Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review - PubMed (original) (raw)

Review

Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review

Rahman Ullah et al. J Food Sci Technol. 2016 Apr.

Abstract

The ancient grain is becoming enormously popular in modern food regimen in many countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65 % of the oil content). Omega-3 fatty acid has been associated with a large number of physiological functions in human body. Chia seed is a potential source of antioxidants with the presence of chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol which are believed to have cardiac, hepatic protective effects, anti-ageing and anti-carcinogenic characteristics. It is also a great source of dietary fibre which is beneficial for the digestive system and controlling diabetes mellitus with higher concentration of beneficial unsaturated fatty acids, gluten free protein, vitamin, minerals and phenolic compounds. Therapeutic effects of chia in the control of diabetes, dyslipidaemia, hypertension, as anti-inflammatory, antioxidant, anti-blood clotting, laxative, antidepressant, antianxiety, analgesic, vision and immune improver is scientifically established.

Keywords: Chia; Fibre; Nutritional and therapeutic properties; Omega-3 fatty acids; Protein.

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Figures

Fig. 1

Chemical characteristics of chia from various sources. Reference: Ayerza and Coates (2004). PV: Peroxide Value (meqO2/kg)

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