The DOI matches its Crossref record; 117 of the 119 references it cites were found in a registry or an index.
Chia Seed ( Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review
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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“Also, rosmarinic acid, found in higher amounts, acts as the most abundant antioxidant present in chia seeds, i.e., 0.93 mg/g, followed by three other phenolic compounds, i.e., protocatechuic acid, caffeic acid, and gallic acid with concentrations of 0. 75, 0.03, and 0.01 mg/g, respectively [87,88,94].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [88]
In the citing paper
“Digested proteins of chia seeds exhibit anti-inflammatory and anti-adipogenic effects [88].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [88]
Citations
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The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge
Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., & Gramza-Michałowska, A. (2019) · Nutrients · doi:10.3390/nu11061242 · Cited by 382
Knez Hrnčič, M., Ivanovski, M., Cör, D., & Knez, Ž. (2019) · Molecules · doi:10.3390/molecules25010011 · Cited by 286
Oilseed proteins – Properties and application as a food ingredient
Kotecka‐Majchrzak, K., Sumara, A., Fornal, E., & Montowska, M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.10.004 · Cited by 258
Functional and food application of plant proteins – a review
Tan, M., Nawaz, M. A., & Buckow, R. (2021) · Food Reviews International · doi:10.1080/87559129.2021.1955918 · Cited by 227
Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., & Patel, S. K. S. (2023) · Antioxidants · doi:10.3390/antiox12071413 · Cited by 135
Metadata
- 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
- 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)
- 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
- 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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