Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography

Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

“…To the best our knowledge, this is the first report on Chia leaf flavonoids, while volatile compounds were well characterized [28]. Genistein, genistin, daidzein, daidzin, glycitein and glycitin occurrence were reported in Chia seeds [14], but none of these flavonoids were detected in leaf extract in our analysis, while quercetin and kaempferol glycosides were reported in seed extract of Chia [9]. On the other side, most of the flavonoids detected in Chia leaves were also reported in different other species of the same genus and/or in other genera of the Lamiaceae family.…”

“…Oil composition in the most widespread oilseed crops is affected by growing environment [20] and agronomical treatments, among which is nitrogen fertilization [21,22]. Research on Chia has shown that fatty acids profile is also affected by elevation in seeds of this species [4,11,14,23]; new environments of Chia production may therefore affect the quality of oil and other components. No scientific evidence of effects of fertilization on seed quality is available so far.…”

“…Furthermore, Chia is an important source of vitamins and minerals: it is a good source of B vitamins, calcium, phosphorus and potassium [12]. Therefore, Chia is considered an important nutraceutical product and one of the most efficient polyunsaturated fatty acid (PUFA) sources for enriching foods [7,13], producing functional foods and gluten-free products, such as bread and baked products [14].…”

Antioxidant potential of dietary chia seed and oil ( Salvia hispanica L.) in diet-induced obese rats

“…Literature data indicates that chia seed and oil possess high antioxidant potential confirmed by different in vitro assays (Reyes-Caudillo et al, 2008;Martínez-Cruz & Paredes-López, 2014;Marineli et al, 2014). Chia seed and chia oil are considered new sources of natural antioxidants, due to the content of tocopherols, phytosterols, carotenoids (Álvarez-Chávez et al, 2008;Ixtaina et al, 2011) and phenolic compounds (Reyes-Caudillo et al, 2008;Martínez-Cruz & Paredes-López, 2014), which have the potential to protect consumers against many diseases and also promotes beneficial effects on human health (Avignon et al, 2012;Landete, 2012).…”

Chia (Salvia hispanica)

“…In a more recent study (Martínez-Cruz & Paredes-López, 2014), chia seed (S. hispanica L.) was analyzed for total phenolic compounds, antioxidant activity, and quantification of phenolic acids and isoflavones by ultrahighperformance liquid chromatography. The phenolic compounds identified and quantified in the chia extracts were rosmarinic, protocatechuic, caffeic, and gallic acids, and daidzin.…”