that have antioxidant and estrogen properties, which help lower risk of cancer and improve health. Flax seeds contain 800 times more lignans that other plan foods, which help to lower the risk of breast, prostate, colon, skin, and other types of cancers.
Other plant compounds are: p-Coumaric Acid (a polyphenol), Ferulic Acid (antioxidant), cyanogenic glycosides (substance that can impair thyroid function in some people), Lignans (antioxidant, phytoestrogen similar to the hormone estrogen).
One tablespoon of whole flax seeds contain 3 grams of fiber, both soluble (20-40% and insoluble (60-80%). When fermented by the bacteria in the bowels, it bulks up and allows more water to bind to the stools, which improves bowel movements.
Flax seed consumption also improve digestion and lowers/balances cholesterol levels by binding to bile salts, which are pulled from the blood and transported to the liver for excretion.
According to a Canadian study (consuming 30 g daily for six months), flax seeds can lower blood pressure. This, in turn, can lower the risk of dying from stroke by 10% and from heart disease by 7%.
Along with having anti fungal properties, flax seeds are rich in the amino acids arginine, aspartic acid, and glutamic acid, which help improve immune function, lower cholesterol, and prevent tumors.
Flax seeds are also beneficial in helping to lower blood sugar and prevent type 2 diabetes due to its insoluble fiber.
This fiber also slows digestion, which staves off hunger pangs by triggering a host of hormones that control appetite and provide a feeling of fullness.
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