Stability of bioactives in flaxseed and flaxseed-fortified foods
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- 作者：Andrea L. Edela ; Michel Alianib ; Grant N. Piercea ; gpierce@sbrc.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Alpha-linolenic acid (PubChem CID ; 5280934) ; Enterodiol (PubChem CID ; 123725) ; Enterolactone (PubChem CID ; 114739) ; Secoisolariciresinol diglucoside (PubChem CID ; 9917980)
- 刊名：Food Research International
- 出版年：2015
- 出版时间：November 2015
- 年：2015
- 卷：77
- 期：part_P2
- 页码：140-155
- 全文大小：834 K
文摘
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Flaxseed (FX) has phytochemicals with potential cardioprotective benefits.
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ALA and SDG in whole FX are stable during various domestic processes.
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Exposed ALA in milled FX and FX oil increases susceptibility of oxidation.
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Adding milled FX or FX oil to baked goods may improve oxidative stability.
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SDG content in defatted FX flour is influenced by fermentation, but not baking.