Chemical and biological properties and potential value of oil flax seeds (review)

The article provides an overview of sources reflecting the motivation of the agricultural sector of the Russian Federation for the breeding and cultivation of oilseed flax. Special attention is paid to the nutritional value of the discussed agricultural crop. Oil flax seeds are famous for their polyfunctionality, which is explained by the rich diversity of nutrients. The average component composition of the seed is 20% proteins, 41% fats, 27% fiber, 3% vitamins, minerals, phenolic compounds, etc. The amino acid profile of flax protein is characterized by balance and is identical in composition to soybean one - the accepted "ideal" in the circle of plant crops. Flaxseed oil is known for its high content of essential ω-3 and ω-6 polyunsaturated fatty acids, with the predominant amount of the former. The use of flax seed oil can be recommended for the prevention of a wide range of diseases, including cardiovascular. The biological significance of dietary fibers of oil flax seeds, their soluble (mucus) and insoluble (cellulose, lignins) fractions is shown. The data on the diversity of the vitamin and mineral complex of oil flax seeds are presented, the functions of the corresponding nutritional components are described. The conducted analytical review indicates the prospects for further development of the oil flax industry in order to obtain oil seeds - products with high nutritional value.