Flaxseed Oil [Omega3,6,9+Vit.E ]+Vit.C

Flax (also known as Common Flax or Linseed) is a member of the genus Linum in the family Linaceae. The New Zealand flax is unrelated. Flax originated in India and was first domesticated in the Fertile Crescent.[1]


Flax seed oil freshness is an important consideration because rancid oil will have an unpleasant taste and may not be as effective. For this reason it is important to use refrigerated flax seed oil, and oil that contains Vitamin E as a preservative / antioxidant.


Flax Seed Oil (Omega-3 Alpha-Linolenic Acid)

Some MS patients report that supplementing with Omega-3 fatty acid's helps reduce pain and inflammation.

Flax Seed Oil is a rich source of Omega-3 essential fatty acid (EFA). Besides containing Omega-3 EFA’s (specifically Alpha-Linolenic Acid), flax seed oil typically contains approximately 10-20% each of Omega-6 Linoleic Acid (the other primary EFA) and Omega-9. Essential fatty acids are considered "essential" because they are the main structural components of the body's cell membranes, but cannot be synthesized by the body and must be obtained from the diet. Western diets are usually deficient in Omega-3 fatty acids however, and contain too many Omega-6 fatty acids. The ratio of Omega-6's to Omega-3's in the Western diet is believed to be as high as 14:1 (14 grams of Omega 6's for every gram of Omega-3's), whereas a ration of no more than 3:1 is recommended. Excessive amounts of Omega-6 EFA's are believed to promote the development of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases. Saturated fats and vegetable oils like corn, soy, safflower and sunflower oil are high in Omega-6 fatty acids, and interfere which the body's ability to utilize Omega-3 EFA’s.

Omega-3 fatty acids are found in certain plants like flax seed, canola oil and walnuts, and in cold water fish such as salmon and tuna. Relying on diet alone for Omega-3’s is difficult though. For instance, contamination is a potential issue when it comes to increasing the amount of fish in one’s diet because fish can accumulate toxins such as mercury, dioxins, and PCBs. And while fish oil contains the most beneficial and active Omega-3 EFA’s - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - some individuals find that taste and digestive problems are an issue. The main Omega-3 EFA in flax seed oil is alpha-linolenic acid (LNA), which is converted to EPA and DHA in the body, though the rate of conversion probably varies by age, gender, and type of body tissue.

One must also consider the ratio of Omega-6's to Omega-3's in natural food sources. Flax seed oil contains the best ratio (the least Omega-6's to Omega-3's) of any of the vegetarian food sources. Flax seed oil is also one of the richest sources of "lignans", natural phytochemicals that are found in the fiber, rather than the oil portion of flax seeds (depending on their filtration method however, individual flax seed oils may, or may not, contain high lignan levels). Lignans are “phytoestrogens” (structurally related to estrogen) and may protect against chronic diseases, such as hormone-dependent cancers, cardiovascular disease and osteoporosis.



The seeds produce a vegetable oil known as linseed oil or flaxseed oil. It is one of the oldest commercial oils and solvent-processed flax seed oil has been used for centuries as a drying oil in painting and varnishing. Flax seeds come in two basic varieties; brown and yellow (also referred to as golden). Although brown flax can be consumed and has been for thousands of years, it is better known as an ingredient in paints, fibre and cattle feed. Brown and yellow flax have similar nutritional values and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called solin which is very low in omega-3 and has a completely different oil profile. A number of studies have shown that people have a very hard time absorbing the Omega-3 from flaxseed oil compared to oily fish (see Fish and plants as a source of Omega-3 for more).

il is most commonly consumed with salads or in capsules. Flax seed owes its nutritional benefits to lignans and omega-3 essential fatty acids. Omega-3s, often in short supply in populations with low-fish diets, promote heart health by reducing cholesterol, blood pressure and plaque formation in arteries.


Surprisingly, flaxseed oil is also useful in controlling constipation. The dietary fiber content in the oil is considerable and helps to ease bowel movements. As it has been known to combat inflammation, it is useful in repairing any intestinal tract damage. It has been known to keep those gallstones at bay and sometimes dissolve existing stones.


Flaxseed oil helps to reduce the severity of nerve damage and also aids in the triggering of nerve impulses. As it nourishes the nerve, it may possibly be of some use in the treating of Parkinson’s disease. It helps to combat the effects of aging and the lignans present in the oil guard against cancer. Sprains and bruises heal faster on the application of flaxseed oil. Another important area where it is of great help is the brain. The omega 3 fatty acids help retain emotional health of a person, helping to tackle depression and possibly Alzheimer’s disease. Used externally, it can soften dry skin. The gel of flaxseed has been used as a poultice on injured areas in many Indian homes.. In fact, rural India has been advocating the use of flaxseed oil for quite a long time.