Cited by 238Protein Hydrolysis and Bioactive PeptidesSeed and Plant BiochemistryFood Nutrient Composition and Product Development

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Chia Seed ( Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

Grancieri, Mariana, Martino, Hercia Stampini Duarte, Gonzalez de Mejia, Elvira·2019·Comprehensive Reviews in Food Science and Food Safety

DOI 10.1111/1541-4337.12423

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Abstract

The consumption of chia seed (Salvia hispanica L.) has increased in recent years due its high content of omega-3 fatty acids and dietary fiber. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive peptides. The objective of this review was to identify the composition and the beneficial effects of chia seeds (S. hispanica L.), their proteins, peptides, and their potential impact on human health. The UniProt database was used to identify the chia proteins and their amino acid sequences. The BIOPEP database was used to analyze the peptides's bioactive potential. A total of 20 proteins were cataloged in chia seed, 12 of those were involved in the regular metabolic processes of the plant cells. However, eight proteins were specifically related to production and storage of plant lipids, thus explaining the high concentration of lipids in chia seeds (around 30%), especially omega-3 fatty acids (around 20%). The analyses of amino acid sequences showed peptides with bioactive potential, including dipeptidyl peptidase-IV inhibitors, angiotensin-converting enzyme inhibitors, and antioxidant capacity. These results correlated with the main health benefits of whole chia seed in humans such as antioxidant capacity, and hypotensive, hypoglycemic, and anticholesterolemic effects. Such relation can be associated with chia protein and peptide compositions and therefore needs further investigation in vitro and in vivo.

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Authors: Grancieri, M., Martino, H. S. D., & Gonzalez de Mejia, E.
Affiliations: Universidade Federal de Viçosa (BR)
Dept. de Nutrição e Saúde Univ. Federal de Viçosa Viçosa MG Brazil
Dept. of Food Science & Human Nutrition Univ. of Illinois at Urbana‐Champaign IL U.S.A
ORCID: Grancieri, Mariana
Gonzalez de Mejia, Elvira
Venue: Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley
Published: 2019-02-12
Volume: 18
Issue: 2
Pages: 480-499
ISSN: 1541-4337 (ISSN-L)
DOI: 10.1111/1541-4337.12423
OpenAlex: W2913105102
Cited by: 238
References: 119
Citations by year: 2026: 32 · 2025: 39 · 2024: 30 · 2023: 42 · 2022: 33 · 2021: 31 · 2020: 23 · 2019: 7
FWCI: 7.77
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
PubMed (publishedVersion)
Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior”- Brazil (001)
ACES International Joint Research Program, University of Illinois [Research was supported by the USDA-NIFA-HATCH project (1014457)
Conselho Nacional de Ciência e Tecnologia Brasileira (200739/2017-4)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: Salvia hispanica, bioactive peptides, omega-3 fatty acids, essential amino acids, DPP-4 inhibitors, ACE inhibitors, antioxidant capacity, hypoglycemic effect, antihypertensive effect, health benefits

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Chia Seed ( Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

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