Brodowska, KatarzynaŁodyga-Chruścińska, Elżbieta2016-07-112016-07-112015Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s.102084-0136Brak expIDhttp://hdl.handle.net/11652/1187Flax, Linum usitatissimum, is an annual plant and member of the Linaceae family [1]. Flax is rich in fats (41%), proteins (20%) and dietary fibre (28%). Seeds of flax are the richest source of alpha-linolenic acid, lignans and other nutritional components. Flaxseed oil contains interesting bioactive compounds other than the fats [2]. The aim of this study was to estimate the total polyphenol content (TPC), free radical scavenging activity, and ferric reducing antioxidant power (FRAP) in extracts from defatted and non-defatted flax seeds. The results clearly show the impact of fatty acids on the effectiveness of this research.application/pdfplArticle