A Renewable Source as a Functional Food: Chia Seed

Abstract

Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional properties and it is described as “the seed of the 21st century” and “new gold and super nutrient”. Background: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), omega- 3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thickener, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, pasta, and sausages can be enriched with seeds and chia oil can be used as fat replacer for these products. Some studies have shown that consumption of the seed is beneficial for health problems such as dyslipidemia, inflammation, cardiovascular diseases and insulin resistance. However, the results of studies demonstrating the effect of the seeds on diseases have been controversial and many of the studies on this subject are animal studies. There is a need for further studies to reveal the effects of chia seed on human health and its importance in the food industry.

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

“…Due to nutritional and health effects, chia seeds become more and more popular in many countries, especially across the Europe. Nowadays, they have found various applications, such as functional food, animal feed, and cosmetics [Dinçoğlu & Yeşildemir, 2019]. Some studies have shown their consumption to yield beneficial effects on such health problems as insulin resistance, dyslipidemia, cardiovascular diseases, or inflammation [Vuksan et al, 2017].…”

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

“…Chia is a crucial ingredient for the development of functional food products (Dinçoğlu and Yeşildemir, 2019). The bioactive components found in chia seeds may be used to fortify food, besides being used as a vehicle for increasing the number or amount of vital nutrient intake (Coelho and Salas-Mellado, 2014).…”

Developing First Microsatellites and Analysing Genetic Diversity in Six Chia Cultivars

“…This species was a cash crop in the centre of Mexico from 1500 to 900 BC. Chia was cultivated in the Central Valley of Mexico between 2000 and 2600 and was an important component of the Aztec diet (de Falco et al, 2017;Dincoglu and Yesildemir, 2019). Chia is a hardy annual plant and grows up to two meters high.…”

“…Chia is a hardy annual plant and grows up to two meters high. This plant adapts to a wide range of soils, climates and minimal rainfall (Dincoglu and Yesildemir, 2019). It starts owering at the age of 3 months.…”

“…Two months after owering, the seeds can be harvested. Chia seeds contain soluble and insoluble bre, high omega-3 content, proteins, minerals, vitamins, and phytochemicals, that have great potential as nutraceutical compounds, which bene t human health (Dincoglu and Yesildemir, 2019;Grancieri et al, 2019;Reyes-Caudillo et al, 2008). Chia seeds supply excellent ingredients to consider in the formulation of functional foods, such as bakery products, cereal bars (Munoz et al, 2013;Sargi et al, 2013).…”