Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes

Ahiflower seed and its press cake as sources of nutrients for laying hens and omega-3 fatty acids in their eggs

240 64-week-old Lohman LSL-Lite laying hens were used to evaluate the effect of ahiflower seed (AS) and its press cake (APC) on egg yolk fatty acid profile, production performance, apparent total tract nutrient digestibility (ATTD), egg quality, eggshell mineral content, and fecal microbiota composition for 12 weeks in a completely randomized design, with 6 replicates of 5 birds in a cage. The diets included a control (CD), CD supplemented with 10 % flaxseed (FS), and CD supplemented with AS at 1, 5, and 10 % inclusion levels and APC at 5, 10, and 15 % inclusion levels. Diet did not affect eggshell Ca (P=0.1168) and P (P=0.8212) levels, and feed conversion ratio (P=0.136), but the 10 % FS reduced body weight gain (P=0.044), hen day egg production (P= 0.000) and feed intake (P<.0001) compared to other treatments. The yolk lightness L* was reduced (P=0.030) by 5 % APC compared to 10 % APC, redness a* was reduced (P= 0.002) by 10 % FS and 15 %APC compared to 10 %APC, CD, and 1 % AS. The 10 % FS and 15 %APC also reduced (P<0.001) yellowness *b compared to 1 %AS and 5 %APC. Apparent metabolizable energy (AME) and nitrogen-corrected apparent metabolizable energy (AMEn) increased (P<0.001) in 10 %FS and all AS and APC levels compared to CD. Compared to CD (87 %), ATTD of energy was increased (P<0.001) in hens fed 10 %FS (93 %), 1 %AS (93 %), and 15 %APC (92 %). However, 10 %FS (78.7 %) and 1 %AS (81.7 %) had higher (P=0.011) ATTD of P than 10 %APC (64.6 %). Similarly, ATTD of Ca was reduced (P<0.001) in hens fed 10 %APC compared to CD and 10 %AS. Compared to other treatments, total n-3 and stearidonic acids were increased (P<0.001) by 10 %FS and 10 %AS, respectively, and the total n-6 FAs and linoleic acid were highest (P=0.001) in 15 %APC. Both 10 %AS and 10 %FS increased (P<0.001) eicosapentaenoic, docosahexaenoic, and alpha-linolenic acid, compared to CD. The n-6/n-3 ratio was reduced (P<0.001) by 10 %FS and 10 %AS compared to APC and CD. Dietary treatments modulated fecal microbiota differently, but notably, Lactobacillus was more abundant when hens were fed 5 %AS compared to other treatments. In conclusion, the dietary supplementation of 10 %AS increased n3-FAs deposition in eggs similar to 10 %FS. However, 10 %FS reduced production performance. All levels of AS and APC increased diet metabolizable energy with no negative effect on production performance.

Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products

The by-products of the oil cold pressing of flaxseed are deemed to be safe, edible products. They have been shown to possess high nutritional value (compared with the seeds, they are richer in proteins and minerals) and adequate functional parameters (i.e., a high water-holding capacity and emulsion stability). In oilcakes, we found a portion of oil that was richer in unsaturated fatty acids (87.90%) than flax seeds (57.40%). Mg predominates in flax seeds, while Ce is predominant in flaxseed oilcake. Regarding essential amino acids, the seeds (76.71%) were found to be richer than the oilcake (70.46%). The use of methanol, low extraction temperatures, s high ultrasonic amplitude, and longer times resulted in the highest antioxidant capacity and phenolic content for flaxseed oilcake. Our analyses showed that oilcakes can be utilized as a functional ingredient or for the extraction of bioactive compounds, which can be incorporated into food products due to their nutritional, social, and economic benefits.

Flaxseed in Diet: A Comprehensive Look at Pros and Cons

Flaxseeds, which have been consumed for thousands of years, have recently gained increasing popularity due to their rich composition, including omega-3 fatty acids, lignans, proteins, and fibers. These components are strongly associated with various health benefits, such as improving cardiovascular health, preventing certain types of cancer, controlling diabetes, promoting gastro-intestinal well-being, and aiding in weight management. This monograph explores the role of flaxseeds in nutrition, as well as their potential risks. Despite their numerous health benefits, flaxseeds also represent concerns due to excessive consumption and possible contamination, particularly from cyanogenic glycosides. Therefore, the levels of these compounds must be controlled, and this monograph also analyzes the available methods to detect and reduce these contaminants, ensuring the safety of flaxseed and flaxseed products consumers. Flaxseed is considered a valuable addition when incorporated into the diet, but it is necessary to continue research and promote technological improvements to maximize their benefits and minimize their risks.

Unveiling roles of beneficial gut bacteria and optimal diets for health

The gut microbiome plays a pivotal role in human health, influencing digestion, immunity, and disease prevention. Beneficial gut bacteria such as Akkermansia muciniphila, Adlercreutzia equolifaciens, and Christensenella minuta contribute to metabolic regulation and immune support through bioactive metabolites like short-chain fatty acids (SCFAs). Dietary patterns rich in prebiotics, fermented foods, and plant-based bioactive compounds, including polyphenols and flavonoids, promote microbiome diversity and stability. However, challenges such as individual variability, bioavailability, dietary adherence, and the dynamic nature of the gut microbiota remain significant. This review synthesizes current insights into gut bacteria's role in health, emphasizing the mechanisms by which dietary interventions modulate microbiota. Additionally, it highlights advancements in microbiome-targeted therapies and the transformative potential of personalized nutrition, leveraging microbiota profiling and artificial intelligence (AI) to develop tailored dietary strategies for optimizing gut health and mitigating chronic inflammatory disorders. Addressing these challenges requires a multidisciplinary approach that integrates scientific innovation, ethical frameworks, and practical implementation strategies.

Effect of reduced flaxseed cyclic peptide [1-9-NαC]-linusorb B2 (CLB) and its oxidized form on the oxidative stability of flaxseed oil

This study aimed to explore the antioxidant capacity and mechanism of cyclic peptide [1-9-NαC]-linusorb B2 (CLB) and its oxidized form ([1-9-NαC],[1-MetO]-linusorb B2 (CLC),[1-9-NαC],[1-MetO2]-linusorb B2 (CLK)) in flaxseed oil (FSO). The results showed that CLB delayed the oxidation of FSO (containing Cu2+) in the initial stage of accelerated oxidation, whereas CLK accelerated the oxidation, leading to an increase of 25 % in AV and 33 % in POV (P < 0.05). In molecular docking, the binding ability of cyclic peptides to metal ions and intermediate oxidative products such as aldehydes tends to decrease when CLB oxidized to CLC, then CLK. CLK had the poorest binding capacity with the most serious oxidation on FSO. In conclusion, the antioxidant capacities of CLB and its oxidized form were contributed by their reducing ability as well as their binding ability to metal ions and intermediate oxidative products of fatty acids.

Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product's consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability.

Dietary flaxseed: Cardiometabolic benefits and its role in promoting healthy aging

Flaxseed, a rich source of omega-3 polyunsaturated fatty acid alpha-linolenic acid (ALA), lignans, and soluble fiber, has attracted attention for its potential to improve multiple cardiometabolic risk factors. While its benefits are well-recognized, comprehensive evaluations of its direct impact on clinical outcomes, such as the prevention or progression of cardiometabolic diseases, remain limited. Additionally, its potential to support healthy aging and longevity through fundamental biological mechanisms has not been fully elucidated. This review synthesizes existing research on flaxseed supplementation, highlighting its effects on cardiometabolic risk factors and outcomes, the underlying biological mechanisms, and its broader implications for health promotion and aging. Findings demonstrate that flaxseed supplementation significantly improves several cardiometabolic risk factors, including body weight, body mass index, lipid levels, blood pressure, glycemic measures, markers of inflammation (e.g., C-reactive protein and interleukin-6), oxidative stress, and liver enzymes. Blood pressure reductions range from approximately 2 to 15 mmHg for systolic blood pressure and 1 to 7 mmHg for diastolic blood pressure, with the magnitude influenced by dose, duration, and baseline risk profiles. While direct evidence linking flaxseed to the prevention of hypertension, metabolic syndrome, metabolic dysfunction-associated steatotic liver disease, type 2 diabetes, chronic kidney disease, and cardiovascular disease is limited, its bioactive components-ALA, lignans, and fiber-are strongly associated with reduced risks of these conditions. The benefits of flaxseed are mediated through multiple pathways, including anti-inflammatory and antioxidant effects, improved lipid levels, improved glucose metabolism and insulin sensitivity, modulation of gut microbiota, and enhanced vascular health. Beyond cardiometabolic outcomes, flaxseed may influence key biological processes relevant to aging, underscoring its potential to promote healthy aging and longevity. Optimal cardiometabolic benefits appear to be achieved with ground whole flaxseed at doses of ≥ 30 g/day for at least 12 weeks, particularly among individuals at high cardiometabolic risk. Future research should focus on elucidating flaxseed's mechanisms of action, clarifying its role in disease prevention, and refining dietary recommendations to harness its potential for cardiometabolic health and aging interventions.

CO2-responsive switchable hydrophilic solvent as a novel extractant for selective extraction and separation of natural bioactive ingredients: A comprehensive review

When conventional solvents such as water, methanol, ethanol, hexane, petroleum ether, etc., are used to extract active ingredients from natural resources, an evaporation process is required to remove solvent from active ingredients, which not only consumes huge amounts of energy, but also causes harm to human health and the environment. The CO2-responsive switchable hydrophilic solvent (SHS) based on amines and water is an emerging, green and recyclable solvent, which not only has high extraction efficiency of active ingredients, but also can remove solvent from active ingredients without evaporation process. This paper reviews the research progress of amine-based SHS in the extraction of bioactive ingredients from natural resources. The process flow, extraction mechanism, critical influencing factors, recovery of amines and latest applications have been summarized. On this basis, some shortcomings of amine-based SHS are also pointed out. Finally, the improvement directions of amine-based SHS extraction in the future is prospected.

Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (Dioscorea polystachya and Dioscorea bulbifera)

Korean yams are abundant in bioactive compounds with significant health-promoting properties. This study evaluated the anti-inflammatory potential of ethanol and water extracts from Dioscorea polystachya and Dioscorea bulbifera in RAW 264.7 macrophage cells. Among the extracts, the 95% ethanol extract exhibited the most potent inhibition of reactive oxygen species (ROS) and nitric oxide (NO) production, warranting further exploration of its mechanisms of action. Further analysis revealed that the ethanol extract modulated key inflammatory signaling pathways, including MAPK and NF-κB, contributing to its anti-inflammatory activity. Additionally, mucilage polysaccharides, a key bioactive component of Korean yams, were extracted and characterized for their structural and functional properties. These polysaccharides demonstrated immune-enhancing effects by reducing ROS and NO production while increasing phagocytic activity in the RAW 264.7 cells. Their prebiotic potential was also assessed through microbial growth assays, which showed an enhanced proliferation of beneficial bacteria such as Lactobacillus and Bifidobacterium. Furthermore, the adhesion assays using Caco-2 intestinal epithelial cells revealed that these polysaccharides promoted probiotic adhesion while inhibiting the adhesion of pathogenic bacteria. These findings highlight the bioactive potential of ethanol extracts and mucilage polysaccharides from Korean yams, emphasizing their promising applications as anti-inflammatory, immune-modulating, and prebiotic agents for functional food and nutraceutical development.

Synergistic Beneficial Effects of Flaxseed (Linum usitatissimum L.) Oil and Olive (Olea europaea L.) Oil Against Metabolic Dysfunction Associated Fatty Liver and Its Complications

Flaxseed and olive oil effectively treat numerous diseases and health conditions, particularly metabolic disorders. Traditional medicine has used both oils for managing cardiovascular disease, diabetes, gastrointestinal dysfunctions, metabolic-dysfunction-associated fatty liver disease (MAFLD), obesity, and more. This review explores the bioactive and polyphenolic compounds in flaxseed and olive oils that provide anti-inflammatory, antioxidant, anti-microbial, hepatoprotective, cardioprotective, antidiabetic, and gastroprotective benefits. Flaxseed oil contains beneficial compounds like alpha-linolenic acid (ALA), lignans, ferulic acid, p-coumaric acid, and phytosterols. It contributes to its therapeutic effects on fatty liver disease and other conditions. Olive oil contains phenolic compounds, including oleic acid, hydroxytyrosol, and tocopherols, which are similarly linked to metabolic health benefits, especially in managing MAFLD. The purpose of this review is to elucidate the mechanisms of action of these bioactive compounds, highlighting their potential in managing various metabolic diseases.

Comparative Analysis of Grape Seed Oil, Linseed Oil, and a Blend: In Vivo Effects of Supplementation

Grape seeds are rich in bioactive substances, including polyphenols, terpenoids, and phytosterols. Linseed (Linum usitatissimum L.) boasts a high concentration of polyunsaturated fatty acids (PUFAs), lignans, phytoestrogens, and soluble fibers, all contributing to its therapeutic potential. In this study, we pioneered the formulation of an oil blend (GL) combining grape seed oil (G) and golden linseed oil (GL) in equal volumes (1:1 (v/v)) and we evaluated in terms of the nutritional, physical, and chemical properties and their influence in an in vivo experimental model. We analyzed the oils by performing physical-chemical analyses, examining the oxidative stability using Rancimat; conducting thermal analyses via thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC), performing optical UV-vis absorption analyses; examining the fluorescence emission-excitation matrix, total carotenoids, and color, and conducting metabolic assessments in an in vivo experimental trial. The fatty acid profile presented a higher fraction of linoleic acid (C18:2) in G and GL and alpha-linolenic acid (C18:3) in L. The acidity and peroxide indices were within the recommended ranges. The TG/DTG, DSC, and Rancimat analyses revealed similar behaviors, and the optical analyses revealed color variations caused by carotenoid contents in L and GL. In the in vivo trial, G (G2: 2000 mg/kg/day) promoted lower total consumption, and the blend (GL: 2000 mg/kg/day) group exhibited less weight gain per gram of consumed food. The group with G supplementation (G2: 2000 mg/kg/day) and GL had the highest levels of HDL-c. The group with L supplementation (L2: 2000 mg/kg/day) had the lowest total cholesterol level. The L2, G1 (1000 mg/kg/day), and G2 groups exhibited the lowest MCP-1 and TNF-α values. Additionally, the lowest adipocyte areas occurred in G and GL. Our results suggest that this combination is of high quality for consumption and can influence lipid profiles, markers of inflammation, and antioxidant status.

Optimizing the Extraction Efficiency of Flaxseed Gum Using a Response Surface Methodology Approach

The extraction of gum from natural raw materials is of increasing importance in various industries, including food, pharmaceuticals, and cosmetics, particularly due to their emulsifying properties and potential applications as stabilizers and thickeners. This study presents an insight on the influence of changing parameters like reagents and operating condition on yield and some properties of the flax (Linum usitatissimum L.) seed gum. The extraction conditions were meticulously examined using a full factorial design, highlighting the significant impact of pretreatment, seed preparation, and solvent selection on the extraction yield. A response surface methodology (RSM) was then applied to optimize the water/benzoic acid ratio of the pretreatment step, the ethyl alcohol/water ratio, and the medium pH of the extraction method, resulting in a maximum yield of 14.47%. Furthermore, detailed analyses of the chemical and emulsifying properties of the gum were conducted showing emulsifying capacities over 94%, offering promising application prospects, particularly in the food industry.

Valorization of Red Beetroot (Beta vulgaris L.) Pomace Combined with Golden Linseed (Lini semen) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds

This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. The use of beet pomace contributes to waste management. Linseed, known as a superfood with many health-promoting properties, was used to produce crispbreads as an alternative to cereals, which are allergens. Beetroot pomace and whole or ground linseed were used in different proportions to produce crispbread snacks. Chemical and physical analyses were performed including water activity, dry matter, betalains, and polyphenols content, as well as Fourier transform infrared spectroscopy (FTIR). A sensory evaluation and microstructure observations were also performed. The obtained snacks were characterized by low water activity (0.290-0.395) and a high dry matter content (93.43-97.53%), which ensures their microbiological stability and enables longer storage. Beetroot pomace provided betalains-red (14.59-51.44 mg betanin/100 g d.m.) and yellow dyes (50.02-171.12 mg betanin/100 g d.m.)-while using linseed enriched the product with polyphenols (730-948 mg chlorogenic acid/100 g d.m.). FTIR analysis showed the presence of functional groups such as the following: -OH, -C-O, -COOH, and -NH. The most desired overall consumer acceptability was achieved for snacks containing 50% beetroot pomace and 50% linseed seeds. The obtained results confirmed that beetroot pomace combined with linseed can be used in the production of vegetable crispbread snacks.

Proteomic Profile of Flaxseed (Linum usitatissimum L.) Products as Influenced by Protein Concentration Method and Cultivar

The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour-sieved a fraction below 250 µm (FF)-and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels of α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which was finalized by database searching using the NCBI protein database for Linum usitatissimum and related species. A total of 2560 protein groups (PGs) were identified, and their relative abundance was calculated. A set of 33 quantitatively most significant PGs was selected for further characterization. The selected PGs were divided into four classes-seed storage proteins (11S globulins and conlinins), oleosins, defense- and stress-related proteins, and other major proteins (mainly including enzymes). Seed storage proteins were found to be the most abundant proteins. Specifically, 11S globulins accounted for 41-44% of SC proteins, 40-46% of FF proteins, and 72-84% of PC proteins, depending on the cultivar. Conlinins (2S albumins) were the most abundant in FF, ranging from 10 to 13% (depending on cultivar). The second most important class from the point of relative abundance was oleosins, which were represented in SC and FF in the range of 2.1-3.8%, but only 0.36-1.20% in PC. Surprisingly, a relatively high abundance of chitinase was found in flax products as a protein related to defence and stress reactions.

Assessment of Mechanical Damage and Germinability in Flaxseeds Using Hyperspectral Imaging

The high demand for flax as a nutritious edible oil source combined with increasingly restrictive import regulations for oilseeds mandates the exploration of novel quantity and quality assessment methods. One pervasive issue that compromises the viability of flaxseeds is the mechanical damage to the seeds during harvest and post-harvest handling. Currently, mechanical damage in flax is assessed via visual inspection, a time-consuming, subjective, and insufficiently precise process. This study explores the potential of hyperspectral imaging (HSI) combined with chemometrics as a novel, rapid, and non-destructive method to characterize mechanical damage in flaxseeds and assess how mechanical stresses impact the germination of seeds. Flaxseed samples at three different moisture contents (MCs) (6%, 8%, and 11.5%) were subjected to four levels of mechanical stresses (0 mJ (i.e., control), 2 mJ, 4 mJ, and 6 mJ), followed by germination tests. Herein, we acquired hyperspectral images across visible to near-infrared (Vis-NIR) (450-1100 nm) and short-wave infrared (SWIR) (1000-2500 nm) ranges and used principal component analysis (PCA) for data exploration. Subsequently, mean spectra from the samples were used to develop partial least squares-discriminant analysis (PLS-DA) models utilizing key wavelengths to classify flaxseeds based on the extent of mechanical damage. The models developed using Vis-NIR and SWIR wavelengths demonstrated promising performance, achieving precision and recall rates >85% and overall accuracies of 90.70% and 93.18%, respectively. Partial least squares regression (PLSR) models were developed to predict germinability, resulting in R2-values of 0.78 and 0.82 for Vis-NIR and SWIR ranges, respectively. The study showed that HSI could be a potential alternative to conventional methods for fast, non-destructive, and reliable assessment of mechanical damage in flaxseeds.

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation.

Anti-Cancer Properties of Flaxseed Proteome

Flaxseed has been recognized as a valuable source of nutrients and bioactive compounds, including proteins that possess various health benefits. In recent years, studies have shown that flaxseed proteins, including albumins, globulins, glutelin, and prolamins, possess anti-cancer properties. These properties are attributed to their ability to inhibit cancer cell proliferation, induce apoptosis, and interfere with cancer cell signaling pathways, ultimately leading to the inhibition of metastasis. Moreover, flaxseed proteins have been reported to modulate cancer cell mechanobiology, leading to changes in cell behavior and reduced cancer cell migration and invasion. This review provides an overview of the anti-cancer properties of flaxseed proteins, with a focus on their potential use in cancer treatment. Additionally, it highlights the need for further research to fully establish the potential of flaxseed proteins in cancer therapy.

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56-38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.