Flaxseed is a traditional oil crop in China, but it is not known in the mountains. Now people know its value. Flax is classified into oil-based flax, oil-and-fibre flax and fiber flax, and flax produced in the three northeastern provinces are used for textiles, such as our common linen mats or linen garments. Oil flax is mainly produced in Inner Mongolia, Shanxi, northern Shanxi, Zhangjiakou, Hebei, Huining, Gansu and other regions, where the linseed oil, also known as flax oil, is mainly due to the ancient Han dynasty. Studies in traditional Chinese medicine show that the flaxseed produced in the alpine region of Huiteng Sile in Inner Mongolia is the best. Flaxseed oil is rich in a-linolenic acid, which is a good way to supplement linolenic acid.
fatty acid
effect
Fatty acids are involved in many physiological activities of the human body. The most common function is to store energy for use by the body when it is urgently needed. It also affects the taste and texture of food and promotes the absorption of vitamins A, D, E, and K by the body.
Somatic cells have cell membranes that keep the material in the cell as a whole and keep it in its shape while having some softness. The cell membrane also controls the exchange of substances inside and outside the cell, and the physicochemical properties of the cell membrane can be strongly influenced by related fatty acids. For example, in epidermal cells and cells in the nerve sheath, special fatty acids can provide them with a protective film of water and a barrier layer.
The production of some chemical messengers requires certain fatty acids that initiate or control the myriad biochemical processes in the body. These processes include cell growth and differentiation, blood pressure regulation, blood coagulation, immune responses and inflammatory reactions.
unsaturated fatty acid
Fatty acids have a chain structure. The signs that distinguish one from the other are the length of the carbon chain, the number and location of the "rigid" connections. When all connections are flexible, the fatty acid is "saturated"; only one rigidly linked fatty acid is "monounsaturated" and more than one rigidly linked fatty acid is "polyunsaturated."
According to the position of the first rigid link carbon chain, unsaturated fatty acids can be further divided into special “familyâ€. For the three families that are most important to human health, the first rigid connection is at the position of the third, sixth, and ninth carbon atoms, ie, ω-3, ω-6, and ω-9.
It cannot be synthesized in the human body, but like most vitamins, the fatty acids that must be obtained in vitro are called "essential fatty acids" (EFA).
Alpha-linolenic acid
Linoleic acid is the parent of ω-6PUFA, which is metabolized into γ-linolenic acid and arachidonic acid (AA) in vivo. AA produces thromboxane TXA2 and prostacyclin PGI2 under the action of cyclooxygenase and lipoxygenase. Leukotriene LTB4, prostaglandin PGE2 and other biologically active substances.
Alpha-linolenic acid is the parent of omega-3 PUFA (polyunsaturated fatty acid) and can produce eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the body. EPA produces LTB5, TXA3, PGI3 and other biologically active substances under the action of cyclooxygenase and lipoxygenase.
Alpha-linolenic acid and linoleic acid compete for the same enzyme in metabolism, which is a competitive inhibitory relationship. Maintaining a balance between the two is the basis for maintaining health.
All energy sources in the body must be kept in proper proportions, not only between energy substances such as proteins, fats and carbohydrates, but also in the energy provided by fat, saturated fatty acids, monounsaturated fatty acids, omega-6 polyunsaturated fatty acids, ω- 3 The ratio between polyunsaturated fatty acids should also be kept in a proper ratio. In the nutritional structure of food, energy intake has the following three kinds of disorders:
Energy intake is much greater than consumption;
Proteins, fats, and carbohydrates are disproportionately powered, and the supply of energy has a high percentage of protein, fat, and refined carbohydrates.
The proportion of ω-6 and ω-3 polyunsaturated fatty acids is unregulated, ideally at 4-6:1, but in food nutrition structures, this ratio is between 20-30:1.
Imbalances in energy intake and the direct production of metabolic diseases such as obesity, hyperlipidemia, diabetes, hypertension, fatty liver, coronary heart disease, arteriosclerosis, misalignment of omega-6 fatty acids and omega-3 fatty acids have increased the body's Inflammation, allergies, and cancer.
"wax"!
The "wax" in flaxseed oil is a highly saturated fatty acid, a monovalent or divalent aliphatic alcohol, and an oily substance having a relatively high melting point; in a broad sense, it generally refers to a substance having some similar properties such as oil and fat. The definition of "wax" is also different on different occasions. However, in a broad sense, waxes are usually substances that are solid at a certain normal temperature produced by plants, animals, or minerals, easily liquefied or gasified after heating, easily burned, insoluble in water, and have a certain lubricating effect. Polymeric esters of monohydric and long-chain fatty acids. Chemically different from fat, it is also different from paraffin waxes and synthetic polyether waxes. It is also known as ester wax. Waxes are water-insoluble solids that soften at slightly higher temperatures and harden at lower temperatures. Its biological function is as a protective layer of the organism to the external environment, and exists on the surface of the exoskeleton of skin, fur, feathers, plant leaves, fruits and many insects.
The long-chain fatty acid esters of macromolecular monols are called true waxes, and the major components of beeswax are palmitate esters of long-chain monohydric alcohols (C26-C36). Wool wax is a very complex mixture containing ester waxes, alcohols, and fatty acids. . It is called lanolin after purification and is a fatty acid ester of lanosterol. Carnauba wax is an important plant wax and is a mixture of ester waxes with the chemical formula CH3(CH2)nCOO(CH2)n+1CH3, n=22-32. The freezing point of the wax is relatively high, about 38 ~ 90 °C. The lower iodine value (1 to 15) indicates that the degree of unsaturation is lower than that of neutral fat. Flaxseed oil contains 3%-5% of wax, saturated fatty acid (SFA) is a fatty acid containing saturated bonds. The saturated fatty acids found in diets are found in animal fats and fats, which are also rich in cholesterol. Therefore, eating more saturated fatty acids will inevitably eat more cholesterol. Experimental study found that 3-hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) in the liver after eating large amounts of saturated fatty acids
The activity of reductase increases, which increases the synthesis of cholesterol. There are coconut oil, cottonseed oil, cocoa butter, palm oil, peanut oil and sunflower oil which are rich in saturated fatty acids in plants. Long-term ingestion can cause elevated blood lipids, induce hypertension, hemiplegia, stroke, brain capillaries, myocardial infarction and other cardiovascular and cerebrovascular diseases.
Identification method of waxy flaxseed oil:
Normal flaxseed oil is placed in a cotton-like suspension six hours after the temperature is below zero; this substance is a "wax." The "wax" contained in "wax" linseed oil has great harm to the human body. Conversely, if there is no cotton-like suspension after freezing, it belongs to dewaxed linseed oil; it is a truly natural, pure and pollution-free healthy oil.
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