Original Research Paper
Biological Properties And Bioactive Components Of Chia Seeds: Focus On Potential Benefits In The Treatment Of Obesity And Related Comorbidities
Chetan R. Jain, Neha A. Porwar, Satish N. Patil
Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy -3 fatty acids, dietary fibers, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, quercetin, and others. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.
Salvia hispanica L. Chia Seed Body Composition Cholesterol PUFA ω-3 fatty acid Antioxidant activity Applications.
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