ArticleFood chemistry: X2024
Flaxseed polyphenols: Effects of varieties on its composition and antioxidant capacity.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Flaxseed Improves Glucose and Lipid Metabolism in Mexican Subjects with Type 2 Diabetes: A Parallel Randomized Clinical Trial.Nutrients · 2025Trial
- Microencapsulation ofFood chemistry: X · 2026Article
- Evaluation and Analysis of Nutritional Components in Mature Seeds of 30 Flax Germplasm Resources.International journal of molecular sciences · 2026Article
- Synergistic enzyme action boosts phenolic compounds in flaxseed during germination using a two-level factorial design.Scientific reports · 2025Article
- Article
- Sensory Evaluation of Vanillin Obtained by Fungi in the Solid-State Fermentation from Agri-Food Industry By-Products.Molecules (Basel, Switzerland) · 2025Article
- Secoisolariciresinol Diglucoside with Antioxidant Capacity from Flaxseed: A Study on Microwave-Assisted Germination Optimization.Foods (Basel, Switzerland) · 2025Article
- Construction of flaxseed polyphenol nanolipid emulsions as edible coatings and their application in shelf life extension of spiced beef.Food chemistry: X · 2025Article
- Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products.Foods (Basel, Switzerland) · 2025Article
- Anti-Oxidant and Anti-Cancer Properties of Flaxseed.International journal of molecular sciences · 2025Review
- Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study identified phenolic compounds in five flaxseed varieties and evaluated their antioxidant activities. Results showed significant variations in phenolic acids and flavonoids among the varieties. Longya 16 had the lowest flavonoid content, Longya 13 had the lowest phenolic acid content, while Longya 10 exhibited the highest content and diversity of polyphenols, including six flavonoids (vitexin, quercitrin, quercetin, apigenin, kaempfero1, (+)-dihydroquercetin) and five phenolic acids (gallic acid, vanillic acid, ferulic acid, sinapic acid, and 4-hydroxybenzoic acid). Antioxidant activity was assessed using DPPH and ABTS radical scavenging assays, and cell-based assays under tBHP-induced oxidative stress. Flaxseed polyphenol extracts significantly reduced ROS, MDA, and GSSG levels and increased SOD and CAT activities, preserving cell vitality and morphology. These findings confirmed the significant antioxidant activity of flaxseed polyphenols, providing a theoretical basis for their application in antioxidative functional areas.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.