Although vegetables and fruits are unquestionably important components of food, incorporating herbs and spices into one’s diet has become a must to improve one’s health in today’s world. Due to rising popularity among health-conscious consumers, studies on functional foods such as herbs are a growing field in food science. Flaxseed (Linum Usitatissimum L.), which comes from the flax plant, an annual herb, is gaining interest as a functional food ingredient due to its high levels of alpha-linolenic acid (ALA), lignans, and fiber. Flaxseed consumption in the diet helps to prevent serious illnesses such as heart disease, cancer, diabetes, obesity, gastrointestinal, renal, and bone problems. Type II diabetes, in particular, is one of the great healthcare challenges of the twenty-first century, as it has engulfed children, adolescents, and young adults alike. While standard risk factors for type II diabetes are genetics, living style, and behavioral aspects, this article focuses on preventing or controlling the disease through dietary changes. To the best of our knowledge, review articles on the commercial use of flaxseed in the formulation of numerous food products with low glycemic index and their impact on diabetes are hardly available. The data from the previous 5 years is used to compile this report.
Part of the book: Vegetable Crops