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

In the paper

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

What the sources say

• Not checked yetcites [81] Prathyusha, 2019, Chia seeds for nutritional security, J. Pharmacog. Phytochem.

In the paper

“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.”

What the sources say

• Not checked yetcites [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
• Not checked yetcites [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
• Not checked yetcites [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

In the paper

“In addition, it also possesses medicinal health benefits against different chronic diseases such as diabetes, obesity, anemia, and celiac disease”

What the sources say

• Not checked yetcites [5] Kozio, 1992, Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.), J. Food Compos. Anal. source
• Not checked yetcites [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

In the paper

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

What the sources say

• Not checked yetcites [34] Jaikishun, S., Li, W., Yang, Z., and Song, S. (2019). Quinoa: In perspective of global challenges. Agronomy, 9. source
• Not checked yetcites [37] Pathan, S., and Siddiqui, R.A. (2022). Nutritional composition and bioactive components in quinoa (Chenopodium quinoa Willd.) greens: A review. Nutrients, 14. source

In the paper

“It shows antidiabetic activity by declining fasting glucose and insulin levels in serum.”

What the sources say

• Not checked yetcites [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

In the paper

“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].”

What the sources say

• Not checked yetcites [95] Motyka, 2023, Health-promoting approaches of the use of chia seeds, J. Funct. Foods source

In the paper

“Flavonoids in chia seeds, such as caffeic acid, chlorogenic acid, and quercetin, provide anti-carcinogenic and anti-hypertensive properties [27].”

What the sources say

• Not checked yetcites [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

In the paper

“In mechanism, stigmasterol reduces matrix degradation and pro-inflammatory mediators involved in osteoarthritis-induced cartilage degradation via NF-kappa B pathway inhibition [96].”

What the sources say

• Not checked yetcites [96] Gabay, 2010, Stigmasterol: A phytosterol with potential anti-osteoarthritic properties, Osteoarthr. Cartil. source

In the paper

“Digested proteins of chia seeds exhibit anti-inflammatory and anti-adipogenic effects [88].”

What the sources say

• Not checked yetcites [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

In the paper

“The primary phenolics content in chia seeds (in µg per 100 g), includes caffeic acid (27.0), quercetin (0.17), kaempferol (0.01), daidzin (6.6), glycitin (1.4), and genistin (3.4) [27].”

What the sources say

• Not checked yetcites [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

In the paper

“Antioxidant properties in chia seeds play a vital role in protecting the oil’s bioactive compounds during storage and thermal processing [25].”

What the sources say

• Not checked yetcites [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

In the paper

“Considering the chia seeds, processing methods such as sprouting, soaking, fermentation, and milling help enhance nutrient bioavailability and digestibility.”

What the sources say

• Not checked yetcites [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

In the paper

“Chia-seeds-based bioactive exhibit antioxidant activity by scavenging free radicals, chelating ions, or donating hydrogen molecules [68,95].”

What the sources say

• Not checked yetcites [68] Grave, 2022, Oil content, fatty acid and phytosterol compositions of chia seeds cultivated under organic conditions in France, OCL source
• Not checked yetcites [95] Motyka, 2023, Health-promoting approaches of the use of chia seeds, J. Funct. Foods source

In the paper

“Chia seeds have mucilage consisting of polysaccharides such as 4-O-methyl-α-D-glucopyranosyluronic acid, α-D-glucopyranosyl acid, and β-D-xylopyranosyl acid.”

What the sources say

• Not checked yetcites [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
• Not checked yetcites [99] Stringer, 2019, Chia seed mucilage—A vegan thickener: Isolation, tailoring viscoelasticity and rehydration, Food Funct. source

In the paper

“These compounds, hydrophilic functional groups, are associated with the hydrogel network formation of mucilage [23,99].”

What the sources say

• Not checked yetcites [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
• Not checked yetcites [99] Stringer, 2019, Chia seed mucilage—A vegan thickener: Isolation, tailoring viscoelasticity and rehydration, Food Funct. source

In the paper

“In addition, it exhibits anticancer properties against various tumorous cells by activating proapoptotic protein signals to suppress the aggregation of cells.”

What the sources say

• Not checked yetcites [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

In the paper

“In chia seeds, low bioactive contents such as carotenoids, phytates, and tannins are also present [67].”

What the sources say

• Not checked yetcites [67] Konopka, 2018, Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils, Int. J. Food Prop. source

In the paper

“Thus, the processing is required to remove the saponins; however, processing methods alter quinoa’s nutritional composition and properties [101].”

What the sources say

• Not checked yetcites [101] Mhada, M., Metougui, M.L., El Hazzam, K., El Kacimi, K., and Yasri, A. (2020). Variations of saponins, minerals and total phenolic compounds due to processing and cooking of quinoa (Chenopodium quinoa Willd.) seeds. Foods, 9. source

In the paper

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

What the sources say

• Not checked yetcites [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
• Not checked yetcites [95] Motyka, 2023, Health-promoting approaches of the use of chia seeds, J. Funct. Foods source

In the paper

“The results conveyed that milling can be ideal for improving chia seeds’ macro and micronutrient potential.”

What the sources say

• Not checked yetcites [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

In the paper

“It can be used in the food industry as an emulsifier, foam stabilizer, or binder and coating agent for improving the functional properties of foods [100].”

What the sources say

• Not checked yetcites [100] Mohamed, 2022, Chia seeds oil enriched with phytosterols and mucilage as a cardioprotective dietary supplement towards inflammation, oxidative stress, and dyslipidemia, J. Herbmed Pharmacol. source

In the paper

“For eliminating the saponins in quinoa, pearling and sprouting are the most widely utilized methods.”

What the sources say

• Not checked yetcites [108] Cardone, 2020, Sprouting as a pre-processing for producing quinoa-enriched bread, J. Cereal Sci. source

In the paper

“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].”

What the sources say

• Not checked yetcites [104] Bhathal, 2017, Effect of processing on the nutritional composition of quinoa (Chenopodium quinoa Willd.), Agric. Res. J. source

In the paper

“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].”

What the sources say

• Not checked yetcites [95] Motyka, 2023, Health-promoting approaches of the use of chia seeds, J. Funct. Foods source

In the paper

“The results revealed that boiling quinoa could be an ideal processing method for retaining essential amino and fatty acids [109].”

What the sources say

• Not checked yetcites [109] Wu, 2020, Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa, Food Sci. Nutr. source

In the paper

“Furthermore, chia seeds during pregnancy promote healthy brain and retinal development in the fetus.”

What the sources say

• Not checked yetcites [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

In the paper

“Stigmastanol has potential anti-parasitic activities against Leishmania, Trypanosoma, and Candida spp. [97].”

What the sources say

• Not checked yetcites [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

In the paper

“Wheat bread is nutritionally enhanced by quinoa flour supplemented dose-dependently [132].”

What the sources say

• Not checked yetcites [132] Cotovanu, I., Mironeasa, C., and Mironeasa, S. (2023). Nutritionally improved wheat bread supplemented with quinoa flour of large, medium and small particle sizes at typical doses. Plants, 12. source

In the paper

“Also, the consumption of chia seeds during pregnancy leads to the development of the brain and retina of the fetus [27].”

What the sources say

• Not checked yetcites [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

In the paper

“The fiber content in chia seeds also plays a vital role in treating diabetes by slowing down the release of glucose and the digestion process in the body [120].”

What the sources say

• Not checked yetcites [120] Melo, 2019, Chia seeds: An ancient grain trending in modern human diets, Food Funct. source

In the paper

“Chia seeds are incorporated in various food products such as pasta, biscuits, cereals, cakes, and snacks [134,135].”

What the sources say

• Not checked yetcites [134] Estivi, L., Pellegrino, L., Hogenboom, J.A., Brandolini, A., and Hidalgo, A. (2022). Antioxidants of amaranth, quinoa and buckwheat wholemeals and heat-damage development in pseudocereal-enriched einkorn water biscuits. Molecules, 27. source
• Not checked yetcites [135] Lopez, C., Sotin, H., Rabesona, H., Novales, B., Le Quéré, J.-M., Froissard, M., Faure, J.-D., Guyot, S., and Anton, M. (2023). Oil bodies from chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) seeds for innovative food applications: Microstructure, composition and physical stability. Foods, 12. source

In the paper

“Also, chia oil can be substituted for 25% of egg quantity in cakes [27].”

What the sources say

• Not checked yetcites [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

In the paper

“Li et al. reported that incorporating 20% of quinoa flour in bread manufacture could deliver health benefits to consumers [129].”

What the sources say

• Not checked yetcites [129] Li, 2021, Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodium quinoa Willd.) seeds, Int. J. Food Sci. Technol. source

In the paper

“Extruded quinoa products are also beneficial as the extrusion process retains the nutritional value of the quinoa due to less processing time than puffed quinoa.”

What the sources say

• Not checked yetcites [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

In the paper

“They showed better sensory quality attributes and nutritional properties regarding proteins, fats, and carbohydrates.”

What the sources say

• Not checked yetcites [121] Aguirre, 2021, Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: Rheology and quality of sliced bread, Dyna source

In the paper

“In contrast, sprouting improves protein digestibility by decreasing lipolysis in chia seeds.”

What the sources say

• Not checked yetcites [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

In the paper

“The supplementation of chia oil improves oxidative stress of the liver via transcription factors PPAR-γ and Nrf2 upregulation involving antioxidant responses [137].”

What the sources say

• Not checked yetcites [137] Batista, 2023, Chia (Salvia hispanica L.) oil supplementation ameliorates liver oxidative stress in high-fat diet-fed mice through PPAR-γ and Nrf2 upregulation, J. Funct. Foods source

In the paper

“In addition, adding chia seeds to baked products helps increase omega-3 fatty acids essential for healthy living [25].”

What the sources say

• Not checked yetcites [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

In the paper

“Cranberry jam’s antioxidant properties are improved by the co-supplementation of chia seeds and gold flax [133].”

What the sources say

• Not checked yetcites [133] Kosiorowska, 2022, The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams, Eur. Food Res. Technol. source

In the paper

“Also, it has been studied that quinoa helps prevent oxidative stress in animals due to its higher antioxidant capacity by preventing lipid peroxidation in the plasma and tissues of the animals [24].”

What the sources say

• Not checked yetcites [24] 2019, Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: A review, Bioact. Comp. Health Dis.

In the paper

“Furthermore, heating chia seeds or oil in a microwave, such as roasting, also affects its physicochemical properties, including fatty acid, phenolic, and antioxidant activity [27].”

What the sources say

• Not checked yetcites [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

In the paper

“Also, quinoa seeds provide medicinal benefits to higher-risk groups such as children, the elderly, and people with anemia, lactose intolerance, and celiac disease [59,116].”

What the sources say

• Not checked yetcites [59] Vilcacundo, 2017, Nutritional and biological value of quinoa (Chenopodium quinoa Willd.), Curr. Opin. Food Sci. source
• Not checked yetcites [116] Pastor, 2022, Probiotic red quinoa drinks for celiacs and lactose intolerant people: Study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion, Int. J. Food Sci. Nutrit. source

In the paper

“Due to its nutritional benefits, quinoa is widely used in supplements such as soups, cakes, biscuits, breakfast cereal, alcohol, and baby foods [124,125,126,127].”

What the sources say

• Not checked yetcites [124] Sharma, 2015, Quinoa (Chenopodium quinoa Willd.): A nutritional healthy grain, Int. J. Adv. Res.
• Not checked yetcites [125] Myrisis, 2022, Substitution of critical ingredients of cookie products to increase nutritional value, Biol. Life Sci. Forum
• Not checked yetcites [126] Mestanza, 2022, Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours, Front. Nutr. source
• Not checked yetcites [127] Rabail, R., Sultan, M.T., Khalid, A.R., Sahar, A.T., Zia, S., Kowalczewski, P.Ł., Jezowski, P., Shabbir, M.A., and Aadil, R.M. (2022). Clinical, nutritional, and functional evaluation of chia seed-fortified muffins. Molecules, 27. source

In the paper

“Fortifying quinoa flour with wheat flour helps increase the biscuits’ protein, fiber, and ash content to provide highly healthy biscuits to consumers [131].”

What the sources say

• Not checked yetcites [131] Puri, 2020, Evaluation of the nutritional value of snacks prepared by fortification of gram flour with chia seeds, Int. J. Home Sci.

In the paper

“The result was evaluated regarding sensory attributes and indicated that 25% of germinated quinoa flour leads to acceptable ladoo and chapattis.”

What the sources say

• Not checked yetcites [130] Srujana, 2017, Sensory quality characteristics of gluten-free products prepared with germinated quinoa (Chenopodium quinoa Wild), Int. J. Curr. Microbiol. Appl. Sci. source

In the paper

“They found that chai seed blends exhibited high production of instant porridge flour with improved physical and functional properties.”

What the sources say

• Not checked yetcites [112] Otondi, 2020, Physico-chemical properties of extruded cassava-chia seed instant flour, J. Agricul. Food Res. source

In the paper

“Chenopodium album is a functional food grain because it is rich in phenolic compounds and flavonoids with high antioxidant activity, glycosides (kaempferol, rutin, and quercetin) [114].”

What the sources say

• Not checked yetcites [114] Chludil, 2008, Soil quality effects on Chenopodium album flavonoid content and antioxidant potential, J. Agricul. Food Chem. source

In the paper

“Chia seed contains trypsin inhibitors that can be potentially employed as antimicrobial agents against methicillin-resistant Staphylococcus aureus [151].”

What the sources say

• Not checked yetcites [151] De Souza, A.A., Lima, A.M., BezerraSousa, D.D.O., Nogueira, F.C., Neto, J.C.D.S., Dias, L.P., Araujo, N.M.S., Nagano, C.S., Junior, H.V.N., and da Silva, C.R. (Probiotics Antimicro. Prot., 2022). Chia (Salvia hispanica L.) seeds contain a highly stable trypsin inhibitor with potential for bacterial management alone or in drug combination therapy with oxacillin, Probiotics Antimicro. Prot., ahead of print. source

In the paper

“Chia-seeds-based natural gum can be used in vegan mayonnaise [153].”

What the sources say

• Not checked yetcites [153] Hijazi, T., Karasu, S., Tekin-Çakmak, Z.H., and Bozkurt, F. (2022). Extraction of natural gum from cold-pressed chia seed, flaxseed, and rocket seed oil by-product and application in low fat vegan mayonnaise. Foods, 11. source

In the paper

“Antioxidant properties of yoghurts are highly facilitated by chia seeds and after soaked in apple juice [152].”

What the sources say

• Not checked yetcites [152] Druzynska, B., Wołosiak, R., Grzebalska, M., Majewska, E., Ciecierska, M., and Worobiej, E. (2021). Comparison of the content of selected bioactive components and antiradical properties in yoghurts enriched with chia seeds (Salvia hispanica L.) and chia seeds soaked in apple juice. Antioxidants, 10. source

In the paper

“Chia seeds can also be fortified in jams such as pineapple jam which can provide a taste with high nutritional value, i.e., increased protein and fiber content [143].”

What the sources say

• Not checked yetcites [143] Nduko, 2018, Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam, Food Sci. Nutr. source

In the paper

“The sprouts bioactivity showed potent antimicrobial activity towards enteric bacterial pathogens such as Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, and S. aureus [156].”

What the sources say

• Not checked yetcites [156] Barakat, 2022, Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: Response surface methodology-based optimization, Food Meas. source

In the paper

“After imbibition, the seed’s vitamin C contents increased to 17.5-fold more than sprouts [148].”

What the sources say

• Not checked yetcites [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

In the paper

“Antioxidant vitamin compositions of dry, germinating seeds and sprout of chia examination suggested that dry seeds contain eight-fold higher vitamin E over sprouts.”

What the sources say

• Not checked yetcites [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

In the paper

“Punia and Dhull have supplemented cookies with 20% chia seed mucilage; it possessed the best texture and was found to be acceptable regarding colour and mouthfeel [144].”

What the sources say

• Not checked yetcites [144] Punia, 2019, Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization, Int. J. Biol. Macromol. source

In the paper

“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].”

What the sources say

• Not checked yetcites [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 yetcites [149] Chiang, 2021, Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods, Trends Food Sci. Technol. source
• Not checked yetcites [150] Tak, 2022, Repurposing chia seed oil: A versatile novel functional food, J. Food Sci. source

In the paper

“Therefore, chia seeds are substituted in multiple forms in food products to increase their nutritional value.”

In the paper

“In addition, the extract of chia seeds is employed to synthesize biogenic nanomaterials for therapeutic applications such as anticancer activity, cytotoxicity, and photocatalytic activity [154,155].”

What the sources say

• Not checked yetcites [154] Sabouri, 2021, Green synthesis of nickel oxide nanoparticles using Salvia hispanica L. (chia) seeds extract and studies of their photocatalytic activity and cytotoxicity effects, Bioprocess Biosyst. Eng. source
• Not checked yetcites [155] Hassanin, H.A., and Taha, A. (2022). Sonochemical-assisted biogenic synthesis of theophrasite β-Ni(OH)2 nanocluster using chia seeds extract: Characterization and anticancer activity. Nanomaterials, 12. source

In the paper

“Under similar conditions, the sprout’s antioxidant activity enhanced up to 29-fold.”

What the sources say

• Not checked yetcites [156] Barakat, 2022, Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: Response surface methodology-based optimization, Food Meas. source

In the paper

“The flavonoid and phenolic contents of chia sprouts are significantly increased up to 6.4- and 11.5-fold on germination with dry seeds, respectively [156].”

What the sources say

• Not checked yetcites [156] Barakat, 2022, Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: Response surface methodology-based optimization, Food Meas. source

In the paper

“Also, quinoa possesses antioxidant and anticancer activities due to the presence of various bioactive compounds such as kaempferol.”

In the paper

“Also due to their high protein, low carbohydrate, and high insoluble dietary fiber content, chia seeds are fortified in bakery products for diabetic and obese patients [142].”

What the sources say

• Not checked yetcites [142] Dincoglu, 2019, A renewable source as a functional food: Chia seed, Curr. Nutr. Food Sci. source