eng Journal of Medical Biomedical and Applied Sciences 2589-8779 03 https://doi.org/10.15520/jcmro.v3i05.282 article Flax seed oil is important food and nutrition sources. It has a low content of saturated fatty acids (9% of all the fatty acids), a moderate content of single saturated fatty acids (about 18%) and a high content of unsaturated fatty acids (about 73%). This oil can be used as a nutritional supplement and is significant in respect of containing omega-3 fatty acid, especially a high level of ALA and a low level of omega-6 fatty acids. The protein content of flax seed varies between 20-30%, and it contains a high level of globulin (linin and conlinin) and gluten. The proportion of non-protein nitrogen constitutes 21.7% of the total nitrogen content. The total nitrogen content has been reported as 3.25g/100 grams of seed. Today, flax seed stands out among the functional additives in the food industry due to the presence of α-linolenic acid, lignans and fibers in its content. Among the oils obtained from seeds, flax seed comes into prominence since it has high contents of α-linoleic acid (ALA, 18:3n-3) and lignans. Flax seed contains oil by 35-45%, and 45-52% of it consists of ALA. ALA is classified as omega-3 group fatty acid and has anti-inflammatory, antithrombotic and antiarrhythmic characteristics. Abbreviations: LDL : Low density lipoprotein HDL : High density lipoprotein VLDL : Very low density lipoprotein ALA : α-linolenic acid TNF : Tumor necrosis factor IL : Interlocim EPA : Eicosapentaenoic Acid DHA : Docasahexaenoic Acid Mac-3 : Makrophages Marker-3 SECO 2: Secoizolarisiresinol-2 SDG1: Secoizolarisiresinol diglikozid-1 .pdf