Health-promoting approaches of the use of chia seeds
Sara Motyka, Ewa Skała, Halina Ekiert, Agnieszka Szopa
Abstract
Chia seeds (Salviae hispanicae semen), obtaining from Salvia hispanica L. (Lamiaceae), currently are becoming more popular in the food industry as a “novel food”, as ingredient of functional food (FOSHU) and dietary supplements. Chia seeds have been approved by the European Food Safety Authority and National Nutrient Database. Furthermore, thanks to medicinal properties are an object of interest of cosmetic and pharmaceutical industries. In particular, chia seeds have high content of essential unsaturated fatty acids and dietary fiber, as well as essential amino acids, polyphenols, vitamins, and mineral salts. Currently, scientists are using various strategies that lead to increase in bioactive content, in chia seeds and sprouts. Recent studies confirmed that chia seeds show cardioprotective, hypotensive, antidiabetic, antioxidant, anti-inflammatory, hypolipemic, neuroprotective, and hepatoprotective properties. This paper presents information obtained from scientific research on chia seeds and moreover, on S. hispanica plant and sprouts; their source, chemical composition, and health-promoting properties.