Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

Allergen characterization of chia seeds (Salvia hispanica), a new allergenic food.

Exploring Triacylglycerol Biosynthetic Pathway in Developing Seeds of Chia (Salvia hispanica L.): A Transcriptomic Approach

Chia (Salvia hispanica L.), a member of the mint family (Lamiaceae), is a rediscovered crop with great importance in health and nutrition and is also the highest known terrestrial plant source of heart-healthy omega-3 fatty acid, alpha linolenic acid (ALA). At present, there is no public genomic information or database available for this crop, hindering research on its genetic improvement throu...

Whole and crushed nutlets of chia (Salvia hispanica)

By the time of the Spanish conquest, Mesoamerican peoples had domesticated at least 20 botanical species with different uses. Among those, amaranth, beans, black chia, and corn stood out from a nutritional standpoint. The relevance of those crops in the Aztec’s diet is documented in the historical Florentine Codex. In particular, chia was as important as corn or even more in some regions. In th...

The Promising Future of Chia, Salvia hispanica L.

With increasing public health awareness worldwide, demand for functional food with multiple health benefits has also increased. The use of medicinal food from folk medicine to prevent diseases such as diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Seed from Salvia hispanica L. or more commonly known as chia is a traditional food in central and southern ...

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potenti...