El cultivo original de la linaza se extendía desde el este del mar Mediterráneo a la India. Los antiguos egipcios y etíopes cultivaron la planta para muchos usos, entre ellos, la fabricación de telas. Hoy la semilla es usada en muchas recetas de panadería entregando con ello una mejor nutrición.


Product of cold press extraction process of linseed (flax seed), it is obtained an orange yellowish oil with a pleasant walnut taste.
More that 70% of linseed oil corresponds to polyunsaturated fatty acid and one of the unique characteristics of this prodigious oil is the high proportion of alpha-linolenic acid (AAL) (omega 3 fatty acid) in relation to linoleic acid (omega-6) (see technical sheet).
Studies show that a balanced diet in omega- 3/omega- 6 reduces the risk of heart diseases, diminishing cholesterol and preventing the accumulation of harmful deposits in arteries. It corrects the imbalances of modern diets high in saturated fats.
On the other hand, fat soluble vitamin E that it is found in linseed oil, mainly as gamma-tocopherol works as an antioxidant, protecting proteins , fats and DNA from oxidative damage produced by free radical. This fact can help to prevent chronic diseases such as cancer, heart diseases and embolism.
It also promotes the excretion of sodium in urine, which can help to diminish blood pressure.
Other beneficial actions of this oil are in the treatment and prevention of immunity affections such as rheumatoid arthritis, psoriasis, and lupus.
In the treatment of diabetes, studies show that linseed reduces basal glucose on young adults. Research is being carried out to check the effect of linseed on the diet of people with type 2 diabetes.


Linseed oil is very tasty when used in cold meals, dressing for salads, vinaigrettes, and desserts.
It can be used for cooking meals, only if temperature is kept under 150ºC (300ºF).