Sesame (Sesamun indicum L.) has long been cherished for its culinary uses and medicinal values in many countries such as India, China and Japan. Sesame seeds store lipids and proteins in discrete organelles termed oil bodies and protein bodies, respectively, as the energy and amino acid sources for seed germination and subsequent seedling growth. The stored nutrients of sesame make this small seed, after roast, as an adequate food additive or key ingredient of various products. Several antioxidant compounds from sesame exhibit beneficial effects for human health, and attract more and more attention in scientific researches. This article aims to review current progress in basic researches and related biotechnological applications of seed oil body and protein body from sesame.