Flaxseed (Linum usitatissimum

Flaxseed is an important crop being used for multiple purposes with increasing applications in functional food development because of its high content of bioactive fatty acids (omega-3) and other phytonutrients. It contains several biologically active components that prevent and cure several physiological conditions and noncommunicable diseases such as dyslipidemia, obesity, diabetes mellitus, several types of cancer, kidney and renal failure, bowel syndrome, immune functions, etc. Flaxseed products such as whole seed, meal, oil, or mucilage are predominantly used for functional food development. In the present chapter, the proximates composition, mechanisms involved in the health benefits, and the effect of flaxseed on the quality of different food products have been discussed.