Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications – a review
@article{Marcinek2017ChiaS, title={Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications – a review}, author={Katarzyna Marcinek and Zbigniew Krejpcio}, journal={Roczniki Panstwowego Zakladu Higieny}, year={2017}, volume={68 2}, pages={ 123-129 } }
Chia has been known for over 5,500 years. Chia seeds were one of the most important components of the diet of Mayas and Aztecs. The chemical composition and technological properties of chia give the plant a high nutritional potential. Chia is a good source of polyunsaturated fatty acids: omega-3 and omega-6, soluble dietary fiber. It also contains appreciable amount of proteins and phytochemicals. Nutritional value of chia is the reason why it is used in prophylaxis of several non-infectious…
46 Citations
Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review
- Biology
- 2021
The results showed the potential use of chia seeds with blending with other food to produce more nutrient dense food products that can be regarded as a functional food.
Ethnopharmacological importance of Salvia hispanica L.: An herbal panacia
- Biology
- 2022
It is evident that the dietary fiber content of Salvia hispanica is favoring the proper functioning of digestive system, whereas the presence of unsaturated fatty acids exhibits its beneficial effect in controlling the diabetes mellitus.
The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)
- BiologyMolecules
- 2022
The purpose of the present work was to perform a literature review on S. hispanica and chia seeds, focusing on their chemical composition, biological properties, dietary importance, and medicinal uses.
Chia (Salvia hispanica L.) – a rediscovered ancient grain, from Aztecs to food laboratories
- MedicineNutrition & Food Science
- 2019
Because of its nutraceutical and physiochemical properties, chia has been widely used as a whole seed, flour, seed mucilage, gel and oil for developing various enriched food products, including bread, pasta, cakes, cookies, chips, cheese, yoghurt, meat, fish and poultry.
Chemical Composition, Health Benefits and Applications of Chia seeds: A Review
- Tribhuvan University Journal of Food Science and Technology
- 2022
Chia, a plant native to Mexico and Guatemala, is commonly consumed for its health advantages related to chronic disorders like obesity, diabetes, and cancer, and is considered as a superfood.
Applications of chia (Salvia hispanica L.) in food products
- BusinessTrends in Food Science & Technology
- 2018
Repurposing chia seed oil: A versatile novel functional food.
- BiologyJournal of food science
- 2022
This review has deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.
Chia seeds: an ancient grain trending in modern human diets.
- Medicine, BiologyFood & function
- 2019
A systematic review of chia seeds is performed to provide an update of the knowledge about their morphology, nutritional and chemical composition, possible human health benefits and role as a functional food.
Seeds from ancient food crops with the potential for antiobesity promotion
- MedicineCritical reviews in food science and nutrition
- 2021
This review focuses on scientific evidence of the different potential benefits of these crops on human antiobesity promotion.
Pumpkin and chia seed as dietary fibre source in meat products: A review
- 2021
Pumpkin seeds (Cucurbita sp.) are usually considered as agro-industrial wastes and discarded in spite of having nutritious and best quality oil and rich source of protein and dietary fibre. Moisture,…
References
SHOWING 1-10 OF 53 REFERENCES
Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food
- Biology
- 2013
Chia seed (Salvia hispanica) is an ancient oilseed used by Mayas and Aztecs as foodstuff and offers a huge potential in the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional components.
Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties.
- BiologyAdvances in food and nutrition research
- 2015
The Promising Future of Chia, Salvia hispanica L.
- MedicineJournal of biomedicine & biotechnology
- 2012
The up-to-date research on the identified active ingredients, methods for oil extraction, and in vivo and human trials on the health benefit of chia seed, and its current market potential are covered.
Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)
- Biology, MedicineFood science and technology international = Ciencia y tecnologia de los alimentos internacional
- 2010
The protein isolate from the state of Jalisco, Mexico, showed good WHC and excellent oil-retention capacities, making it attractive as an additive in bakery products and food emulsions, but its essential amino acid profile showed deficiencies with respect to the 1985 standard of the FAO/WHO/UNU for pre-school children.
Comparison of flax (Linum usitatissimum) and Salba-chia (Salvia hispanica L.) seeds on postprandial glycemia and satiety in healthy individuals: a randomized, controlled, crossover study
- MedicineEuropean Journal of Clinical Nutrition
- 2017
Despite the similarities in nutritional composition, Salba-chia appears to have the ability to convert glucose into a slow-release carbohydrate and affect satiety to a greater extent than flax, possibly due to the higher fiber viscosity.
Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats.
- Biology, MedicineFood research international
- 2015
Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats
- BiologyBritish Journal of Nutrition
- 2008
Dietary chia seed prevented the onset of dyslipidaemia and IR in the rats fed the SRD for 3 weeks – glycaemia did not change and dyslipIDAemia andIR in the long-term SRD-fed rats were normalised without changes in insulinaemia when chia Seed provided the dietary fat during the last 2 months of the feeding period.
Impact of chia (Salvia hispanica L.( on the immune system: preliminary study
- BiologyProceedings of the Nutrition Society
- 2008
Chia was one of the four basic foods of Central American civilizations in pre-Columbian times. Nowadays, this crop is being reintroducedto Western diets to improve human health because it is an…