NutriScience Solutions Ltd. has launched an extensive flaxseed research database for industry officials, health professionals and the scientific community to keep up with the increasing volume of information.
“Scientific information is the foundation of the food and health market, the availability of which can influence the success of a product and provide a competitive advantage,” said Kelley Fitzpatrick, president of NutriScience Solutions and editor of the database, “Flaxseed has a significant advantage as it has strong clinical efficacy data that can be used to build consumer trust and food product company interest.”
The database includes only peer-reviewed publications available on commonly used scientific search sites. Most papers are focused on human clinical trials and include health and disease-reduction research, analytical assessments, food formulation and review articles. It is sponsored by leading flaxseed companies and trade associations including CanMar Grain Products Ltd., InfraReady Products Ltd., Japanese Flaxseed Association, Pizzey Ingredients and Shape Foods.
“We are very pleased to sponsor the flax research database,” said Linda Pizzey, president of Pizzey Ingredients. “Credible data ensures that flaxseed can stand out in a crowded market that is increasingly subjected to ingredients promoted with often misleading unsubstantiated ‘junk science.’ This is a great tool for our industry.”
Recognizing these factors, the ability to use flaxseed science offers real benefits in advancing a product. More than 400 studies highlight the impressive antioxidant characteristics of flax, as well as the health benefits of its omega 3, fiber, lignan and protein components. In the area of disease reduction, the research covers cancer, cardiovascular disease, metabolic syndrome, diabetes and inflammatory disorders. Studies are also reviewed which focus on bone, brain, eye, skin and renal health.
Papers appear under a number of categories to enable quick and accurate searches to capture relevant publications of interest.