Flaxseeds work through a combination of active compounds that act in synergy within the body. The alpha-linolenic acid they contain in large quantities is an essential omega-3, meaning the body cannot produce it and it must therefore be obtained through diet. Once ingested, ALA is absorbed in the intestine and partially converted into EPA and DHA, long-chain omega-3s involved in cardiovascular health and nervous system development. This conversion remains limited, which is why direct sources of DHA, such as microalgae, remain of interest alongside flaxseeds during pregnancy and breastfeeding.
The soluble and insoluble fibre in flaxseeds forms a mucilage in the intestine that slows sugar absorption, supports digestion and nourishes the gut microbiome. Lignans, polyphenols for which flax is one of the richest dietary sources, are converted by intestinal bacteria into enterolactone and enterodiol, two compounds with antioxidant activity. Several meta-analyses have highlighted a favourable effect of regular flaxseed consumption on blood pressure and certain cardiometabolic markers. Vitamin E also contributes to supporting the skin and the body. In products such as Cho-Chocolat, Milk Cookies and Tomato Croq by Jolly Mama, organic brown flax is combined with actives chosen to support maternity.
Key takeaway: 1 tablespoon of ground flaxseeds per day is enough to provide a valuable dose of omega-3 ALA, fibre and lignans. Grind them just before use, keep the ground seeds for a maximum of 5 to 7 days in the fridge, and pair them with good hydration for digestive comfort.
