This literature review aimed to collect information concerning the properties and characteristics of flaxseed (Linum usitatissimun L.) and by-products for human consumption. The present study addressed aspects such as the origin, concept, physicochemical composition, sensory characteristics, processing and storage, nutritional recommendations and microbiological aspects as well as legal requirement. Regardless of flaxseed high nutritional value, due mostly to its high concentration of ω-3, its consumption is still low as well as its addition in industrialized food products. Therefore a detailed study of its attributes becomes relevant in order to increase flaxseed intake considering its several benefits.292317330Abdel-Rahman, M.K., Mahmoud, E.M., Abdel-Moemin, A.R., Rafaat, O.G.A., Re-evaluation of individual and combined garlic and flaxseed diets on hyperlipidemic rats (2009) Pakistan Journal of Nutrition, 8 (1), pp. 1-8Adlercreutz, H., Fotsis, T., Bannwart, C., Wähälä, K., Mäkelä, T., Brunow, G., Hase, T., Determination of urinary lignans and phytoestrogen metabolites, potential antiestrogens and anticarcinogens, in urine of women of various habitual diets (1986) Journal of Steroid Biochemistry, 25 (5 B), pp. 791-797Ahmed, S.Z., Physico-chemical, structural and sensory quality of corn-based flax-snack (1999) Nahrung, 43 (4), pp. 253-258Anjo, D.L.C., Alimentos funcionais em angiologia e cirurgia vascular (2004) Jornal Vascular Brasileiro, 3 (2), pp. 145-154Belitz, H.D., Grosch, W., Schieberle, P., (2004) Food Chemistry, , 3rd ed. Berlin: Ed. 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