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Adv Food Nutr Res. 2015;75:53-75. doi: 10.1016/bs.afnr.2015.06.002. Epub 2015 Aug 5.

Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties.

Author information

1
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico city, Mexico. Electronic address: mavald@unam.mx.
2
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico city, Mexico.

Abstract

In this chapter, a review is made on various aspects of chia seed in order to provide an overall, yet comprehensive view, about this important commodity with the aim of updating the current state of knowledge on its composition, possible nutraceutical properties, and potential benefits for human health. Based on this approach, the discussion includes some comments on the main historical aspects, morphology of the seed, its importance in the diet of humans and stresses the main results issued from investigations on its three main components; lipid, protein, and fiber. The chapter closes with a discussion on the potential benefits for human health, highlighting the contradictions that still exist in this area and the need for continued research in this direction and considerations on the role of chia seed as a functional food.

KEYWORDS:

Antioxidants; Chia seed; Functional food; Health benefits; Salvia hispanica

PMID:
26319904
DOI:
10.1016/bs.afnr.2015.06.002
[Indexed for MEDLINE]

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