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Phytochemistry Reviews

, Volume 16, Issue 4, pp 745–760 | Cite as

Chia seeds products: an overview

  • Bruna de Falco
  • Mariana Amato
  • Virginia LanzottiEmail author
Article

Abstract

Chia, Salvia hispanica L., is a medicinal and dietary plant species used since ancient times by Mayan and Aztec. Its product is a dry indehiscent fruit which is commonly called seed. In recent times, there was an increasing attention and diffusion of the seeds of the plant for their health benefits and uses in cooking. In fact, seeds are a rich source of nutrients first of all the polyunsaturated omega-3 fatty acids that protect from inflammation, enhance cognitive performance and reduce the level of cholesterol. Seeds are also rich in polyphenols derived from caffeic acid that are antioxidant compounds protecting the body from free radicals, aging and cancer. In addition, carbohydrate based fibers, present at high concentration levels, are associated with reducing inflammation, lowering cholesterol and regulating bowel function. This review summarizes the current knowledge on the phytochemistry and pharmacological properties of the seeds of this plant, with special emphasis on the nutritional, and phytochemical analysis of the plant, including the recently developed metabolomic studies.

Keywords

Salvia hispanica Seeds Phytochemical analysis Nutritional value Antioxidant activity Industrial uses Oil Fiber Mucilage 

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Copyright information

© Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Bruna de Falco
    • 1
  • Mariana Amato
    • 2
  • Virginia Lanzotti
    • 1
    Email author
  1. 1.Dipartimento di AgrariaUniversità di Napoli “Federico II”NaplesItaly
  2. 2.Scuola di Scienze Agrarie, Forestali, Alimentari ed AmbientaliUniversità della BasilicataPotenzaItaly

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