Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties

Advances in Food and Nutrition Research
M Á Valdivia-López, A Tecante

Abstract

In this chapter, a review is made on various aspects of chia seed in order to provide an overall, yet comprehensive view, about this important commodity with the aim of updating the current state of knowledge on its composition, possible nutraceutical properties, and potential benefits for human health. Based on this approach, the discussion includes some comments on the main historical aspects, morphology of the seed, its importance in the diet of humans and stresses the main results issued from investigations on its three main components; lipid, protein, and fiber. The chapter closes with a discussion on the potential benefits for human health, highlighting the contradictions that still exist in this area and the need for continued research in this direction and considerations on the role of chia seed as a functional food.

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Citations

Mar 8, 2017·Journal of Agricultural and Food Chemistry·Natalia CastejónFrancisco J Señoráns
Apr 5, 2017·Food Chemistry·Mario CuetoPilar Buera
Apr 19, 2019·Journal of Food Science·Brenda San Pablo-OsorioJudith Esmeralda Urías-Silvas
Feb 2, 2018·Critical Reviews in Food Science and Nutrition·Domancar Orona-TamayoOctavio Paredes-López
May 15, 2020·Natural Product Research·Jelena MitrovićGordana Stojanović
Dec 1, 2017·Plant Foods for Human Nutrition·Marika PellegriniManuel Viuda-Martos
Jan 18, 2020·Foods·Beata BiernackaUrszula Gawlik-Dziki
Jun 5, 2019·Nutrients·Bartosz KulczyńskiAnna Gramza-Michałowska
Jan 15, 2020·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Agustina CreusYolanda Bolzón de Lombardo
Jan 29, 2021·Critical Reviews in Food Science and Nutrition·Julissa Luvián-MoralesDenisse Castro-Eguiluz
Aug 12, 2021·Food & Function·Luciana de Abreu SilvaCamila Kümmel Duarte
Aug 28, 2021·Foods·Mirosława Karpińska-TymoszczykAnna Draszanowska

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