**6. Conclusion**

The goal of this study was to summarize the use of flaxseed to enrich a variety of products, including baked, dairy, extruded, and snack foods, as well as their impact on diabetic patients. Flaxseed can help encourage the development of healthy

alternatives by strengthening the nutritive value of foods by lowering salt, sugar, and saturated fat content while improving the content of omega-3 fatty acids and other bioactive components that may help diabetic patients manage their condition. More research is required to develop environmentally friendly and budget-friendly technologies for extracting bioactive from flaxseed by-products. Stability practices for ALA in the development of value-added flax seed enriched products will also prove to be a ray of hope for the food industry.
