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DOI: 10.1094/CFW-51-0257 |  VIEW ARTICLE

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Omega-3s from Whole-Food Flaxseed

S. Moriarty. ENRECO, Inc., Newton, WI. Cereal Foods World 51(5):257-259.

The average American diet is deficient in omega-3s. Whole-grain (whole seed) flaxseed is an important source of a-linolenic acid (ALA), an essential omega-3 fatty acid that is converted by humans into the longer-chain omega-3s EPA and DHA. Flaxseed, as with all whole grains, is a complex, integrated matrix of ingredients: it contains many nutraceutical components that offer similar health benefits to omega-3s, some of which act synergistically with alpha-linolenic acid. Flaxseedís pleasant whole-grain flavor, lack of allergenicity concerns, and stability to high temperatures makes it an ideal vector for introducing omega-3s into cereal-based foods. Only 1.3 g of whole-grain flaxseed per serving are required to make a "high, rich or excellent" source of ALA omega-3 nutrient content claim.

 

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