Sunday, May 09, 2010

Flaxseed Protects Against Cancer, Diabetes

Flaxseed may play a role in preventing breast, prostate, colon and skin cancers while the soluble fiber and other components may affect insulin secretion and maintenance of steady blood sugar, according to a review paper, published in Comprehensive Reviews in Food Science and Food Safety.

The paper evaluated current research on flaxseed, its role as a functional food, and any potential benefits it may have against diabetes and certain cancers. Flax is rich in alpha-linolenic acid (ALA), an essential omega-3 fatty acid, and phytochemicals such as lignans.

“Flaxseed has been the focus of increased interest in the field of diet and disease research due to the potential health benefits associated with some of its biologically active components,” according to researchers at the School of Food Science and Technology at Jiangnan University in China.

Sources:

* Institute of Food Technologists: Flaxseed May Provide Antioxidant Health Benefits

2 comments:

Anonymous said...

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Vic Cherikoff said...

Great results and good information. This is why we include flaxseed into our ultra premium, whole food nutrition solution, Kakadu Juice. This includes 10 Australian wild foods which are world record holding foods in terms of antioxidants. The Kakadu plum is still the highest fruit source of vitamin C after 25 years since my analytical proof of this fact. Then we add 14 other superfoods to make our exceptional nutritional beverage.

Flaxseed is an important part of the formulation and consumers are coming to us with reports that their doctors are reducing or stopping medication as a result of normalization of their blood glucose response, blood pressure, uric acid levels etc.

Incidentally, there's no miracle ingredient here but a combination of nutrient dense foods which mimic those with which we evolved. You won't see any intelligent comment on how great mangoes are for us (they are 15% sucrose and growers are breeding out the fiber) or sweet corn (again, high in sucrose, low in fiber). These are minimally altered foods because as soon as we try to 'improve' a crop we tend to make it less nutritious and generally, even deleterious.

If you want to read more on this, have a look at this article.