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vol.10 número3EFFECTIVENESS OF THE APPLICATION OF ARBUSCULAR MYCORRHIZA FUNGI AND ORGANIC AMENDMENTS TO IMPROVE SOIL QUALITY AND PLANT PERFORMANCE UNDER STRESS CONDITIONSTHE ROLE OF COAL COMBUSTION PRODUCTS IN MANAGING THE BIOAVAILABILITY OF NUTRIENTS AND HEAVY METALS IN SOILS índice de autoresíndice de assuntospesquisa de artigos
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Journal of soil science and plant nutrition

versão On-line ISSN 0718-9516

Resumo

RUBILAR, M et al. FLAXSEED AS A SOURCE OF FUNCTIONAL INGREDIENTS. J. Soil Sci. Plant Nutr. [online]. 2010, vol.10, n.3, pp.373-377. ISSN 0718-9516.  http://dx.doi.org/10.4067/S0718-95162010000100010.

Scientific evidence supports flaxseed consumption; however, a large sector of the population is still unaware of the benefits associated to its consumption and its possible applications as functional food ingredient in foodstuffs. Flaxseed is mainly known by its high alpha-linolenic acid content, but it is also a lignan source, soluble fibre and protein, compounds which are biologically active in the prevention of some non-transmissible chronic diseases. Southern Chile has comparative advantages for the cultivation of this crop. Together with its full processing, this crop could strengthen regional industry. The purpose of the present review is to highlight the nutritional properties of flaxseed.

Palavras-chave : Flaxseed; oil; protein; mucilage; lignans.

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