feed supply for animal nutrition; however, there are a considerable amount of agro-industrial co- and by-products that may offer a reasonable solution. Flaxseed cake (FSC) is a by-product of flaxseed for oil extraction rich in n-3 α-linolenic acid (ALA). Thus, the dietary inclusion of FSC on laying performance, egg quality, and serum and egg trace elements (Se, Zn, and Fe) was evaluated using Hisex White hens. The hens were distributed to three equal experimental treatments and provided diets including 0%, 5%, or 10% FSC from 48 to 58 weeks of age. Findings clarified that up to 10% FSC in the laying hen diet had no detrimental effect on laying rate, egg mass, and feed utilization. It was found that FSC resulted in a valuable source of protein, energy, macro- (Ca and P), micro- (Se, Zn and Fe) elements, and essential amino acids, with arginine being the highest. Dietary FSC did not negatively influence the egg quality traits, as well as egg sensory attributes. Including 5% or 10% FSC in diet did not significantly affect serum total protein and renal function in terms of creatinine, uric acid, and uric acid-to-creatinine ratio. Different FSC levels did not influence the chemical composition of eggs and trace elements in serum and eggs. It could be concluded that FSC is a valuable feedstuff that can provide a good source of energy, protein, amino acids, and macro- and micro-elements for hens’ nutrition. The inclusion of up to 10% of FSC in hens diet did not adversely influence egg laying performance, egg quality of both fresh and stored eggs, sensory attributes, and nutritional composition, as well as Se, Zn, and Fe in serum and eggs due to balanced nutrient profile of FSC.
... Moreover, the iodine values were determined to be 176 at 15 °C and 140 at 30 °C (Dybing and Zimmerman, 1966). However, the protein content was found to be lesser (Bernacchia, Preti, and Vinci 2014). In contrast, higher polyunsaturated fatty acid (ALA) and lesser oleic acid content were recorded in linseed oil grown in continental temperate region in comparison with subtropical and Mediterranean crops (Klein et al. 2017). ...
... The temperature should be < 25 °C and relative humidity should be < 15% for the storage of linseed. Ground flax seeds may be kept fresh for longer by refrigerating and storing them in airtight containers (Bernacchia, Preti, and Vinci 2014). Malcolmson, Przybylski, and Daun (2000) estimated various oil stability parameters such as free fatty acids, peroxide, etc., and reported that if stored at 23 ± 2 °C, the milled linseed remains stable over 128 d. ...
Article
Linseed is an ancient crop used for diverse purposes since the beginning of civilization. In recent times, linseed has emerged as a superfood due to its high content of health-promoting omega-3 fatty acids and other bioactive compounds. Among primary health effects, it has potential to manage hypertension, diabetes, osteoporosis, atherosclerosis, cancer, arthritis, neurological, cardiovascular diseases including blood cholesterol levels, constipation, diarrhea, and autoimmune disorders etc. due to the presence of omega-3 fatty acid, lignans, high dietary fibers, and proteins, whereas, secondary health effects comprise of relieving from various skin disorders. Due to these health-beneficial properties, interest in linseed oil necessitates the intensification of research efforts on various aspects. These include cultivation technology, varietal and genetic improvement, post-harvest processing, profiling of nutrients and bioactive compounds, pre-clinical and clinical studies, etc. The present review discussed the advances in linseed research including pre- and post-harvest processing. However, focus on the bioactive compounds present in linseed oil and their health effects are also presented. Linseed cultivation, pre- and post-harvest processing aspects are covered including climatic, edaphic, agronomic factors, type of cultivar and storage conditions etc, which impact the overall oil yield and its nutritional quality. Various emerging applications of linseed oil in functional food, nutraceutical, pharmaceutical, and cosmeceutical preparations were also presented in detail. Further, recommendations were made on linseed oil research in the field of genetics, breeding germplasm resources and genome editing for exploring its full applications as a nutrition and health product.
... Flaxseed, one of the oldest plants grown for oil and fibre, is of great importance in nutrition and disease prevention due to some of its health benefits [1]. The benefits of consuming flaxseeds are associated with the presence of chemical compounds with specific biological activity and functional properties [2]. In addition to the substances associated with positive health effects, flaxseeds also contain substances with adverse ...
... Flaxseed contains cyclic hydrophobic linopeptides [11]. A peptide mixture with high levels of branched-chain amino acids and low levels of aromatic amino acids in flaxseed has shown antioxidant properties by scavenging DPPH [2]. The antioxidant activities of flaxseed gum, measured as DPPH, ABTS, reducing power, and total antioxidant activity, demonstrated the antioxidant potency of flaxseed gum [5]. ...
Article
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Simple Summary Polyunsaturated fatty acids, particularly omega 3, have beneficial effects on health and disease prevention. Flaxseed is the richest terrestrial source of omega-3 fatty acids, especially alpha-linolenic acid, and is available for animal and human consumption in various forms. This study aims to evaluate the effect of the duration of a flaxseed diet on the antioxidant defence mechanisms of fattening pigs. Blood and heart, muscle, liver and brain tissues antioxidant parameters were measured after a 3- and 6-week flaxseed diet. We found that the effect of a feeding diet containing flaxseed is significantly conditioned by the length of the flaxseed addition. Abstract This study was conducted to investigate the effect of the duration of a flaxseed diet on fattening pigs’ antioxidant defence mechanism in blood and tissues. Eighteen 20-week-old Landrace breed fattening pigs (BW 76.61 ± 2.30 kg) were divided into three groups of six animals. The control group was fed a basal diet. The FS3 group was fed the basal diet supplemented with 10% flaxseed for 3 weeks. The FS6 group received the same basal diet with flaxseed for 6 weeks. The total antioxidant capacity of the blood, measured as the total antioxidant status (TAS), total plasma antioxidant capacity (FRAP), reactive oxygen metabolites (dROMs) and total antioxidant capacity (PAT), was not affected by the flaxseed diet. The superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione reductase (GR) activities were significantly decreased in the FS3 pigs in the heart (p < 0.05). However, in the FS3 group, the glutathione-S-transferase (GST) activity significantly increased compared to the control, but in the FS6 group, the activity was inhibited (p < 0.05). In the muscle, the CAT and GST activity was significantly decreased in the FS3 group (p < 0.05). The thiobarbituric acid reactive substance (TBARS) content was significantly reduced in the brain, muscle and heart in the FS3 group(p < 0.05). In FS6, the TBARS content significantly increased in the heart and brain (p < 0.05). Our results showed that the health effect of a flaxseed diet is significantly conditioned by the length of the flaxseed addition.
... Seeds also have vitamin properties: 9 g of flax seeds contain the daily value of δ-aminolevulinic acid and 21-50 g of flax seeds contain the daily value of vitamin E. Flax seeds reduce risk of cardiovascular, oncological, autoimmune, kidney, and neurological diseases. [14][15][16][17][18][19][20] Currently, the regulatory documentation, which regulates quality of flax seeds, needs to be completed with new sections and additional quality ratings. ...
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Flax seeds are valuable medicinal and food raw materials because of their various complex of biologically active substances (BAS). They have a great potential for pharmaceutical practice and food industry. The purpose of the work is to study the possibilities for improvement of methods for standardization of flax seeds and drugs (infusion is the dietary supplement (DS), which contains fatty flax seeds extra virgin oil in gelatin capsule and fatty flax seeds oil containing in multicomponent drugs) on their basis. The following groups of BAS are studied by modern physicochemical methods: contents of polysaccharides (gravimetry), contents and composition of the fatty acids containing in fatty oils (gas flame photometric chromatography) and contents of vitamins B2, C, E, carotenoids (α- and β-carotenoids) (high-performance UV chromatography). The study establishes, that the whole flax seeds contain 8.23±0.38% of polysaccharides, 438±53 mg/g of fatty oils (the main fatty acids are α-linoleic acid (234±47 mg/g), oleic acid (60±12 mg/g), and linoleic acid (61±12 mg/g)), 31.00±4.65 mg/100g of vitamin B2, 330.00±49.50 mg/100g of vitamin C, 19.60±2.94 mg/100g of vitamin E, and 10.30±1.55 mg/100g of carotenoids. Contents of 0.62±0.04% of polysaccharides, 2.85±0.43 µg/100 ml of vitamin B2, and 45.00±6.75 µg/100 ml of vitamin C are peculiar to the infusion. We have determined that the DS “Flax seeds oil in capsules” contents three major fatty acids. They are α-linoleic acid (234±47 mg/g), oleic acid (60±12 mg/g), linoleic acid (61±1 2mg/g), 27.00±4.05 mg/100g of vitamin E (summarized tocopherols in terms of tocopherol acetate), and 14.90±2.24 mg/100g of carotenoids. Contents of fatty oil in the “Dicloran ® Plus” drug is of 277±33 mg/g (the main fatty acids are α-linoleic acid (20±4 mg/g), oleic acid (6±1 mg/g), and linoleic acid (4±1 mg/g)) and 1.10±0.17 µg/100 g of vitamin E. Ratio of major fatty acids containing in the subjects, which consist of fatty flax seeds oils, are: α-linoleic acid: oleic acid: linoleic acid is 4:1:1 is peculiar. The received data is used to update current regulatory documentation and to introduce the new one to regulate quality of flax seeds and flax drugs.
... Linseed oil is widely used because of its various benefits, such as the regulation of blood lipids (Shahidi et al., 2022) and anti-inflammatory, antioxidant, and anticancer effects (Merkher et al., 2023). It also contains lignans and vitamins E and B (Bernacchia et al., 2014), which promote cellular antioxidant activity. Vitamin E exerts its antioxidant effects by scavenging free radicals, whereas the aromatic groups in lignans are easily oxidized, thus protecting tissues from oxidation and playing an anti-aging role (Touré and Xu, 2010). ...
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This study investigated the effects of different dietary ratios of linseed and soybean oils on the performance, egg quality, and antioxidant capacity of late-phase laying hens. A total of 360 70-week-old Jinghong laying hens were randomly assigned to four groups of six replicates each, with 15 chickens per replicate. Diets with linseed oil to soybean oil ratios of 3:0 (T1), 2:1 (T2), 1:2 (T3), and 0:3 (T4) were fed for 4 weeks. No significant differences in egg weight, feed intake of laying hens, egg production, or feed-to-egg ratio (P > 0.05) were observed among the groups. Compared with the T4 group, the T2 group had a significantly higher number of 8–10 mm follicles. Moreover, albumen height and Haugh units were significantly higher in the T3 group than in the T4 group (P < 0.05), although significant differences were not observed among the T1, T2, and T3 groups. With an increase in linseed oil addition to the feed, the content of n-3 polyunsaturated fatty acids in chicken eggs significantly increased (P < 0.05). Compared to the T4 group, the addition of linseed oil to the diet significantly reduced the blood malondialdehyde content and increased the blood glutathione peroxidase (GSH-PX) and superoxide dismutase enzyme activity. The GSH-PX activity and total antioxidant capacity in the oviducts of the T3 group were significantly higher than those of the T4 group (P < 0.05). The protein expression levels of Nrf2, HO-1, and NQO-1 in the oviduct tissues were significantly higher in the T3 group than in the T4 group (P < 0.05). This study showed that a linseed oil to soybean oil ratio of 1:2 in the T3 group enhanced egg quality by reducing oxidative stress and improving the oviduct microenvironment.
... The seed of the annual herb flax plant, which belongs to the Linaceae family, is used to make flaxseed. Flaxseed, Linum usitatissimum L., is a plant whose Latin name means "very useful" [28]. For populations situated in areas of the world where the availability of marine foods, which are the richest suppliers of omega-3 fatty acids, is limited, the seed may provide an alternate source of this fatty acid. ...
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The development of easily synthesized and high-efficiency semiconductor nanomaterials (NMs) is crucial for addressing environmental and energy challenges while promoting sustainable solutions in green chemistry and renewable energy. In this research, copper vanadate (Cu11O2(VO4)6) nanoparticles (NPs) are synthesized by the green combustion method using flaxseed (Linum usitatissimum) powder as green fuel. The obtained Cu11O2(VO4)6 NPs were characterized using techniques including XRD, FT-IR, PL, UV–Vis, SEM, EDAX, TEM, and XPS. XRD analysis exhibits an average crystallite size of 52 nm and a triclinic phase structure. The SEM data reveal the almost rectangular-shaped structure of Cu11O2(VO4)6 NPs. The optical band gap of Cu11O2(VO4)6 NPs was 2.4 eV. This smaller band gap allows the Cu11O2(VO4)6 NPs to absorb a wider range of visible light wavelengths, resulting in enhanced photocatalytic activity. For the first time, the luminescence properties of the Cu11O2(VO4)6 NPs were studied, and they exhibited blue-green light emission due to the charge transfer phenomena in the VO4 tetrahedra, making it a promising material for various optoelectronic applications. They can also be employed as fluorescent materials for latent fingerprinting applications in future studies. Cu11O2(VO4)6 NPs showed excellent photocatalytic activities for the degradation of anionic Rose Bengal dye with 91% efficiency in an aqueous solution under visible light radiation. The degradation efficiency was examined by varying the amount of catalyst, dye concentration, and pH. The present study also investigated the reactive species and suggested the plausible degradation pathway by studying the scavenging and coumarin probes. In this process, this work contributes to the development of sustainable photocatalytic materials by utilizing natural resources for the synthesis of advanced NMs, paving the way for environmentally friendly applications in wastewater treatment.
... In order to supply protein and energy, cattle are fed a diet that includes oilseeds and oilseed meals [8]. Table 1 presents the nutritional composition (energy, protein, fat, carbohydrates, fiber, corn, and coconut oil content) of various oilseed crops per 100 g serving [9][10][11][12]. ...
Chapter
Oilseed crops are vital sources of edible oil, grown worldwide for their nutritional and industrial significance. Ranging from soybeans to sunflowers, these crops play a pivotal role in human diets and economies. Recent advances in oilseed crops include the development of high-yielding varieties with improved disease resistance and enhanced nutritional profiles. Moreover, there have been significant efforts to optimize oil extraction processes to increase efficiency and reduce waste. Additionally, research into the metabolic pathways involved in oil biosynthesis has provided insights for engineering crops with higher oil content and desirable fatty acid compositions. These advancements are crucial for meeting the growing global demand for edible oils while addressing environmental and nutritional challenges. Taking into account recent literature, this chapter (i) overviews the historical perspectives and evolution of edible oilseeds; (ii) highlights the global expansion of edible oilseeds cultivation; (iii) enlightens the taxonomy and genetic diversity of edible oilseed crops; (iv) briefly overviews the major significance of edible oilseeds; (v) critically discusses the major recent advances (including the role of revolutionary clustered regularly interspaced short palindromic repeats, CRISPR technology) in the field of edible oilseeds research; and also (vi) highlights the major aspects so far least explored in the current context.
... Oleic (20.59%) and linoleic (15.8%) acids are found in flaxseed oil, while oleic (35.09%) and palmitic (5.7%) acids are found in sunflower oil. The proportions of the primary fatty acids in the flaxseed oil components in our study are comparable to those of earlier research on flaxseed oil (Bernacchia et al., 2014;Ogunronbi et al., 2011;Hosseinian et al., 2004), and the results of research on sunflower oil are comparable to those of earlier research (Fox et al., 2004;Skoric et al., 2008). These results indicate that flaxseed oil is considered a very important source of alpha-linolenic acid, which is considered the primary fatty acid responsible for the synthesis of the rest of the members of the omega-3 family within the human body, which makes it one of the most promising oils as additives to various oil blends, especially with the very low content of alpha-linolenic acid in most common food oils such as corn oil, sunflower oil, and also soybean oil. ...
... Flaxseed, popular as Linseed is also named as Alsi, Jawas, Aksebija, in several parts of India belongs to the family of Linaceae.The blue flowering Rabi crop is believed to be native of Eastern Mediterranean, extending itself to Western Asia, and the Middle East to India [164] . Flaxseed is majorly used for industrial purpose for extraction of its edible oil that is being utilized in production of natural health products [165] . ...
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Plant based/Non-Dairy beverages are in demand due to increase in cow's milk allergy, lactose intolerance, calorie concern and hypercholesterolemia. Many consumers demand plant-based milk alternatives for healthier diet, as a lifestyle or for vegan food, and it is inexpensive too, which can be afforded by the poor economic people and can be used in countries and in places, where cow's milk supply is insufficient. In this review, we mainly focus on the different varieties of Plant-based/non-dairy beverages available in the market, their nutritional composition and their health benefits as compared to cow's milk. Even though it contains added sugar, protein content, unsaturated fatty acids, antioxidant activity and bioactive compounds like phytosterols and isoflavones make plant-based substitutes as an excellent choice. In the recent years, these beverages have become a multi-billion-dollar business in the global market and it may reach a value of approximately 26 billion USD in next 5 years. But the problem is with the acceptability and the nutritional value of these plant-based beverages compared to cow's milk. Several researches are undergoing to overcome these problems and make plant based beverages more tasty filled with more bioactive compounds.
... The ability of a bacterial strain to ferment carbohydrates is crucial for various metabolic activities, including growth and reproduction. As the chosen substrates are low in readily available sugars < 1-2% [43][44][45], the strain is likely to rely on its repertoire of carbohydrase to hydrolyze complex carbohydrates for its carbon metabolism. In this context, different dynamic patterns of production and consumption of reducing sugars can be attributed to substrate composition. ...
Article
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The solid-state fermentation (SSF) efficiency of Bacillus licheniformis ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional composition, reducing sugars, and in vitro protein digestibility (IVPD) for use in animal nutrition. SSF significantly decreased crude protein, along with changes in the total carbohydrates (p < 0.05) for all substrates fermented. An increase in crude fat for HSC (1.04%) and FSC (1.73%) was noted, vs. PSC, where the crude fat level was reduced (−3.53%). Crude fiber does not differ significantly between fermented and nonfermented oilseed cakes (p > 0.05). After fermentation, neutral detergent fiber (NDF) and acid detergent fiber (ADF) significantly increased for HSC and FSC (p < 0.05), as well as for PSC despite the small increase in ADF (4.46%), with a notable decrease in NDF (−10.25%). During fermentation, pH shifted toward alkalinity, and after drying, returned to its initial levels for all oilseed cakes with the exception of PSC, which maintained a slight elevation. Further, SSF with BL under optimized conditions (72 h) increases the reducing sugar content for FSC (to 1.46%) and PSC (to 0.89%), compared with HSC, where a reduction in sugar consumption was noted (from 1.09% to 0.55%). The viable cell number reached maximum in the first 24 h, followed by a slowly declining phase until the end of fermentation (72 h), accompanied by an increase in sporulation and spore production. After 72 h, a significant improvement in water protein solubility for HSC and FSC was observed (p < 0.05). The peptide content (mg/g) for oilseed cakes fermented was improved (p < 0.05). Through gastro-intestinal simulation, the bacterial survivability rate accounted for 90.2%, 101.5%, and 85.72% for HSC, PSC, and FSC. Additionally, IVPD showed significant improvements compared to untreated samples, reaching levels of up to 65.67%, 58.94%, and 80.16% for HSC, PSC, and FSC, respectively. This research demonstrates the advantages of oilseed cake bioprocessing by SSF as an effective approach in yielding valuable products with probiotic and nutritional properties suitable for incorporation into animal feed.
... Flaxseeds contain a high amount of α-linolenic acid (ω-3), and have low ratio ω-6/ω-3, 0.27, which makes them the perfect material to be used for creating functional products (Stabnikova and Paredes-Lopez, 2024). The presence of natural antioxidants (α-tocopherol, chlorogenic acid) helps combat oxidative stress, which contributes to improved overall health (Ayelign et al., 2016;Bernacchia et al., 2014). ...
... In flaxseed oil, oleic (17.7%) and linoleic (15.96%) acids are present, and in sunflower oil, oleic (27.94%) and palmitic (11.14%) acids are present, or in olive oil, palmitic (16.1%) and linoleic (11.26%) acids are present. The proportions of the main fatty acids of flaxseed oil components in our study are similar to the results of previous studies conducted on flaxseed oil (Hosseinian et al., 2004;Ogunronbi et al., 2011;Bernacchia et al., 2014), and the results of sunflower oil are similar to the results of studies conducted by (Fox et al., 2004;Škorić et al., 2008), and the oleic acid contents of olive oil in our experiment were similar with what found in different studies (Boskou et al., 2006;Guo et al., 2018). ...
... Due to its high nutritional value, they can be easily incorporated in the development of functional foods it provides omega-3 fatty acids, digestible proteins, and lignans. Flaxseed provides biological activity in the prevention of some chronic diseases like cancer, diabetes, cardiovascular diseases and cerebrovascular strokes [5]. ...
Research
Roasting is a process of dry heat treatment which involves high temperature and short time which lead to an increase in characteristic aroma, colour and texture in the food grains. The present study was undertaken to investigate the effect of roasting on the physico-chemical properties and bioactive components of brown rice, oats and flaxseeds. The effect of roasting on physico-chemical properties (colour values viz., L*, a*, b*, moisture, protein, fat, fibre, ash content, carbohydrates and energy value) and bioactive components (total phenolic content and antioxidant activity) was evaluated. The changes in colour values were observed and it was found that the L* value of brown rice, oats and flaxseeds decreased from 56.23, 75.20 and 44.36 to 53.78, 69.63 and 33.15, respectively, whereas a* values increased after roasting. The bioactive components viz., total phenolic content and antioxidant activity became higher in roasted brown rice, oats and flaxseeds and the values for total phenolic content increased from 75.21 to 76.03 mg GAE/100g, 95.00 to 96.29 mg GAE/100g and 3.75 to 4.28 mg GAE/100g, respectively, whereas the values for antioxidant activities increased from 49.78 to 50.39 %, 14.28 to 15.86 % and 76.19 to 76.92 %, respectively for brown rice, oats and flaxseeds.
... Flaxseed oil contains high antioxidants such as tocopherols, beta-carotene. Flaxseed oil gets easily oxidized after extraction and purification [7]. ...
Article
When it arrives at human health benefits flax seeds play an essential part. Flax seed or linseed (Linum usitatissimum) derived from flax plants has several medicinal properties when consumed. Flaxseeds are abundant in lignans, linolenic acid, omega-3 fatty acids, secoisolariciresinol, and other nutrients and proteins that aid in the prevention of illnesses such as cardiovascular disease, cancer, and diabetes. Linen fibre is derived from flax plants, which are employed in the textile industry, in addition to nutritional advantages. Flax seeds are utilized in a variety of food processing products (bakery, dairy, snack, fermented) because they have physicochemical, phytochemical, and sensory qualities. Flax seed is a potential nutraceutical that may be used to make preventive, therapeutic, and medicinal foods. Flax seeds are anti-inflammatory and antioxidant. This article addresses the nutritional health benefits and dietary fibre of flax seeds.
... Flaxseed consists of chemical compounds with specific biological activity and functional properties: PUFAs, omega-3 family, soluble dietary fibers, lignans, proteins, and carbohydrates. The major composition of flaxseed includes fatty acids (α-linolenic acid, linoleic acid, oleic acid, stearic acid, and palmitic acid) (Bernacchia et al., 2014). ALA comprises approximately 55% of the total fatty acid content of flaxseed fatty acids (McCullough et al., 2011). ...
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Pharmacological drugs targeting specific pathways involved in various diseases have seen recent advancement with newer and more efficient emerging drug targets, but these drugs are limited in terms of their side effects and patient adherence. The potential of plant-based diets in the form of functional foods is increasingly being realized as an option to treat and/or prevent several diseases. In this work, we have selected flaxseed (Linum usitatissimum), also known as linseed, to study its pharmacological efficacy and proposed mechanisms of action for medicinal purposes. The target genes of linseed with Disease Specificity Index (DSI >0.6) are compared to the associated genes of diabetes mellitus, decrease in appetite, addictive behavior, cardiovascular diseases (CVDs), inflammatory bowel diseases (IBDs), and Polycystic Ovary Syndrome (PCOS), and the selected genes are further evaluated using in silico methods. The binding affinity of flaxseed to three common target proteins (CCDC28b, PDCD6IP, and USP34) is assessed by docking and molecular dynamics (MD) simulations. The results show that linseed is safe to use for mutagenic toxicity and other cardiotoxicity measures, but linseed is unsafe for embryotoxicity, hERG toxicity, and cardiac failure. The analysis of the protein–protein interaction (PPI) network, Gene Ontology (GO), and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways indicates that flaxseed can be used as a medicinal herb for treatment of diabetes mellitus, cardiovascular diseases, IBDs, and PCOS.
... Generally, whole flaxseed comprises 30-41% fat, 20-35% dietary fiber, 20-30% protein, 4-8% moisture, 3-4% ash, and 1% simple sugars [14]. Recently, researchers have begun exploring the anticancer properties of flaxseed proteins, uncovering various ways in which they may exhibit such properties. ...
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Flaxseed has been recognized as a valuable source of nutrients and bioactive compounds, including proteins that possess various health benefits. In recent years, studies have shown that flaxseed proteins, including albumins, globulins, glutelin, and prolamins, possess anti-cancer properties. These properties are attributed to their ability to inhibit cancer cell proliferation, induce apoptosis, and interfere with cancer cell signaling pathways, ultimately leading to the inhibition of metastasis. Moreover, flaxseed proteins have been reported to modulate cancer cell mechanobiology, leading to changes in cell behavior and reduced cancer cell migration and invasion. This review provides an overview of the anti-cancer properties of flaxseed proteins, with a focus on their potential use in cancer treatment. Additionally, it highlights the need for further research to fully establish the potential of flaxseed proteins in cancer therapy.
... This evolving consumer inclination towards foods with enhanced benefits has propelled the food industry to ramp up the creation of functional foods, which have now become a substantial segment within the realm of new food products. 1 Functional foods encompass those that offer supplementary health advantages beyond fundamental nutrition, and herbal origins frequently align with this classification due to their inherent compounds that contribute to overall health and vitality. Flax seeds fit well into both of these trends due to their unique composition and potential health-promoting effects. ...
Chapter
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Flaxseed is grown in various regions across the globe, valued for its multifaceted utility in producing fiber and oil, its role in medicinal applications, and its significance as a nutritional commodity. Flaxseed (Linum usitatissimum) has garnered considerable interest as an intriguing organic nutritional food source. Flaxseed boasts a rich content of dietary fiber, omega-3 fatty acids, lignans, as well as an array of vitamins and minerals, making it a superb nutritional source. The bioactive compounds found in flaxseed, such as lignans and phenolic compounds, exhibit antioxidant, anti-inflammatory, and potential anticancer properties. It also contains a substantial quantity of alpha-linolenic acid (ALA), a vital omega-3 fatty acid, is also notable. ALA plays a crucial role in cardiovascular health, inflammation modulation, and brain function. The synergistic effects of ALA and lignans make flax seeds a valuable dietary source for improving cardiovascular health and potentially preventing neurodegenerative diseases. Dietary fiber is another important component of flax seeds, contributing to gastrointestinal health, blood sugar regulation, and weight management. The mucilage content in flax seeds enhances their viscosity and aids in forming a protective layer along the gastrointestinal tract. The growing preference of health-conscious consumers has led to the emergence of functional foods as a prominent field in the realm of food science. This chapter delves into the nutritional and bioactive aspects of flaxseed, shedding light on its potential to be a valuable herbal functional food source that could contribute to improved human health and well-being.
... Chemical composition of Flax seed (Linum usitatissimum): Flax seed contain polyunsaturated fatty acids (PUFA) which comes in omega-3 family, having soluble dietary fibers, lignans, proteins and carbohydrates (Table:1) (Fig:2) [3]. Kaithwas et.al. ...
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Plant seeds are giving vital role in our life. Their unlimited sources of fiber, saturated fats like mono and poly unsaturated fats and numerous chief minerals, vitamins and antioxidants play major role in fight against disease. Whenever consumed seeds as part of a healthy diet in our daily life, seeds are very useful to reduce saturated fat, blood sugar and blood pressure and many more effect on our body part. Many types of seeds are edible and chock-full of important nutrients and health benefits. Chia seeds, Pumpkin Seeds, Flax seeds, Sunflower seeds and Hemp seeds are few examples of nutritious seeds that can easily be appreciated as part of a healthy diet. This review is exceptional in its wide-ranging nature. By this paper we compile the beneficial and nourishing values of few plant seed.
... Despite the similar nutritional composition of the chia and flaxseed-added cakes, these differences in postprandial glycemia can be attributed to the higher content of soluble fiber found predominantly in the seeds. This finding aligns with existing literature, as flaxseed contains, on average, five times more soluble fiber than chia on a gram-togram basis [42][43][44][45]. ...
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Background/Aim: In recent years, there has been an increase in the prevalence of obesity and its complications, along with a growing awareness of healthy nutrition. As a result, consumers are seeking to incorporate more functional foods into their diets. Chia and flax seeds have gained popularity due to their soluble fiber and antioxidant capacity. This study aims to compare the effects of consuming cakes made with the addition of chia and flax seeds on blood glucose and insulin levels, as well as evaluate their impact on post-consumption satiety response in individuals. Methods: This randomized, double-blind, self-controlled experimental study involved 12 volunteers (19–64 years old) who were free from acute or chronic diseases. The participants had a body mass index (BMI) value between 18.5 and 24.9 kg/m2 and a Beck Depression Inventory score of 8 or below. The study investigated the effects of standard and test cakes containing 50 g of digestible carbohydrates, including chia-added cake, flaxseed-added cake, and chia+flaxseed-added cake. Postprandial blood sugar, insulin, and subjective satiety responses were assessed. A standard nutrition program (diet: 60% carbohydrates, 20% protein, 30% fat) was implemented at least one week before the study, and participants were asked to maintain 24-h food consumption records the day before the test days. Throughout the study period, individuals were instructed to avoid caffeine, medication, nutritional supplements, and heavy physical activity. Cake consumption sessions were conducted at the research center, with participants visiting four times in total, with at least 1-week intervals. Fasting for 10–12 h prior to each visit, saturation responses were measured using a visual analog scale at 0, 15, 30, 60, 90, 120, and 180 min. Blood samples were also collected to assess blood glucose and insulin levels. Results: The study revealed that cakes containing chia and flaxseeds, compared to the standard cake, as well as flaxseed-added cake compared to chia-added cake, resulted in higher plasma glucose under-curve values and saturation responses and lower hunger responses (P=0.038, P=0.016, P=0.004, respectively). Conclusion: The findings indicate that both chia and flax seeds impact glycemic control and the sensation of satiety, with flaxseed exhibiting greater effectiveness than chia.
... Increased sensitivity to the leptin hormone is one-way alpha-linolenic acid that controls weight loss [40]. This acid also stimulates thyroid function, speeding up metabolism and boosting the thermogenic process in brown adipose tissue [41,42]. ...
Article
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Objective: This research investigated secoisolariciresinol diglucoside (SDG) flax extract effects on apoptosis, hedgehog (Hh), autophagy, and the anti-oxidation process in experimentally induced obesity. Materials and methods: Forty rats were separated into two sets regarding either receiving a normal balanced diet or a high-fat diet (HFD) and then distributed into four groups: GI: The control group had a regular diet for 12 weeks. GII: animals received a high-fat meal and saline by gastric gavage. GIII: HFD obese rats treated with SDG extract orally (10 mg/kg/b.w.) and 1.18 mg SDG/kg in the diet for 4 weeks GIV: Normal balanced diet rats received SDG extract orally (10 mg/kg/b.w.) and 1.18 mg SDG/kg of chow for 12 weeks in addition to their regular balanced diet. Results: The administration of SDG extract exhibited a significant drop in body weight, glucose, lipid profile, and leptin compared to the obese group. It also improved the antioxidant levels (lowering the levels of malondialdehyde while increasing the total antioxidant capacity) and anti-inflammatory status (decreasing interleukin-6 and tumor necrosis factor-alpha). SDG extract downregulates the expression of HH genes (protein patched homolog 1, Hh-interacting protein, glioma-associated oncogene homolog 1, and smoothened receptor) in conjunction with the modulation of autophagy genes and apoptotic proteins. Conclusion: SDG extract showed improved anti-inflammatory and antioxidant status and downregulated the expression of HH genes while modulating autophagy genes and apoptotic proteins among obese rats, suggesting that it may be used to avert and manage obesity and its correlated complications by modulating oxidation, inflammation, autophagy, and apoptosis. Advanced future research on the SDG autophagy pathway to address obesity and its complications is mandatory.
... In recent years, flaxseed has become popular as a healthy (functional) food product. High levels of fatty acids and minerals (Ca, Mg, Na, K, P, Cu, Fe, Mn, Zn and B) give it useful characteristics for food use [6,7,8]. ...
Article
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Flaxseed oil and seeds are natural sources of essential fatty acids ω-6 linoleic and ω-3 α-linolenic. However, the content of α-linolenic acid in the seeds of industrial varieties of oil flax and even in individual varieties of the food industry is several times higher than the content of fatty acids presented in the pool, including linoleic acid. Therefore, there is a need to create varieties with a ratio of ω-3:ω-6 of at least 1:5 for food and medicinal use. The article studies the biochemical parameters of seeds in oil flax varieties for different areas of use, both technical and food. The work used standard methods of biochemical analysis of plant seeds (extraction method for determining fat, gas-liquid chromatography, titration, spectrophotometric methods). Statistical analysis of research results was carried out using the programs Libre Office Calc (GNU Lesser General Public Licensev). As a result of the study of five varieties, three of which are considered for food use (‘Kivika’, ‘Zhyvynka’, ‘Solnechnyj’), it was established that only the 'Solnechnyj' variety has a ω-3: ω-6 ratio in oil of 1:16.9, which corresponds to the recommended indicators. and other cultivars have high linolenic acid values and, accordingly, an altered polyunsaturated fatty acid ratio of 3:1 and 1:1.6, respectively. A comparative study of the content of fatty acids and the determination of acid, peroxide and iodine numbers showed that the iodine number and the ratio of unsaturated fatty acids are the most important criteria for identifying the quality of the oil and determine the further directions for its use. It was revealed that flax seeds of both technical and food fields are very rich in vitamin E at the level of 117– 146 mg/100 g. Therefore, they are recommended to be used more widely in food as a source of this vitamin. It is proposed that when creating new varieties of flax for food purposes, also need to take into account the indicators of iodine and acid numbers, which should be low in them. These indicators are also of interest for characterizing already existing varieties in order to differentiate them. It is noted that for food use it is necessary to create varieties with a reduced content of linolenic acid to the level of 5–10%.
Article
In this investigation, the shelf life of Peda incorporated with flaxseed powder as was carried out to assess the keeping quality. The control sample (T0) of peda was formulated with cow milk Peda (4.0% milk fat) with 30% sugar by weight of khoa and experimental peda (FP1, FP2, FP3) also formulated by using khoa and flaxseed powder in different combination with incorporation of 2.0, 2.5 and 2.5% flaxseed, respectively. From the sensory evaluation experimental peda FP1 was optimized by 9-point hedonic scale. The shelf life study was conducted of experimental FP1peda sample with respected to control T0 peda sample for every 0, 3, 6, 9, 12 and 15 days at room and refrigeration temperature. From the sensory evaluation which include aroma and taste, colour and appreance and body and texture, it was revealed that all the score was gradually decreased upto 9 days and 15 days at room temperature and refrigeration temperature, respectively. The Microbial studied revealed that SPC was found to be increased whereas there was no coliform was found during the study. The yeast and mold was detected from 9 th day at room temperature and refrigeration respectively.
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The present investigation was carried out with the objective to assess the nutritional and organoleptic quality of brown rice based nutri-bar during storage period of 90 days. Varied percentages of brown rice, oats and flaxseeds were mixed together to form seven different treatment combinations. For the development of nutri-bar brown rice, oats and flaxseeds were blended in the ratios of 100:00:00, 85:5:10, 80:10:10, 75:15:10, 70:20:10, 65:25:10 and 60:30:10 per cent, respectively. Prepared treatments of nutri-bar were packed in aluminium laminates and stored under ambient storage conditions. The quality of nutri-bar was assessed for its nutritional and organoleptic parameters at 30 days interval until 90 days. The highest mean crude protein (12.11 %), crude fat (8.59 %), crude fibre (6.42 %), ash (2.49 %), iron (6.44 mg/100g), calcium (82.21 mg/100g) and potassium (447.34 mg/100g) were recorded in treatment T7 (60:30:10:: Brown rice: Oats: Flaxseeds), whereas treatment T1 (100:00:00:: Brown rice: Oats: Flaxseeds) recorded highest carbohydrates of 75.69 per cent. On the basis of organoleptic evaluation, the highest mean overall acceptability score of 7.82 was recorded in T5 (70:20:10:: Brown rice: Oats: Flaxseeds) and was adjudged as superior among all the treatments of nutri-bar. Thus, nutritious bar can be developed by incorporating 20% oats and 10% flaxseed with 70 % brown rice.
Article
Flax seeds are a valuable raw material for the production of functional bakery products. The article investigates the fermentation processes in wheat dough supplemented with whole and crushed flax seeds in dry and soaked states. For a holistic understanding of the fermentation process, the regularities of the kinetics and dynamics of gas formation in the experimental samples were analyzed. It was found that during fermentation in samples with whole flax seeds in dry and soaked states, the amount of carbon dioxide released slightly increases compared to the control. In the samples with crushed dry and soaked flax seeds, the total amount of carbon dioxide released is higher than in the control sample by 16.5% and 19.0%, respectively. In the sample with crushed flax seeds, the nature of the dynamics of carbon dioxide release differs from the control sample, namely, a one-stage fermentation is observed. At the same time, the peak of carbon dioxide release was observed almost 30 minutes later than in the control sample. This may be due to the fact that soaking flaxseed products produces viscous solutions of polysaccharides, which envelop the yeast cells during dough kneading and slow down the supply of nutrients to them. Based on the analysis of the dynamics of carbon dioxide emission, it is recommended to reduce the duration of dough fermentation for the sample with whole flax seeds to 90 minutes, and for the samples with crushed seeds and soaked flax products to 60 minutes, so that the most intense carbon dioxide emission in these experimental samples occurs during the period of proofing of dough pieces. It was found that the introduction of whole and crushed flax seeds in soaked form slows down the rise of the dough due to the thickening of the dough system with water-soluble and insoluble flax dietary fiber, reducing fermentation and the formation of sugars in the dough system.
Article
Breast cancer is recognized as one of the most common cancers worldwide that can lead to death. Alternative treatment options are needed due to drug resistance caused by current treatment methods such as chemotherapy, inclusion of healthy cells in the target, and possible side effects. In this context, there is great interest in natural compounds and their active metabolites. One of these is flaxseed (FS), which is one of the most studied foods to be associated with breast cancer. FS is a functional food with high nutritional value. FS components (fatty acids, fiber, and lignans) and especially the basic lignan structure in FS content, secoisolariciresinol diglucoside (SDG) and its metabolites enterolactone (ENL) and enterodiol (END) have beneficial effects on breast cancer progression. This review aimed to develop a perspective for further research on this type of cancer in the future by giving some general information about FS and its components and evaluating some studies showing potential effects on breast cancer.
Article
The consumption of cereals and grains, along with whole grain food, is considered a healthy food that has various health benefits. Minerals, proteins, carbohydrates, and vitamins are present in the diet of many people. Phytochemicals play an essential role in combating oxidative stress and are present in high amounts in grains. These phytochemicals are also known as secondary metabolites that are present in plants. The nutritional components of basil (Ocimum basilicum), chia (Salvia hispanica), flax (Linum usitatissimmum), Proso millet (Panicum miliaceum), and oat (Avena sativa) are analyzed. Seeds are considered a good source of omega-3 and omega-6 fatty acids that have a significant impact on human health. The high amount of tocopherol (vitamin E) is due to the high content of polyunsaturated fatty acids (PUFAs). γ-Tocopherol is an antioxidant nutrient that usually blocks the formation of carcinogenic nitrosamines from nitrites present in food in the stomach. This review provides detailed information on the nutritional and health benefits of these cereals and grains, in which all the major components have been discussed. Conclusively, the potential use of these cereals and grains alone and by mixing them with other food products is also discussed which may enhance the nutritional content of the food product.
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Citation: Merkher, Y.; Kontareva, E.; Alexandrova, A.; Javaraiah, R.; Pustovalova, M.; Leonov, S. Abstract: Flaxseed has been recognized as a valuable source of nutrients and bioactive compounds, including proteins that possess various health benefits. In recent years, studies have shown that flaxseed proteins, including albumins, globulins, glutelin, and prolamins, possess anti-cancer properties. These properties are attributed to their ability to inhibit cancer cell proliferation, induce apoptosis, and interfere with cancer cell signaling pathways, ultimately leading to the inhibition of metastasis. Moreover, flaxseed proteins have been reported to modulate cancer cell mechanobiology, leading to changes in cell behavior and reduced cancer cell migration and invasion. This review provides an overview of the anti-cancer properties of flaxseed proteins, with a focus on their potential use in cancer treatment. Additionally, it highlights the need for further research to fully establish the potential of flaxseed proteins in cancer therapy.
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The aim of the study was to evaluate the effect of a diet containing extruded flaxseed (Linum usitatissimum L.) on the fatty acid composition of the loin, blood lipid parameters, and the redox status of tissues of finishing pigs. A total of 160 weaners (about 30–110 kg BW) were assigned to four experimental groups of 40 animals each (5 replicates with 8 individuals each). Group C (control) received a diet in which the fat source was soybean oil, while in groups 2FE, 4FE and 6FE soybean meal was replaced with extruded flaxseed in the amount of 2%, 4% or 6%, respectively. The diet containing extruded flaxseed reduced cholesterol levels in the blood plasma of pigs (grower 2FE and 6FE vs. C; finisher 2FE, 4FE and 6FE vs. C) and loin muscle (2FE, 4FE and 6FE vs. C). A decrease in the atherogenic LDL-C fraction and in the content of triacylglycerols was also noted in the blood plasma of grower and finisher pigs receiving flaxseed (2FE, 4FE and 6FE vs. C). The beneficial effects noted in the experimental pigs also included an increase in the overall content of n-3 PUFAs, especially ALA (18:3 n-3), and a reduction in the n-6/n-3 ratio. This was especially evident at 4% and 6% inclusion of flaxseed. The highest proportion of flax (6%) in the blend increased lipid peroxidation, as evidenced by the increase in the content of LOOH and MDA in the blood plasma of grower and finisher pigs. For this reason, a 4% share of flaxseed in the diet of fattening pigs seems to be optimal, while higher levels require an additional supply of exogenous antioxidants.
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The nutritional quality of food produced by organic farming in comparison with conventional farming is a current topic that focuses interest and generates discussion. This paper presents a review of the relevant literature of comparative studies on organic and conventional food. In line with several reports on organic fruit and vegetable quality, the data obtained from a wide evaluation of Polish organic versus conventional crops are compared and discussed. This comparative study covered 33 neighbouring pairs of organic/conventional fields with six evaluated species. The data on dry matter, sugar, organic acids and polyphenols content are provided, along with a special respect to mineral content of fruit and vegetable juices. Some issues on the methodological aspects of such comparative studies are presented.
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Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environment-friendliness, health, food safety and animal welfare. During last years, the demand of consumers for organic virgin olive oils have been increased as a result of their high quality image from nutritional and health aspects. In this work sixteen virgin olive oil samples, four obtained by organic and twelve from non-organic cultivation, were analysed by their quality parameters (acidity, peroxide value and UV absorption), fatty acids, sterols and volatile compounds. Quality parameters were not able to discriminate between organic and non-organic samples although significant differences were found in the values of acidity and K 270. Fatty acids and sterols content were able to discriminate samples according to their cultivar but did not show capacity differentiating the samples according to the cultivation system. The results of volatile analysis show that in general terms the organic virgin olive oils showed a higher concentration of volatile compounds, except for the aldehydes, whose concentration was higher in the non-organic oils, and the acids, whose concentration was similar in the both oil classes. The concentration of ketones, aldehydes, and alcohols showed significant variations (p < 0.05) between the two types of oils. © D.L. García-González et al., published by EDP Sciences, 2014.
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The nutritional quality of food raised by organic farming in comparison to con-ventional farming is a currant topic that focuses interest and generate discussion. The data on nutritional quality of organic produce in comparison to conventional produce are often inconclusive. The study presents comparison of some nutritional values of juices made from organic and conventionally grown fruits (apple, pear, black currant). For the experi-ment 33 orchards located in the south and east of Poland were chosen. All organic farms were certified according to UE Council Regulation no. 2092/91 and obtained valid certifi-cates. Unclarified juices were obtained with cold press juicer. After microwave minerali-zation in HNO 3 the following nutrient elements were measured: P, K, Mg, Ca, S, Fe, Zn, Mn, Cu, B as well as Na, Cd, Pb, and Ni. Moreover, ammonium N and nitrates content were evaluated using FIA method. Black currant juices contained the highest amounts of Ca, K, Mg, P, S, Fe, Mn and Na. In the case of Ca, Fe and Mn the measured levels were ten times higher than for other juices. The highest content of Cu was proved for pear, whereas apple juices revealed the highest B amount. The husbandry method also influ-enced the mineral content of the juices, however in different manner for each species. Or-ganic apple juices were having lower content of S, Na, Cu, B i Ni than their conventional contra partners. Organic farming method favored higher accumulation of Ca, Mg, P, Na, Zn, Cu, B, Cd and Ni in organic currant juices. The only difference in pear juices was found analyzing Mg content. 'Bio' juices revealed lower amount of this element.
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The Sustainable Agriculture Farming System (SAFS) Project was begun in 1988 to compare conventional 4-year and 2-year rotations receiving synthetic fertilizers and pesticides to low input and organic farming systems. In 1998 and 1999, we evaluated the influence of 10 years of organic, low input, and conventional management practices on soil chemical properties, processing tomato yields, and fruit mineral composition. The organic system had highest soil total C, N, soluble P, exchangeable Ca, and K levels as a result of 10 years of manure application and cover crop use. In both years, fruit yields were similar in the three farming systems. Organic fruits contained highest amounts of P, and Ca. Conventionally-grown tomatoes were richer in N, and Na, while the low input system had an intermediate values for N, P, and Na, and the lowest Ca concentration of the three systems.
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Highlights ► Neither conventional and biotechnological, nor organic agriculture can address all the aspects of a sustainable food production system. ► Organic agriculture could, in the long term, be considered as an important contributor to food security. ► A transition towards organic agriculture should be regarded as a gradual shift to be able to challenge with the dilemma of hungers and malnourished people.
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Organic and conventional crop management systems differ in terms of the fertilisers and plant protection methods used. Ecological and agronomic research on the effect of fertilization on plant composition shows that increasing availability of plant available nitrogen reduces the accumulation of defense-related secondary metabolites and vitamin C, while the contents of secondary metabolites such as carotenes that are not involved in defense against diseases and pests may increase. In relation to human health, increased intake of fruits and vegetables is linked to reduced risk of cancer and cardiovascular disease. This benefit may be primarily due to their content of defense-related secondary metabolites, since most other constituents of fruits and vegetables either are not unique to these foods or have been shown to not provide health benefits when the intake is increased. A meta-analysis of the published comparisons of the content of secondary metabolites and vitamins in organically and conventionally produced fruits and vegetables showed that in organic produce the content of secondary metabolites is 12% higher than in corresponding conventional samples (P < 0.0001). This overall difference spans a large variation among sub-groups of secondary metabolites, froma 16% higher content for defence-related compounds (P < 0.0001) to a nonsignificant 2% lower content for carotenoids, while vitamin C showed a 6% higher content (P = 0.006). Based on the assumption that increasing the content of biologically active compounds in fruits and vegetables by 12% would be equivalent to increasing the intake of fruits and vegetables by the same 12%, a model developed to calculate the health outcome of increasing the intake of fruits and vegetables was then used to tentatively estimate the potential increase in life expectancy that would be achieved by switching from conventional to organic produce without changing the amount consumed per day, to 17 days for women and 25 days for men.
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Growing interest in organic agriculture has prompted numerous studies that compare various aspects of organic and conventionally produced foods. This paper provides a comprehensive evaluation of empirical studies comparing organic products and conventionally grown alternatives. The emphasis is on key organic consumer demand and marketing issues, including: (1) the implications of an economic definition of organically grown food for consumer demand; (2) attributes that shoppers consider most when comparing organic with conventionally grown products; (3) level and characteristics of consumer knowledge and awareness about organic food; (4) assessment methods and characteristics of organic consumer attitudes and preferences; (5) size of price premium and characteristics of consumers’ willingness-to-pay for organic products; and (6) profile of organic consumers. Overall, although there is some knowledge and awareness about organic products, consumers are not consistent in their interpretation of what is organic. Secondly, while consumers typically understand the broad issues about organic foods, many tend not to understand the complexities and niceties of organic farming practices and organic food quality attributes. Uncertainty regarding the true attributes of organic, and skepticism about organic labels, part of which stems from reported cases of (inadvertent) mislabeling, and product misrepresentation, and partly because of nonuniform organic standards and certification procedures, may hold some consumers back from purchasing organic. Thirdly, concern for human health and safety, which is a key factor that influences consumer preference for organic food, is consistent with observed deterioration in human health over time and, therefore, motivates consumers to buy organic food as insurance and/or investment in health. Fourthly, the proportion of consumers who are willing to pay a price premium for organic food decreases with premium level. On the other hand, premiums tend to increase with (combinations of) preferred attributes. In addition, demand tends to depend more on the price differential with respect to conventionally grown products, than on actual price. In contrast to sensitivity of demand to changes in price, income elasticity of demand for organic foods is generally small. Finally, it is important for policy analysts and researchers to note that organic fresh fruits and vegetables currently dominate the organic consumer's food basket. Furthermore, it is not clear whether frequent buyers consider particular organic products (e.g., organic meat) as normal goods, or if consumers consider such products as luxury goods.
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The health benefits of organic foods are unclear. To review evidence comparing the health effects of organic and conventional foods. MEDLINE (January 1966 to May 2011), EMBASE, CAB Direct, Agricola, TOXNET, Cochrane Library (January 1966 to May 2009), and bibliographies of retrieved articles. English-language reports of comparisons of organically and conventionally grown food or of populations consuming these foods. 2 independent investigators extracted data on methods, health outcomes, and nutrient and contaminant levels. 17 studies in humans and 223 studies of nutrient and contaminant levels in foods met inclusion criteria. Only 3 of the human studies examined clinical outcomes, finding no significant differences between populations by food type for allergic outcomes (eczema, wheeze, atopic sensitization) or symptomatic Campylobacter infection. Two studies reported significantly lower urinary pesticide levels among children consuming organic versus conventional diets, but studies of biomarker and nutrient levels in serum, urine, breast milk, and semen in adults did not identify clinically meaningful differences. All estimates of differences in nutrient and contaminant levels in foods were highly heterogeneous except for the estimate for phosphorus; phosphorus levels were significantly higher than in conventional produce, although this difference is not clinically significant. The risk for contamination with detectable pesticide residues was lower among organic than conventional produce (risk difference, 30% [CI, -37% to -23%]), but differences in risk for exceeding maximum allowed limits were small. Escherichia coli contamination risk did not differ between organic and conventional produce. Bacterial contamination of retail chicken and pork was common but unrelated to farming method. However, the risk for isolating bacteria resistant to 3 or more antibiotics was higher in conventional than in organic chicken and pork (risk difference, 33% [CI, 21% to 45%]). Studies were heterogeneous and limited in number, and publication bias may be present. The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria. None.
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During the last decade, consumers' trust in food quality has decreased drastically, mainly because of growing ecological awareness and several food scandals (e.g. BSE, dioxins, bacterial contamination). It has been found that intensive conventional agriculture can introduce contaminants into the food chain. Consumers have started to look for safer and better controlled foods produced in more environmentally friendly, authentic and local systems. Organically produced foods are widely believed to satisfy the above demands, leading to lower environmental impacts and higher nutritive values. So far, studies have partly confirmed this opinion. Organic crops contain fewer nitrates, nitrites and pesticide residues but, as a rule, more dry matter, vitamin C, phenolic compounds, essential amino acids and total sugars than conventional crops. Organic crops also contain statistically more mineral compounds and usually have better sensory and long-term storage qualities. However, there are also some negatives: plants cultivated in organic systems generally have 20% lower yields than conventionally produced crops. Several important problems need to be addressed in the coming years: environmental, bacterial and fungal contamination of organic crops and, the most essential issue, the impact of organic food consumption on animal and human health. Copyright © 2007 Society of Chemical Industry
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As consumer interest in organically grown vegetables is increasing in Malaysia, there is a need to answer whether the vegetables are more nutritious than those conventionally grown. This study investigates commercially available vegetables grown organically and conventionally, purchased from retailers to analyse β-carotene, vitamin C and riboflavin contents. Five types of green vegetables were selected, namely Chinese mustard (sawi) (Brassica juncea), Chinese kale (kai-lan) (Brassica alboglabra), lettuce (daun salad) (Lactuca sativa), spinach (bayam putih) (Amaranthus viridis) and swamp cabbage (kangkung) (Ipomoea aquatica). For vitamin analysis, a reverse-phase high performance liquid chromatography was used to identify and quantify β -carotene, vitamin C and riboflavin. The findings showed that not all of the organically grown vegetables were higher in vitamins than that conventionally grown. This study found that only swamp cabbage grown organically was highest in β -carotene, vitamin C and riboflavin contents among the entire samples studied. The various nutrients in organically grown vegetables need to be analysed for the generation of a database on nutritional value which is important for future research.
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Consumers interest for organic agriculture and environmental-friendly agricultural products is increasing. Nevertheless, cultivation protocols in organic farming are not sufficiently standardized to guarantee product quality stability, a parameter which is critical for further expansion of this niche market. Variable responses in terms of quality and quantity of the harvested product often arise from complex interactions between agronomic and environmental factors. Here we report on the effects of different levels of nitrogen fertilization (0, 50, 150, 200 kgNha−1) and irrigation regime (50% and 100% replenishment of the evaporation determined using a Class A pan, plus a non-irrigated control) on yield and accumulation of primary metabolites of two potato cultivars (Agria and Merit) grown under conventional and organic farming systems. Organic farming caused a 25% marketable yield reduction with a higher percentage of large tubers under conventional farming, whereas irrigation increased the marketable yield and the percentage of large tubers. Nitrogen fertilization affected the marketable yield and significantly interacted with the irrigation regime in modifying potato yield and quality. Farming protocol, cultivar, irrigation and nitrogen fertilization all affected both amino acid contents and composition with a significant decrease of most essential amino acids in coincidence with highest nitrogen levels. An increased water availability caused an accumulation of reducing sugars in potato tubers only in organic farming, whereas such accumulationwas not observed under conventional farming. These results indicate that cultivar-specific genetic determinants and cultivation factors, including the farming system, may strongly and specifically interact to affect important quality parameters of potato tubers. This should be considered to improve quality standards in organic farming.
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The desire for a sustainable agriculture is universal, yet agreement on how to progress towards it remains elusive. The extent to which the concept of sustainable agriculture has any operational meaning is discussed. Sustainability is considered in relation to organic farming — a sector growing rapidly in many countries. The role of regulation and the use of synthetic agrochemicals, the desired degree of self reliance of agricultural systems, and the scale of production and trade in agricultural goods are all considered in the context of this discussion of sustainability.
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Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts and methods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are described by methods. Conversely, the conceptual framework is described according to underlying principles and starting definitions are given, but further work has do be done on the detailed scientific description of the indicators. Furthermore, parameters have to be defined for the evaluation of suitability of these indicators for organic food production. Copyright © 2012 Society of Chemical Industry.
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Despite growing consumer demand for organically produced foods, information based on a systematic review of their nutritional quality is lacking. We sought to quantitatively assess the differences in reported nutrient content between organically and conventionally produced foodstuffs. We systematically searched PubMed, Web of Science, and CAB Abstracts for a period of 50 y from 1 January 1958 to 29 February 2008, contacted subject experts, and hand-searched bibliographies. We included peer-reviewed articles with English abstracts in the analysis if they reported nutrient content comparisons between organic and conventional foodstuffs. Two reviewers extracted study characteristics, quality, and data. The analyses were restricted to the most commonly reported nutrients. From a total of 52,471 articles, we identified 162 studies (137 crops and 25 livestock products); 55 were of satisfactory quality. In an analysis that included only satisfactory-quality studies, conventionally produced crops had a significantly higher content of nitrogen, and organically produced crops had a significantly higher content of phosphorus and higher titratable acidity. No evidence of a difference was detected for the remaining 8 of 11 crop nutrient categories analyzed. Analysis of the more limited database on livestock products found no evidence of a difference in nutrient content between organically and conventionally produced livestock products. On the basis of a systematic review of studies of satisfactory quality, there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods.
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Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible exception of nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients. Considerations of the impact of organic growing systems on nutrient bioavailability and nonnutrient components have received little attention and are important directions for future research. While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent. In future studies, the possibility that typical organic distribution or harvesting systems may deliver products differing in freshness or maturity should be evaluated. There is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods. While it is likely that organically grown foods are lower in pesticide residues, there has been very little documentation of residue levels.
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Nutritional supplementation may be used to treat muscle loss with aging (sarcopenia). However, if physical activity does not increase, the elderly tend to compensate for the increased energy delivered by the supplements with reduced food intake, which results in a calorie substitution rather than supplementation. Thus, an effective supplement should stimulate muscle anabolism more efficiently than food or common protein supplements. We have shown that balanced amino acids stimulate muscle protein anabolism in the elderly, but it is unknown whether all amino acids are necessary to achieve this effect. We assessed whether nonessential amino acids are required in a nutritional supplement to stimulate muscle protein anabolism in the elderly. We compared the response of muscle protein metabolism to either 18 g essential amino acids (EAA group: n = 6, age 69 +/- 2 y; +/- SD) or 40 g balanced amino acids (18 g essential amino acids + 22 g nonessential amino acids, BAA group; n = 8, age 71 +/- 2 y) given orally in small boluses every 10 min for 3 h to healthy elderly volunteers. Muscle protein metabolism was measured in the basal state and during amino acid administration via L-[ring-(2)H(5)]phenylalanine infusion, femoral arterial and venous catheterization, and muscle biopsies. Phenylalanine net balance (in nmol x min(-1). 100 mL leg volume(-1)) increased from the basal state (P < 0.01), with no differences between groups (BAA: from -16 +/- 5 to 16 +/- 4; EAA: from -18 +/- 5 to 14 +/- 13) because of an increase (P < 0.01) in muscle protein synthesis and no change in breakdown. Essential amino acids are primarily responsible for the amino acid-induced stimulation of muscle protein anabolism in the elderly.
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Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. The health effects of polyphenols depend on the amount consumed and on their bioavailability. In this article, the nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed. Estimates of dietary intakes are given for each class of polyphenols. The bioavailability of polyphenols is also reviewed, with particular focus on intestinal absorption and the influence of chemical structure (eg, glycosylation, esterification, and polymerization), food matrix, and excretion back into the intestinal lumen. Information on the role of microflora in the catabolism of polyphenols and the production of some active metabolites is presented. Mechanisms of intestinal and hepatic conjugation (methylation, glucuronidation, sulfation), plasma transport, and elimination in bile and urine are also described. Pharmacokinetic data for the various polyphenols are compared. Studies on the identification of circulating metabolites, cellular uptake, intracellular metabolism with possible deconjugation, biological properties of the conjugated metabolites, and specific accumulation in some target tissues are discussed. Finally, bioavailability appears to differ greatly between the various polyphenols, and the most abundant polyphenols in our diet are not necessarily those that have the best bioavailability profile. A thorough knowledge of the bioavailability of the hundreds of dietary polyphenols will help us to identify those that are most likely to exert protective health effects.
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Current research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the benefical effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinifera origin var: Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols [mg/l gallic acid equivalents (GAE)], antioxidant activity (%) and inhibition of LDL oxidation [%, inhibition of diene and malondialdehyde (MDA) formation] were determined. Some phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2,3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) were quantified by high-performance liquid chromatography equipped with an electrochemical detection carried at +0.65 V (versus Ag/AgCl, 0.5 microA full scale). The highest concentrations of gallic, syringic and ferulic acids were found in organic Cabernet Sauvignon; 2,3-dihydroxybenzoic acid in organic Carignan and p-coumaric and vanillic acids in non-organic Merlot wine. High levels of antioxidant activity (AOA), inhibition of LDL oxidation and total phenol levels were found in non-organic Merlot (101.950% AOA; 88.570% LDL-diene; 41.000% LDL-MDA; 4700.000 mg/l GAE total phenol) and non-organic Cabernet Sauvignon (92.420% AOA; 91.430% LDL-diene; 67.000% LDL-MDA; 3500.000 mg/l GAE total phenol) grape varieties. Concentrations of some individual phenolic constituents (ferulic, p-coumaric, vanillic) are correlated with high antioxidant activity and inhibition of LDL oxidation. The best r value for all examined characteristics was determined for gallic acid, followed by 2,3-dihydroxybenzoic, syringic, ferulic and p-coumaric acids. Negative correlation of vanillic with MDA and p-hydroxybenzoic acid with LDL were confirmed by principal component analysis (PCA) analyses. Red wines display a higher antioxidant activity (81.110% AOA) than white ones (19.512% AOA). The average level of LDL inhibition capacity in red wine was determined as 87.072% and for the white as 54.867%.
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There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. As occurrence of flavonoids is directly associated with human daily dietary intake of antioxidants, it is important to evaluate flavonoid sources in food. Fruits and vegetables are the main dietary sources of flavonoids for humans, along with tea and wine. However, there is still difficulty in accurately measuring the daily intake of flavonoids because of the complexity of existence of flavonoids from various food sources, the diversity of dietary culture, and the occurrence of a large amount of flavonoids itself in nature. Nevertheless, research on the health aspects of flavonoids for humans is expanding rapidly. Many flavonoids are shown to have antioxidative activity, free-radical scavenging capacity, coronary heart disease prevention, and anticancer activity, while some flavonoids exhibit potential for anti–human immunodeficiency virus functions. As such research progresses, further achievements will undoubtedly lead to a new era of flavonoids in either foods or pharmaceutical supplements. Accordingly, an appropriate model for a precise assessment of intake of flavonoids needs to be developed. Most recent research has focused on the health aspects of flavonoids from food sources for humans. This paper reviews the current advances in flavonoids in food, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.
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Since 1994 important supermarket chains in Switzerland successfully sell apples from verified organic production. However, in supermarkets customers often ask whether there are, apart from a more environmentally friendly production, objective arguments of inner fruit quality that justify the higher prices of organic apples. In a field study with the ‘Golden Delicious’ cultivar, we harvested fruits of 5 pairs of organic/integrated fruit farms. The orchards within the pairs were less than 1 km from each other and were similar in micro climate, soil conditions and planting system. Maximum distance between the pairs was 180 km. To measure inner fruit quality we investigated at the beginning and at the end of cold storage (i) standard parameters (firmness, sugar, malic acid, mineral elements etc.); (ii) taste parameters by repeated panel tests; (iii) components that are good for human health (phenols, selenium, fibres, vitamin C and E) and (iv) fruit «vitality quality» by holistic approaches using image forming technique (crystallisation in copper chloride, and chromatography after Pfeiffer), degradation tests and feeding preference tests with laboratory rats. All fruit samples of organic orchards had significantly firmer fruit flesh (14%) and had 15% higher taste marks than conventional ones. P-content was 31% higher (p < 0.01) in organic apples and was closely correlated with technical quality (r2 = 0.93) and sensory score (r2 = 0.69). Content of phenols (mainly flavanols) was 19% and image forming quality 60% higher in organic apples. The picture producing method distinguished 100% correctly the organic and integrated samples and was closely in line with technical quality (r2 = 0.68). The results show that organically grown apples can have an outstanding inner quality. However, for generalizable conclusions more extensive studies are necessary.
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The objectives of this study were to characterize organic, biodynamic, and conventional purple grape juices (n = 31) produced in Europe based on instrumental taste profile, antioxidant activity, and some chemical markers and to propose a multivariate statistical model to analyze their quality and try to classify the samples from the 3 different crop systems. Results were subjected to ANOVA, correlation, and regression analysis, principal component analysis (PCA), hierarchical cluster analysis (HCA), soft independent modeling of class analogy (SIMCA), and partial least-squares discriminant analysis (PLSDA). No statistical significant differences (P > 0.05) were observed among juices from the 3 crop systems. Using PCA and HCA, no clear separation among crop systems was observed, corroborating the ANOVA data. However, PCA showed that the producing region highly affects the chemical composition, electronic tongue parameters, and bioactivity of grape juices. In this sense, when organic and biodynamic were grouped as “nonconventional” juices, SIMCA model was able to discriminate 12 out of 13 organic/biodynamic juices and 17 out of 18 conventional juices, presenting an efficiency of 93.5%, while 11 out of 13 non-conventional and 100% conventional grape juices were correctly classified using PLSDA. The use of electronic tongue and the determination of antioxidant properties and major phenolic compounds have shown to be a quick and accurate analytical approach to assess the quality of grape juices.Practical ApplicationIndustry needs quick and accurate methods to assess fruit juice quality traits. Here we used electronic tongue and spectrophotometric measurements of chemical compounds and antioxidant activity coupled with chemometrics aiming the characterization and classification of grape juices from 3 crop systems.
Article
BACKGROUND Broccoli and other cruciferous vegetables contain a number of bioactive compounds, in particular glucosinolates and polyphenols, which are proposed to confer health benefits to the consumer. Demand for organic crops is at least partly based on a perception that organic crops may contain higher levels of bioactive compounds; however, insufficient research has been carried out to either support or refute such claims.RESULTSIn this study we examined the effect of conventional, organic, and mixed cultivation practices on the content of total phenolics, total flavonoids, and total and individual glucosinolates in two varieties of broccoli grown over 2 years in a split-plot factorial systems comparison trial. Levels of total phenolics and total flavonoids showed a significant year-on-year variation but were not significantly different between organic and conventional production systems. In contrast, levels of the indolyl glucosinolates glucobrassicin and neoglucobrassicin were significantly higher (P < 0.05) under fully organic compared to fully conventional management.CONCLUSION Organic cultivation practices resulted in significantly higher levels of glucobrassicin and neoglucobrassicin in broccoli florets; however, other investigated compounds were unaffected by production practices. © 2014 Society of Chemical Industry
Article
Effect of mineral fertilizers on the vitamin content of plants has received very little attention by scientists in English‐speaking countries, especially in recent years. A review of the literature, however, has revealed a rich source of information mostly published in non‐English journals. Based on these reports, nitrogen fertilizers, especially at high rates, seem to decrease the concentration of vitamin C in many different fruits and vegetables, among them potatoes, tomatoes and citrus fruits, the major sources of this vitamin in human nutrition in many societies. Nitrogen fertilizers are also shown to increase the concentrations of carotenes and vitamin B1 in plants. Since excess use of nitrogen fertilizers increases the concentration of NO3 in plant foods and simultaneously decreases that of ascorbic acid, a known inhibitor for the formation of carcinogenic N‐nitroso compounds from nitrite, it appears that the use of these fertilizers may have a double negative effect on the quality of food plants. Vitamin C and several carotenoids have antioxidant properties and reportedly reduce the risk of cardiovascular diseases and some forms of cancer. Whether long‐term consumption of food plants grown with excess use of nitrogen fertilizers would have an overall positive or negative effect on the total intake of antioxidative vitamins by consumers warrants investigation.
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Fruit and vegetable intake is associated with lower risk of chronic diseases as a result of consumption of antioxidant substances. Organic foods are thought to have higher antioxidant capacity, because this form of agricultural management could induce synthesis of secondary compounds such as polyphenols. The objective of this work is to evaluate polyphenol content and antioxidant capacity in organically (OG) and conventionally (CV) grown fruits and vegetables, as well as in different parts of the plants. Soluble and hydrolysable polyphenols were quantified by Folin–Ciocalteu reagent, and the antioxidant capacity was measured by the DPPH radical method. The results showed that organic fruits tend to have higher hydrolysable polyphenol contents than conventional ones, with values being 11.5% in orange peels, to 72.6% in papaya peels, higher for hydrolysable polyphenols. Fruit peels also showed higher concentration of polyphenols than pulp, reaching, for bananas and tangerines, twice the amount found in pulps, which reflected in higher antioxidant capacity. Polyphenol content and antioxidant capacity varied among organic and conventional vegetables with no prevalence from either agricultural type. This study suggests that the effect of organic practices results in different effect patterns according to the plant species analysed, with fruits being more susceptible to the induction of polyphenol synthesis, and the greatest accumulation of polyphenols in external plant tissues. In general, organic agriculture results in food products with similar or slightly higher polyphenol content and antioxidant capacity.
Article
The nutritional value of foods cannot be entirely described by simply analysing food contents. Feeding experiments are therefore the most informative method of obtaining a total estimation of quality. At the Ludwig Boltzmann Institute for Biological Agriculture, a feeding experiment with hens was conducted to determine whether animal feedstuffs of the same variety, from the same site and under identical storage conditions (but one cultivated biologically and the other conventionally) show different effects as regards rearing proportion, health and egg quality. Preference tests were carried out. Finally, the development of fungal populations on the dung of the animals was investigated.The animals fed with biologically produced food (Group 1) showed a significantly higher weight after 32 weeks and a higher weight gain after illness compared with Group 2 (conventional food). In Group 1, the weight of eggs and of yolk was significantly higher, whereas the eggs in Group 2 showed a greater amount of egg albumen. Preference tests with common beets proved that all hens (Groups 1 and 2) preferred the biologically produced food at a highly significant level. Various species of fungi developed on the dung of the animals in both groups (cygomycetes and Aspergillus sp.). The samples from Group 1 showed a more dense covering.
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This paper is derived from a larger scale project investigating consumer attitudes towards organic food in the UK. Presents focus group results on consumer perceptions, attitudes and behaviour in relation to two key interrelated food trends: organic food and animal welfare. The results indicate that consumers often confuse organic and free-range products because they believe that “organic” is equivalent to “free-range” food. Focus group discussions were conducted to identify the main beliefs and attitudes towards organic food of both organic and non-organic food buyers. Results indicate that, although health and food safety concerns are the main motives for organic food purchases, ethical concerns, specifically in relation to standards of animal welfare, play a significant influencing role in the decision to purchase organic food. The results are consistent with parallel research into consumer concerns about animal welfare, which showed that consumers are primarily concerned about food safety issues. Furthermore, the research illustrates the central outcome that animal welfare is used by consumers as an indicator of other, more important product attributes, such as safety and the impact on health. Indeed, ethical considerations seem to motivate the purchase of organic food and free-range products and, therefore, may be viewed as interrelated. However, such ethical frameworks are closely related, if not contingent upon, the quality of the product, which includes perceptions of higher standards of safety and healthiness. Based on the qualitative data, suggests that the organic market could take advantage of research on consumer motivation to buy free-range products, by embodying ethical concerns as an indicator of product quality.
Article
The chemical composition of virgin olive oil is determined by numerous factors. The aim of this study was to evaluate the influence of the olive ripening stage, and crop year on the quality indices of Koroneiki cv. virgin olive oil of organic vs non-organic cultivation. Drupes of organic and of non-organic cultivation were sampled at four successive ripening periods in crop years 2000 and 2004. Quality indices, total and simple polyphenols, terpenic acids, squalene, fatty acid profile, and sterols were measured. Statistical analysis demonstrated that peroxide value differed according to cultivation method and according to crop year. Organic Koroneiki cv. olive oils exhibited higher total phenols content. Total phenols differed mainly according to crop year and maturation phase, but also according to cultivation method. Total unsaturated and saturated fatty acids differed according to cultivation method, crop year and maturation. Oleic and palmitoleic acids varied according to cultivation method and according to maturation process. Cholesterol, campesterol and stigmasterol differed according to maturity, while β-sitosterol differed according to crop year. Overall, olive oil from organic cultivation was of superior quality compared to non-organic, while composition of olive oils was greatly variable during maturation, whereas it was also affected by the crop year.
Article
Five green vegetables (qing‐gen‐cai, Chinese Cabbage, spinach, Welsh onion and green pepper) commonly used in our daily diet were analysed to determine their antioxidative and antimutagenic activities and chemical content of polyphenols. We obtained pesticide‐free and organically cultivated (O) vegetables using water‐soluble chitosan as a soil modifier and leaf surface spray (as an alternative natural insecticide) in order to investigate biofunctions induced or enhanced by such specialised cultivation practices. In addition, we purchased the same varieties of vegetables cultivated on an adjacent farm in the conventional manner (C) using pesticides and chemical fertilisers in order to examine the differences in biological activities and distribution of constituents responsible for such activities. The antioxidative activity shown by O vegetables was 120% times higher than that shown by C vegetables in the case of spinach and 20–50% higher in the case of Welsh onion, Chinese cabbage and qing‐gen‐cai. In comparison with C vegetables, the antimutagenic activity shown by O vegetables was higher against 4‐nitroquinoline oxide (4NQO) in qing‐gen‐cai, Chinese cabbage and Welsh onion, against benzo[ a ]pyrene (BaP) in all five vegetables, against 2‐amino‐3‐methylimidazo[4,5‐ f ]quinoline (IQ) in qing‐gen‐cai, Chinese cabbage and green pepper and against 3‐amino‐1‐methyl‐5 H ‐pyrido[4,3‐ b ]indole acetate (Trp‐P‐2) in spinach only. Among all green vegetable juices tested for flavonoid composition, quercitrin, caffeic acid and baicalein in O vegetables were detected in concentrations 1.3–10.4 times higher than those found in C vegetables, suggesting the influence of different cultivation practices. © 2001 Society of Chemical Industry
Article
This review is concerned with the summary and evaluation of the results from more than 150 investigations comparing the quality of conventionally and organically produced food or of foods produced with the aid of different fertilisation systems. Cereals, potatoes, vegetables, fruits, wine, beer, bread, cakes and pastries, milk, meat, eggs and honey, as well as products made from them, have been included in the review. Most of the studies evaluated are physico-chemical investigations of concentrations of desirable and undesirable ingredients, pesticide residues, contaminants, sensory analyses and feed experiments with animals. Nutritional studies in humans and experiments which used holistic methods of analysis are also included. Since different methods of sampling were used in the investigations, a summary evaluation of individual results is extremely difficult. Even when the sampling methods are of the same type, a great many factors have to be taken into consideration which are not directly related to the production system but which do influence food quality to a large degree. Despite the heterogeneity of the sample material, some differences in quality between products from conventional and organic farming or foods produced with the aid of different fertilisation systems have been identified. © 1997 SCI
Article
  Health-conscious consumers have an interest in knowing if the extra money they spend on organic food is justified. The organic food industry, therefore, has a large financial interest in convincing the public that the food they sell is healthier, tastier, and better for the environment. One area that the industry has concentrated on is the supposed nutritional superiority of their product. The importance of this area to the organic food industry can be seen by the vehemence in which it has attacked and tried to discredit a recent, widely circulated report submitted to the British government that found no scientific evidence for claims that organic food is nutritionally superior to conventional food. Two nongovernment organizations, the Soil Assn. in the United Kingdom and the Organic Center in the United States have been heavily involved in the promotion of organic food. Both of these organizations exert a great deal of influence with the media, and hence with consumers, in both countries. An examination of some of their actions will be included in this article.
Article
BACKGROUND: The impact of organic and conventional production systems on quality and nutritional parameters of fruits and vegetables is still under discussion. The obj