Advances in Chia Seed Research

Chia (Salvia hispanica L.) is an edible seed that comes from an annual herbaceous plant, Salvia hispanica L. of mint family (Lamiaceae) (Figure 1). The shape of Chia seed is oval with 1 to 2mm in size, which may be black, grey or black spotted to white in colour. Chia means strength and the tiny seeds have been used as energy booster. Chia seeds can be used in the form of whole seeds, mucilage, flour, and oil seed [1]. Chia seeds are highly valued for their nutritional properties and medicinal value. It contains healthy omega-3 fatty acids, polyunsaturated fatty acids, dietary fiber, and protein-including all essential amino acids, vitamins, calcium and other important minerals [2,3]. In water, Chia seeds produce a gel, which have a great potential in the development of food products as thickener, emulsifier and stabilizer [4]. It has been claimed that Chia seeds are one of the healthiest foods on the planet, packed with nutrients and health benefits for human body and brain. Health benefits of Chia seeds include supporting the digestive system, promoting healthy skin, stronger bones and muscles, reducing the risk of heart disease, diabetes and signs of aging [3,5], and so on.