color of dark to yellow (Freeman 1995). Like most other seeds, it contains a seed
coat and endosperm (36%), two embryos (55%), and an embryo axis (4%) (Bhatty
1995).
Although earlier considered as oilseed crop, flaxseed has been emerging as an
attractive nutritional component due to its exceptionally high content of bioactive
compounds (Kajla et al. 2015). Flaxseed is gaining additional focus among nutritionists and medical professionals due to its beneficial properties because of the
presence of biologically active components providing prevention and cure in several
physiological conditions and diseases (Al-Okbi 2005). Whole seed, meal oil, or
mucilage of flaxseed are used to develop functional food products such as bread,
muffin, chocolate, ice cream, etc. (Gowda et al. 2018; Kajla et al. 2015).
10.2 History of Flaxseed
Since ancient times, flaxseed has been cultivated and used in many aspects of
everyday life (Goyal et al. 2014). Archeologically, its use is detectable in prehistoric
times approximately 10,000 to 12,000 years ago (Fuller and Harvey 2006). It was
used in southern Mesopotamia during 5200–4000 B.C., while Babylonians cultivated it as early as 3000 B.C. It was first identified in Eastern Turkey to make cloth
named as linen during 6000 B.C. (Judd 1995). The botanical name of flaxseed,
Linum usitatissimum, means “very useful” in Latin indicating its usefulness. Colonist was the first to introduce flaxseed or flax to the United States, primarily for fiber
of clothing (Goyal et al. 2014). Flaxseed had been primarily used for fabrication of
cloths and papers until the 1990s. Documented evidences are available for the
presence of linen cloth in ancient Egyptian tombs and Babylonians burial chambers,
garments made from flax worn by Jewish high priests (Madhusudhan 2009). The oil
obtained from the seed was used in paint industry, and meal was used as feed for
animals and fertilizer (Singh et al. 2011; Judd 1995).
Hippocrates, the father of medicine, recommended flaxseed for the relief of
abdominal pain during 650 B.C., whereas Theophrastus advocated it for cold
remedy (Goyal et al. 2014). Flax had been indicated in Ayurveda (1200 B.C.) for
controlling mental and physical fatigue and aging process (Goyal et al. 2014).
During middle ages, flaxseed oil was also used for the treatment of kidney disorders
(Moghaddasi 2011). Apart from this, flax preparations were widely used as healing
agent, treatment of gastrointestinal disorder, cough and cold remedy, and pain and
anti-inflammatory agents (Ivanova et al. 2011; Moghaddasi 2011). In southern India,
flaxseed is being consumed occasionally as chutney and also used as raw material for
certain medicines (Faseehuddin and Madhusudhan 2007a, b). Although before
World War II, flaxseed was commonly used as food, it was discontinued after that.
However, it has been reintroduced as a functional food during the 1990s.
254
S. Ganguly et al.
coat and endosperm (36%), two embryos (55%), and an embryo axis (4%) (Bhatty
1995).
Although earlier considered as oilseed crop, flaxseed has been emerging as an
attractive nutritional component due to its exceptionally high content of bioactive
compounds (Kajla et al. 2015). Flaxseed is gaining additional focus among nutritionists and medical professionals due to its beneficial properties because of the
presence of biologically active components providing prevention and cure in several
physiological conditions and diseases (Al-Okbi 2005). Whole seed, meal oil, or
mucilage of flaxseed are used to develop functional food products such as bread,
muffin, chocolate, ice cream, etc. (Gowda et al. 2018; Kajla et al. 2015).
10.2 History of Flaxseed
Since ancient times, flaxseed has been cultivated and used in many aspects of
everyday life (Goyal et al. 2014). Archeologically, its use is detectable in prehistoric
times approximately 10,000 to 12,000 years ago (Fuller and Harvey 2006). It was
used in southern Mesopotamia during 5200–4000 B.C., while Babylonians cultivated it as early as 3000 B.C. It was first identified in Eastern Turkey to make cloth
named as linen during 6000 B.C. (Judd 1995). The botanical name of flaxseed,
Linum usitatissimum, means “very useful” in Latin indicating its usefulness. Colonist was the first to introduce flaxseed or flax to the United States, primarily for fiber
of clothing (Goyal et al. 2014). Flaxseed had been primarily used for fabrication of
cloths and papers until the 1990s. Documented evidences are available for the
presence of linen cloth in ancient Egyptian tombs and Babylonians burial chambers,
garments made from flax worn by Jewish high priests (Madhusudhan 2009). The oil
obtained from the seed was used in paint industry, and meal was used as feed for
animals and fertilizer (Singh et al. 2011; Judd 1995).
Hippocrates, the father of medicine, recommended flaxseed for the relief of
abdominal pain during 650 B.C., whereas Theophrastus advocated it for cold
remedy (Goyal et al. 2014). Flax had been indicated in Ayurveda (1200 B.C.) for
controlling mental and physical fatigue and aging process (Goyal et al. 2014).
During middle ages, flaxseed oil was also used for the treatment of kidney disorders
(Moghaddasi 2011). Apart from this, flax preparations were widely used as healing
agent, treatment of gastrointestinal disorder, cough and cold remedy, and pain and
anti-inflammatory agents (Ivanova et al. 2011; Moghaddasi 2011). In southern India,
flaxseed is being consumed occasionally as chutney and also used as raw material for
certain medicines (Faseehuddin and Madhusudhan 2007a, b). Although before
World War II, flaxseed was commonly used as food, it was discontinued after that.
However, it has been reintroduced as a functional food during the 1990s.
254
S. Ganguly et al.