The aim of the research was to investigate the influence of germination of Camelina sativa L. seeds on the content of phenolic compounds and antioxidative potential (AOP) of the seeds. We also aimed to investigate the influence of thermal treatment (10 or 45 min at 55 °C) of seeds induced before seed germination. The germinated seeds were collected every 24 h, dried, defatted with hexane and extracted with 70 % ethanol. Germination augmented the content of total phenolic compounds, total flavonoids, flavones and flavonols, and flavanones and dihydroflavonols. The reactivity of compounds was changing differently under distinct tests. This implies qualitative and quantitatie changes of the extracts' composition. Germination enhanced AOP measured by capability to scavenge superoxide anions. The maximum content of total phenolic compounds was measured at 72 h. The highest AOP measured by capability to scavenge superoxide anions was at 72 h. In large majority, the heat treatment before germination did not influence the results. With this findings we can confirm our working hypothesis about augmentation of phenolic compounds during germination, hypothesis about influence of time of germination on the content of phenolic compounds and hypothesis about differences in results obtained by measuring AOP in homogeneous solution and in heterogeneous medium (emulsion of linoleic acid in water).