Flaxseed: its bioactive components and their cardiovascular benefits

American Journal of Physiology. Heart and Circulatory Physiology
Mihir ParikhG N Pierce

Abstract

Cardiovascular disease remains the leading cause of mortality and morbidity worldwide. The inclusion of functional foods and natural health products in the diet are gaining increasing recognition as integral components of lifestyle changes in the fight against cardiovascular disease. Several preclinical and clinical studies have shown the beneficial cardiovascular effects of dietary supplementation with flaxseed. The cardiovascular effects of dietary flaxseed have included an antihypertensive action, antiatherogenic effects, a lowering of cholesterol, an anti-inflammatory action, and an inhibition of arrhythmias. Its enrichment in the ω-3 fatty acid α-linolenic acid and the antioxidant lignan secoisolariciresinol diglucoside as well as its high fiber content have been implicated primarily in these beneficial cardiovascular actions. Although not as well recognized, flaxseed is also composed of other potential bioactive compounds such as proteins, cyclolinopeptides, and cyanogenic glycosides, which may also produce biological actions. These compounds could also be responsible for the cardiovascular effects of flaxseed. This article will not only summarize the cardiovascular effects of dietary supplementation with flaxseed but als...Continue Reading

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Citations

Dec 19, 2018·Canadian Journal of Physiology and Pharmacology·Mihir Parikh, Grant N Pierce
Oct 17, 2018·European Heart Journal·Vincenzo LionettiGrant N Pierce
Oct 5, 2018·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Aneta Štochmal'ováAlexander V Sirotkin
Apr 20, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Branislav KuraGrant N Pierce
Jul 30, 2020·The Journal of Nutrition·Ghassan Bkaily, Danielle Jacques
May 28, 2019·Nutrients·Mihir ParikhGrant N Pierce
Aug 28, 2020·Vaccines·Antonella Di SottoSilvia Di Giacomo
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Jan 21, 2020·Food Research International·Samad Ghaffari, Neda Roshanravan
Aug 28, 2021·Nutrients·Sara D'ImperioCarlo Pappone

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