Work

Health-promoting approaches of the use of chia seeds

Year: 2023

Type: article

Abstract: Chia seeds (Salviae hispanicae semen), obtaining from Salvia hispanica L. (Lamiaceae), currently are becoming more popular in the food industry as a “novel food”, as ingredient of functional food (FOSHU) and dietary supplements. Chia seeds have been approved by the European Food Safety Authority and National Nutrient Database. Furthermore, thanks to medicinal properties are an object of interest of cosmetic and pharmaceutical industries. In particular, chia seeds have high content of essential unsaturated fatty acids and dietary fiber, as well as essential amino acids, polyphenols, vitamins, and mineral salts. Currently, scientists are using various strategies that lead to increase in bioactive content, in chia seeds and sprouts. Recent studies confirmed that chia seeds show cardioprotective, hypotensive, antidiabetic, antioxidant, anti-inflammatory, hypolipemic, neuroprotective, and hepatoprotective properties. This paper presents information obtained from scientific research on chia seeds and moreover, on S. hispanica plant and sprouts; their source, chemical composition, and health-promoting properties.

Source: Journal of Functional Foods

DOI: 10.1016/j.jff.2023.105480

Authors: Sara Motyka, Ewa Skała, Halina Ekiert, Agnieszka Szopa

Institutions: Jagiellonian University, Medical University of Lodz

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,160