About Author: Amarjeet Singh1, Dharmendra Kumar2, Jatin Sharma2, Dr. H. S. Lamba3
1. Subharamania Bharti College Of Science& Technology, Board of Technical Education, Delhi
Holambi Khurd, Delhi-82
2. School of Pharmaceutical Sciences, Shobhit University
NH-58 modipuram, Meerut, U.P India
3.H.R.Institute of Pharmacy, U.P. Technical University
Morta,Ghaziabad,U.P.India
Abstract
Flax (also known as common flax or linseed, binomial name: Linum usitatissimum) is a member of the genus Linum of the family Linaceae. Its origin is uncertain,but it is regarded as indigenous to India.It is cultivated extensively as a source of fibres in Egypt,Algeria,Spain,Italy and Greece while as a source of oil in Turkey, Afghanistan and India.In Russia, it is cultivated for both oil and fibre.Flax seeds come in two basic varieties: (1) brown; and (2) yellow or golden. Most types have similar nutritional characteristics and equal amounts of short-chain omega-3 fatty acids. Linseed contains numerous beneficial components includingalpha-linolenic acid (ALA), cyanogenic glycosides (linamarin, linustatin, neolinustin), unsaturated fatty acids (linolenic acid, linoleic acid, oleic acid), soluble flaxseed fiber mucilage (D-xylose, L-galactose, L-rhamnose, d-galacturonic acid), lignans (secoisolariciresinol diglycoside (SDG)), monoglycerides, triglycerides, free sterols, sterol esters, hydrocarbons (protein), phenylpropane derivatives.