Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food
Abstract
Chia seed (Salvia hispanica) is an ancient oilseed used by Mayas and Aztecs as foodstuff. This seed is a natural source of omega-3 fatty acids (α-linolenic acid), soluble and insoluble fibers, and proteins in addition to other important nutritional components, such as vitamins, minerals, and natural antioxidants. Chia can be considered as “functional food” because apart from contributing to human nutrition, chia helps to increase satiety index, prevent cardiovascular diseases, inflammatory and nervous system disorders, and diabetes, among others. Today, chia seed offers a huge potential in the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional components.
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Chia seeds contain 15 to 23% protein content, higher than other cereals such as wheat, oats, barley, corn, rice, quinoa, and amaranth.
“Chia seeds contain 15 to 23% protein content, higher than the other cereals such as wheat, oats, barley, corn, rice, quinoa, and amaranth.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [82]
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References 62 · Cited by 246
- Authors
- Muñoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M.
- Affiliations
- Pontificia Universidad Católica de Chile (CL)
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2013-10-02
- Volume
- 29
- Issue
- 4
- Pages
- 394-408
- ISSN
- 1525-6103 (ISSN-L)
- 8755-9129
- OpenAlex
- W2058388213
- Cited by
- 246
- References
- 62
- Citations by year
- 2026: 10 · 2025: 19 · 2024: 28 · 2023: 24 · 2022: 25 · 2021: 32 · 2020: 32 · 2019: 23 · 2018: 20 · 2017: 14 · 2016: 8 · 2015: 11
- FWCI
- 9.45
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Reviews International (publishedVersion)
- Funders
- CYTED Ciencia y Tecnología para el Desarrollo
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- Salvia hispanica, functional foods, omega-3 fatty acids, alpha-linolenic acid, dietary fiber, proteins, antioxidants, satiety, cardiovascular disease prevention, diabetes mellitus, nutraceuticals, ancient grains
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