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Authors
Affiliations
1 Department of Genetics and Plant Breeding, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
Source
Asian Journal of Bio Science, Vol 9, No 1 (2014), Pagination: 104-108
Abstract
Linseed oil is well-known for its health benefits mainly attributed to its high content of omega-3 alpha linolenic acid (55-57%). Linseed oil is composed of five main fatty acids, namely palmitic (C16:0;~6%) (PAL), stearic (C18:0;~2.5%) (STE), oleic (C18:1cisΔ9; ∼19%) (OLE), linoleic (C18:2 cisΔ9 ; 6 fatty acid; ∼24%) (LIO) and linolenic (C18:3 cisΔ9, 12, 15 ; 3 fatty acid; ∼55 57%) (LIN) acid The nutritional significance of flax seed oil is due to the presence of higher level of -linolenic acid (ALA) of omega-3 fatty acid (O3FA) family. ALA, an essential fatty acid, acts as precursor of biological active longer chain polyunsaturated fatty acid (PUFA) of omega-3 class, mainly eicosapentaeonic acid (EPA) and Docosahexanoic acid (DHA). The positive impact of LC omega-3 on heart health includes: protection against heart attacks by reducing the risk of abnormal heart rhythms; maintaining healthy blood vessels. At present Western diet is "deficient" in omega-3 fatty acids with a ratio of omega-6 to omega-3 of 15/1 to 16.7/1, instead of 1/1 as is the case with wild animals and presumably human beings.A land plant source of LC omega-3, if achieved and assuming their cultivation will be permitted will be cheaper than using yeast or microalgae. The omega-3 desaturase obtained from the roundworm Caenorhabditis elegans efficiently and quickly converted the omega-6 fatty acids.
Keywords
Omega-3, Omega-6, α-Linolenic Acid (ALA), Eicosapentaeonic Acid (EPA), Docosahexanoic acid (DHA), Linseed.
