Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review
Open accessAbstract
The ancient grain is becoming enormously popular in modern food regimen in many countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65 % of the oil content). Omega-3 fatty acid has been associated with a large number of physiological functions in human body. Chia seed is a potential source of antioxidants with the presence of chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol which are believed to have cardiac, hepatic protective effects, anti-ageing and anti-carcinogenic characteristics. It is also a great source of dietary fibre which is beneficial for the digestive system and controlling diabetes mellitus with higher concentration of beneficial unsaturated fatty acids, gluten free protein, vitamin, minerals and phenolic compounds. Therapeutic effects of chia in the control of diabetes, dyslipidaemia, hypertension, as anti-inflammatory, antioxidant, anti-blood clotting, laxative, antidepressant, antianxiety, analgesic, vision and immune improver is scientifically established.
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Chia seeds contain omega-3 fatty acids, magnesium, potassium, calcium, and flavonoids (quercetin, chlorogenic acid, caffeic acid) that have been linked to reduced blood pressure.
“They are rich in crucial fatty acids, particularly with a high omega-3 to omega-6 ratio, linked to reduced BP and a lower risk of CVD [43–45]. A 100-g serving of chia provides significant amounts of magnesium, potassium, and calcium, all potent vasodilators and vascular smooth muscle contraction inhibitors, effectively reducing BP [46–49]. Additionally, chia seeds contain flavonoids such as querc”
From Effects of chia seed (Salvia hispanica L.) supplementation on cardiometabolic health in overweight subjects: a systematic review and meta-analysis of RCTs (2024) · cites this paper as [43]
The Minerals section (page unavailable) lists magnesium, potassium, and calcium in chia, while Phytochemicals in chia seed identifies quercetin, chlorogenic acid, and caffeic acid as compounds believed to have antihypertensive effects. Therapeutic perspectives of chia links omega-3 fatty acids and chia consumption to blood-pressure benefits. The copy does not link the listed minerals specifically to reduced blood pressure or describe them as vasodilators. (LLM, conf=0.84)
Experimental — accuracy not yet measuredOmega-3 fatty acid-based molecules can restrict salt and calcium, amplify the parasympathetic nervous system, resolve channel issues that might induce hypertension, and strengthen ventricular arrhythmia defense.
“Moreover, the omega-3 fatty acid-based molecule can restrict salt and calcium, amplify the parasympathetic nervous system, and resolve channel issues (which might induce hypertension), strengthening ventricular arrhythmia defense [85].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [85]
Linolenic acid, a component of chia seeds, contributes significantly to formation of leukotrienes and thromboxanes, which are connected to biochemical processes and physiological functions.
“Linolenic acid, a component of chia seeds, contributes significantly to the formation of leukotrienes and thromboxanes, which are thought to be connected to several significant biochemical processes and physiological functions of the body [85].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [85]
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- Authors
- Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., & Hussain, J.
- Affiliations
- University of Veterinary and Animal Sciences (PK)
- Government College University, Faisalabad (PK)
- Corresponding author
- Nadeem, M.
- Venue
- Journal of Food Science and Technology
- Published
- 2015-10-01
- Volume
- 53
- Issue
- 4
- Pages
- 1750-1758
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC4926888
- OpenAlex
- W2211053714
- Cited by
- 365
- References
- 48
- Citations by year
- 2026: 20 · 2025: 36 · 2024: 47 · 2023: 52 · 2022: 56 · 2021: 46 · 2020: 40 · 2019: 31 · 2018: 21 · 2017: 14 · 2016: 2
- FWCI
- 1.58
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- U.S. Department of Agriculture
- Higher Education Commission, Pakistan
- Higher Education Commision, Pakistan
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Keywords
- chia, Salvia hispanica, omega-3 fatty acids, alpha-linolenic acid, antioxidants, phenolic compounds, dietary fiber, diabetes mellitus, dyslipidemia, hypertension, anti-inflammatory activity, anticancer activity, anti-aging, ancient grains
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