Chia (Salvia hispanica L.) – a rediscovered ancient grain, from Aztecs to food laboratories

Abstract

Purpose The importance of nutraceuticals and functional foods has been a topic of interest in nutrition research for many years. This review aims to summarize the findings on the nutritive value and health benefits of chia, as well as its use as a food fortificant. Design/methodology/approach Published literature on the nutritive value and therapeutic properties of chia has been reviewed. Findings Chia, an ancient grain, belongs to the mint family (Lamiaceae) and was cultivated in Mexico and Guatemala by the Mayas and Aztecs of a pre-Columbian era. In addition to being gluten-free, chia seeds are concentrated source of omega-3 fatty acids (mainly α-linolenic acid), fiber (insoluble) and polyphenolic compounds (myricetin, quercetin, kaempferol, chlorogenic and caffeic acids), which were found to be comparatively higher than many other grains, cereals and oily seeds. Chia supplementation has potential to lower incidence of cardiovascular disease, obesity, hypertension, cancer, diabetes, pruritus and celiac disease. Because of its nutraceutical and physiochemical properties, chia has been widely used as a whole seed, flour, seed mucilage, gel and oil for developing various enriched food products, such as bread, pasta, cakes, cookies, chips, cheese, yoghurt, meat, fish and poultry. Originality/value With advancement in nutrition research, chia would have a great future perspective as feed, food and medicine. However, further research is needed to validate the potential therapeutic effect of chia supplementation on human health.

Ethanolic Extract of Salvia hispanica L. Regulates Blood Pressure by Modulating the Expression of Genes Involved in BP-Regulatory Pathways

“…The reaction was inactivated by adding 50 µL of HCl (2 N) and then filtered (Acrodisc; 45 μm, PALL, Port Washington, NY, USA). The HHL content was analyzed by HPLC using the conditions described by Eriz et al [ 12 ] and modified as per the method of Ortega [ 11 ]. Briefly, 20 µL of each sample was analyzed in an HPLC system (Thermo Scientific, Spectra System, Waltham, MA, USA), equipped with an ultraviolet/visible (UV/Vis) detector (Thermo Scientific, Spectra System, Waltham, MA, USA).…”

“…Chia ( Salvia hispanica L.) is a representative of this genus that has been used since ancient times for dietary and medical purposes [ 9 ]. This species grows from Western Mexico to Northern Guatemala, although recently it has been cultivated in other countries as Argentina, Chile, New Zealand, Japan, USA, Canada and Australia, due principally to the European Parliament declaring chia as a functional food [ 10 , 11 ].…”

“…As reported in several clinical studies, chia consumption has been related to antihypertensive effects, prevention of overweight/obesity, increase of plasma adiponectin, decrease of biochemical variables of metabolic syndrome, improvement in lipid profile and hyperglycemia values, all of them are associated parameters to cardiovascular disease. Although scientific evidence appoint that several of the observed effects are due to the antioxidant activity of compounds presents in S. hispanica seeds, it has been mentioned that further studies need to explore more about the mechanism of biochemical activities associated with chia using mechanistic approaches in cell and mammal models (for important reviews see [ 9 , 10 , 11 , 14 , 15 ]).…”

Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food

“…The seeds also contain about 190 g kg −1 of proteins and they are a natural source of vitamins, minerals, and antioxidants such as myricetin, chlorogenic acid, caffeic acid, quercetin, and kaempferol 4 . Due to their chemical composition, chia seeds have therapeutic properties associated with inflammation, hypertension, hyperglycemia, antioxidant activity, and skin disease 1,5 …”

“…There is an increasing demand for healthy and functional foods, which has encouraged studies and research on natural ingredients. In this context, chia (Salvia hispanica L.) has gained visibility due to its potential techno-functional properties and health-relevant aspects, with strong future prospects in medicine, feed and food, including vegetarian and vegan products, 1 and gluten-free products. 2 Chia seeds are small, brown in color, and are flattened ovals in shape.…”