Before revision: In one study, the content of Alpha linolenic acid (ALA) in whole flaxseeds did not decrease after heating the seeds to temperatures of up to 178 °C (352.4 °F) for one and a half hours.
After revision: In one study, the content of alpha-linolenic acid (ALA) in whole flaxseeds did not decrease after heating the seeds to temperatures of up to 178 °C (352.4 °F) for one and a half hours.