Nutritional, Medicinal, and Pharmacological Properties of Linseed (Linum usitatissimum) for Functional Food Applications: A Comprehensive Review

Abstract

Linseed (Linum usitatissimum) is widely recognized as a valuable functional food ingredient due to its rich nutritional, medicinal, and pharmacological profile, and recent advancements in sensor-based analytical techniques have significantly improved its evaluation for food and nutraceutical applications. The incorporation of smart sensing technologies, including spectroscopic, electrochemical, and biosensors, enables rapid, accurate, and real-time quantification of key bioactive components such as omega-3 fatty acids (α-linolenic acid, ALA), lignans, proteins, dietary fibre, and antioxidants. These constituents are associated with numerous health benefits, including enhanced infant brain development, reduction in blood lipid levels, prevention of cardiovascular diseases, alleviation of constipation, and potential anticancer activity. Sensor-assisted monitoring also facilitates the detection and control of anti-nutritional factors such as cyanogenic glycosides and linatine, thereby ensuring food safety and quality assurance with minimal adverse effects compared to other oilseeds like canola and soybean. Linseed contains approximately 38–45% oil, of which about 52% is polyunsaturated fatty acids (ALA), along with up to 1.3% lignans, 28% dietary fibre, and 20% protein, making it a nutritionally dense ingredient. Furthermore, sensor-based quality assessment tools support process optimization and consistency in the development of linseed-enriched products such as baked goods, muffins, cookies, extruded foods, and meat products, enhancing their nutritional value and consumer acceptability. Thus, sensor-integrated approaches play a crucial role in advancing the analysis, safety evaluation, and commercial utilization of linseed in modern functional food systems.