Great value of development and utilization of flaxseed oil

Flaxseed is a brown seed of annual herbaceous plant flax. Its oil content varies greatly depending on the variety and growth conditions, generally around 40%. Flaxseed oil has an unsaturated fatty acid content of up to 90%, of which 50% is alpha-linolenic acid, an essential fatty acid. This fatty acid is an important substance that sustains the evolution of the human brain. It has the functions of enhancing intelligence, improving memory, ensuring vision, suppressing blood pressure, improving sleep, preventing myocardial infarction and cerebral embolism, lowering blood lipids and promoting insulin secretion, and also prolonging hypoglycemic effect. Effects, inhibition of physiological functions such as complications.
The terminal of alpha-linolenic acid metabolism in the body will form eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are recognized health foods.

Because linseed oil is rich in α-linolenic acid, it is mostly unsaturated fatty acid and is prone to oxidation. Therefore, when purchasing linseed oil, it is preferable to store it in a small bottle, and store it in a cool, dry, dark place, and store it in a refrigerator for better storage.

Flaxseed oil should be eaten raw, can be used for salad or soup, European consumers are accustomed to drip linseed oil into yogurt. It should be noted that it is not recommended to fry the food with linseed oil. If it is used for cooking, it is low temperature.