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Effect of raw and heated flaxseed (Linum usitatissimum L.) on blood lipid profiles in rats.


Khalesi, Saman and Jamaluddin, Rosita and Ismail, Amin (2011) Effect of raw and heated flaxseed (Linum usitatissimum L.) on blood lipid profiles in rats. International Journal of Applied Science and Technology, 1 (4). pp. 84-89. ISSN 2221-0997; ESSN: 2221-1004


Flaxseed is a nutrient rich seed and lipid profiles improving effect of it has long been studied. Effect of heating as a part of food processing on its beneficial characteristics is not clarified in literature. This study aims to provide complementary information on effect of different dosages of raw and heated flaxseed on lipid profiles. Sprague Dawley rats were fed with 10%, 20% or 30% of either raw or heated flaxseed in the basal diet for 30 days. Total cholesterol significantly reduced in all flaxseed groups and high density lipoprotein cholesterol significantly increased in 20% raw and 30% raw and heated flaxseed groups. Significant reduction of low density lipoprotein cholesterol only observed in 30% raw flaxseed groups. It is concluded that 30 days consumption of flaxseed may significantly reduce total cholesterol and increase high density lipoprotein cholesterol in blood. Oven heating may not have significant effect on lipid profile improving effect of flaxseed.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Halal Products Research Institute
Publisher: Center of Promoting Ideas
Keywords: Blood lipid profiles; Flaxseed; Heating.
Depositing User: Nur Farahin Ramli
Date Deposited: 18 Mar 2014 07:29
Last Modified: 21 Sep 2015 02:48
URI: http://psasir.upm.edu.my/id/eprint/24570
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