Chia (Salvia hispanica L.) Seeds Phytochemicals, Bioactive Compounds, and Applications: A Review



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Submitted Sep 23, 2021
Published Nov 20, 2021
10.24018/ejfood.2021.3.6.381

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With the increased global public health awareness, there is an increase in ultimatum calls for functional foodstuff with various health impacts. The utilisation of therapeutic foodstuff to avert illnesses like obesity, diabetes, and heart disease is obtaining motion among people. Chia seeds are dietary and medicinal species used as a herb in the ancient period by Aztec and Mayan communities. Chia is receiving scientific attention in the present time and is a non-conventional seed that has been recognised as a novel food. It is a customary food in Southern and Central America. It contains large amounts of phytochemicals and proteins, making it more consumed worldwide for its numerous health benefits to sustain healthy serum fat levels. These seeds contain polyunsaturated omega-3 fatty acids with anti-inflammatory effects, promote cognitive performance, and lower cholesterol levels. Caffeic acid found in the seeds has antioxidant compounds that protect the body from free radicals, cancer and contains anti-ageing properties. Fibres are present in high concentrations, are connected with lowering inflammation, controls bowel movement, and reduces cholesterol levels. Chia seeds contain the nutritional value that aid in disease control, such as diabetes, hypertension, cancer, obesity, and heart disease. The presence of omega-6 and omega-3 present in chia seed and active compounds makes the chia seed contain crucial health benefits. Nevertheless, the efficacy and safety of natural food require validation by numerous scientific research and studies. Nowadays, most species are utilised worldwide for their nutritional characteristics and beneficial impacts on human health. The review summarises the recent information on chia seed, emphasising the phytochemicals, bioactivities, and applications.

Keywords: Applications, Bioactive compounds, Chia seeds, Phytochemicals

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