Link between consumption of pain in extruded linen and blood parameters

The introduction of extruded flax seeds in our culinary preparations (for example in bread) appears to be a good way to improve the lipid balance in the blood (lowering cholesterol and triglycerides). These health benefits come from the richness in Omega 3 of flax but also from its content of antioxidants and fibers, the favorable effects of which have already been demonstrated on digestion, satiety, the regulation of cholesterol and glycemia. These effects are different and complementary to those observed when consuming products from animals fed with extruded flax seeds rich in Omega 3.

By: Weill P., Schmitt B., Chesneau G., Daniel N. & Legrand P