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Cited by 137Seed and Plant BiochemistryFood Science and Nutritional StudiesPhytochemicals and Antioxidant Activities

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Open access
Agarwal, Aparna, Rizwana, Tripathi, Abhishek Dutt, Kumar, Tarika, Sharma, Kanti Prakash, Patel, Sanjay Kumar Singh·2023·Antioxidants
DOI 10.3390/antiox12071413PMC PMC10376479
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Abstract

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.

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TL;DR

Quinoa and chia are gluten-free traditional crops rich in protein, fiber, omega-3 fatty acids, minerals, vitamins, and bioactive compounds with antioxidant, antidiabetic, anticancer, and cardiovascular-related potential. The review synthesizes their nutritional profiles, bioactive properties, processing effects, and use in value-added foods, while calling for more human studies.

Key findings

  • Quinoa protein content is 13.8–16.5% (average 15%) and contains all nine essential amino acids; chia contains 15–23% protein, 30–34 g/100 g dietary fiber, and 25–40% fat, of which 83% is PUFAs, including omega-3 α-linolenic acid (64%) and omega-6 α-linolenic acid (20%). Table 1 reports per 100 g: quinoa protein 14.1 g, fat 6.10 g, fiber 7.00 g; chia protein 24.2 g, fat 40.2 g, fiber 34.4 g.
  • Quinoa bioactives include phenolics at 0.46–1.84 mg/g dry weight, phytosterols at 118 mg/100 g, and phytoecdysteroids at 138–570 µg/g; kaempferol is highlighted for anticancer potential via Nrf2/Keap1 pathways. Chia has ~98 mg total phenols (GAE/100 g), rosmarinic acid at 0.93 mg/g, and phytosterols at ~0.02%.
  • Both seeds are linked to health benefits such as antioxidant, antidiabetic, anticancer, antihypertensive, anti-inflammatory, and hypocholesterolemic effects; chia is especially noted as a plant source of omega-3 fatty acids.
  • Food applications include quinoa-fortified bread with 2% higher protein and 1% higher oil and fiber, pasta with 7.5% chia flour, a ready-to-eat porridge with 15% replacement of rice flour by a 1:1 quinoa:chia mix, cookies with 20% chia mucilage, and yogurt with 6% chia seeds plus 12% strawberry.

Methods

  • Narrative review of recent literature on quinoa and chia seeds, covering nutritional composition, bioactive compounds, processing, health benefits, and value-added food products.
  • Data are drawn from cited studies and nutrient composition tables, including Table 1 with per-100 g nutrient values for quinoa and chia.
  • Main analysis is qualitative synthesis; no systematic search strategy, inclusion criteria, meta-analysis, or primary experimental study is reported.

Limitations

  • The paper states that further studies are needed to reveal benefits to a larger population and to investigate effects on human health, and that challenges in including quinoa and chia in food products need study.
  • The paper notes that antioxidant properties of polyphenols have been widely demonstrated mainly in vitro, while in vivo biological relevance is questionable, especially for cardiovascular effects, due to low blood concentrations and extensive metabolism after ingestion.
  • Evident from the text: as a narrative review, it does not provide a systematic protocol or quantitative synthesis, and many health claims rely on cited animal, in vitro, or small human studies rather than large clinical trials.

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Integrity signals

Registry

Crossref · 10.3390/antiox12071413

Cites

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Statistics

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Claims the paper makes

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  • Premisecitation

    Chia seeds are known for their presence of a high amount of omega-3 fatty acids.

    “Chia seeds are also known for their presence of a high amount of omega-3 fatty acids”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [81] Prathyusha, 2019, Chia seeds for nutritional security, J. Pharmacog. Phytochem.

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  • Interpretationcitation

    Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks and meat products.

    “Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc.”
    Quote in the paperSubstantial claim0 of 3 sources checked
    • cites [8] Cueto, 2015, Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants, J. Food Eng. source

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    • cites [9] Goyat, 2018, Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) seed flour substituted cookies- Physicochemical, nutritional and storage studies, Curr. Res. Nutr. Food Sci. J. source

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    • cites [10] Oteri, M., Bartolomeo, G., Rigano, F., Aspromonte, J., Trovato, E., Purcaro, G., Dugo, P., Mondello, L., and Beccaria, M. (2023). Comprehensive chemical characterization of chia (Salvia hispanica L.) seed oil with a focus on minor lipid components. Foods, 12. source

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  • Premisecitation

    Quinoa possesses medicinal health benefits against different chronic diseases such as diabetes, obesity, anemia, and celiac disease.

    “In addition, it also possesses medicinal health benefits against different chronic diseases such as diabetes, obesity, anemia, and celiac disease”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [5] Kozio, 1992, Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.), J. Food Compos. Anal. source

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    • cites [26] Angeli, V., Silva, P.M., Massuela, D.C., Khan, M.W., Hamar, A., Khajehei, F., Graeff-Hönninger, S., and Piatti, C. (2020). Quinoa (Chenopodium quinoa Willd.): An overview of the potentials of the “golden grain” and socio-economic and environmental aspects of its cultivation and marketization. Foods, 9. source

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  • Premisecitation

    Quinoa seeds show a high composition of proteins, carbohydrates, and lipids with excellent balance.

    “Quinoa seeds show a high composition of proteins, carbohydrates, and lipids with excellent balance”
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    • cites [34] Jaikishun, S., Li, W., Yang, Z., and Song, S. (2019). Quinoa: In perspective of global challenges. Agronomy, 9. source

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    Stigmastanol shows antidiabetic activity by declining fasting glucose and insulin levels in serum.

    “It shows antidiabetic activity by declining fasting glucose and insulin levels in serum.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [97] Bakrim, S., Benkhaira, N., Bourais, I., Benali, T., Lee, L.-H., El Omari, N., Sheikh, R.A., Goh, K.W., Ming, L.C., and Bouyahya, A. (2022). Health benefits and pharmacological properties of stigmasterol. Antioxidants, 11. source

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    Premisecitation

    Chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex).

    “chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex)”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [25] Kulczynski, B., Cisowska, J.K., Taczanowski, M., Kmiecik, D., and Michalowska, A.G. (2019). The chemical composition and nutritional value of chia seeds- current state of knowledge. Nutrients, 11. source

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    Premisecitation

    Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer.

    “Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer”
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    • cites [64] Imran, M., Salehi, B., Sharifi-Rad, J., Gondal, T.A., Saeed, F., Imran, A., Shahbaz, M., Fokou, P.V.T., Arshad, M.U., and Khan, H. (2019). Kaempferol: A key emphasis to its anticancer potential. Molecules, 24. source

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    Premisecitation

    Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual's development and growth.

    “Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [43] Filho, 2017, Quinoa: Nutritional aspects, Int. Nutraceut. Food Sci.

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    Premisecitation

    Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer.

    “Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer”
    Quote in the paperSubstantial claim0 of 3 sources checked
    • cites [11] Bojarczuk, 2022, Immunonutritional benefits of Chenopodium quinoa’s ingredients preventing obesity-derived metabolic imbalances, Biol. Life Sci. Forum

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    • cites [12] Mihai, 2022, In Vitro antioxidant activity determination of a microencapsulated synergic polyphenols—Polysaccharide mixture, Chem. Proc.

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    Premisecitation

    Chia seeds have been proven to have health benefits such as improved blood lipid profile, hypotensive, hypoglycaemic, antioxidant, antimicrobial, and immunostimulatory effects.

    “Chia seeds have been proven to have health benefits such as improved blood lipid profile, hypotensive, hypoglycaemic, antioxidant, antimicrobial, and immunostimulatory effects”
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    • cites [25] Kulczynski, B., Cisowska, J.K., Taczanowski, M., Kmiecik, D., and Michalowska, A.G. (2019). The chemical composition and nutritional value of chia seeds- current state of knowledge. Nutrients, 11. source

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    • cites [69] Motyka, S., Koc, K., Ekiert, H., Blicharska, E., Czarnek, K., and Szopa, A. (2022). The current state of knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds). Molecules, 27. source

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    Premisecitation

    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.”
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    • cites [82] Munoz, 2013, Chia seed (Salvia hispanica): An ancient grain and a new functional food, Food Rev. Int. source

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    Premisecitation

    Rosmarinic acid is the most abundant antioxidant in chia seeds at 0.93 mg/g, followed by protocatechuic acid (0.75 mg/g), caffeic acid (0.03 mg/g), and gallic acid (0.01 mg/g).

    “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].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
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    • cites [88] Grancieri, 2019, Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review, Compr. Rev. Food Sci. Food Saf. source

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    • cites [94] Galante, 2019, Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates, Food Res. Int. source

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    Premisecitation

    Stigmastanol lowers cholesterol absorption from the diet, thereby inhibiting cholesterol biosynthesis in the liver.

    “Stigmastanol is engaged in lowering cholesterol absorption from the diet, therefore inhibiting cholesterol biosynthesis within the liver.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [97] Bakrim, S., Benkhaira, N., Bourais, I., Benali, T., Lee, L.-H., El Omari, N., Sheikh, R.A., Goh, K.W., Ming, L.C., and Bouyahya, A. (2022). Health benefits and pharmacological properties of stigmasterol. Antioxidants, 11. source

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    Premisecitation

    Quinoa is classified as gluten-free and considered suitable for celiac disease patients due to the absence of gliadins and gliadin-related protein fractions.

    “due to the absence of gliadins and gliadin-related protein fractions (usually present in rye, barley, and malt), it is classified as gluten-free and considered suitable for celiac disease patients”
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    • cites [43] Filho, 2017, Quinoa: Nutritional aspects, Int. Nutraceut. Food Sci.

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    Premisecitation

    Stigmasterol has prospective anti-osteoarthritic properties and cholesterol-lowering activity that can reduce cardiovascular disease risks.

    “Stigmasterol is vital to human health due to its prospective anti-osteoarthritic properties and cholesterol-lowering activity that can effectively reduce cardiovascular disease risks.”
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    • cites [96] Gabay, 2010, Stigmasterol: A phytosterol with potential anti-osteoarthritic properties, Osteoarthr. Cartil. source

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    Premisecitation

    Chia seeds contain 30 to 34 g of dietary fiber per 100 g, of which 85-93% consists of insoluble dietary fiber and 7-15% of soluble dietary fiber.

    “The seeds contain 30 to 34 g of dietary fiber per 100 g, of which 85–93% consists of insoluble dietary fiber and 7–15% of soluble dietary fiber”
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    • cites [25] Kulczynski, B., Cisowska, J.K., Taczanowski, M., Kmiecik, D., and Michalowska, A.G. (2019). The chemical composition and nutritional value of chia seeds- current state of knowledge. Nutrients, 11. source

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    Premisecitation

    Chlorogenic acid, caffeic acid, myricetin, kaempferol, and quercetin in chia seeds offer antioxidant properties, including preventing peroxidation of fats by scavenging free radicals and protecting fats, proteins, and DNA from oxidation.

    “Chlorogenic acid, caffeic acid, myricetin, kaempferol, and quercetin present in chia seeds offer antioxidant properties, such as caffeic, and chlorogenic acids in preventing peroxidation of fats by scavenging the free radicals and quercetin in protecting against oxidation of fats, proteins, and DNA [81].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [81] Prathyusha, 2019, Chia seeds for nutritional security, J. Pharmacog. Phytochem.

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    Premisecitation

    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].”
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    • cites [95] Motyka, 2023, Health-promoting approaches of the use of chia seeds, J. Funct. Foods source

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    Premisecitation

    Saponins are present on the surface of quinoa grains in a thin layer of glucoside compounds and are toxic to health due to hemolytic activity.

    “These saponins are present on the surface of grains in a thin layer of glucoside compounds, which is also toxic to health due to their hemolytic activity.”
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    Premisecitation

    Thermal processing of quinoa improves quality by reducing phytates and enhancing bioactive constituents, antioxidative properties, and hydration properties.

    “The thermal processing of quinoa helps improve the quality of quinoa in terms of reduction in phytates, enhanced bioactive constituents, enhanced antioxidative properties, and enhanced hydration properties [110].”
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    • cites [110] Sharma, 2022, Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa), LWT source

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    Premisecitation

    β-sitosterol is beneficial as a dietary supplement to reduce plasma cholesterol and exhibits antioxidant activities or stimulates antioxidant enzymes.

    “It is beneficial as a dietary supplement to reduce plasma cholesterol and exhibits antioxidant activities or stimulates antioxidant enzymes [98].”
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    • cites [98] Sayeed, M.S.B., Karim, S.M.R., Sharmin, T., and Morshed, M.M. (2016). Critical analysis on characterization, systemic effect, and therapeutic potential of beta-sitosterol: A plant-derived orphan phytosterol. Medicines, 3. source

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    Premisecitation

    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].”
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    • cites [85] Ullah, 2016, Nutritional and therapeutic perspectives of chia (Salvia hispanica L.): A review, J. Food Sci. Technol. source

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    Premisecitation

    Omega-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].”
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    • cites [85] Ullah, 2016, Nutritional and therapeutic perspectives of chia (Salvia hispanica L.): A review, J. Food Sci. Technol. source

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    Premisecitation

    Pearling is the primary method employed nowadays for eliminating saponins in quinoa, while sprouting acts as an alternative method to pearling, leading to decreased saponins content, reduced bitterness, and enhanced nutritional and sensory characteristics of quinoa and its products such as quinoa-fortified bread.

    “However, pearling is the primary method employed nowadays, due to the more straightforward sprouting process of quinoa, which acts as an alternative method to pearling, leading to a decrease in the saponins content thereby reducing bitterness and also enhancing the nutritional as well as sensory characteristics of quinoa and its products such as quinoa-fortified bread [108].”
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    • cites [108] Cardone, 2020, Sprouting as a pre-processing for producing quinoa-enriched bread, J. Cereal Sci. source

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    β-sitosterol lowers inflammatory activity by inhibiting the STAT1 pathway, and activation of NF-kB translocation is mediated by tyrosine phosphatase SHP-1.

    “β-sitosterol lowers inflammatory activity by inhibiting the STAT1 pathway, and the activation of NF-kB translocation is mediated by tyrosine phosphatase SHP-1.”
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    • cites [98] Sayeed, M.S.B., Karim, S.M.R., Sharmin, T., and Morshed, M.M. (2016). Critical analysis on characterization, systemic effect, and therapeutic potential of beta-sitosterol: A plant-derived orphan phytosterol. Medicines, 3. source

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    Premisecitation

    Processing is vital in enhancing quinoa's nutritional properties, promoting consumers' improved health conditions, and other applications.

    “Processing is vital in enhancing quinoa’s nutritional properties, promoting consumers’ improved health conditions, and other applications [102,103].”
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    • cites [102] Alarcon, 2022, Study of the residue from Salvia hispanica (Chia) seed oil extraction by cold pressing for repurposing as functional food to prevent metabolic syndrome, Biol. Life Sci. Forum

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    • cites [103] Ang, 2023, Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground, Food Funct. source

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    Premisecitation

    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.”
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    • cites [27] Hrnčič, M.K., Ivanovski, M., Cor, D., and Knez, Z. (2020). Chia seeds (Salvia hispanica L.): An overview—Phytochemical profile, isolation methods, and application. Molecules, 25. source

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    • cites [95] Motyka, 2023, Health-promoting approaches of the use of chia seeds, J. Funct. Foods source

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    Premisecitation

    Quinoa processing is essential to remove saponins on the surface of quinoa seeds and reduce bitterness caused by them.

    “Furthermore, quinoa processing is also essential to remove the saponins on the surface of quinoa seeds and reduce the bitterness caused by them [107].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [107] Ridout, 1991, Quinoa saponins—Analysis and preliminary investigations into the effects of reduction by processing, J. Sci. Food and Agricul. source

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    Premisecitation

    Chia seed mucilage consists of ~48% total sugars and 4% protein, has high solubility of ~85%, and exhibits high stability up to 240 °C.

    “It consists of ~48% of total sugars and 4% of protein with high solubility of ~85%, exhibiting high stability up to 240 °C.”
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    • cites [23] Fernández-López, J., Viuda-Martos, M., Sayas-Barberá, M.E., de Vera, C.N.-R., Lucas-González, R., Roldán-Verdú, A., Botella-Martínez, C., and Pérez-Alvarez, J.A. (2020). Chia, quinoa, and their coproducts as potential antioxidants for the meat industry. Plants, 9. source

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    Premisecitation

    Fermentation of germinated quinoa flour is the most effective method for decreasing phytate content in quinoa and enhances iron availability by five to eight times in consumers.

    “The results revealed that the fermentation method in germinated quinoa flour is most effective in decreasing the phytate content in quinoa, and thus, enhances iron availability by five to eight times in consumers [106].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [105] Valencia, 2011, Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components, Food Sci. Technol. source

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    Premisecitation

    β-sitosterol shows numerous health benefits including antimicrobial, anti-pulmonary tuberculosis, antidiabetic, anticancer, immune modulation, anti-HIV, anti-arthritic, antipyretic, antihyperlipidemic, anti-atherosclerosis, and angiogenic influences.

    “In addition, β-sitosterol shows numerous health benefits such as antimicrobial, anti-pulmonary tuberculosis, antidiabetic, anticancer, immune modulation and anti-HIV, anti-arthritic, antipyretic, antihyperlipidemic, anti-atherosclerosis, and angiogenic influences.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [98] Sayeed, M.S.B., Karim, S.M.R., Sharmin, T., and Morshed, M.M. (2016). Critical analysis on characterization, systemic effect, and therapeutic potential of beta-sitosterol: A plant-derived orphan phytosterol. Medicines, 3. source

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    Premisecitation

    Raw quinoa flour and germinated or sprouted quinoa flour yield high fiber and iron content compared to boiling and roasting of quinoa, which decreases nutritional content.

    “Raw quinoa flour and germinated or sprouted quinoa flour yield high fiber and iron content as compared to the boiling and roasting of quinoa, which decreases the nutritional content, thus making germinated quinoa flour ideal for inclusion in the diet of anemic and heart patients [104].”
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    • cites [104] Bhathal, 2017, Effect of processing on the nutritional composition of quinoa (Chenopodium quinoa Willd.), Agric. Res. J. source

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    Premisecitation

    S. hispanica L. and C. quinoa L. contain significantly more nutrients and bioactive components than other grains and are valuable against physiological disorders like diabetes, hypertension, cardiovascular diseases, and obesity.

    “Because they contain significantly more nutrients and bioactive components than other grains, they are excellent and valuable against physiological disorders like diabetes, hypertension, cardiovascular diseases, and obesity [13,15,26].”
    Quote in the paperSubstantial claim0 of 3 sources checked
    • cites [13] Mishima, M.D.V., Da Silva, B.P., Gomes, M.J.C., Toledo, R.C.L., Mantovani, H.C., José, V.P.B.d.S., Costa, N.M.B., Tako, E., and Martino, H.S.D. (2022). Effect of chia (Salvia hispanica L.) associated with high-fat diet on the intestinal health of wistar rats. Nutrients, 14. source

      Not checked in the free run.

    • cites [15] Ozon, 2022, Chia expeller: A promising source of antioxidant, antihypertensive and antithrombotic peptides produced by enzymatic hydrolysis with Alcalase and Flavourzyme, Food Chem. source

      Not checked in the free run.

    • cites [26] Angeli, V., Silva, P.M., Massuela, D.C., Khan, M.W., Hamar, A., Khajehei, F., Graeff-Hönninger, S., and Piatti, C. (2020). Quinoa (Chenopodium quinoa Willd.): An overview of the potentials of the “golden grain” and socio-economic and environmental aspects of its cultivation and marketization. Foods, 9. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Chia seeds are a rich source of dietary fiber, and fiber in the diet increases stool volume and prevents diseases such as diverticulosis and cancer.

    “In addition, chia seeds are also a rich source of dietary fiber, providing various medicinal benefits as fiber in the diet increases stool volume and prevents diseases such as diverticulosis and even cancer.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [120] Melo, 2019, Chia seeds: An ancient grain trending in modern human diets, Food Funct. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Sprouting of chia seeds is a more economical and feasible method that helps improve the nutritional profile of chia seeds, especially minerals and phenolic content.

    “Moreover, the sprouting of chia seeds is widely employed as it is a more economical and feasible method that helps to improve the nutritional profile of chia seeds, especially minerals and phenolic content [112].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [112] Otondi, 2020, Physico-chemical properties of extruded cassava-chia seed instant flour, J. Agricul. Food Res. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Chia seeds provide medicinal health benefits such as anti-hyperlipidemic, anti-diabetic, anti-cancer, anti-inflammatory, and antioxidant properties due to their rich nutritional profile, especially as the best plant source of omega-3 fatty acids (α-linolenic acid).

    “Chia seeds provide various medicinal health benefits such as anti-hyperlipidemic, anti-diabetic, anti-cancer, anti-inflammatory, and antioxidant properties due to their rich nutritional profile, especially the best plant source of omega-3 fatty acids (α-linolenic acid) [117,118,119].”
    Quote in the paperSubstantial claim0 of 3 sources checked
    • cites [117] Gazem, 2016, Pharmacological properties of Salvia hispanica (chia) seeds: A review, J. Crit. Rev.

      Not checked in the free run.

    • cites [118] Ikumi, 2019, Chia (Salvia hispanica L.)—A potential crop for food and nutrition security in Africa, J. Food Res. source

      Not checked in the free run.

    • cites [119] Grancieri, 2022, Digested protein from chia seed (Salvia hispanica L.) prevents obesity and associated inflammation of adipose tissue in mice fed a high-fat diet, PharmaNutrition source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Incorporating quinoa seeds into bread increases nutritional content, i.e., 2% higher protein and 1% higher oil and fiber content, along with excellent sensory characteristics in the fortified bread.

    “The result showed increased nutritional content, i.e., 2% higher protein and 1% higher oil and fiber content, along with excellent sensory characteristics in the fortified bread [128].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [128] Stikic, 2012, Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations, J. Cereal Sci. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Milling disrupts the intestinal structure of chia seeds and leads to enhanced digestibility.

    “Milling is an effective method as it helps disrupt the intestinal structure of the seeds and leads to enhanced digestibility.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [111] Calvo-Lerma, J., Paz-Yépez, C., Asensio-Grau, A., Heredia, A., and Andrés, A. (2020). Impact of processing and intestinal conditions on in vitro digestion of chia (Salvia hispanica) seeds and derivatives. Foods, 9. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Quinoa possesses health benefits such as anti-obesity, hypocholesterolemic effect, antioxidant properties, and cardiovascular disease benefits.

    “Quinoa is well known for its nutritional properties, due to which it possesses various health benefits such as anti-obesity, hypocholesterolemic effect, antioxidant properties, and cardiovascular diseases [115].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [115] Fadwa, 2022, Antihyperglycemic and antidyslipidemic activities of the aqueous Salvia hispanica extract in diabetic rat, Cardiovasc. Hematol. Agents Med. Chem. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Quinoa contains a lot of protein, a balanced range of amino acids, high lysine (5.1-6.4%) and methionine (0.4-1.0%), vitamins (A, C, and E), and many minerals.

    “It contains a lot of protein, a balanced range of amino acids, and a lot of lysine (5.1–6.4%), and methionine (0.4–1.0%) contains vitamins (A, C, and E) and many types of minerals [89,113].”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [89] Bhargava, 2006, Chenopodium quinoa—An Indian perspective, Ind. Crops Prod. source

      Not checked in the free run.

    • cites [113] Dakhili, 2019, Quinoa protein: Composition, structure and functional properties, Food Chem. source

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Adding chia seed flour to matthi increases fiber and mineral content, indicating a broad scope for developing snacks from chia seeds.

    “The results showed an increase in fiber and mineral content of matthi after adding chia seed flour and thus indicate a broad scope for developing snacks from chia seeds.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [131] Puri, 2020, Evaluation of the nutritional value of snacks prepared by fortification of gram flour with chia seeds, Int. J. Home Sci.

      Not checked in the free run.

  • May combine two claims.

    Interpretationreasoning

    Quinoa is rich in protein and its quality is like casein in milk, as it consists of all nine essential amino acids required for healthy living.

    “Quinoa is rich in protein and its quality is like casein in milk, as it consists of all nine essential amino acids required for healthy living.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    Chia seeds play a vital role in human health because of their high omega-3 fatty acid content and phytochemicals, which provide antioxidant action and are essential in preventing chronic diseases such as heart disease.

    “In addition, chia seeds also play a vital role in human health because of their high omega-3 fatty acid content and phytochemicals which provide antioxidant action and are essential in preventing various chronic diseases such as heart disease.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Yoghurt with 6% chia seeds and 12% strawberry shows increased levels of protein, lipids, fibre, PUFA, especially omega-3 fatty acids, and minerals with acceptable sensory quality and probiotic properties.

    “Yoghurt with 6% chia seeds and 12% strawberry showed increased levels of protein, lipids, fibre, PUFA, especially omega 3 fatty acids and minerals with acceptable sensory quality and probiotic properties [145].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [145] Kowaleski, 2020, Functional yogurt with strawberries and chia seeds, Food Biosci. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S4 (based). May combine two claims.

    Interpretationnone given

    Both quinoa and chia seeds are gluten-free, making them ideal for consumption by celiac disease patients.

    “Furthermore, both quinoa and chia seeds are gluten-free which makes them ideal for consumption by celiac disease patients.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Chia seeds ameliorate endothelial dysfunction in metabolic syndrome, liver inflammation or injury, and oxidative stress.

    “In addition, chia seeds ameliorate endothelial dysfunction in metabolic syndrome, liver inflammation or injury, and oxidative stress [138,139].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [138] Joubert, 2022, Salvia hispanica L. (chia) seed improves liver inflammation and endothelial dysfunction in an experimental model of metabolic syndrome, Food Funct. source

      Not checked in the free run.

    • cites [139] Joubert, 2022, Salvia hispanica L. (chia) seed ameliorates liver injury and oxidative stress by modulating NrF2 and NFκB expression in sucrose-rich diet-fed rats, Food Funct. source

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    Many different food products use quinoa as a substitute to enhance nutritional properties, including extruded snacks, traditional foods, meat products, and bakery products.

    “There are many different food products in which quinoa is utilized as a substitute to enhance the nutritional property of the food products, including extruded snacks, traditional foods, meat products, and bakery products.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Chia oil improves lipid profiles of beef-based burgers and can replace animal fat.

    “Chia oil improves the lipid profiles of beef-based burgers. It can replace the use of animal fat, and mucilage applied as a versatile function food additive, or food ingredient replacer [148,149,150].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [148] 2022, Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers, LWT—Food Sci. Technol. source

      Not checked in the free run.

    • cites [149] Chiang, 2021, Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods, Trends Food Sci. Technol. source

      Not checked in the free run.

    • cites [150] Tak, 2022, Repurposing chia seed oil: A versatile novel functional food, J. Food Sci. source

      Not checked in the free run.

43 of 43

  • The paper relies on this without support.

    Chia seed germination is an effective and inexpensive method that can provide functional chia seed flour by increasing phenolic compounds, antioxidant activity, and GABA.

    “In addition, chia seeds germination is an effective and inexpensive method that can help provide functional chia seed flour by increasing the phenolic compounds, antioxidant activity, and γ-aminobutyric acid (GABA).”

  • The paper relies on this without support.

    Chia is a strong contender for controlling diabetes because it contains dietary fiber (18–30%) and α-linolenic fatty acids.

    “Additionally, chia is a strong contender for controlling diabetes since it contains dietary fiber (18–30%), and α-linolenic fatty acids.”

  • The paper relies on this without support.

    Chia seeds have a high caloric value of 486 kcal and contain about 2.3-, 8.3-, and 9.8-fold higher fiber per 100 g than oats, corn, and rice.

    “Chia seeds have a high caloric value of 486 kcal and contain ~2.3-, 8.3-, and 9.8-fold higher fiber per 100 g than oats, corn, and rice.”
3 of 3

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Chia seeds may improve lipid profile, glycemic markers, antioxidant properties, blood pressure regulation, and weight management.

    “According to recent research, chia seeds may improve lipid profile, glycemic markers, antioxidant properties, blood pressure (BP) regulation, and weight management [14, 15].”

    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 [15]

    Section 3 reports improved blood lipid profile and hypotensive, hypoglycemic, and antioxidant effects of chia seeds, supporting most of the hedged claim. But section 3.2 says chia seeds did not affect weight loss in overweight adults, so this source does not support the weight-management part as stated. The indexed passages provide no page numbers. (LLM, conf=0.90)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Chia nutrient quantities exceed 100 g per 100 g

    Major

    Table 1 lists 115.73 g of water, protein, fat, carbohydrates and ash per 100 g of chia seeds. These components cannot collectively exceed the stated 100 g serving.

    Reported 100 · recomputed 115.73

  • Listed quinoa amino acids exceed its total protein

    Minor

    Table 1's listed quinoa amino acids sum to 21.86 g per 100 g, substantially more than its reported 14.1 g of total protein per 100 g.

    Reported 14.1 · recomputed 21.86

  • Reported omega-3-to-omega-6 ratio is reversed

    Minor

    The stated 64% omega-3 and 20% omega-6 give an omega-3-to-omega-6 ratio of 3.2, not about 0.32-0.35. The reported ratio is approximately the inverse.

    Reported 0.32 · recomputed 3.2

  • Chia protein value falls outside the stated range

    Minor

    The text states that chia seeds contain 15-23% protein, but Table 1 lists 24.2 g per 100 g, or 24.2%.

4 of 4

Cites

Flagged first, then by citations

2 of the 155 references couldn’t be matched to a known paper.

Research works printed but not linked: 3

  1. Goyat, 2017, Quinoa (Chenopodium quinoa Willd.)—The unforgotten golden grain, IJFANS Int. J. Food Nutr. Sci., 7, 1
  2. Sharma, 2015, Quinoa (Chenopodium quinoa Willd.): A nutritional healthy grain, Int. J. Adv. Res., 3, 725
  3. Puri, 2020, Evaluation of the nutritional value of snacks prepared by fortification of gram flour with chia seeds, Int. J. Home Sci., 6, 35

Cited by

Sorted by citations

Related

Authors
Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., & Patel, S. K. S.
Affiliations
  • University of Delhi (IN)
  • Department of Food Technology, Bhaskaracharya College of Applied Sciences, Sector-2, Dwarka, New Delhi 110075, India
  • Banaras Hindu University (IN)
  • Maharaja Sayajirao University of Baroda (IN)
  • Central University of Haryana (IN)
  • Konkuk University (KR)
Corresponding author
Patel, Sanjay Kumar Singh
ORCID
Venue
Antioxidants
Publisher
MDPI AG
Published
2023-07-12
Volume
12
Issue
7
Pages
1413
ISSN
2076-3921 (ISSN-L)
DOI
10.3390/antiox12071413
PMC
PMC10376479
OpenAlex
W4384202525
Semantic Scholar
db6d7a171bd1760564bfa4f16bbf3281fdf6fe4c
Cited by
135
References
155
Citations by year
2026: 42 · 2025: 48 · 2024: 38 · 2023: 7
FWCI
3.12
Type
journal article
Language
en
Open access
Licence
Locations
  • Antioxidants (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
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
quinoa, Salvia hispanica, nutritional properties, functional foods, bioactive compounds, kaempferol, phenolic compounds, omega-3 fatty acids, gluten-free foods, food fortification, value-added food products, chronic disease prevention, cancer prevention, extrusion

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-09.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-09.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

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