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Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application
Open accessAbstract
Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.
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“They are rich in crucial fatty acids, particularly with a high omega-3 to omega-6 ratio, linked to reduced BP and a lower risk of CVD [43–45]. A 100-g serving of chia provides significant amounts of magnesium, potassium, and calcium, all potent vasodilators and vascular smooth muscle contraction inhibitors, effectively reducing BP [46–49]. Additionally, chia seeds contain flavonoids such as querc”
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 [14]
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“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 [14]
In the citing 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].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
In the citing paper
“Flavonoids in chia seeds, such as caffeic acid, chlorogenic acid, and quercetin, provide anti-carcinogenic and anti-hypertensive properties [27].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
In the citing paper
“Also, these peptides (16 kDa) show an antihypertensive influence on angiotensin I-converting enzyme (ACE) [27,95].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
In the citing paper
“Furthermore, chia seeds during pregnancy promote healthy brain and retinal development in the fetus.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
In the citing paper
“Chia seeds are rich in proteins (15–25%), and bioactive peptides derived after enzymatic hydrolysis can exhibit antioxidant properties.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
In the citing paper
“Also, the consumption of chia seeds during pregnancy leads to the development of the brain and retina of the fetus [27].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
In the citing paper
“Also, chia oil can be substituted for 25% of egg quantity in cakes [27].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
In the citing 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].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [27]
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Metadata
- Authors
- Knez Hrnčič, M., Ivanovski, M., Cör, D., & Knez, Ž.
- Affiliations
- Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia
- University of Maribor (SI)
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2019-12-18
- Volume
- 25
- Issue
- 1
- Pages
- 11
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC6994964
- OpenAlex
- W2996507836
- Cited by
- 286
- References
- 73
- Citations by year
- 2026: 39 · 2025: 48 · 2024: 50 · 2023: 63 · 2022: 35 · 2021: 37 · 2020: 13
- FWCI
- 1.91
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Funders
- Javna Agencija za Raziskovalno Dejavnost RS (P2-0046)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Keywords
- Salvia hispanica, phytochemical composition, polyphenols, antioxidants, omega-3 fatty acids, chia oil, oil extraction methods, nutritional properties, antimicrobial activity, therapeutic applications, food industry applications
- MeSH terms
- Anti-Infective Agents, Antioxidants, Plant Extracts, Seeds, Molecular Structure, Salvia, Phytochemicals
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