Abstract: This study aimed to achieve high-efficiency loading of sesamol into flaxseed oil body (FOB) using microwave treatment. High-performance liquid chromatography (HPLC), spectroscopic analysis, and microstructural characterization were employed to systematically investigate the effects of microwave treatment on both the loading efficiency of sesamol in FOB and its subsequent delivery performance, while also elucidating the underlying mechanisms responsible for these observed effects. The results showed that the sesamol-loaded microwave-treated FOB (MFOB-S) achieved a significantly higher encapsulation rate of 69.69%, compared with 50.94% in sesamol-loaded flaxseed oil body (FOB-S). After microwave pretreatment, the protein content in microwave-treated FOB (MFOB) significantly decreased by 59.61%. During this process, the composition of phospholipids changed, and the intensity of protein bands at 10~15 kDa was reduced, resulting in the formation of a "metastable state" membrane. Additionally, the network structure of flaxseed gum surrounding the MFOB was also disrupted to some extent. These changes were more conducive to the transport of lipophilic sesamol from the external aqueous phase across the membrane to the internal oil of MFOB. Furthermore, compared to FOB-S, the free fatty acid release of MFOB-S increased by 1.08 times, and the K value of the primary lipolysis rate constant increased by 1.78 times. In addition, the bioaccessibility of sesamol increased from 72.41% in FOB-S to 91.18% in MFOB-S. This research may provide references for the development of raw materials and derivative products for healthy functional foods.