Flax (Linum usitatissimum) which is also known as common flax or linseed is a member of the genus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. Flaxseed is found in all kinds of today's foods from crackers to frozen waffles to oatmeal. The Flax Council estimates close to 300 new flax-based products were launched in the U.S. and Canada in 2010 alone. Not only has consumer demand for flaxseed grown, agricultural use has also increased. Flaxseed is what's used to feed all those chickens that are laying eggs with higher levels of omega-3 fatty acids.

Although flaxseed contains all sorts of healthy components, it primarily contains Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. Lignans, which have both, plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods. Fiber, flaxseed contains both the soluble and insoluble types. Today, flaxseed is available in the form of seeds, oils, powder, tablets, capsules, and flour. People use it as a dietary supplement to prevent constipation, diabetes, high cholesterol, heart disease, cancer, and several other conditions. The nutrients in flaxseed include lignans, antioxidants, fiber, protein, and polyunsaturated fatty acids such as alpha-linolenic acid (ALA), or omega-3. Consuming these nutrients may help lower the risk of various conditions.

Flaxseed contains some nutrients that may have various health benefits. Like other plant-based foods, flaxseed is rich in antioxidants. These can help prevent disease by removing molecules called free radicals from the body. Free radicals occur as a result of natural processes and environmental pressures. If there are too many free radicals in the body, oxidative stress can develop, leading to cell damage and disease. Antioxidants help remove free radicals from the body. Flaxseed is a good source of lignans, which appear to have antioxidant properties. Pregnant women and possibly breastfeeding mothers should not supplement their diets with ground flaxseed. Our own animal studies showed that flaxseed exposure during these stages may be protective against breast cancer in the offspring. But a study of another investigator showed the opposite effect.

The NCCIH are currently funding studies to find out whether or not the nutrients in flaxseed can help with: ovarian cancer, cardiovascular disease, metabolic syndrome, diabetes, asthma and inflammation. Uses of flaxseed in Ayurvedic medicine include: promoting overall health, restoring the skin’s pH balance, preventing chronic conditions such as diabetes, atherosclerosis, and arthritis and providing protection from cancer. According to the United States Department of Agriculture, a tablespoon of ground flaxseed weighing 7 g contains: energy: 37.4 calories, protein: 1.28 g, fat: 2.95 g, carbohydrate: 2.02 g, fiber: 1.91 g, calcium: 17.8 mg, magnesium: 27.4 mg, phosphorus: 44.9 mg, potassium: 56.9 mg, folate: 6.09 micrograms (mcg) and lutein and zeaxanthin: 45.6 mcg.

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