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Anti - Inflammatory Organic Food Ingredients Ground Flaxseed Powder Halal Approval

Categories Organic Food Ingredients
Brand Name: MicroFresh
Model Number: Powder
Certification: Organic, Halal, Kosher
Place of Origin: China
MOQ: 25kg
Price: USD 10-30/kg
Payment Terms: L/C, D/A, D/P, T/T
Supply Ability: 50 MT per month
Delivery Time: 5-8 Working days
Packaging Details: 25kg/Drum
Description: Yellow powder/oil
Shelf Life: 24 months
DryingMethod: Spray-Dried
Total Fat: 50.0 Min.
Alpha: 225.0 Min
Size: 95% through 40 mesh
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Anti - Inflammatory Organic Food Ingredients Ground Flaxseed Powder Halal Approval

Flax Seed(Powder/Extract);Freeze- Dried; antioxidant factors; Organic Food Ingredients, Natural origin


Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax are known in the Western countries as linen, and traditionally used for bed sheets, underclothes, and table linen. The oil is known as linseed oil. In addition to referring to the plant itself, the word "flax" may refer to the unspun fibers of the flax plant. The plant species is known only as a cultivated plant, and appears to have been domesticated just once from the wild species Linum bienne, called pale flax


Flaxseeds

Flaxseeds occur in two basic varieties: brown, and yellow or golden (also known as golden linseeds). Most types have similar nutritional characteristics and equal numbers of short-chain omega-3 fatty acids. The exception is a type of yellow flax called solin (trade name Linola), which has a completely different oil profile and is very low in omega-3 FAs. Flaxseeds produce a vegetable oil known as flaxseed oil or linseed oil, which is one of the oldest commercial oils. It is an edible oil obtained by expeller pressing, sometimes followed by solvent extraction. Solvent-processed flaxseed oil has been used for many centuries as a drying oil in painting and varnishing.

Although brown flax may be consumed as readily as yellow, and has been for thousands of years, its better-known uses are in paints, for fiber, and for cattle feed.

What's New and Beneficial About Flaxseeds

  • Finding creative ways to add flaxseeds to your meals can be a challenge. One popular technique is to incorporate ground flaxseeds into your muffin, cookie, or bread recipes. Recent research studies have shown that ground flax can be added to baked foods without sacrificing large amounts of alpha-linolenic acid (ALA), their showcase omega-3 fatty acid that accounts for over half of their total fat content. Oven temperatures of 300F (150C) - even over several hours of baking time - do not appear to substantially reduce the amount of ALA in baked products. This outcome has been demonstrated for breads, muffins and cookies. Even when flaxseeds are ground prior to incorporation into breads and pastas, these preparation methods - involving grinding prior to heating - only appear to lower ALA levels by about 4-8%. Interestingly, bread enriched with ground flaxseed has also been shown to have a greater antioxidant capacity and a much lower glycemic index value (of approximately 51) than the same bread without the ground flaxseed addition. These research findings are great news for anyone who wants to include flaxseeds in baked dishes, in either whole or ground form.
  • Most plant foods contain at least small amounts of phytonutrients called lignans. Lignans are unique fiber-related polyphenols that provide us with antioxidant benefits, fiber-like benefits, and also act as phytoestrogens. Among all commonly eaten foods, researchers now rank flaxseeds as the #1 source of lignans in human diets. Flaxseeds contain about 7 times as many lignans as the closest runner-up food (sesame seeds). They contain about 338 times as many lignans as sunflower seeds, 475 times as many as cashew nuts, and 3,200 times as many lignans as peanuts.
  • When we think about antioxidant-rich foods, the first foods that come to mind are typically vegetables and fruits. Of course, foods in both of these food groups can be outstanding sources of antioxidants! Yet according to recent research, flaxseeds also belong high up on our list of antioxidant-rich foods. When flaxseeds are compared with other commonly eaten foods in terms of their total polyphenol content (polyphenols are one very important group of antioxidants), flaxseeds rank 9th among 100 commonly eaten foods. Flaxseeds turn out to be significantly higher in polyphenol antioxidants than fruits like blueberries or vegetables like olives. The antioxidant benefits of flaxseeds have long been associated with prevention of cardiovascular diseases and have recently also been tied to decreased insulin resistance.
  • Given the strong track record of flaxseeds as foods providing cardiovascular support, it's not surprising to see recent research studies showing potential benefits of flaxseeds for intervention in metabolic syndrome (MetS). One recent study showed a 20% decrease in the prevalence of MetS (in persons already diagnosed with MetS) after 12 weeks on a diet plan that included 30 grams (1 ounce) of ground flaxseed per day in the form of flaxseed-enriched baked bread. Interestingly, in addition to improving blood pressure and lowering fasting glucose level in study participants, flaxseed intake also helped decrease their central obesity (as measured by waist circumference). The addition of flaxseed provided all of these benefits without causing weight gain. That's quite an accomplishment for a food that is over 70% fat in terms of total calories and contains about 10 times as many calories per cup as a fruit like blueberries.
Flaxseeds, ground, raw
2.00 TBS
(14.00 grams)
Calories: 75
GI: very low
NutrientDRI/DV


This chart graphically details the %DV that a serving of Flaxseeds provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Flaxseeds can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Flaxseeds, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

  • Health Benefits
  • Description
  • History
  • How to Select and Store
  • Tips for Preparing and Cooking
  • How to Enjoy
  • Individual Concerns
  • Nutritional Profile
  • References

Health Benefits

The seeds of most plants are rich in nutrients and can provide us with health benefits. Yet flaxseeds are also nutritionally unique and offer us health benefits not found across the board within the seeds food group. The nutritional uniqueness of flaxseeds features three nutrient aspects, and all three play a key role in the outstanding health benefits of this food.

Unique Nutrient Features of Flaxseeds

The first unique feature of flax is its high omega-3 fatty acid content. Among all 127 World's Healthiest Foods, flaxseeds comes out number one as a source of omega-3s! The primary omega-3 fatty acid found in flaxseeds is alpha-linolenic acid, or ALA. The ALA in flaxseed has found to be stable for at least 3 hours of cooking at oven temperatures (approximately 300F/150C), which makes it available after ground flaxseeds have been added to baked goods like muffins or breads.

The second unique feature of flaxseed is its lignans. Lignans are fiber-like compounds, but in addition to their fiber-like benefits, they also provide antioxidant protection due to their structure as polyphenols. The unique structure of lignans gives them a further health-supportive role to play, however, in the form of phytoestrogens. Along with isoflavones, lignans are one of the few naturally occurring compounds in food that function as weak or moderate estrogens when consumed by humans. Among all foods commonly eaten by humans, researchers rank flaxseeds as the number one source of lignans. Sesame seeds come in second, but contain only one-seventh of the total lignans as flaxseeds. To give a few further examples, sunflower seeds contain about 1/350th as many lignans, and cashews nuts contain about 1/475th as many lignans as flaxseeds.

A third unique feature of flaxseeds is their mucilage (gum) content. "Mucilage" refers to water-soluble, gel-forming fiber that can provide special support to the intestinal tract. For example, gums can help prevent the rapid emptying of the stomach contents into the small intestine, thereby improving absorption of certain nutrients in the small intestine. Arabinoxylans and galactoxylans are included within the mucilage gums found in flaxseeds.

Antioxidant and Anti-Inflammatory Benefits

It is important to realize that the antioxidant and anti-inflammatory benefits of flaxseed do not apply only to the cardiovascular system. Oxidative stress (which is often related to deficient intake of antioxidant nutrients) and excessive inflammation (which can also be related to deficient intake of anti-inflammatory nutrients) are common risk factors for a wide variety of health problems. These problems include development of insulin resistance, type 2 diabetes, asthma, obesity, and metabolic syndrome. There is preliminary evidence that either whole flaxseed intake or its constituents can decrease risk of all the problems above by increasing our anti-inflammatory and antioxidant protection.

Risk Reduction for Certain Types of Cancer

The antioxidant and anti-inflammatory benefits of flaxseeds also make them a logical candidate for risk reduction with certain types of cancer. That's because chronic inflammation (even low-level inflammation) and chronic oxidative stress are theoretical risk factors for cancer development. In the case of flaxseeds, basic science research is strongest for breast cancer, prostate cancer, and colon cancer. We have started to see small clinical trials adding flaxseeds to meal plans for cancer survivors, but to date, they have only focused on short-term outcomes like treatment-related symptoms.

Three of the lignans found in flaxseeds—secoisolariciresinol, matairecinol, and pinoresinol—can be converted by intestinal bacteria into enterolactone (ENL) and enterodiol (END). ENL and END have direct effects on our hormonal balance and in this way may play an especially important role in hormone-related cancer. The relationship between flaxseed intake and cancer risk is complicated, furthermore, by the important and variable role of gut bacteria in converting secoisolariciresinol and other lignans in flax into enterolactone and enterodiol. This conversion process involves many different enzyme-related steps provided by a complicated mix of gut bacteria including Bacteriodes, Bifidobacterium, Butyribacterium, Eubacterium and others.

Support for Digestive Health

Benefits of flaxseed for the digestive tract—although mentioned earlier throughout this food profile—are worth repeating here. The strong fiber content of flaxseeds—including their mucilaginous fiber—help to delay gastric emptying and can improve intestinal absorption of nutrients. Flaxseed fibers also help to steady the passage of food through our intestines. Finally, the lignans in flaxseed have been of interest to researchers for their potential to reduce cellular changes that could increase risk of colon cancer. This impressive group of digestive tract benefits is likely to receive more attention in future research studies.

Flaxseeds and Post-Menopausal Symptoms

We've seen mixed findings regarding the post-menopausal benefits (such as reduction of hot flashes) associated with flaxseed intake, with some studies showing significant benefits and other studies showing a lack of significant benefits. However, there continues to be strong interest in flaxseeds and their components (including enterolactone and secoisolariciresinol diglucoside) as potential aids during management of perimenopausal and postmenopausal symptoms as well as during hormone replacement therapy (HRT).

This area of flaxseed research is admittedly complex. For example, enterolactone made from flaxseed lignans has been shown to be pro-estrogenic (promoting estrogen production, through increased formation of transcription factors like ER-alpha and ER-beta), as well as anti-estrogenic (working against estrogen production, through inhibition of enzymes like estrogen synthetase). It's also known to lower the activity of 5-alpha-reductase (an enzyme that converts testosterone into dihydrotestosterone) and 17-beta hydroxysteroid dehydrogenase (an enzyme that converts estrone into estradiol). Given this complicated set of circumstances that may vary from one woman to another, it may turn out that flaxseed intake is simply of inconsistent benefit based on individual variation.

Other Potential Health Benefits

Although we've already mentioned decreased risk of insulin resistance in relationship to flaxseed intake, we think it is likely we will see more research studies in this area. The strong fiber content, antioxidant content, and anti-inflammatory content of flaxseeds make them a natural here.

One final note about the health benefits of flaxseeds involves their feeding to animals. We've seen repeated studies on the content of beef, chicken, and eggs that reflect significantly increased omega-3 content in these foods when flaxseed meal and/or flaxseed oil are added to the diets of cows and chickens. For persons who enjoy these foods in their meal plan on a regular basis, this increased omega-3 content can really add up. Some manufacturers of beef, chicken, and eggs provide omega-3 information on their product packaging. Consumption of certified organic animal foods in which flaxseed was added to the animals' feed can be an effective way of increasing your omega-3 intake.

Tips for Preparing and Cooking

We recommend the grinding of flaxseeds in a coffee, seed, or spice grinder for easier digestibility. If you are adding ground flaxseeds to a cooked cereal or grain dish, we recommend that you do so at the end of cooking both to reduce the amount of heat exposure to the flaxseeds and help prevent too much thickening of the liquids.

Uncooked flaxseeds can make a great addition to cereals, snacks, and dressings. One great example of this approach is the Quinoa Breakfast Bowl in our World's Healthiest Foods Meal Plan! Another great example is our Dijon Flaxseed Dressing.

Because the omega-3 fatty acids in flaxseeds are surprisingly heat stable, we also recommend their use in baking. Muffins and breads are examples of baked items that can be given a major nutritional boost through addition of flaxseeds.

We do not recommend the use of flaxseed oil in cooking, since we believe it is too easily damaged by cooking heats. However, we believe it is fine to add flaxseed oil to foods after they have been cooked. For more on our recommendations on flaxseed oil, please see our website article dedicated to this topic.

How to Enjoy

A Few Quick Serving Ideas

  • Sprinkle ground flaxseeds onto your hot or cold cereal.
  • Add flaxseeds to your homemade muffin, cookie or bread recipe.
  • To pump up the nutritional volume of your breakfast shake, add ground flaxseeds.
  • To give cooked vegetables a nuttier flavor, sprinkle some ground flaxseeds on top of them.
  • Add a tablespoon of flaxseed oil to smoothies.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.


Flaxseeds, ground, raw
2.00 TBS
14.00 grams
Calories: 75
GI: very low
NutrientAmountDRI/DV
(%)
Nutrient
Density
World's Healthiest
Foods Rating
omega-3 fats3.19 g13332.0excellent
vitamin B10.23 mg194.6very good
copper0.17 mg194.5very good
manganese0.35 mg153.7very good
fiber3.82 g143.3good
magnesium54.88 mg133.1good
phosphorus89.88 mg133.1good
selenium3.56 mcg61.6good
World's Healthiest
Foods Rating
Rule
excellentDRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very goodDRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
goodDRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, here is an in-depth nutritional profile for Flaxseeds. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.


Flaxseeds, ground, raw
(Note: "--" indicates data unavailable)
2.00 TBS
(14.00 g)
GI: very low
BASIC MACRONUTRIENTS AND CALORIES
nutrientamountDRI/DV
(%)
Protein2.56 g5
Carbohydrates4.04 g2
Fat - total5.90 g8
Dietary Fiber3.82 g14
Calories74.764
MACRONUTRIENT AND CALORIE DETAIL
nutrientamountDRI/DV
(%)
Carbohydrate:
Starch-- g
Total Sugars0.22 g
Monosaccharides0.06 g
Fructose0.00 g
Glucose0.06 g
Galactose0.00 g
Disaccharides0.16 g
Lactose0.00 g
Maltose0.00 g
Sucrose0.16 g
Soluble Fiber1.27 g
Insoluble Fiber2.55 g
Other Carbohydrates0.00 g
Fat:
Monounsaturated Fat1.05 g
Polyunsaturated Fat4.02 g
Saturated Fat0.51 g
Trans Fat0.00 g
Calories from Fat53.12
Calories from Saturated Fat4.62
Calories from Trans Fat0.00
Cholesterol0.00 mg
Water0.97 g
MICRONUTRIENTS
nutrientamountDRI/DV
(%)
Vitamins
Water-Soluble Vitamins
B-Complex Vitamins
Vitamin B10.23 mg19
Vitamin B20.02 mg2
Vitamin B30.43 mg3
Vitamin B3 (Niacin Equivalents)1.07 mg
Vitamin B60.07 mg4
Vitamin B120.00 mcg0
Biotin-- mcg--
Choline11.02 mg3
Folate12.18 mcg3
Folate (DFE)12.18 mcg
Folate (food)12.18 mcg
Pantothenic Acid0.14 mg3
Vitamin C0.08 mg0
Fat-Soluble Vitamins
Vitamin A (Retinoids and Carotenoids)
Vitamin A International Units (IU)0.00 IU
Vitamin A mcg Retinol Activity Equivalents (RAE)0.00 mcg (RAE)0
Vitamin A mcg Retinol Equivalents (RE)0.00 mcg (RE)
Retinol mcg Retinol Equivalents (RE)0.00 mcg (RE)
Carotenoid mcg Retinol Equivalents (RE)0.00 mcg (RE)
Alpha-Carotene0.00 mcg
Beta-Carotene0.00 mcg
Beta-Carotene Equivalents0.00 mcg
Cryptoxanthin0.00 mcg
Lutein and Zeaxanthin91.14 mcg
Lycopene0.00 mcg
Vitamin D
Vitamin D International Units (IU)0.00 IU0
Vitamin D mcg0.00 mcg
Vitamin E
Vitamin E mg Alpha-Tocopherol Equivalents (ATE)0.04 mg (ATE)0
Vitamin E International Units (IU)0.06 IU
Vitamin E mg0.04 mg
Vitamin K0.60 mcg1
Minerals
nutrientamountDRI/DV
(%)
Boron-- mcg
Calcium35.70 mg4
Chloride-- mg
Chromium-- mcg--
Copper0.17 mg19
Fluoride-- mg--
Iodine-- mcg--
Iron0.80 mg4
Magnesium54.88 mg13
Manganese0.35 mg15
Molybdenum-- mcg--
Phosphorus89.88 mg13
Potassium113.82 mg2
Selenium3.56 mcg6
Sodium4.20 mg0
Zinc0.61 mg6
INDIVIDUAL FATTY ACIDS
nutrientamountDRI/DV
(%)
Omega-3 Fatty Acids3.19 g133
Omega-6 Fatty Acids0.83 g
Monounsaturated Fats
14:1 Myristoleic0.00 g
15:1 Pentadecenoic0.00 g
16:1 Palmitol0.00 g
17:1 Heptadecenoic0.00 g
18:1 Oleic1.03 g
20:1 Eicosenoic0.01 g
22:1 Erucic0.00 g
24:1 Nervonic0.01 g
Polyunsaturated Fatty Acids
18:2 Linoleic0.83 g
18:2 Conjugated Linoleic (CLA)-- g
18:3 Linolenic3.19 g
18:4 Stearidonic-- g
20:3 Eicosatrienoic-- g
20:4 Arachidonic-- g
20:5 Eicosapentaenoic (EPA)-- g
22:5 Docosapentaenoic (DPA)-- g
22:6 Docosahexaenoic (DHA)-- g
Saturated Fatty Acids
4:0 Butyric-- g
6:0 Caproic-- g
8:0 Caprylic-- g
10:0 Capric-- g
12:0 Lauric-- g
14:0 Myristic0.00 g
15:0 Pentadecanoic0.00 g
16:0 Palmitic0.30 g
17:0 Margaric0.00 g
18:0 Stearic0.19 g
20:0 Arachidic0.01 g
22:0 Behenate0.01 g
24:0 Lignoceric0.00 g
INDIVIDUAL AMINO ACIDS
nutrientamountDRI/DV
(%)
Alanine0.12 g
Arginine0.25 g
Aspartic Acid0.27 g
Cysteine0.04 g
Glutamic Acid0.52 g
Glycine0.16 g
Histidine0.06 g
Isoleucine0.12 g
Leucine0.16 g
Lysine0.11 g
Methionine0.05 g
Phenylalanine0.12 g
Proline0.10 g
Serine0.13 g
Threonine0.10 g
Tryptophan0.04 g
Tyrosine0.06 g
Valine0.14 g
OTHER COMPONENTS
nutrientamountDRI/DV
(%)
Ash0.52 g
Organic Acids (Total)-- g
Acetic Acid-- g
Citric Acid-- g
Lactic Acid-- g
Malic Acid-- g
Taurine-- g
Sugar Alcohols (Total)-- g
Glycerol-- g
Inositol-- g
Mannitol-- g
Sorbitol-- g
Xylitol-- g
Artificial Sweeteners (Total)0.00 mg
Aspartame0.00 mg
Saccharin0.00 mg
Alcohol0.00 g
Caffeine0.00 mg

Note:

The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. Among the 50,000+ food items in the master database and 163 nutritional components per item, specific nutrient values were frequently missing from any particular food item. We chose the designation "--" to represent those nutrients for which no value was included in this version of the database.


Company Information:

ECA

ECA Healthcare Inc.


ECA (Energy Confidence Action) is a leading supplier of innovative functional ingredients for wellness. Since the establishment, we have been dedicating ourselves to developing the high quality and innovative ingredients for food, nutrition and healthcare areas. ECA has been skilled to bring the very best of natural innovation into the market and to bring professional healthcare solutions right to the consumers. Trusted for the superior quality and reliability, our brands are getting more popular in the world.


With the continuous development and constantly strict requirements on quality system and R&D, we have accumulated rich experience in developing and manufacturing innovative ingredients for food, dietary supplements and pharmaceuticals.


The continuous focus and strictness on QA & QC have earned ECA rich experience in extracting,

synthesizing,and formulating. Our GMP & cGMP bases are capable in top grade ingredients ofenzymatic synthesis and extraction, and our NSF GMP base can meet the high demands on dietary supplements (tablets, hard & soft capsules, and premixes).


We will be your competent partner, not only a supplier.


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