- Mar 2019
Especially at 250°C, lignans were degraded rapidly in sesame seeds and rye but not in flax seeds.
Cool. That's about 480 Fahrenheit, which is over a hundred degrees more than I roast my flax (350F). However, they only roasted for three and a half minutes (from full text), compared to the 10 minutes that I use. Nevertheless, heat sensitive degradation tends to be logarithmic, so I'd likely still be fine if I cooked it for an hour (at least for lignans. The omega-3 would probably oxidize, though)