Synopsis

Flaxseed, also known as linseed, comes from the plant Linum usitatissimum and is prized for its dense nutritional and medicinal properties. It is a rich source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, as well as lignans (phytoestrogens), soluble and insoluble fiber, and high-quality plant protein. Available in whole, ground (flax meal), or oil form, flaxseed is widely used as a functional food ingredient and supplement to support heart health, digestive function, hormonal balance, and inflammation control.

The fiber content in flaxseed—especially its mucilage gums—promotes regular bowel movements and gut health, while its soluble fiber helps lower LDL cholesterol and stabilize blood sugar. Its lignans, particularly secoisolariciresinol diglucoside (SDG), are phytoestrogenic compounds that can modulate estrogen metabolism and exhibit antioxidant and anti-cancer effects, particularly for breast and prostate health.

Flaxseed oil is often taken for cardiovascular benefits and inflammatory conditions like arthritis, while ground flaxseed is incorporated into food for its broader nutritional profile. The seed must be ground to ensure bioavailability of its nutrients, as the hard outer shell can pass through the digestive system intact. Due to its hormonal activity, flaxseed is often used in women’s health protocols, including for menopausal symptoms, PMS, and hormone-sensitive conditions.

Historical Use
Flaxseed has been used for thousands of years in both food and medicine. Cultivated since at least 3000 BCE in Babylon, it was one of the earliest domesticated crops. Ancient Egyptians used flaxseed and its oil both as a food and for embalming and medicinal salves, often applying it to the skin for inflammation and wounds. The plant’s fibers were also woven into linen, making it a dual-purpose crop.

In Ancient Greek medicine, physicians like Hippocrates and Dioscorides recommended flaxseed for treating abdominal pain, constipation, and respiratory ailments. It was soaked or boiled into a mucilage-rich slurry used for internal cleansing and as a soothing remedy for irritated tissues.

In Ayurveda, flaxseed (known as Atasi) was traditionally used to balance Vata and Pitta doshas, applied as poultices for skin inflammations and consumed to relieve dry constipation and lubricate the body internally.

By the 19th century, flaxseed was widely recommended in Western herbal medicine as a demulcent (soothing agent) and mild laxative. Ground seeds were also made into poultices for boils and abscesses.

In the 20th and 21st centuries, flaxseed reemerged as a superfood, backed by a growing body of clinical research confirming its cardioprotective, anticancer, and metabolic benefits. Today, it serves as both a traditional and contemporary remedy, integrating ancient use with modern nutritional science.

Other names

Ground Flaxseed
Flaxseed Oil
Flaxseed Lignans