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Kohler's Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erlauterndem Texte (Plate 16) BHL303594.jpg
Scientific classification Red Pencil Icon.png
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Malpighiales
Family: Linaceae
Genus: Linum
L. usitatissimum
Binomial name
Linum usitatissimum
Synonyms [1]
  • Linum crepitans(Boenn.) Dumort.
  • Linum humileMill.
  • Linum indehiscens(Neilr.) Vavilov & Elladi

Flax, also known as common flax or linseed, is a flowering plant, Linum usitatissimum, in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates. Textiles made from flax are known in Western countries as linen and are traditionally used for bed sheets, underclothes, and table linen. Its oil is known as linseed oil. In addition to referring to the plant, the word "flax" may refer to the unspun fibers of the flax plant. The plant species is known only as a cultivated plant [2] and appears to have been domesticated just once from the wild species Linum bienne , called pale flax. [3] The plants called "flax" in New Zealand are, by contrast, members of the genus Phormium .



Capsules Linum usitatissimum capsules, vlas zaadbollen.jpg
Flowers Flax flowers.jpg

Several other species in the genus Linum are similar in appearance to L. usitatissimum, cultivated flax, including some that have similar blue flowers, and others with white, yellow, or red flowers. [4] Some of these are perennial plants, unlike L. usitatissimum, which is an annual plant.

Cultivated flax plants grow to 1.2 m (3 ft 11 in) tall, with slender stems. The leaves are glaucous green, slender lanceolate, 20–40 mm long, and 3 mm broad. [5]

The flowers are 15–25 mm in diameter with five petals, which can be colored white, blue, yellow, and red depending on the species. [5] The fruit is a round, dry capsule 5–9 mm in diameter, containing several glossy brown seeds shaped like an apple pip, 4–7 mm long.


The earliest evidence of humans using wild flax as a textile comes from the present-day Republic of Georgia, where spun, dyed, and knotted wild flax fibers found in Dzudzuana Cave date to the Upper Paleolithic, 30,000 years ago. [6] [7] [8] Humans first domesticated flax in the Fertile Crescent region. [9] Evidence exists of a domesticated oilseed flax with increased seed-size from Tell Ramad in Syria [9] and flax fabric fragments from Çatalhöyük in Turkey [10] by c.9,000 years ago. Use of the crop steadily spread, reaching as far as Switzerland and Germany by 5,000 years ago. [11] In China and India, domesticated flax was cultivated at least 5,000 years ago. [12]

Flax was cultivated extensively in ancient Egypt, where the temple walls had paintings of flowering flax, and mummies were embalmed using linen. [13] Egyptian priests wore only linen, as flax was considered a symbol of purity. [14] Phoenicians traded Egyptian linen throughout the Mediterranean and the Romans used it for their sails. [15] As the Roman Empire declined, so did flax production. But with laws designed to publicize the hygiene of linen textiles and the health of linseed oil, Charlemagne revived the crop in the eighth century CE. [16] Eventually, Flanders became the major center of the European linen industry in the Middle Ages. [16] In North America, colonists introduced flax, and it flourished there, [12] but by the early 20th century, cheap cotton and rising farm wages had caused production of flax to become concentrated in northern Russia, which came to provide 90% of the world's output. Since then, flax has lost its importance as a commercial crop, due to the easy availability of more durable fibres. [17]


Brown flax seeds Brown Flax Seeds.jpg
Brown flax seeds
Golden flax seeds Flax seeds.jpg
Golden flax seeds
Golden flax seed meal Ground Golden Flax Seeds (8594315026).jpg
Golden flax seed meal

Flax is grown for its seeds, which can be ground into a meal or turned into linseed oil, a product used as a nutritional supplement and as an ingredient in many wood-finishing products. Flax is also grown as an ornamental plant in gardens. Moreover, flax fibers are used to make linen. The specific epithet in its species name, usitatissimum, means "most useful". [18]

Flax fibers taken from the stem of the plant are two to three times as strong as cotton fibers. Additionally, flax fibers are naturally smooth and straight. Europe and North America both depended on flax for plant-based cloth until the 19th century, when cotton overtook flax as the most common plant for making rag-based paper. Flax is grown on the Canadian prairies for linseed oil, which is used as a drying oil in paints and varnishes and in products such as linoleum and printing inks.

Linseed meal, the by-product of producing linseed oil from flax seeds, is used as livestock fodder. [19]

Flax seeds

Flax seeds occur in two basic varieties/colors: brown or yellow (golden linseeds). [20] Most types of these basic varieties have similar nutritional characteristics and equal numbers of short-chain omega-3 fatty acids. Yellow flax seeds, called solin (trade name "Linola"), [21] have a similar oil profile to brown flax seeds and both are very high in omega-3s (alpha-linolenic acid (ALA), specifically). [22] Flax seeds produce a vegetable oil known as flax seed oil or linseed oil, which is one of the oldest commercial oils. It is an edible oil obtained by expeller pressing and sometimes followed by solvent extraction. Solvent-processed flax seed oil has been used for many centuries as a drying oil in painting and varnishing. [23]

Although brown flax seed varieties may be consumed as readily as the yellow ones, and have been for thousands of years, these varieties are more commonly used in paints, for fiber, and for cattle feed.


Bread rolls being topped with flax seeds before baking Linseed rolls crude.JPG
Bread rolls being topped with flax seeds before baking

A 100-gram portion of ground flax seed supplies about 2,234 kilojoules (534 kilocalories) of food energy, 41 g of fat, 28 g of fiber, and 20 g of protein. [24] Whole flax seeds are chemically stable, but ground flax seed meal, because of oxidation, may go rancid when left exposed to air at room temperature in as little as a week. [25] Refrigeration and storage in sealed containers will keep ground flax seed meal for a longer period before it turns rancid. Under conditions similar to those found in commercial bakeries, trained sensory panelists could not detect differences between bread made with freshly ground flax seed and bread made with flax seed that had been milled four months earlier and stored at room temperature. [26] If packed immediately without exposure to air and light, milled flax seed is stable against excessive oxidation when stored for nine months at room temperature, [27] and under warehouse conditions, for 20 months at ambient temperatures.[ citation needed ]

Three phenolic glucosidessecoisolariciresinol diglucoside, p-coumaric acid glucoside, and ferulic acid glucoside—are present in commercial breads containing flax seed. [28]


After crushing the seeds to extract linseed oil, the resultant linseed meal is a protein-rich feed for ruminants, rabbits, and fish. [19] It is also often used as feed for swine and poultry, and has also been used in horse concentrate and dog food. [29] The high omega-3 fatty acid (ALA) content of linseed meal "softens" milk, eggs or meat, which means it causes a higher unsaturated fat content and thus lowers its storage time. [19] The high omega-3 content also has a further disadvantage, because this fatty acid oxidises and goes rancid quickly, which shortens the storage time. Linola was developed in Australia and introduced in the 1990s with less omega-3, specifically to serve as fodder. [21] [30] Another disadvantage of the meal and seed is that it contains a vitamin B6 (pyridoxine) antagonist, and may require this vitamin be supplemented, especially in chickens, and furthermore linseeds contain 2–7% of mucilage (fibre), which may be beneficial in humans [19] and cattle, [29] but cannot be digested by non-ruminants and can be detrimental to young animals, unless possibly treated with enzymes. [19]

Linseed meal is added to cattle feed as a protein supplement. It can only be added at low percentages due to the high fat content, which is unhealthy for ruminants. [29] Compared to oilseed meal from crucifers it measures as having lower nutrient values, [19] however, good results are obtained in cattle, perhaps due to the mucilage, which may aid in slowing digestion and thus allowing more time to absorb nutrients. [19] [29] One study found that feeding flax seeds may increase omega-3 content in beef, while another found no differences. It might also act as a substitute for tallow in increasing marbling. [29] [31] In the US, flax-based feed for ruminants is often somewhat more expensive than other feeds on a nutrient basis. [32] Sheep feeding on low quality forage are able to eat a large amount of linseed meal, up to 40% in one test, with positive consequences. It has been fed as supplement to water buffaloes in India, and provided a better diet than forage alone, but not as good as when substituted with soy meal. It is considered an inferior protein supplement for swine because of its fibre, the vitamin antagonist, the high omega-3 content and its low lysine content, and can only be used in small amounts in the feed. Although it may increase the omega-3 content in eggs and meat, it is also an inferior and potentially toxic feed for poultry, although it can be used in small amounts. The meal is an adequate and traditional source of protein for rabbits at 8–10%. Its use in fish feeds is limited. [19]

Raw, immature linseeds contain an amount of cyanogenic compounds and can be dangerous for monogastric animals such as horses or rabbits. Boiling removes the danger. This is not an issue in meal cake due to the processing temperature during oil extraction. [19] [32]

Flax straw left over from the harvesting of oilseed is not very nutritious; it is tough and indigestible, and is not recommended to use as ruminant fodder, although it may be used as bedding or baled as windbreaks. [32]

Flax fibers

An 18th century heckling shop once used to prepare flax fibers. North Ayrshire, Scotland. Heckling Shop Irvine.JPG
An 18th century heckling shop once used to prepare flax fibers. North Ayrshire, Scotland.

Flax fiber is extracted from the bast beneath the surface of the stem of the flax plant. Flax fiber is soft, lustrous, and flexible; bundles of fiber have the appearance of blonde hair, hence the description "flaxen" hair. It is stronger than cotton fiber, but less elastic.

A flax field in bloom in North Dakota Flax field.JPG
A flax field in bloom in North Dakota

The use of flax fibers dates back tens of millennia; [6] linen, a refined textile made from flax fibers, was worn widely by Sumerian priests more than 4,000 years ago. [33] Industrial-scale flax fiber processing existed in antiquity. A Bronze Age factory dedicated to flax processing was discovered in Euonymeia, Greece. [34]

The best grades are used for fabrics such as damasks, lace, and sheeting. Coarser grades are used for the manufacturing of twine and rope, and historically, for canvas and webbing equipment. Flax fiber is a raw material used in the high-quality paper industry for the use of printed banknotes, laboratory paper (blotting and filter), rolling paper for cigarettes, and tea bags. [35]

Flax mills for spinning flaxen yarn were invented by John Kendrew and Thomas Porthouse of Darlington, England, in 1787. [36] New methods of processing flax have led to renewed interest in the use of flax as an industrial fiber.


Flax seeds
Nutritional value per 100 g (3.5 oz)
Energy 2,234 kJ (534 kcal)
28.88 g
Sugars 1.55 g
Dietary fiber 27.3 g
42.16 g
Saturated 3.663 g
Monounsaturated 7.527 g
Polyunsaturated 28.730 g
22.8 g
5.9 g
18.29 g
Vitamins Quantity
Thiamine (B1)
1.644 mg
Riboflavin (B2)
0.161 mg
Niacin (B3)
3.08 mg
Pantothenic acid (B5)
0.985 mg
Vitamin B6
0.473 mg
Folate (B9)
87 μg
Vitamin C
0.6 mg
Minerals Quantity
255 mg
5.73 mg
392 mg
642 mg
813 mg
4.34 mg
Other constituentsQuantity
Water7 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Flax seeds are 7% water, 18% protein, 29% carbohydrates, and 42% fat (table). In 100 grams (3.5 oz) as a reference amount, flax seeds provide 534 kilocalories and contain high levels (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins, and dietary minerals. [37] [38] Flax seeds are especially rich in thiamine, magnesium, and phosphorus (DVs above 90%) (table).

As a percentage of total fat, flax seeds contain 54% omega-3 fatty acids (mostly ALA), 18% omega-9 fatty acids (oleic acid), and 6% omega-6 fatty acids (linoleic acid); the seeds contain 9% saturated fat, including 5% as palmitic acid. [37] [38] Flax seed oil contains 53% 18:3 omega-3 fatty acids (mostly ALA) and 13% 18:2 omega-6 fatty acids. [37]

Health research

A meta-analysis showed that consumption of more than 30 g of flax-seed daily for more than 12 weeks reduced body weight, body mass index (BMI), and waist circumference for persons with a BMI greater than 27. [39] Another meta-analysis showed that consumption of flax seeds for more than 12 weeks produced small reductions in systolic blood pressure and diastolic blood pressure. [40] A third showed that consuming flax seed or its derivatives may reduce total and LDL-cholesterol in the blood, with greater benefits in women and people with high cholesterol. [41] A fourth showed a small reduction in c-reactive protein (a marker of inflammation) only in persons with a body mass index greater than 30. [42]

Linseed oil

Flax, flax seeds, linseed oil, linseed cake From flax to linseed oil..JPG
Flax, flax seeds, linseed oil, linseed cake

Linseed oil, also known as flaxseed oil or flax oil (in its edible form), is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction.

Owing to its polymer-forming properties, linseed oil is often blended with combinations of other oils, resins or solvents as an impregnator, drying oil finish or varnish in wood finishing, as a pigment binder in oil paints, as a plasticizer and hardener in putty, and in the manufacture of linoleum. Linseed oil use has declined over the past several decades with increased availability of synthetic alkyd resins—which function similarly but resist yellowing. [43]

Linseed oil is an edible oil in demand as a dietary supplement, as a source of α-Linolenic acid, an omega-3 fatty acid. In parts of Europe, it is traditionally eaten with potatoes and quark.


Flax seed and its oil are generally recognized as safe for human consumption. [44] Like many common foods, flax contains small amounts of cyanogenic glycoside, [45] which is nontoxic when consumed in typical amounts, but may be toxic when consumed in large quantities as with staple foods such as cassava. [46] Typical concentrations (for example, 0.48% in a sample of defatted dehusked flax seed meal) can be removed by special processing. [47]

When the seeds are chewed, crushed or ground, the cyanogenic glycosides can be converted into the poison hydrogen cyanide. [48]


The soils most suitable for flax, besides the alluvial kind, are deep loams containing a large proportion of organic matter. [49] Flax is often found growing just above the waterline in cranberry bogs. Heavy clays are unsuitable, as are soils of a gravelly or dry sandy nature. Farming flax requires few fertilizers or pesticides. Within eight weeks of sowing, the plant can reach 10–15 cm (3.9–5.9 in) in height, reaching 70–80 cm (28–31 in) within 50 days.[ citation needed ]



In 2020, world production of flax (linseed) was 3.4 million tonnes, led by Kazakhstan with 31% of the total. [50] Other major producers were Russia, Canada, and China (table).

Flax (linseed) production – 2020
CountryProduction (tonnes)
Flag of Kazakhstan.svg  Kazakhstan 1,058,247
Flag of Russia.svg  Russia 787,923
Flag of Canada (Pantone).svg  Canada 578,000
Flag of the People's Republic of China.svg  China 330,000
Source: FAOSTAT of the United Nations [50]



Flax is harvested for fiber production after about 100 days, or a month after the plants flower and two weeks after the seed capsules form. The bases of the plants begin to turn yellow. If the plants are still green, the seed will not be useful, and the fiber will be underdeveloped. The fiber degrades once the plants turn brown.

Flax grown for seed is allowed to mature until the seed capsules are yellow and just starting to split; it is then harvested in various ways. A combine harvester may either cut only the heads of the plants, or the whole plant. These are then dried to extract the seed. The amount of weeds in the straw affects its marketability, and this, coupled with market prices, determines whether the farmer chooses to harvest the flax straw. If the flax straw is not harvested, typically, it is burned, since the stalks are quite tough and decompose slowly (i.e., not in a single season). Formed into windrows from the harvesting process, the straw often clogs up tillage and planting equipment. Flax straw that is not of sufficient quality for fiber uses can be baled to build shelters for farm animals, or sold as biofuel, or removed from the field in the spring. [51]

Two ways are used to harvest flax fiber, one involving mechanized equipment (combines), and a second method, more manual and targeting maximum fiber length.

Harvesting for fiber


Flax for fiber production is usually harvested by a specialized flax harvester. Usually built on the same machine base as a combine, but instead of the cutting head it has a flax puller. The flax plant turned over and is gripped by rubber belts roughly 20–25 cm (8–10 inches) above ground, to avoid getting grasses and weeds in the flax. The rubber belts then pull the whole plant out of the ground with the roots so the whole length of the plant fiber can be used. The plants then pass over the machine and is placed on the field crosswise to the harvesters direction of travel. The plants are left in the field for field retting.

The mature plant can also be cut with mowing equipment, similar to hay harvesting, and raked into windrows. When dried sufficiently, a combine then harvests the seeds similar to wheat or oat harvesting.


The plant is pulled up with the roots (not cut), so as to increase the fiber length. After this, the flax is allowed to dry, the seeds are removed, and it is then retted. Dependent upon climatic conditions, characteristics of the sown flax and fields, the flax remains on the ground between two weeks and two months for retting. As a result of alternating rain and the sun, an enzymatic action degrades the pectins which bind fibers to the straw. The farmers turn over the straw during retting to evenly rett the stalks. When the straw is retted and sufficiently dry, it is rolled up. It is then stored by farmers before extracting the fibers.

De vlasoogst (1904) ("The flax harvest") painting by Emile Claus, Royal Museums of Fine Arts of Belgium, Brussels, Belgium Emile Claus001.jpg
De vlasoogst (1904) ("The flax harvest") painting by Emile Claus, Royal Museums of Fine Arts of Belgium, Brussels, Belgium


A hackle or heckle, a tool for threshing flax and preparing the fiber Hatchel of the Bugg Family.jpg
A hackle or heckle, a tool for threshing flax and preparing the fiber
Flax tissues, Tacuinum sanitatis, 14th century 58-aspetti di vita quotidiana,abbigliamento lino,Taccuino Sa.jpg
Flax tissues, Tacuinum sanitatis, 14th century

Threshing is the process of removing the seeds from the rest of the plant. Separating the usable flax fibers from other components requires pulling the stems through a hackle and/or beating the plants to break them.

Flax processing is divided into two parts: the first part is generally done by the farmer, to bring the flax fiber into a fit state for general or common purposes. This can be performed by three machines: one for threshing out the seed, one for breaking and separating the straw (stem) from the fiber, and one for further separating the broken straw and matter from the fiber.

The second part of the process brings the flax into a state for the very finest purposes, such as lace, cambric, damask, and very fine linen. This second part is performed by a refining machine.

Preparation for spinning

Stem cross-section, showing locations of underlying tissues: Ep = epidermis; C = cortex; BF = bast fibers; P = phloem; X = xylem; Pi = pith Labeledstemforposter copy.jpg
Stem cross-section, showing locations of underlying tissues: Ep = epidermis; C = cortex; BF = bast fibers; P = phloem; X = xylem; Pi = pith
Threshing, retting, and dressing flax at the Roscheider Hof Open Air Museum (Germany)

Before the flax fibers can be spun into linen, they must be separated from the rest of the stalk. The first step in this process is retting, which is the process of rotting away the inner stalk, leaving the outer parts intact. At this point, straw, or coarse outer stem (cortex and epidermis), is still remaining. To remove this, the flax is "broken", the straw is broken up into small, short bits, while the actual fiber is left unharmed. Scutching scrapes the outer straw from the fiber. The stems are then pulled through "hackles", which act like combs to remove the straw and some shorter fibers out of the long fiber.[ citation needed ]

Retting flax

Several methods are used for retting flax. It can be retted in a pond, stream, field, or tank. When the retting is complete, the bundles of flax feel soft and slimy, and quite a few fibers are standing out from the stalks. When wrapped around a finger, the inner woody part springs away from the fibers. Pond retting is the fastest. It consists of placing the flax in a pool of water which will not evaporate. It generally takes place in a shallow pool which will warm up dramatically in the sun; the process may take from a few days to a few weeks. Pond-retted flax is traditionally considered of lower quality, possibly because the product can become dirty, and is easily over-retted, damaging the fiber. This form of retting also produces quite an odor. Stream retting is similar to pool retting, but the flax is submerged in bundles in a stream or river. This generally takes two or three weeks longer than pond retting, but the end product is less likely to be dirty, does not smell as bad, and because the water is cooler, is less likely to be over-retted. Both pond and stream retting were traditionally used less because they pollute the waters used for the process.[ citation needed ]

In field retting, the flax is laid out in a large field, and dew is allowed to collect on it. This process normally takes a month or more, but is generally considered to provide the highest quality flax fibers, and it produces the least pollution. [52]

Retting can also be done in a plastic trash can or any type of water-tight container of wood, concrete, earthenware, or plastic. Metal containers will not work, as an acid is produced when retting, and it would corrode the metal. If the water temperature is kept at 80 °F (27 °C), the retting process under these conditions takes 4 or 5 days. If the water is any colder, it takes longer. Scum collects at the top, and an odor is given off the same as in pond retting. 'Enzymatic' retting of flax has been researched as a technique to engineer fibers with specific properties. [53] [54]

Dressing the flax

Dressing the flax is the process of removing the straw from the fibers. Dressing consists of three steps: breaking, scutching, and heckling. The breaking breaks up the straw. Some of the straw is scraped from the fibers in the scutching process, and finally, the fiber is pulled through heckles to remove the last bits of straw.

Breaking breaks up the straw into short segments.

Scutching removes some of the straw from the fiber.

Heckling is pulling the fiber through various sizes of heckling combs or heckles. A heckle is a bed of "nails"—sharp, long-tapered, tempered, polished steel pins driven into wooden blocks at regular spacing.

Genetically modified flax contamination

Small flax plants Flax Plants.jpg
Small flax plants

In September 2009, Canadian flax exports reportedly had been contaminated by a deregistered genetically modified cultivar called 'Triffid' that had food and feed safety approval in Canada and the U.S. [55] [56] Canadian growers and the Flax Council of Canada raised concerns about the marketability of this cultivar in Europe where a zero tolerance policy exists regarding unapproved genetically modified organisms. [57] Consequently, Triffid was deregistered in 2010 and never grown commercially in Canada or the U.S. [58] Triffid stores were destroyed, but future exports and further tests at the University of Saskatchewan proved that Triffid persisted in at least two Canadian flax varieties, possibly affecting future crops. [58] Canadian flax seed cultivars were reconstituted with Triffid-free seed used to plant the 2014 crop. [55] Laboratories are certified to test for the presence of Triffid at a level of one seed in 10,000. [56]

Symbolic images

Four flax flowers pictured in the coat of arms of Mulgi Parish Mulgi valla vapp.svg
Four flax flowers pictured in the coat of arms of Mulgi Parish

Flax is an emblem of Northern Ireland and displayed by the Northern Ireland Assembly. In a coronet, it appeared on the reverse of the British one-pound coin to represent Northern Ireland on coins minted in 1986, 1991, and 2014. Flax also represents Northern Ireland on the badge of the Supreme Court of the United Kingdom and on various logos associated with it.

Common flax is the national flower of Belarus.

In early versions of the Sleeping Beauty tale, such as "Sun, Moon, and Talia" by Giambattista Basile, the princess pricks her finger, not on a spindle, but on a sliver of flax, which later is sucked out by her children conceived as she sleeps.

See also

Related Research Articles

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<span class="mw-page-title-main">Linen</span> Textile made from spun flax fibre

Linen is a textile made from the fibers of the flax plant.

<i>alpha</i>-Linolenic acid Chemical compound

alpha-Linolenic acid (ALA), also known as α-Linolenic acid, is an n−3, or omega-3, essential fatty acid. ALA is found in many seeds and oils, including flaxseed, walnuts, chia, hemp, and many common vegetable oils.

<span class="mw-page-title-main">Linseed oil</span> Oil obtained from the dried, ripened seeds of the flax plant

Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant. The oil is obtained by pressing, sometimes followed by solvent extraction.

<i>Linum</i> Genus of flowering plants

Linum (flax) is a genus of approximately 200 species in the flowering plant family Linaceae. They are native to temperate and subtropical regions of the world. The genus includes the common flax, the bast fibre of which is used to produce linen and the seeds to produce linseed oil.

<span class="mw-page-title-main">Omega-6 fatty acid</span> Fatty acids where the sixth bond is double

Omega-6 fatty acids are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n-6 position, that is, the sixth bond, counting from the methyl end.

gamma-Linolenic acid or GLA is a fatty acid found primarily in seed oils. When acting on GLA, arachidonate 5-lipoxygenase produces no leukotrienes and the conversion by the enzyme of arachidonic acid to leukotrienes is inhibited.

<span class="mw-page-title-main">Johanna Budwig</span> German biochemist

Johanna Budwig was a German biochemist, alternative cancer treatment advocate and writer. Budwig was a pharmacist and held doctorate degrees in physics and chemistry. Based on her research on fatty acids she developed a lacto-vegetarian diet that she believed was useful in the treatment of cancer. There is no evidence that this or other "anti-cancer" diets are effective, and the Budwig diet may be actively harmful.

Retting is a process employing the action of micro-organisms and moisture on plants to dissolve or rot away much of the cellular tissues and pectins surrounding bast-fibre bundles, and so facilitating separation of the fibre from the stem. It is used in the production of linen from flax stalks and coir from coconut husks.

<i>Camelina sativa</i> Species of flowering plant

Camelina sativa is a flowering plant in the family Brassicaceae and is usually known in English as camelina, gold-of-pleasure, or false flax, also occasionally wild flax, linseed dodder, German sesame, and Siberian oilseed. It is native to Europe and to Central Asian areas. This plant is cultivated as an oilseed crop mainly in Europe and in North America.

Linola is the trademark name of solin, cultivated forms of flax bred for producing linseed oil with a low alpha-linolenic acid content. Linola was developed in the early 1990s by the Commonwealth Scientific and Industrial Research Organisation (CSIRO). It was developed and released in Australia in 1992 and first commercially grown in 1994. Australian Linola varieties are named after Australian lakes.

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Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

Polyunsaturated fatty acids (PUFAs) are fatty acids that contain more than one double bond in their backbone. This class includes many important compounds, such as essential fatty acids and those that give drying oils their characteristic property.

<span class="mw-page-title-main">Perilla oil</span>

Perilla oil is an edible vegetable oil derived from perilla seeds. Having a distinct nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and cooking oil in Korean cuisine. The oil pressed from untoasted perilla seeds is used for non-culinary purposes.

<i>Lithospermum arvense</i> Species of flowering plant in the borage family Boraginaceae

Lithospermum arvense, known as field gromwell, corn gromwell, bastard alkanet, stone seed and Ahiflower®, is a flowering plant of the family Boraginaceae. It is native to Europe and Asia, as far north as Korea, Japan and Russia, and as far south as Afghanistan and northern Pakistan.[1] It is known in other places as an introduced species, including much of North America and Australia.[2],[3] The European Union has granted the refined oil of the seed of Buglossoides arvensis novel food status and some farmers are growing it[4]commercially in the United Kingdom as a plant-variety patented (PVP) and trademarked cultivar (Ahiflower). The seed oil contains high levels (63-72%) of omega-3 ALA (c18:3), omega-3 SDA (c18:4), and omega-6 GLA (c18:3)[5] and has GRAS review status from the US Food and Drug Administration, Canadian ingredient master file (IMF) registration and novel food status, and GMP+ Feed Support Product status in the EU for livestock and companion animals.

<span class="mw-page-title-main">Scutching</span> Process of separating and cleaning vegetable fiber before spinning

Scutching is a step in the processing of cotton or the dressing of flax or hemp in preparation for spinning. The scutching process separates the impurities from the raw material, such as the seeds from raw cotton or the straw and woody stem from flax fibers. Scutching can be done by hand or by a machine known as a scutcher. Hand scutching of flax is done with a wooden scutching knife and a small iron scraper. The end products of scutching flax are the long finer flax fibers called line, short coarser fibers called tow, and waste woody matter called shives.

<span class="mw-page-title-main">Flax production in Nepal</span>

The production of flax and other oilseed crops peak in the temperate climates of the middle mountain and hill farming regions in Nepal. Flax matures in approximately 90 to 125 days and develops most rapidly under the cool, short season of growing. The middle hill region of the Lamjung district exemplifies an ideal climate for flax production experiencing consistently cool temperatures for most of the year. The shallow rooting system makes the plant especially susceptible to drought and excess moisture in the soil but easier to harvest. Most cash crops are grown in the hill regions of Nepal as this is where two-thirds of the subsistence farmers reside, who need to produce just enough food to feed themselves and their families.

<span class="mw-page-title-main">Senior dog diet</span>

Senior dog food diets are pet foods that are catered toward the senior or mature pet population. The senior dog population consists of dogs that are over the age of seven for most dog breeds, though in general large and giant breed dogs tend to reach this life stage earlier when compared to smaller breed dogs. Senior dog foods contain nutrients and characteristics that are used to improve the health of the aging dog. Aging in dogs causes many changes to occur physiologically that will require a change in nutrient composition of their diet. A major change that occurs is the decrease in energy requirements which is addressed by lowered caloric content of senior pet foods. Although energy requirements decrease, protein requirements increase as the dog ages. Senior dog foods include a higher protein content as well as highly digestible protein sources to deal with this. Nutrients included for joint and bone health include glucosamine, chondroitin, omega-3 fatty acids as well as two main minerals; calcium and phosphorus. Sources of fiber included in senior dog foods include beet pulp and flax seed as well as fructooligosaccharides (FOS) and mannanoligosaccharides (MOS). These act to increase gastrointestinal health. Brain and cognitive health decline as the dog ages which leads to the inclusion of vitamin E and L-carnitine in senior dog diets to combat this decline. Skin and coat health can also decline in older dogs due to various reasons. The inclusion of linoleic acid as well as vitamin A into senior dog diets helps to improve or maintain the skin and coat of senior dogs. Immune system health is important to maintain in older dogs to prevent the development of various diseases. By including omega-3 and omega-6 fatty acids, vitamin E, β-carotene as well as pre- and pro-biotics, the immune system can be boosted and maintained to help improve overall health.

<i>Linum strictum</i> Species of flax

Linum strictum, commonly known as rigid flax, upright flax, and upright yellow flax, is a species of flax that has a rigid stem, from whence it derives its taxonomic name, growing to a height of 10–45 cm. The plant is endemic to the Mediterranean region, and features highly in classical Hebrew and Greek literature, owing principally to its cultivation for its plant fiber, linen, but also for its edible seeds and culinary foliage.


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