Whole Flaxseed-based Products and Their Health Benefits-Reference-Cited by-同舟云学术

Whole Flaxseed-based Products and Their Health Benefits

Published:2020 Issue:5 Volume:26 Page:561-578
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Tang Zhen-Xing¹,Shi Lu-E²,Wang Xiao-Min¹,Dai Guo-Wei¹,Cheng Li-An¹,Wan Zhen-Xiong¹,He Hong¹,Wu Qiang¹,Wang Yu-Bao¹,Jin Xiao-Yang¹,Ying Rui-Feng³,Huang Li-Hua⁴

Affiliation:

1. Department of Culinary Art, Tourism College of Zhejiang

2. School of Life and Environmental Sciences, Hangzhou Normal University

3. College of Light Industry Science and Engineering, Nanjing Forestry University

4. Department of Art, Tourism College of Zhejiang

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/5/26_561/_pdf

Reference119 articles.

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2. Aguilar, C. M., Sant'Ana, C. T., Costa, A. G. V., Silva, P. I., and Costa, N. M. B. (2017). Comparative effects of brown and golden flaxseeds on body composition, inflammation and bone remodelling biomarkers in perimenopausal overweight women. J. Funct. Food, 33, 166-175.

3. Aqeel, T., Gurumallu, S. C., Hashimi, S. M. AlQurashi, N., and Javaraiah, R. (2019). Evaluation of protective efficacy of flaxseed lignan-secoisolaricresional diglucoside against mercuric chloride-induced nephrotoxicity in rats. Mol. Biol. Rep., 46, 6171-6179.

4. Askarpour, M., Karimi, M., Hadi, A., Ghaedi, E., Symonds, M. E., Miraghajani, M., and Javadian, P. (2020). Effect of flaxseed supplementation on markers of inflammation and endothelial function: a systematic review and meta-analysis. Cytokine, 126, 154922.

5. Austria, J. A., Aliani, M., Malcolmson, L. J., Divrow, E., Blackwood, D. P., Maddaford, T. G., Guzman, R., and Pierce, G. N. (2016). Daily choices of functional foods supplements with milled flaxseed by a patient population over one year. J. Funct. Food, 26, 772-780.

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