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Cited by 90Seed and Plant BiochemistryFood Science and Nutritional StudiesPhytochemicals and Antioxidant Activities

Health-promoting approaches of the use of chia seeds

Open access
Motyka, Sara, Skała, Ewa, Ekiert, Halina, Szopa, Agnieszka·2023·Journal of Functional Foods
DOI 10.1016/j.jff.2023.105480
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Abstract

Chia seeds (Salviae hispanicae semen), obtaining from Salvia hispanica L. (Lamiaceae), currently are becoming more popular in the food industry as a “novel food”, as ingredient of functional food (FOSHU) and dietary supplements. Chia seeds have been approved by the European Food Safety Authority and National Nutrient Database. Furthermore, thanks to medicinal properties are an object of interest of cosmetic and pharmaceutical industries. In particular, chia seeds have high content of essential unsaturated fatty acids and dietary fiber, as well as essential amino acids, polyphenols, vitamins, and mineral salts. Currently, scientists are using various strategies that lead to increase in bioactive content, in chia seeds and sprouts. Recent studies confirmed that chia seeds show cardioprotective, hypotensive, antidiabetic, antioxidant, anti-inflammatory, hypolipemic, neuroprotective, and hepatoprotective properties. This paper presents information obtained from scientific research on chia seeds and moreover, on S. hispanica plant and sprouts; their source, chemical composition, and health-promoting properties.

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Crossref · 10.1016/j.jff.2023.105480

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171 of 171 references verified0 citation errors · 0 not checkable

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  • Chia seeds are rich in oil (~30-39%) and contain phytosterols (~0.02%) such as campesterol, stigmastanol, stigmasterol, Δ5-avenasterol, and β-sitosterol.

    “Chia seeds are rich in oil ~30–39% and contain phytosterols (~0.02%) such as campesterol, stigmastanol, stigmasterol, Δ5-avenasterol, and β-sitosterol [95].”

    From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [95]

  • Chia seeds heated above 90 °C show a decrease in phenolic compounds such as myrcetin, rosmarinic acid, 3,4-dihydroxybenzoic acid, gallic acid, and caffeic acid.

    “Maintaining the temperature during the processing of chia seeds is crucial as chia seeds heated at a temperature above 90 °C led to a decrease in phenolic compounds such as myrcetin, rosmarinic acid, 3,4-dihydroxybenzoic acid, gallic acid, and caffeic acid [95].”

    From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [95]

  • Various reports have validated that bioactive supplementation of chia seeds provides health benefits such as antioxidant, cardioprotective, anti-inflammatory, neuroprotective, anticoagulant, hypolipemic, hypotensive, hepatoprotective, and hypoglycemic properties.

    “Various reports have widely validated the bioactive supplementation of chia seeds into health benefits such as antioxidant, cardioprotective, anti-inflammatory, neuroprotective, anticoagulant, hypolipemic, hypotensive, hepatoprotective, and hypoglycemic properties [95].”

    From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [95]

  • Chia seed peptides (16 kDa) show an antihypertensive influence on angiotensin I-converting enzyme (ACE).

    “Also, these peptides (16 kDa) show an antihypertensive influence on angiotensin I-converting enzyme (ACE) [27,95].”

    From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [95]

  • Chia seeds are rich in proteins (15-25%), and bioactive peptides derived after enzymatic hydrolysis can exhibit antioxidant properties.

    “Chia seeds are rich in proteins (15–25%), and bioactive peptides derived after enzymatic hydrolysis can exhibit antioxidant properties.”

    From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [95]

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Authors
Motyka, S., Skała, E., Ekiert, H., & Szopa, A.
Affiliations
  • Jagiellonian University (PL)
  • Medical University of Lodz (PL)
Corresponding author
Szopa, Agnieszka
ORCID
Venue
Journal of Functional Foods
Publisher
Elsevier BV
Published
2023-04
Volume
103
Pages
105480
ISSN
1756-4646 (ISSN-L)
DOI
10.1016/j.jff.2023.105480
OpenAlex
W4323671049
Cited by
90
References
174
Citations by year
2026: 26 · 2025: 30 · 2024: 22 · 2023: 12
FWCI
12.96
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Functional Foods (publishedVersion, cc-by-nc-nd)
  • Jagiellonian University Repository (Jagiellonian University) (submittedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Funders
Ministerstwo Edukacji i Nauki
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 › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
Keywords
Salvia hispanica, functional foods, dietary supplements, novel foods, bioactive compounds, unsaturated fatty acids, dietary fiber, polyphenols, cardioprotection, antioxidant activity, anti-inflammatory activity, antidiabetic effect, hepatoprotection, neuroprotective activity, hypolipidemic effect, antihypertensive effect

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