http://www.gvflax.com Welcome to Golden Valley Flax. Flax Seed facts, products, recipes, and health benefit information. en-us http://www.gvflax.com/images/logo_sm.jpg http://www.gvflax.com 97 81 http://www.gvflax.com/articles/alpha_linolenic.htm Alpha-linolenic acid (ALA)* is the parent compound of the omega-3 fatty acid family. ALA is a precursor to the long-chain fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and is an essential fatty acid for humans because it cannot be synthesized from dietary precursors. http://www.gvflax.com/articles/arrhythmia.htm There is growing evidence that a simple dietary change—increasing the dietary intake of omega-3 fatty acids—may help prevent arrhythmias. http://www.gvflax.com/articles/cancer.htm Flaxseed is the richest source of the phytoestrogen lignans, containing 75-800 times higher concentration than other plant foods in the vegetarian diet. It is also a very rich source of a-linolenic acid, representing more than 50% of its oil. Because these compounds have been suggested to have anticancer effects, flaxseed is a food that has a very high potential to reduce cancer risk. http://www.gvflax.com/articles/cancer_update.htm For more than a decade, we have been conducting research on the effect of flaxseed and its lignans on the different stages of breast cancer -- i.e. initiation, promotion, progression and metastasis. We also have been studying the effect of early life exposure to flaxseed and lignans on breast cancer risk. http://www.gvflax.com/articles/cardio.htm Populations with high intakes of alpha-linolenic acid (ALA)* have a low risk of cardiovascular diseases such as coronary heart disease (CHD) and stroke. ALA is an essential omega-3 fatty acid found mainly in plants—flaxseed, for example, is the richest source of ALA in the North American diet. ALA is the precursor of the long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). http://www.gvflax.com/articles/immune.htm The ALA component of flaxseed influences immunity — the body’s ability to defend itself successfully against foreign substances — through its effects on membrane phospholipids and the production of eicosanoids and cytokines. Lignans influence certain mediators of the immune response. http://www.gvflax.com/articles/importance.htm Studies of Paleolithic nutrition and modern hunter-gatherer populations suggest that humans evolved on a diet different from today’s typical North American diet. The diet of hunter-gatherers was lower in total and saturated fat and contained small but roughly equal amounts of omega-6 (n-6) and omega-3 (n-3) long-chain fatty acids (LCFAs), giving an n-6/n-3 ratio of about 1:1. http://www.gvflax.com/articles/inflammatory.htm Flaxseed reduces the production of major systemic markers of inflammatory activity, including eicosanoids, cytokines and platelet-activating factor. Regular consumption of flaxseed may influence the progression of atherosclerosis, an inflammatory disease. http://www.gvflax.com/articles/lignans.htm Flaxseed is one of the richest sources of lignans, a type of phytoestrogen. Phytoestrogens are a diverse group of plant-derived compounds that can interfere with estrogen metabolism in animals and humans. In fact, phytoestrogens may have contrary biological effects, exhibiting both estrogen and antiestrogen activity. http://www.gvflax.com/articles/metabolism.htm Flaxseed contains a mix of fatty acids. It is high in polyunsaturated fatty acids (73%), moderate in monounsaturated fatty acids (18%), and low in saturated fatty acids (9%). The saturated fat level of flaxseed is similar to that of canola. Flaxseed is a rich plant source of alpha-linolenic acid (ALA), an essential fatty acid in the human diet and the parent fatty acid of the omega-3 family. http://www.gvflax.com/articles/nutri_component.htm Today, consumers are turning to flaxseed for its many health benefits and pleasant, nutty flavour — a distinctive addition to baked products. Flaxseed provides essential nutrients, including protein, essential fatty acids, and vitamins and minerals; and it contains both soluble and insoluble dietary fiber. Moreover, flaxseed is a rich source of lignans, a type of phytoestrogen. http://www.gvflax.com/articles/stability.htm Health professionals have raised the question of how well these components survive the hazards of oxidation and heat under common conditions of flax storage and food preparation. The answer is, surprisingly well.