linseed oil

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linseed oil,

amber-colored, fatty oil extracted from the cotyledons and inner coats of the linseed. The raw oil extracted from the seeds by hydraulic pressure is pale in color and practically without taste or odor. When boiled or extracted by application of heat and pressure, it is darker and has a bitter taste and an unpleasant odor. Linseed oil has long been used as a drying oil in paints and varnish. It is also used in making linoleum, oilcloth, and certain inks.
The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Linseed Oil

 

a fatty vegetable oil extracted from flaxseed.

Because it undergoes polymerization readily when exposed to atmospheric oxygen, linseed oil dries out rapidly. This property is due to the high level of unsaturated fatty acids: 15-30 percent linoleic, 44-61 percent linolenic, and 13-29 percent oleic acid. The saturated acid content is 9-11 percent. Linseed oil has a kinematic viscosity of 15.5 • 10-6m2/sec at 20°C. Its iodine value is 175-204. Linseed oil is important in the industrial production of quick-drying varnishes, drying oils, liquid driers, and artists’ oil paints. It is also used in food and medicine (ointments and liniments).

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.

linseed oil

[′lin‚sēd ‚ȯil]
(materials)
A product made from the seeds of the flax plant by crushing and pressing either with or without heat; formulated in various grades and with various drying agents and used as a vehicle in oil paints and as a component of oil varnishes.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

linseed oil

A commonly used drying oil in paints and varnishes. Also see raw linseed oil.
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.

linseed oil

a yellow oil extracted from seeds of the flax plant. It has great drying qualities and is used in making oil paints, printer's ink, linoleum, etc.
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
Moreover, lowest (P < 0.05) concentration of medium chain and total saturated fatty acids, and higher concentration of PUFA was recorded with the diets containing higher levels of flaxseed or flaxseed oil. Compared to crushed flaxseed, the supplementation of oil was more effective in reducing saturated FAs and increasing PUFA level.
Flaxseed oil is high on anti-oxidants, a direct benefit of which is that it helps prevent healthy cells from turning into cancerous cells.
Results: Flaxseed oil was observed to restore the hepatic tissue damage caused by the lipofundin administration.
Varghese et al report that flaxseed oil reduced cardiac tissue damage caused by arsenic trioxide, a drug used to treat acute promyelocytic leukaemia, in their animal study.
A 2011&nbsp;(https://www.ncbi.nlm.nih.gov/pubmed/21088453) study &nbsp;found supplementation of flaxseed oil diminishes skin sensitivity.
The purpose of the present study was to determine the effects of dietary supplementation of flaxseed oil on NAFLD induced by western-type high-fat and high-cholesterol diet (WTD) in apolipoprotein-E knockout (apoE-KO) mice and investigate the underlying molecular mechanisms.
Fatty acid profiles of investigated samples were similar qualitatively and vary quantitatively among the examined flaxseed oil cultivars.
The lowest flavor and overall acceptance values were found in emulsion sausages prepared with flaxseed oil. These might be due to the specific strong flavor and yellow color of flaxseed oil which could be divided into likes or dislikes according to individual preference.
Two vegetable oils: flaxseed oil (FSO) and sunflower oil (SFO) were added to the tested diets at level of 3% to formulate tested diets number 2 and 3.
Myriad food sources provide dietary fats, from lard and butter--the mainstays of the Edwardian-era kitchen, when the study's data stream began--to margarine, canola oil, flaxseed oil and olive oil.