The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge
Open accessAbstract
Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.
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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)”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [25]
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”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [25]
Antioxidant properties in chia seeds play a vital role in protecting the oil's bioactive compounds during storage and thermal processing.
“Antioxidant properties in chia seeds play a vital role in protecting the oil’s bioactive compounds during storage and thermal processing [25].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [25]
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”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [25]
Adding chia seeds to baked products helps increase omega-3 fatty acids essential for healthy living.
“In addition, adding chia seeds to baked products helps increase omega-3 fatty acids essential for healthy living [25].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [25]
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References 72 · Cited by 382
Research works printed but not linked: 3
- [20]Huxley A.J. The New RHS Dictionary of Gardening Mac Millan Press London, UK 1992
- [21]Ayerza R. Coates W. Chia: Rediscovering an Ancient Crop of the Aztecs University of Arizona Press Tucson, AZ, USA 2005
- [54]Vertommen J. Van den Sompel A.M. Loenders M. Van der Velpen C. De Leeuw I. Efficacy and safety of 1 month supplementation of SALBA (Salvia Hispanica Alba) grain to diet of normal adults on body parameters, blood pressure, serum lipids, minerals status and haematological parameters. Results of a pilot study Proceedings of the 24th International Symposium on Diabetes and Nutrition of the European Association for the Study of Diabetes Salerno, Italy 29 June–1 July 2006
- Authors
- Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., & Gramza-Michałowska, A.
- Affiliations
- Poznań University of Life Sciences (PL)
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, Poland
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2019-05-31
- Volume
- 11
- Issue
- 6
- Pages
- 1242
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC6627181
- OpenAlex
- W2947680544
- Cited by
- 382
- References
- 72
- Citations by year
- 2026: 39 · 2025: 66 · 2024: 74 · 2023: 71 · 2022: 60 · 2021: 48 · 2020: 18 · 2019: 5 · 2015: 1
- FWCI
- 2.94
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Ministerstwo Nauki i Szkolnictwa Wyższego (005/RID/2018/19)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Salvia hispanica, chemical composition, nutritional value, lipid profile, antihypertensive effect, hypoglycemic effect, antimicrobial activity, immunostimulatory effects, health-promoting properties, food applications, technological properties, food regulation
- MeSH terms
- Antioxidants, Fatty Acids, Humans, Nutritive Value, Seeds, Salvia
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