It's thought that flaxseed may have an anti-cancer effect because it's very rich in lignans. In the process of digestion, bacteria convert lignans into estrogen-like substances that may affect tumors. Flaxseed oil, however, usually doesn't contain lignans, though some processors do add some lignans back into the oil.
my question..
Is the lignans in the oil..after rendering, or does it need to be added. do we get it from the seeds shell? I'm lost here?
And I found this interesting to red..
Flaxseed
Claims, Benefits: Prevents heart disease and cancer.
Bottom Line: Flaxseed oil is heart-healthy because it contains alpha-linolenic acid. Flaxseed itself (ground or whole) also contains lignans, which may have antioxidant actions and may help protect against certain cancers, though this is far from certain. Skip flaxseed supplements, though.
Full Article, Wellness Letter, June 1999:
Just the flax facts, please
Should you eat flaxseed? Use flaxseed oil for cooking and salads? Take flaxseed supplements? Will flaxseed in any form lower blood cholesterol and prevent heart attacks? Is flax more powerful than other seeds and oils? Flax is a particularly interesting plant that is under study at the National Cancer Institute and other research centers.
The flax plant, an old friend of humanity, yields the fiber from which linen is woven, as well as seeds and oil. The oil, also called linseed oil, has many industrial uses-as an ingredient in paints, varnishes, and linoleum, and as a finishing oil for wood furniture. It also comes in an edible form, sold mostly at health-food stores. Like olive, canola, and most other plant-derived oils, it is highly unsaturated and is thus a healthful choice to replace saturated fats from animal products. Flaxseed, from which the oil is extracted, can be eaten whole or ground into flour.
Some people now believe that flaxseed and its oil are special-that their health effects are greater than those of other seeds and oils. The background is complex.
The alpha-linolenic story: oil
Flaxseed and flaxseed oil are by far the best food source of alpha-linolenic acid. This is one of the essential fatty acids-that is, it's essential for life, and we must consume it in foods, because our bodies cannot manufacture it. Essential fatty acids are important for cell membranes, blood pressure regulation, and other functions. Alpha-linolenic acid is an omega-3, similar to some of the fatty acids in fish oil. (Another essential fatty acid is linoleic acid, an omega-6, found in most vegetable oils, which has a different function in the body.) Consumption of fish and fish oil has been linked to a reduced risk of dying from heart disease, though it is unclear how it does this.
But alpha-linolenic acid is not identical to the omega-3 fatty acids found in fish oil. The body does convert alpha-linolenic acid from plant foods into those omega-3s, but very slowly and inefficiently. It's a longer process than getting the omega-3s directly from fish.
Flaxseed may be the best food source of alpha-linolenic acid, but the evidence for specific heart benefits from flaxseed is very thin. A few population studies have linked a high total intake of alpha-linolenic acid with a reduced risk of heart disease and/or death from heart disease. And recently a French study found that a "Mediterranean diet" relatively rich in alpha-linolenic acid greatly reduced the risk of second heart attacks (see WELLNESS LETTER, May 1999). However, the alpha-linolenic acid in that study did not come from flaxseed, but from a canola-oil margarine. Besides flaxseed and canola oil, alpha-linolenic acid is also found in soybean oil and walnuts. You don't have to consume flaxseed to get alpha-linolenic acid. If flaxseed oil (or the seeds, which contain the oil) does lower blood cholesterol, that should come as no big surprise, since any unsaturated oil, particularly if substituted for saturated fats, will do so.
The lignan story: seeds
Besides alpha-linolenic acid, flaxseed is also rich in certain phytochemicals (plant chemicals). Notably, it is the richest source of lignans, which provide fiber. Lignans are also a type of phytoestrogen (isoflavonoids are another type). In the process of digestion, bacteria convert lignans into estrogen-like substances called enterodiol and enterolactone. These may have anti-tumor effects. Phytoestrogens are also found in other plants, including soy, certain herbs, whole grains, and other seeds. Lignans and other flaxseed components may also have antioxidant properties-that is, they may reduce the activity of free radicals, which cause damage at the cellular level. Studies have shown that flaxseed can reduce tumors in lab animals. So far there's no convincing evidence of a similar action in humans, though some ongoing studies may provide answers. In addition, lignans may play some role in lowering cholesterol and possibly in maintaining bone density. Flaxseed oil usually
does not contain lignans, though some processors do add some lignans back into the oil.
It is increasingly difficult to single out any one plant food as unique or miraculous. All plant foods have good things to offer. Garlic and onions apparently have a range of beneficial chemicals; so does tea. So do the herbs we use for flavoring, such as rosemary, thyme, parsley, sage, and so forth. Broccoli and other cruciferous vegetables have anticancer potential. Canola and olive oil and other highly unsaturated oils help lower blood cholesterol. So do oats, which contain the same kind of fiber found in flaxseed.
Adding flaxseed to your diet
It certainly can't hurt to add flaxseed and its oil to a healthy diet-one based on fruits, vegetables, whole grains, nonfat dairy products, and small amounts of fish and meat, and thus low in saturated fat and cholesterol. But adding flaxseed to a poor diet is not likely to help much.
Flaxseed flour or ground or whole flaxseeds can be found in some breads, muffins, cereals, and breakfast bars, particularly in health-food stores. Flaxseeds have a pleasant, nutty flavor and are tasty sprinkled on salads, cooked vegetables, or cereals. (However, unless the seeds are well chewed or ground, they simply pass through the body.) You may want to combine flaxseed flour with wheat flour for baking. The seeds and the oil spoil quickly: the oil comes in dark bottles to extend its shelf life; the oil, once opened, as well as ground flaxseed and flour, should be refrigerated. And the oil is expensive.
Two cautions: in rare instances people may have allergic reactions to flaxseed (anaphylactic shock, as from bee stings or nuts). Flaxseed is high in fiber, so increase water intake along with it.
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And supplements too? Flaxseed supplements, which usually contain ground seeds plus vitamin E, are gaining popularity. We do recommend taking supplemental vitamin E (200 to 800 IU daily). But skip the flaxseed capsules. If you want to make flaxseed part of your diet, consume the oil or the flour, not the supplements.
UC Berkeley Wellness Letter, June 1999
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