Role of Flax and Flax Gum in Health and Diabetes
Author(s): Mitra A, Bhattacharya D
Vol. 5, No. 6 (2009-01 - 2009-02)
Mitra A, Bhattacharya D
Dr Analaya Mitra, B. C. Roy Technology Hospital,
Dr D. Bhattacharya, Chemical Engineering Department, Indian Institute of Technology, Kharagpur – 721 302.
[Email: amitra@adm.iitkgp.ernet.in]
ISSN: 0973-516X
Abstract
In order to find out whether flaxseed gum, like guargum, is effective in reducing the blood glucose level in non
insulin dependent diabetes mellitus (NIDDM), 20 NIDDM patients were fed, for 3 months, 5 chapattis each containing 5 g flaxseed gum and 25 g wheat flour. Blood biochemistry of these patients when on normal monitored diet for the
preceding 3 months, before initiation of therapy with flax gum, was measured monthly using standard procedures and
monthly thereafter, after the initiation of therapy. 20 other (non-diabetic) patients subjected to identical conditions
acted as controls. It was observed that flax gum-containing therapeutic diet reduced TLC, LDLC and FBS
significantly.
Key words: NIDDM, Flax gum, TLC, LDLC and FBS
Introduction
Flax (Linum usitattisimum L.) is one of
the oldest crops known to mankind, and is
cultivated for fibre and oil. The flax seed is flat
and oval with a pointed end having approximate
dimension of 2.5 × 5 × 1 mm3. The hull is tough
and fibrous, containing a little of protein and oil,
and consists of four layers; the outer one
containing a mucilaginous carbohydrate material.
The mucilage accounts for about 8% flaxseed
weight, and is known to be composed primarily
of polysaccharides which, on acid- catalyzed
hydrolysis yield L-galactose, D-xylose, Larabinose,
L-rhamnose, D-galacturonic acid and
perhaps, traces of D-glucose. Polysaccharide
gums are of commercial importance in the food
and other industries. For example, seed gums
(e.g. guar and locust bean gums) and plant
exudates (Gum Arabic) are used as viscosity
enhancers and stabilizers of colloidal solutions.
Functionally, flax seed mucilage appears to
resemble gum Arabic more closely than any one
of the common gums.
In ancient times, flax was a crop used in
many aspects of everyday life. In addition to the
use of its fibres for weaving linen, flaxseed was a
staple food item for the ancient Greeks, Romans,
and Egyptians. Flaxseed was also used for
various medicinal purposes such as treatment for
gastric disorders, as a soothing balm for
inflammation, and as a laxative. Presently,
flaxseed is largely grown for the use of its oil in
paints and varnishes. This industrial association
may be responsible for the slow acceptance of
flaxseed as a potential neutraceutical. Now
flaxseed is being considered for evidence of its
beneficial effects in cancer, cardiovascular
diseases, diabetes, inflammatory diseases such as
lupus nephritis, renal function and even for its
anti malarial activity.
Results from clinical trials using ω-3
fatty acids to treat various disorders are only now
becoming available, and it is too early to draw
any definite conclusion. However, it appears as if
there may be benefits in the use of ω -3 fatty
acids in cardiovascular disease, renal disease and
some autoimmune disease, such as inflammatory
bowel disease and rheumatoid arthritis. The
evidence is, however, inconclusive in respect of
benefits in respiratory disease, lung disorder and
asthma.
When the levels of ω-3 poly unsaturated
fatty acid (PUFA) are increased, the antioxidant
intake level should be above that obtainable by
natural foods alone. This may become soon one
of those rare circumstances in which a case for
supplementation of foods for the general
population can be made. It is prudent to increase
the intake of peroxidized substances with an
inadequate intake of natural antioxidants.
Flax oil has become one of the most
exciting and sought after products in health food
stores today, both for its preventive and curative
properties. Researches on flax show it contains
high concentration of ω-3 fatty acids, which can
relieve and cure a number of diseases and
afflictions. Flax oil fights heart disease by
lowering dangerous LDL cholesterol and
triglycerides, as well as decreasing the viscosity
of thick blood, and reducing the build up of
atherosclerotic plaque on artery walls. The list
goes on to include relief and amelioration of
cancer, cardiovascular disease, skin conditions
including dry skin, psoriasis, eczema, acne,
immunosuppression, depression, fatigue,
allergies, behavioural disorders, arthritis, chronic
viral, bacterial and fungal infections,
inflammatory bowel disease, kidney disease etc1.
Effect of flaxseed oil on Athletes: Flaxseed oil
enhances athletic performance and endurance,
shortens recovery time from athletic events and
strenuous workouts, acts as reliable source of
energy without increasing body fat, serves as
precursor to prostaglandins and hormones,
increases uptake and utilization of oxygen, and
keeps unfavorable saturated fats mobile in the
blood stream for better utilization1.
Perhaps the most exciting news on flax
yet is in regard to cancer. A study of one hundred
and twenty women revealed that those with the highest breast tissue levels of ω-3 fatty acids had
the lowest incidence of breast cancer. Further, of
those that did develop the disease, they still
showed the lowest probability of the cancer
spreading to other organs, offering hope for
women with an existing breast tumor.1
Emerging scientific evidence has begun
to focus on another healing ingredient found in
the fibrous shell hull of the flaxseed2. Special
phytochemical constituents have been isolated
from flax, that once ingested are converted to
potent cancer fighting and preventive compounds
called the mammalian lignans. Extensive
evidence from numerous research institutes has
revealed the potent anti-cancer properties
exhibited by these amazing natural plant
chemicals. Lignans have been shown to prevent
the evolution of colon and breast cancers where
they start, by normalizing hormone metabolism
responsible for the disease3. Flaxseed is by far the
richest source of phytonutrients; it yields an
extraordinary 800 mcg/g. The flaxseed oil has
less than 2% of lignans. The lignan found in
flaxseed is called secoisolariciresinol glucoside
(SDG). The lignan in flaxseed is a type of
carbohydrate, classed as a phenolic compound
(polyphenol). When plant lignan SDG from
flaxseed is ingested, it is converted in the colon
by friendly bacteria to mammalian lignans -
enterodial (ED) and enterolactone (EL). Thus
flaxseed lignan SDG is a precursor to mammalian
lignans ED and EL. SDG lignan not only has
anti-cancer properties but also has anti-viral, antibacterial
and anti-fungal activities. It is also a
powerful antioxidant and has been shown to
enhance the immune system functioning, being
effective against many different diseases. A
major reason why lignans provide certain health
benefits is because they are “phytoestrogens” ie
the plant chemicals that mimic the hormone
estrogen. Studies have shown that individuals
who consume more lignan-containing foods have
lower incidence of breast and colon cancers due
to this phytoestrogen effect3. The American
Cancer Society estimates that one in eight women
will contract breast cancer. Unfortunately, breast
cancer may be present for as long as 4 years
before it can be detected by mammography or
self-examination. Further, many women are
under the misconception that if they do not have
a family history of breast cancer, they need not be
concerned. The truth is that today majority of
women who are diagnosed with breast cancer
show no family predisposition. The above facts
call for every woman to implement a proactive
approach to prevent the disease. Pelton4 suggests
that every woman should take at least one
tablespoon of flaxseed oil (as a Lignan source) as
a daily protocol to prevent breast cancer. High in
Lignan, flaxseed oil is unique, as unlike regular
flaxseed oil, flax particulate matter from
flaxseeds is retained in the oil, delivering the
powerful cancer fighting mammalian lignan
precursors. High-lignan flax oil can easily be
incorporated into any diet by using it as an
ingredient in salad oils, stirred into oat meal
combined with a blender drink, mixed into
yogurt, or simply taking it straight, chased by
fresh fruit juice. Although the body readily makes
most of the fat that it needs from dietary starch or
sugar, humans lack the ability to make essential
fatty acids (EFA) and must get them in food.
EFAs are found in all foods but are most
abundant in certain oils. They come in two
distinct families based upon their chemical
structure (omega 6 and omega 3). The two EFA
families are not interchangeable and, in fact, tend
to compete with each other in the body’s
metabolic pathways.
The larger family, called ω-6 EFAs, is
abundant in many vegetable seed oils, including
corn, sunflower, and safflower. Deficiencies of
ω-6 EFAs cause impairment of growth and
fertility, hormonal disturbances, and
immunologic abnormalities. People living in
North America and Europe have relatively high
levels of ω-6 EFAs in their diets, because of an
inclination to increase the consumption of
vegetable oil during the last century5.
The smaller family, called ω-3 EFAs, is
most concentrated in fish oils and in flaxseed
(linseed oil). It is also found in green, leafy
vegetables and in the flesh of animals that feed
on grass and leaves. The human brain is rich in
ω-3 EFAs; their deficiency causes abnormalities
in the development and function of the nervous
system, as well as immune defects. The Omega-3
fatty acids (ω-3 EFAs) formed an important part
of the diet of the Stone Age man, who relied
heavily on wild game and leafy plants for
nourishment. Consumption of fish, flaxseed meal,
and soybeans supplied ω-3 fats to our more
recent ancestors. The past century has witnessed
a systematic depletion of ω-3 EFAs from the
Western diet because of changes in food choice
and in techniques of animal husbandry and food
processing. Some theorists have traced the
origins of numerous different diseases to a
lifetime depletion of ω-3 EFAs. Most recently, it
has been suggested that ω -3 fatty acids act in a manner similar to that of lithium carbonate and
valproate, two effective treatments for bipolar
disorder. To test whether ω -3 fatty acids could
help, researchers conducted a four-month,
double-blind, placebo-controlled study,
comparing ω -3 fatty acids (9.6 g/d) vs placebo
(olive oil), in addition to usual treatment, in 30
patients with bipolar disorder. They found that
the ω -3 fatty acid patient group had a
significantly longer period of remission than the
placebo group. In addition, at nearly every other
outcome measure, the ω -3 fatty acid group
performed better than the placebo group. Clearly,
the work of Rudin on Flax Oil and Mood
Disorders II6 opens up new pathways of healing
in cases of tragic mental states, The researcher
recommends a dosage of 2-8 tablespoons daily
for this therapeutic effect.
Flaxseed is the richest known plant
source of the ω - 3 fatty acid (α linolenic acid or
ALA, >50% of the fatty acids present in the oil
fraction). Flaxseed oil has been shown to
modulate immune response, to have anti cancer
effects, to inhibit platelet aggregation and to
attenuate renal function decline in a rat renal
ablation model. All of these have been attributed
to the high ALA content of flaxseed oil1. The
inverse correlation observed between ALA intake
and cardiac deaths and coronary events in two
large epidemiological trials, the Lyon Diet Heart
Study and the Multiple Risk Factor Intervention
Trial (MRFIT), might be related to ALA’s ability
to inhibit platelet aggregation.
The availability of ω-6 fatty acid, linoleic
acid, far exceeds that of the ω-3 fatty acid, the
latter being available mostly in fish and green
leafy. Therefore, a proper ratio of the two fatty
acids is not being maintained, leading to an
imbalance, more so for the vegetarians. This
imbalance has a direct bearing on the incidence
of cardiac diseases. Another point to be noted is
that no interconversion between ω-3 fatty acids
and ω-6 fatty acids is possible in the human
system7.
Gums and mucilages exert a physical and
reflexive, rather than chemical, action on the
surface of the gut and the gastric and enteric
nervous systems found in different plexuses.
They produce a coating, which acts to sooth, and
protect exposed surfaces. Their action is referred
to as demulcent or emollient. They find primary
indication for intestinal inflammations, lesions
and ulcers, and for reducing irritation from excess
acid and digestive secretions8 Besides physically
coating the digestive tract, gums and mucilages
induce a reflex causing relaxation in the gut (and
respiratory and urinary tracts as well). These
properties provide for symptom relief in such
cases as dyspepsia, colic, spastic bowel,
flatulence, reflux oesophagitis, vomiting,
diarrhoea, dysphagia, as well as many cases of
abdominal pain, especially in children9.
Agents Useful in the management of hyperglycaemia in Type II diabetes mellitus:
The development of new therapeutic
agents for the regulation of hyperglycaemia in
patients with non-insulin-dependent (Type II)
diabetes mellitus depends on an understanding of
normal glucose regulation and how it is altered in
Type II diabetes. Four major abnormalities
appear to account for the inappropriate
hyperglycaemia seen in such patients10:
- decrease in quantity of insulin secreted;
- delay in the time of release of insulin;
- impairment of the effects of insulin on peripheral tissues;
- increase in hepatic glucose production.
It is clear that Type II diabetes mellitus is
a heterogeneous disorder and that the disturbed
glucose metabolism in various subsets is due to
differing degrees of these four abnormalities.
Improvement of disturbed glucose metabolism in
Type II diabetic patients can be effected by
agents, which act either on glucose production
(nutrient entry through the gastrointestinal tract
or hepatic glucose production) or glucose
utilization (oxidative or non-oxidative).
Altering glucose production: There are two
obvious sources of glucose:
exogenous and endogenous. When
nutrients are ingested, the
carbohydrate is digested and
absorbed. The ensuing rise in
plasma glucose and insulin
suppresses endogenous glucose
production and facilitates the
oxidation and storage of glucose by
peripheral tissues. In the absence of
adequate insulin secretion and/or
action, endogenous glucose
production is not adequately
suppressed, glucose uptake is
diminished and exaggerated
hyperglycaemia ensues10.
One might then speculate that a diet low
in carbohydrate would be effective in reducing hyperglycaemia in Type II diabetic patients. This,
however, is not true since low carbohydrate diets
decrease proinsulin synthesis and insulin
secretion and result in diminished peripheral
responsiveness to insulin. A more effective
approach is to provide relatively good quantities
of complex carbohydrates that are digested and
absorbed slowly so that the rate of glucose
delivery into the extracellular space is not
excessive and rapid, but rather modest and
sustained, thereby giving endogenous insulin a
diminished task and a longer time to effect
glucose disposal10. High fibre diets and guar gum
have been used in NIDDM (and in diabetics in
general) to decrease and delay carbohydrate
digestion and absorption11,12. Difficulties with
compliance and limited effectiveness have been
major problems with these approaches. Up till
now no study was done with flax gum and its role
to control blood sugar. Flaxseed is also the
richest source of lignan precursors and contains
high amounts of soluble fibre. These components,
in addition to the oil, appear to contribute to the
beneficial effects of flaxseed observed in chronic
diseases. Dietary fibre is a term used to describe
the supporting structures of plant cell walls and
the substances intimately associated with them. It
is a generic term that covers a wide variety of
substances with different physical properties and
various physiological effects. Chemically these
substances belong to the family of carbohydrates.
There are two main types of dietary fibre13.
1) Water insoluble fibers, which include
lignin, cellulose and many hemi-celluloses, are
present in grains and vegetables. Insoluble fibers
shorten bowel transit time, increase stool bulk,
render stool softer, and delay glucose absorption
and starch hydrolyses
2) Soluble fibers, which include pectin,
gums, some hemicelluloses and polysaccharides,
are also present in grains and vegetables. They
tend to increase intestinal transit time, delay
gastric emptying, slow glucose absorption, and
lower serum cholesterol levels. Soluble fibre is
almost fully fermented in the colon into short
chain fatty acids that may inhibit liver cholesterol
synthesis and increase the body clearance of lowdensity
lipoprotein cholesterol (LDLC). Fibre
supplementation of 20 g per day decreased
cholesterol levels13.
FLAXSEED
Composition of flaxseed14
Moisture- 7.1-8.3 %,
Oils- 1.9-37.8 %,
Proteins- 26.9-31.8 %,
Total Dietary fiber- 36.7-46.8 %,
Insoluble Dietary fiber- 30 % (app.)
Soluble Dietary fiber- 10 %
Flaxseed mucilage: Seed mucilage of flax
contains lot of protein, which
may later be easily separated
from lignin15. Trivedi and
Shah16 found that the linseed
mucilage obtained from linseed
cake had suspending properties
comparable to those of
tragacanth and was next only to Na
alginates as suspending agent. Minker et al17
observed that linseed mucilage
had emulsifying properties
better than those of tween 80,
gum arabic and gum
tragacanth. Obviously linseed
mucilage has considerable
potential of industrial use.
Anti-nutritional components: HCN formation in
linseed can be increased to lethal concentration
by damp-water treatment. Therefore, it is
recommended that only purified linseed may be
used in bread18. A study to determine whether
cycloserine present in linseed meal was
pyridoxine antagonist in chick diet showed that
free cycloserine was not pyridoxine antagonist
although it might be so in a bound form19. The
inhibitor of vitamin B6 found in flax seed was
isolated by Trosten in 196520.
Anti-selenium factors: Linseed meal prepared
without removing mucilage by water soaking was
found to protect rats21 and chicks22 from the
harmful effects of consuming 10 mg/kg or more selenium in the diet. This protective factor in
linseed meal could be isolated by methanol and
ethanol and was heat stable, organic and polar in
nature. Studies on the mode of action of this
protective factor showed that it interacts with
selenium in the tissues to reduce its toxic
effects22,22a.
Flaxseed differs from most other
common oilseeds in having a high content of
mucilaginous material composed of
polysaccharides. This material, which has
thickening and emulsifying properties, has
potential use as a stabilizer and thickener in food
products, as a lubricant in the chemical industry,
and as an additive in cosmetics and
pharmaceutical preparations. In addition, flaxseed
polysaccharide gum has nutritional value as a
dietary fiber, which plays a role in reducing
diabetes and coronary heart disease risk,
preventing colon and rectal cancer, and reducing
the incidence of obesity.
Flaxseed mucilage, found in the seed
coat, is composed of both arabinoxylan and
rhamnogalacturonan components. The mucilage
is extracted with hot water. Alcohol precipitation
after hot water extraction is necessary for the
removal of the potentially toxic cyanogenic
glycosides (linamarin, linustatin and
neolinustatin) present in the flaxseed. The
viscosity of flaxseed mucilage is influenced by
concentration, pH, and temperature of the
mucilage solution and by the concentration of
electrolytes in the mucilage. Mucilage with the
highest viscosity is extracted at a pH of 5-7, a
temperature of 50 °C - 80 °C and at a water to seed
ratio of 13:1. The presence of sodium chloride in
the solution reduces viscosity.
Removal of Cyanogenic Compounds from Flaxseed: Treatments to remove the cyanogenic
compounds from flaxseed meal include boiling in
water, dry and wet autoclaving, and acid
treatment. The cyanogenic glycosides were
extracted by treating the mucilage dispersion with
95% (v/v) methanol containing 10% (w/v)
ammonia. This way, more than 50% of the
cyanogenic glycosides could be removed.
Flax Gum as Food Component: The gum
produced from the flax seeds may be mixed with
wheat flour to prepare chapatti (the hand made
bread). Addition of flax gum to wheat flour make
kneading easier during the preparation of the
chapatti and there is a significant improvement in
tolerability, with no perceptible change in taste,
smell and flavor. However, there is a significant
improvement in chewability and foldability. The
product with gum is similar to that obtained when
chapatti is coated with ghee.
The viscous gel-like gum water solution
after filtration of the residue was found to be
suitable for incorporation in to the wheat flour.
The required intake of 20 g per day of soluble
dietary fibre needed for control of blood glucose
was found possible through use of flax seed gum.
About 5 g of flax gum was mixed with 25 g of
wheat flour and a chapatti was made23. Daily
consumption of 5 to 6 chapattis met the
requirements.
Methodology
Forty NIDDM patients, aged 45-55
years, free from other diseases and complications
of diabetes mellitus, were selected. Of this, 2
homogenous groups of 20 patients were formed -
one consented as volunteer and the other as
control. The patients with known renal and
hepatic dysfunction and lipid lowering therapy
were excluded from the study. The patients
underwent clinical and anthropometrical
evaluation before the study. Flax gum was
prepared by methods described earlier. As
suggested by Garden-Robinson (1994)23, 5 g of
flax gum was mixed with 25 g of wheat flour and
a chapatti was made with the mixture. Daily 5
such chapattis were prescribed to the NIDDM
patients for consumption. The neutraceutical was
given for 3 months and the effects observed.
In order to document the probable effect
of flaxgum on the NIDDM patients, blood
samples were taken by an indwelling catheter
into ante-cubital vein and analyzed for fasting
blood glucose (FBS), triglyceride (TG), total
cholesterol (TLC), high-density lipoprotein
cholesterol (HDLC), low-density lipoprotein
cholesterol (LDLC), and very low-density
lipoprotein cholesterol (VLDLC). The reagents
were procured from M/S Monozyme India
Limited and tests were done as per the standard
catalogue supplied by them.
Results and Discussion:
The patients underwent clinical and
anthropometrical evaluation before the study.
Initial blood samples were analysed for plasma
glucose and lipid profile.
The characteristics of the patients were (Mean + Average):
Age- 48.29± 4.56 years
Sex- Males 33, Females 07
Weight- 79.26± 13.02 kg
BMI- 24.46± 3.29
Table 1 shows the prestudy blood
biochemistry of the NIDDM patients while on
normal diet. It shows that with normal diet
different parameters of lipid profile such as TLC,
HDLC, LDLC, VLDLC and TG remained
unaffected while LDLC showing an increase of
6-8 mg/dl. FBS shows no changes.
Table 1: Values of blood parameters of 40 NIDDM patients who were on normal diet and before receiving flax gum.
Time
TLC
HDLC
LDLC
VLDLC
TG
FBS
(months)
(mg/dl)
(mg/dl)
(mg/dl)
(mg/dl)
(mg/dl)
(mg/dl)
0
180±12
48±5
104±11
28±5
136±11
152±10
1
180±18
48±4
104±10
28±4
140±14
152±12
2
184±14
46±5
112±11
26±3
130±12
150±11
3
182±12
45±5
110±11
27±5
135±11
154±12
Table 2 shows the blood biochemistry of
the NIDDM patients who were fed with flax gum
through chapatti. It is clear that TLC, LDLC and
FBS were significantly reduced whereas
reduction in TG was not so appreciable. Values
of HDLC remained more or less constant.
Table 2: Effect of flax gum on NIDDM patients observed through blood biochemistry
Time
TLC
HDLC
LDLC
VLDLC
TG
FBS
(month)
(mg/dl)
(mg/dl)
(mg/dl)
(mg/dl)
(mg/dl)
(mg/dl)
0
182±12
45±4
110±11
27±6
135±11
154±12
1
170 ± 9
45 ± 5
99 ± 10
26 ± 5
133 ± 10
142 ± 11
2
163 ± 11
45 ± 4
92 ± 12
26 ± 6
130 ± 12
136 ± 07
Diabetes Mellitus is a common disorder,
which has been partly related to deficiency of
dietary fibre. It has been argued that the disease
was virtually non-existent before the introduction
of processing of cereals by milling and polishing
giving products such as polished rice and white
flour. Early studies with different forms of fibre
given to normal or diabetic subjects in
combination with a carbohydrate in test meals
showed that the blood glucose response was
reduced when soluble fibre with a high viscosity
was given, which reflected a significant reduction
in postprandial glucose. Only few foods in
Western diet contain viscous polysaccharides at
high enough levels. Legumes, beans, and pulses
also are very low in Westernized diet. The
discovery that viscous polysaccharides can
improve postprandial glucose response in
diabetics11,12 has given an opportunity to develop
neutraceutical products containing plant gums
such as guar gum, flax gum, etc. These products
can assist in the management of diabetic patients.
Statistical analysis of the data confirmed
that flax gum caused significant reduction of
TLC (p=0.025), LDLC (p=0.030) and FBS
(p=0.045). The changes in other parameters were
not statistically significant.
Conclusion
Flax seed gum is an inexpensive,
abundant, natural material with no side effects. It
is helpful in curing various diseases by lowering
the recognised risk factors like TLC, LDLC and
FBS. In diabetes, this is a useful neutraceutical
for its effects in controlling blood sugar and
dyslipidaemia.
Acknowledgements:
The authors are indebted to the Late
Prof. S. K. Sawarkar (Department of
Chemical Engineering, Indian Institute of
Technology, Kharagpur, India) for his
valuable suggestions and encouragement
throughout the work. The authors are also
indebted to Prof. P. Chattaraj of the
Chemistry Department, Indian Institute of
Technology, Kharagpur, India, for his valuable suggestions and comments
regarding the work.
References
- Cunnane SC, Thompson LU, editors-
Flaxseed in Human Nutrition. AOCS Press,
1995.
- Wilson David- Neutraceuticals: A Natural
choice. Cereal Food World 1995; 43:9.
- http//:www.flaxhallignins.om/flaxhull.phpc
- Ross Pelton
(http://www.totaldiscountvitamins.com/merc
hant/flaxinfo1frame.htm)
- Lands WEM- Fish and Human Health.
New York: Academic Press Inc., 1986.
- Donald Rudin in Flax Oil and Mood
Disorders II
(http://www.barleans.com/literature/flax/105a
-flax-and-mood2.html)
- Chow Ching Kuang- Fatty Acids in Foods
and Their Health Implications. New
York:Marcel Dekker, Inc., 1992.
- http//:www/fatsthatheal.com/products/fastfoo
d.htm
- Mazza G, Biliaderis CG- Functional
properties of flaxseed mucilage. J Food Sci
1989; 54 5 : 1302.
- Kahn CR, Weir GC, editor- Joslin¢s Diabetes
Mellitus. New Delhi: B.I.Waverly Pvt Ltd,
1996.
- Per-Henrik Groop, Antti Aro, Svante
Stenman, and Lief Groop- Long-term effects
of guar gum in subjects with non-insulindependent
diabetes mellitus. Am. J. Clin.
Nutr. 1993; 58: 513-518
- http://www.bawarchi.com/health/carbohydrat
e.html
- Macrae R, Robinson RK, Sadler MJ,
editors- Encyclopedia of Food Science, Food
Technology and Nutrition, 2nd volume.
London: Academic Press, 1993 ; 925-945,
1362-1387.
- Gill KS, editors- Linseed. New Delhi: I. C.
A.R. Publication, 1987.
- Carranza deP, Elma (Jr.) VS- Separating
proteins from proteinous animal material
using mucilage of flax. Chem. Abstr.
1977; 77: 13-58
- 16. Trivedi BM, Shah NR- Linseed
mucilage as a substitute for the commonly
used suspending agents. Reo Inds
1970; 15: 91-94.
- Minker E, Bogdanova SV- Linseed
mucilage as water in oil-type emulsifier.
Farmatsiya (Sotya) 1973; 23: 13-19
18. Bruenmer TM- Quality Criteria of linseed
and possible hydro cyanic acid content in
bread. Best. Gicback 1969; 23: 170-
174.
- Haskell BE, Wallnoette V- The effect of
cycloserine or check growing. Poult. Sci.
1970; 46: 977-980.
- Trosten JL- Microbiological study on the
vitamin B6 antagonist in flaxseed, lowa
Acad. Sci. 1965; 72: 51-62.
- Chavez JF – Protection capacity of linseed oil
meal mucilage against the toxicity of organic
selenium. Arch. Nati. on a Mits. 1968; 18:
383-399.
- Jensen LS, Dannis BW, Leyden RESelenosis,
hepatic selenium accumulation and
plasma glutation peroxide acting in chicks as
affected by a factor in linseed meal. J. Nutr.
1977; 107: 391-96
22a. Jensen LS- Fractionation studies on a
factor in linseed meal protection against
selenosis in chicks. Poult. Sci. 1976; 55:
594-599.
- Garden-Robinson Jullie- Flaxseed Gum:
Extraction, Composition and Selected
Applications, Proceedings of the 55th Flax
Institute of United States. North Dakota,
Fargo: Doublewood Inn; Jan 26-28, 1994;
154-166.
Mitra A, Bhattacharya D
Dr Analaya Mitra, B. C. Roy Technology Hospital,
Dr D. Bhattacharya, Chemical Engineering Department, Indian Institute of Technology, Kharagpur – 721 302.
[Email: amitra@adm.iitkgp.ernet.in]
ISSN: 0973-516X
Abstract
In order to find out whether flaxseed gum, like guargum, is effective in reducing the blood glucose level in non insulin dependent diabetes mellitus (NIDDM), 20 NIDDM patients were fed, for 3 months, 5 chapattis each containing 5 g flaxseed gum and 25 g wheat flour. Blood biochemistry of these patients when on normal monitored diet for the preceding 3 months, before initiation of therapy with flax gum, was measured monthly using standard procedures and monthly thereafter, after the initiation of therapy. 20 other (non-diabetic) patients subjected to identical conditions acted as controls. It was observed that flax gum-containing therapeutic diet reduced TLC, LDLC and FBS significantly.
Key words: NIDDM, Flax gum, TLC, LDLC and FBS
Introduction
Flax (Linum usitattisimum L.) is one of the oldest crops known to mankind, and is cultivated for fibre and oil. The flax seed is flat and oval with a pointed end having approximate dimension of 2.5 × 5 × 1 mm3. The hull is tough and fibrous, containing a little of protein and oil, and consists of four layers; the outer one containing a mucilaginous carbohydrate material. The mucilage accounts for about 8% flaxseed weight, and is known to be composed primarily of polysaccharides which, on acid- catalyzed hydrolysis yield L-galactose, D-xylose, Larabinose, L-rhamnose, D-galacturonic acid and perhaps, traces of D-glucose. Polysaccharide gums are of commercial importance in the food and other industries. For example, seed gums (e.g. guar and locust bean gums) and plant exudates (Gum Arabic) are used as viscosity enhancers and stabilizers of colloidal solutions. Functionally, flax seed mucilage appears to resemble gum Arabic more closely than any one of the common gums.
In ancient times, flax was a crop used in many aspects of everyday life. In addition to the use of its fibres for weaving linen, flaxseed was a staple food item for the ancient Greeks, Romans, and Egyptians. Flaxseed was also used for various medicinal purposes such as treatment for gastric disorders, as a soothing balm for inflammation, and as a laxative. Presently, flaxseed is largely grown for the use of its oil in paints and varnishes. This industrial association may be responsible for the slow acceptance of flaxseed as a potential neutraceutical. Now flaxseed is being considered for evidence of its beneficial effects in cancer, cardiovascular diseases, diabetes, inflammatory diseases such as lupus nephritis, renal function and even for its anti malarial activity.
Results from clinical trials using ω-3 fatty acids to treat various disorders are only now becoming available, and it is too early to draw any definite conclusion. However, it appears as if there may be benefits in the use of ω -3 fatty acids in cardiovascular disease, renal disease and some autoimmune disease, such as inflammatory bowel disease and rheumatoid arthritis. The evidence is, however, inconclusive in respect of benefits in respiratory disease, lung disorder and asthma.
When the levels of ω-3 poly unsaturated fatty acid (PUFA) are increased, the antioxidant intake level should be above that obtainable by natural foods alone. This may become soon one of those rare circumstances in which a case for supplementation of foods for the general population can be made. It is prudent to increase the intake of peroxidized substances with an inadequate intake of natural antioxidants.
Flax oil has become one of the most exciting and sought after products in health food stores today, both for its preventive and curative properties. Researches on flax show it contains high concentration of ω-3 fatty acids, which can relieve and cure a number of diseases and afflictions. Flax oil fights heart disease by lowering dangerous LDL cholesterol and triglycerides, as well as decreasing the viscosity of thick blood, and reducing the build up of atherosclerotic plaque on artery walls. The list goes on to include relief and amelioration of cancer, cardiovascular disease, skin conditions including dry skin, psoriasis, eczema, acne, immunosuppression, depression, fatigue, allergies, behavioural disorders, arthritis, chronic viral, bacterial and fungal infections, inflammatory bowel disease, kidney disease etc1.
Effect of flaxseed oil on Athletes: Flaxseed oil enhances athletic performance and endurance, shortens recovery time from athletic events and strenuous workouts, acts as reliable source of energy without increasing body fat, serves as precursor to prostaglandins and hormones, increases uptake and utilization of oxygen, and keeps unfavorable saturated fats mobile in the blood stream for better utilization1.
Perhaps the most exciting news on flax yet is in regard to cancer. A study of one hundred and twenty women revealed that those with the highest breast tissue levels of ω-3 fatty acids had the lowest incidence of breast cancer. Further, of those that did develop the disease, they still showed the lowest probability of the cancer spreading to other organs, offering hope for women with an existing breast tumor.1
Emerging scientific evidence has begun to focus on another healing ingredient found in the fibrous shell hull of the flaxseed2. Special phytochemical constituents have been isolated from flax, that once ingested are converted to potent cancer fighting and preventive compounds called the mammalian lignans. Extensive evidence from numerous research institutes has revealed the potent anti-cancer properties exhibited by these amazing natural plant chemicals. Lignans have been shown to prevent the evolution of colon and breast cancers where they start, by normalizing hormone metabolism responsible for the disease3. Flaxseed is by far the richest source of phytonutrients; it yields an extraordinary 800 mcg/g. The flaxseed oil has less than 2% of lignans. The lignan found in flaxseed is called secoisolariciresinol glucoside (SDG). The lignan in flaxseed is a type of carbohydrate, classed as a phenolic compound (polyphenol). When plant lignan SDG from flaxseed is ingested, it is converted in the colon by friendly bacteria to mammalian lignans - enterodial (ED) and enterolactone (EL). Thus flaxseed lignan SDG is a precursor to mammalian lignans ED and EL. SDG lignan not only has anti-cancer properties but also has anti-viral, antibacterial and anti-fungal activities. It is also a powerful antioxidant and has been shown to enhance the immune system functioning, being effective against many different diseases. A major reason why lignans provide certain health benefits is because they are “phytoestrogens” ie the plant chemicals that mimic the hormone estrogen. Studies have shown that individuals who consume more lignan-containing foods have lower incidence of breast and colon cancers due to this phytoestrogen effect3. The American Cancer Society estimates that one in eight women will contract breast cancer. Unfortunately, breast cancer may be present for as long as 4 years before it can be detected by mammography or self-examination. Further, many women are under the misconception that if they do not have a family history of breast cancer, they need not be concerned. The truth is that today majority of women who are diagnosed with breast cancer show no family predisposition. The above facts call for every woman to implement a proactive approach to prevent the disease. Pelton4 suggests that every woman should take at least one tablespoon of flaxseed oil (as a Lignan source) as a daily protocol to prevent breast cancer. High in Lignan, flaxseed oil is unique, as unlike regular flaxseed oil, flax particulate matter from flaxseeds is retained in the oil, delivering the powerful cancer fighting mammalian lignan precursors. High-lignan flax oil can easily be incorporated into any diet by using it as an ingredient in salad oils, stirred into oat meal combined with a blender drink, mixed into yogurt, or simply taking it straight, chased by fresh fruit juice. Although the body readily makes most of the fat that it needs from dietary starch or sugar, humans lack the ability to make essential fatty acids (EFA) and must get them in food. EFAs are found in all foods but are most abundant in certain oils. They come in two distinct families based upon their chemical structure (omega 6 and omega 3). The two EFA families are not interchangeable and, in fact, tend to compete with each other in the body’s metabolic pathways.
The larger family, called ω-6 EFAs, is abundant in many vegetable seed oils, including corn, sunflower, and safflower. Deficiencies of ω-6 EFAs cause impairment of growth and fertility, hormonal disturbances, and immunologic abnormalities. People living in North America and Europe have relatively high levels of ω-6 EFAs in their diets, because of an inclination to increase the consumption of vegetable oil during the last century5.
The smaller family, called ω-3 EFAs, is most concentrated in fish oils and in flaxseed (linseed oil). It is also found in green, leafy vegetables and in the flesh of animals that feed on grass and leaves. The human brain is rich in ω-3 EFAs; their deficiency causes abnormalities in the development and function of the nervous system, as well as immune defects. The Omega-3 fatty acids (ω-3 EFAs) formed an important part of the diet of the Stone Age man, who relied heavily on wild game and leafy plants for nourishment. Consumption of fish, flaxseed meal, and soybeans supplied ω-3 fats to our more recent ancestors. The past century has witnessed a systematic depletion of ω-3 EFAs from the Western diet because of changes in food choice and in techniques of animal husbandry and food processing. Some theorists have traced the origins of numerous different diseases to a lifetime depletion of ω-3 EFAs. Most recently, it has been suggested that ω -3 fatty acids act in a manner similar to that of lithium carbonate and valproate, two effective treatments for bipolar disorder. To test whether ω -3 fatty acids could help, researchers conducted a four-month, double-blind, placebo-controlled study, comparing ω -3 fatty acids (9.6 g/d) vs placebo (olive oil), in addition to usual treatment, in 30 patients with bipolar disorder. They found that the ω -3 fatty acid patient group had a significantly longer period of remission than the placebo group. In addition, at nearly every other outcome measure, the ω -3 fatty acid group performed better than the placebo group. Clearly, the work of Rudin on Flax Oil and Mood Disorders II6 opens up new pathways of healing in cases of tragic mental states, The researcher recommends a dosage of 2-8 tablespoons daily for this therapeutic effect.
Flaxseed is the richest known plant source of the ω - 3 fatty acid (α linolenic acid or ALA, >50% of the fatty acids present in the oil fraction). Flaxseed oil has been shown to modulate immune response, to have anti cancer effects, to inhibit platelet aggregation and to attenuate renal function decline in a rat renal ablation model. All of these have been attributed to the high ALA content of flaxseed oil1. The inverse correlation observed between ALA intake and cardiac deaths and coronary events in two large epidemiological trials, the Lyon Diet Heart Study and the Multiple Risk Factor Intervention Trial (MRFIT), might be related to ALA’s ability to inhibit platelet aggregation.
The availability of ω-6 fatty acid, linoleic acid, far exceeds that of the ω-3 fatty acid, the latter being available mostly in fish and green leafy. Therefore, a proper ratio of the two fatty acids is not being maintained, leading to an imbalance, more so for the vegetarians. This imbalance has a direct bearing on the incidence of cardiac diseases. Another point to be noted is that no interconversion between ω-3 fatty acids and ω-6 fatty acids is possible in the human system7.
Gums and mucilages exert a physical and reflexive, rather than chemical, action on the surface of the gut and the gastric and enteric nervous systems found in different plexuses. They produce a coating, which acts to sooth, and protect exposed surfaces. Their action is referred to as demulcent or emollient. They find primary indication for intestinal inflammations, lesions and ulcers, and for reducing irritation from excess acid and digestive secretions8 Besides physically coating the digestive tract, gums and mucilages induce a reflex causing relaxation in the gut (and respiratory and urinary tracts as well). These properties provide for symptom relief in such cases as dyspepsia, colic, spastic bowel, flatulence, reflux oesophagitis, vomiting, diarrhoea, dysphagia, as well as many cases of abdominal pain, especially in children9.
Agents Useful in the management of hyperglycaemia in Type II diabetes mellitus:
The development of new therapeutic agents for the regulation of hyperglycaemia in patients with non-insulin-dependent (Type II) diabetes mellitus depends on an understanding of normal glucose regulation and how it is altered in Type II diabetes. Four major abnormalities appear to account for the inappropriate hyperglycaemia seen in such patients10:
- decrease in quantity of insulin secreted;
- delay in the time of release of insulin;
- impairment of the effects of insulin on peripheral tissues;
- increase in hepatic glucose production.
It is clear that Type II diabetes mellitus is a heterogeneous disorder and that the disturbed glucose metabolism in various subsets is due to differing degrees of these four abnormalities. Improvement of disturbed glucose metabolism in Type II diabetic patients can be effected by agents, which act either on glucose production (nutrient entry through the gastrointestinal tract or hepatic glucose production) or glucose utilization (oxidative or non-oxidative).
Altering glucose production: There are two obvious sources of glucose: exogenous and endogenous. When nutrients are ingested, the carbohydrate is digested and absorbed. The ensuing rise in plasma glucose and insulin suppresses endogenous glucose production and facilitates the oxidation and storage of glucose by peripheral tissues. In the absence of adequate insulin secretion and/or action, endogenous glucose production is not adequately suppressed, glucose uptake is diminished and exaggerated hyperglycaemia ensues10.
One might then speculate that a diet low in carbohydrate would be effective in reducing hyperglycaemia in Type II diabetic patients. This, however, is not true since low carbohydrate diets decrease proinsulin synthesis and insulin secretion and result in diminished peripheral responsiveness to insulin. A more effective approach is to provide relatively good quantities of complex carbohydrates that are digested and absorbed slowly so that the rate of glucose delivery into the extracellular space is not excessive and rapid, but rather modest and sustained, thereby giving endogenous insulin a diminished task and a longer time to effect glucose disposal10. High fibre diets and guar gum have been used in NIDDM (and in diabetics in general) to decrease and delay carbohydrate digestion and absorption11,12. Difficulties with compliance and limited effectiveness have been major problems with these approaches. Up till now no study was done with flax gum and its role to control blood sugar. Flaxseed is also the richest source of lignan precursors and contains high amounts of soluble fibre. These components, in addition to the oil, appear to contribute to the beneficial effects of flaxseed observed in chronic diseases. Dietary fibre is a term used to describe the supporting structures of plant cell walls and the substances intimately associated with them. It is a generic term that covers a wide variety of substances with different physical properties and various physiological effects. Chemically these substances belong to the family of carbohydrates. There are two main types of dietary fibre13.
1) Water insoluble fibers, which include lignin, cellulose and many hemi-celluloses, are present in grains and vegetables. Insoluble fibers shorten bowel transit time, increase stool bulk, render stool softer, and delay glucose absorption and starch hydrolyses
2) Soluble fibers, which include pectin, gums, some hemicelluloses and polysaccharides, are also present in grains and vegetables. They tend to increase intestinal transit time, delay gastric emptying, slow glucose absorption, and lower serum cholesterol levels. Soluble fibre is almost fully fermented in the colon into short chain fatty acids that may inhibit liver cholesterol synthesis and increase the body clearance of lowdensity lipoprotein cholesterol (LDLC). Fibre supplementation of 20 g per day decreased cholesterol levels13.
FLAXSEED
Composition of flaxseed14
Moisture- 7.1-8.3 %,
Oils- 1.9-37.8 %,
Proteins- 26.9-31.8 %,
Total Dietary fiber- 36.7-46.8 %,
Insoluble Dietary fiber- 30 % (app.)
Soluble Dietary fiber- 10 %
Flaxseed mucilage: Seed mucilage of flax contains lot of protein, which may later be easily separated from lignin15. Trivedi and Shah16 found that the linseed mucilage obtained from linseed cake had suspending properties comparable to those of tragacanth and was next only to Na alginates as suspending agent. Minker et al17 observed that linseed mucilage had emulsifying properties better than those of tween 80, gum arabic and gum tragacanth. Obviously linseed mucilage has considerable potential of industrial use.
Anti-nutritional components: HCN formation in linseed can be increased to lethal concentration by damp-water treatment. Therefore, it is recommended that only purified linseed may be used in bread18. A study to determine whether cycloserine present in linseed meal was pyridoxine antagonist in chick diet showed that free cycloserine was not pyridoxine antagonist although it might be so in a bound form19. The inhibitor of vitamin B6 found in flax seed was isolated by Trosten in 196520.
Anti-selenium factors: Linseed meal prepared without removing mucilage by water soaking was found to protect rats21 and chicks22 from the harmful effects of consuming 10 mg/kg or more selenium in the diet. This protective factor in linseed meal could be isolated by methanol and ethanol and was heat stable, organic and polar in nature. Studies on the mode of action of this protective factor showed that it interacts with selenium in the tissues to reduce its toxic effects22,22a.
Flaxseed differs from most other common oilseeds in having a high content of mucilaginous material composed of polysaccharides. This material, which has thickening and emulsifying properties, has potential use as a stabilizer and thickener in food products, as a lubricant in the chemical industry, and as an additive in cosmetics and pharmaceutical preparations. In addition, flaxseed polysaccharide gum has nutritional value as a dietary fiber, which plays a role in reducing diabetes and coronary heart disease risk, preventing colon and rectal cancer, and reducing the incidence of obesity.
Flaxseed mucilage, found in the seed coat, is composed of both arabinoxylan and rhamnogalacturonan components. The mucilage is extracted with hot water. Alcohol precipitation after hot water extraction is necessary for the removal of the potentially toxic cyanogenic glycosides (linamarin, linustatin and neolinustatin) present in the flaxseed. The viscosity of flaxseed mucilage is influenced by concentration, pH, and temperature of the mucilage solution and by the concentration of electrolytes in the mucilage. Mucilage with the highest viscosity is extracted at a pH of 5-7, a temperature of 50 °C - 80 °C and at a water to seed ratio of 13:1. The presence of sodium chloride in the solution reduces viscosity.
Removal of Cyanogenic Compounds from Flaxseed: Treatments to remove the cyanogenic compounds from flaxseed meal include boiling in water, dry and wet autoclaving, and acid treatment. The cyanogenic glycosides were extracted by treating the mucilage dispersion with 95% (v/v) methanol containing 10% (w/v) ammonia. This way, more than 50% of the cyanogenic glycosides could be removed.
Flax Gum as Food Component: The gum produced from the flax seeds may be mixed with wheat flour to prepare chapatti (the hand made bread). Addition of flax gum to wheat flour make kneading easier during the preparation of the chapatti and there is a significant improvement in tolerability, with no perceptible change in taste, smell and flavor. However, there is a significant improvement in chewability and foldability. The product with gum is similar to that obtained when chapatti is coated with ghee.
The viscous gel-like gum water solution after filtration of the residue was found to be suitable for incorporation in to the wheat flour. The required intake of 20 g per day of soluble dietary fibre needed for control of blood glucose was found possible through use of flax seed gum. About 5 g of flax gum was mixed with 25 g of wheat flour and a chapatti was made23. Daily consumption of 5 to 6 chapattis met the requirements.
Methodology
Forty NIDDM patients, aged 45-55 years, free from other diseases and complications of diabetes mellitus, were selected. Of this, 2 homogenous groups of 20 patients were formed - one consented as volunteer and the other as control. The patients with known renal and hepatic dysfunction and lipid lowering therapy were excluded from the study. The patients underwent clinical and anthropometrical evaluation before the study. Flax gum was prepared by methods described earlier. As suggested by Garden-Robinson (1994)23, 5 g of flax gum was mixed with 25 g of wheat flour and a chapatti was made with the mixture. Daily 5 such chapattis were prescribed to the NIDDM patients for consumption. The neutraceutical was given for 3 months and the effects observed.
In order to document the probable effect of flaxgum on the NIDDM patients, blood samples were taken by an indwelling catheter into ante-cubital vein and analyzed for fasting blood glucose (FBS), triglyceride (TG), total cholesterol (TLC), high-density lipoprotein cholesterol (HDLC), low-density lipoprotein cholesterol (LDLC), and very low-density lipoprotein cholesterol (VLDLC). The reagents were procured from M/S Monozyme India Limited and tests were done as per the standard catalogue supplied by them.
Results and Discussion:
The patients underwent clinical and anthropometrical evaluation before the study. Initial blood samples were analysed for plasma glucose and lipid profile.
The characteristics of the patients were (Mean + Average):
Age- 48.29± 4.56 years
Sex- Males 33, Females 07
Weight- 79.26± 13.02 kg
BMI- 24.46± 3.29
Table 1 shows the prestudy blood biochemistry of the NIDDM patients while on normal diet. It shows that with normal diet different parameters of lipid profile such as TLC, HDLC, LDLC, VLDLC and TG remained unaffected while LDLC showing an increase of 6-8 mg/dl. FBS shows no changes.
Table 1: Values of blood parameters of 40 NIDDM patients who were on normal diet and before receiving flax gum.
| Time | TLC | HDLC | LDLC | VLDLC | TG | FBS |
|---|---|---|---|---|---|---|
| (months) | (mg/dl) | (mg/dl) | (mg/dl) | (mg/dl) | (mg/dl) | (mg/dl) |
| 0 | 180±12 | 48±5 | 104±11 | 28±5 | 136±11 | 152±10 |
| 1 | 180±18 | 48±4 | 104±10 | 28±4 | 140±14 | 152±12 |
| 2 | 184±14 | 46±5 | 112±11 | 26±3 | 130±12 | 150±11 |
| 3 | 182±12 | 45±5 | 110±11 | 27±5 | 135±11 | 154±12 |
Table 2 shows the blood biochemistry of the NIDDM patients who were fed with flax gum through chapatti. It is clear that TLC, LDLC and FBS were significantly reduced whereas reduction in TG was not so appreciable. Values of HDLC remained more or less constant.
Table 2: Effect of flax gum on NIDDM patients observed through blood biochemistry
| Time | TLC | HDLC | LDLC | VLDLC | TG | FBS |
|---|---|---|---|---|---|---|
| (month) | (mg/dl) | (mg/dl) | (mg/dl) | (mg/dl) | (mg/dl) | (mg/dl) |
| 0 | 182±12 | 45±4 | 110±11 | 27±6 | 135±11 | 154±12 |
| 1 | 170 ± 9 | 45 ± 5 | 99 ± 10 | 26 ± 5 | 133 ± 10 | 142 ± 11 |
| 2 | 163 ± 11 | 45 ± 4 | 92 ± 12 | 26 ± 6 | 130 ± 12 | 136 ± 07 |
Diabetes Mellitus is a common disorder, which has been partly related to deficiency of dietary fibre. It has been argued that the disease was virtually non-existent before the introduction of processing of cereals by milling and polishing giving products such as polished rice and white flour. Early studies with different forms of fibre given to normal or diabetic subjects in combination with a carbohydrate in test meals showed that the blood glucose response was reduced when soluble fibre with a high viscosity was given, which reflected a significant reduction in postprandial glucose. Only few foods in Western diet contain viscous polysaccharides at high enough levels. Legumes, beans, and pulses also are very low in Westernized diet. The discovery that viscous polysaccharides can improve postprandial glucose response in diabetics11,12 has given an opportunity to develop neutraceutical products containing plant gums such as guar gum, flax gum, etc. These products can assist in the management of diabetic patients. Statistical analysis of the data confirmed that flax gum caused significant reduction of TLC (p=0.025), LDLC (p=0.030) and FBS (p=0.045). The changes in other parameters were not statistically significant.
Conclusion
Flax seed gum is an inexpensive, abundant, natural material with no side effects. It is helpful in curing various diseases by lowering the recognised risk factors like TLC, LDLC and FBS. In diabetes, this is a useful neutraceutical for its effects in controlling blood sugar and dyslipidaemia.
Acknowledgements:
The authors are indebted to the Late Prof. S. K. Sawarkar (Department of Chemical Engineering, Indian Institute of Technology, Kharagpur, India) for his valuable suggestions and encouragement throughout the work. The authors are also indebted to Prof. P. Chattaraj of the Chemistry Department, Indian Institute of Technology, Kharagpur, India, for his valuable suggestions and comments regarding the work.
References
- Cunnane SC, Thompson LU, editors- Flaxseed in Human Nutrition. AOCS Press, 1995.
- Wilson David- Neutraceuticals: A Natural choice. Cereal Food World 1995; 43:9.
- http//:www.flaxhallignins.om/flaxhull.phpc
- Ross Pelton (http://www.totaldiscountvitamins.com/merc hant/flaxinfo1frame.htm)
- Lands WEM- Fish and Human Health. New York: Academic Press Inc., 1986.
- Donald Rudin in Flax Oil and Mood Disorders II (http://www.barleans.com/literature/flax/105a -flax-and-mood2.html)
- Chow Ching Kuang- Fatty Acids in Foods and Their Health Implications. New York:Marcel Dekker, Inc., 1992.
- http//:www/fatsthatheal.com/products/fastfoo d.htm
- Mazza G, Biliaderis CG- Functional properties of flaxseed mucilage. J Food Sci 1989; 54 5 : 1302.
- Kahn CR, Weir GC, editor- Joslin¢s Diabetes Mellitus. New Delhi: B.I.Waverly Pvt Ltd, 1996.
- Per-Henrik Groop, Antti Aro, Svante Stenman, and Lief Groop- Long-term effects of guar gum in subjects with non-insulindependent diabetes mellitus. Am. J. Clin. Nutr. 1993; 58: 513-518
- http://www.bawarchi.com/health/carbohydrat e.html
- Macrae R, Robinson RK, Sadler MJ, editors- Encyclopedia of Food Science, Food Technology and Nutrition, 2nd volume. London: Academic Press, 1993 ; 925-945, 1362-1387.
- Gill KS, editors- Linseed. New Delhi: I. C. A.R. Publication, 1987.
- Carranza deP, Elma (Jr.) VS- Separating proteins from proteinous animal material using mucilage of flax. Chem. Abstr. 1977; 77: 13-58
- 16. Trivedi BM, Shah NR- Linseed mucilage as a substitute for the commonly used suspending agents. Reo Inds 1970; 15: 91-94.
- Minker E, Bogdanova SV- Linseed mucilage as water in oil-type emulsifier. Farmatsiya (Sotya) 1973; 23: 13-19 18. Bruenmer TM- Quality Criteria of linseed and possible hydro cyanic acid content in bread. Best. Gicback 1969; 23: 170- 174.
- Haskell BE, Wallnoette V- The effect of cycloserine or check growing. Poult. Sci. 1970; 46: 977-980.
- Trosten JL- Microbiological study on the vitamin B6 antagonist in flaxseed, lowa Acad. Sci. 1965; 72: 51-62.
- Chavez JF – Protection capacity of linseed oil meal mucilage against the toxicity of organic selenium. Arch. Nati. on a Mits. 1968; 18: 383-399.
- Jensen LS, Dannis BW, Leyden RESelenosis,
hepatic selenium accumulation and
plasma glutation peroxide acting in chicks as
affected by a factor in linseed meal. J. Nutr.
1977; 107: 391-96
22a. Jensen LS- Fractionation studies on a factor in linseed meal protection against selenosis in chicks. Poult. Sci. 1976; 55: 594-599. - Garden-Robinson Jullie- Flaxseed Gum: Extraction, Composition and Selected Applications, Proceedings of the 55th Flax Institute of United States. North Dakota, Fargo: Doublewood Inn; Jan 26-28, 1994; 154-166.