Skip to main content

Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review

Journal of Food Science and Technology volume 53, pages 1750–1758 (2016)Cite this article

Abstract

The ancient grain is becoming enormously popular in modern food regimen in many countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65 % of the oil content). Omega-3 fatty acid has been associated with a large number of physiological functions in human body. Chia seed is a potential source of antioxidants with the presence of chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol which are believed to have cardiac, hepatic protective effects, anti-ageing and anti-carcinogenic characteristics. It is also a great source of dietary fibre which is beneficial for the digestive system and controlling diabetes mellitus with higher concentration of beneficial unsaturated fatty acids, gluten free protein, vitamin, minerals and phenolic compounds. Therapeutic effects of chia in the control of diabetes, dyslipidaemia, hypertension, as anti-inflammatory, antioxidant, anti-blood clotting, laxative, antidepressant, antianxiety, analgesic, vision and immune improver is scientifically established.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1

References

  • Adams JD, Wall M, Garcia C (2005) Salvia columbariae contains tanshinones. Evid. Based. Complement Alternat Med 2:107–110

    Article  Google Scholar 

  • Adams JD, Wang R, Yang J, Lien EJ (2006) Preclinical and clinical examinations of Salvia miltiorrhiza and its tanshinones in ischemic conditions. Chin Med 1:3

    Article  Google Scholar 

  • Ahmed M, Hamed R, Ali M, Hassan A, Babiker E (2006) Proximate composition, antinutritional factors and protein fractions of guar gum seeds as influenced by processing treatments. Pak J Nutr 5(5):340–345

    Google Scholar 

  • Ali NM, Yeap SK, Ho WY, Beh BK, Tan SW, Tan SG (2012) The Promising Future of Chia Salvia hispanica L. J Biom Biotechnol. doi:10.1155/2012/171956

    Google Scholar 

  • Alonso-Calderon A, Chávez-Bravo E, Rivera A, Montalvo-Paquini C, Arroyo-Tapia L (2013) ABCDLKF’K;GL’;LKG

  • Armstrong D (2004) Application for approval of whole chia (Salvia hispanica L.) seed and ground whole seed as novel food ingredient. Northern Ireland, R

  • Ayerza R, Coates W (2001) Chia seeds: new source of omega-3 fatty acids, natural antioxidants, and dietetic fiber. Southwest Center for Natural Products Research & Commercialization. Office of Arid Lands Studies, Tucson

    Google Scholar 

  • Ayerza R, Coates W (2002) Dietary levels of chia: influence on hen weight, egg production and sensory quality, for two strains of hens. Br Poult Sci 43:283–290

    CAS  Article  Google Scholar 

  • Ayerza R, Coates W (2004) Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America. Trop Sci 44(3):131–135

    Article  Google Scholar 

  • Ayerza R, Coates W (2005) Chia: Rediscovering an ancient crop of the Aztecs. University of Arizona, Tucson

    Google Scholar 

  • Ayerza RJ, Coates W (2007) seeed yield oil content and fatty acid composition of three botanical sources of & ohgr: 3 fatty acid planted in the Yugas ecosystem of tropical Argentina. Trop Sci 47(4):183–187

    Article  Google Scholar 

  • Beltran-Orozco MC, Romero MR (2003) La Chia, Alimento Milenario, Departamento de Graduados e Investigacion en Alimentos. ENCB, IPN, Mexico

    Google Scholar 

  • Borneo R, Aguirre A, León AE (2010) Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J Am Diet Assoc 110:946–949

    CAS  Article  Google Scholar 

  • Brenna JT, Salem Jr N, Sinclair AJ, Cunnane SC (2009) α- Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans. Prostaglandins Leukotrienes Essent. Fatty Acids 80:85–91

    CAS  Article  Google Scholar 

  • Bresson JL, Flynn A, Heinonen M, et al (2009) Opinion on the safety of Chia seeds (Salvia hispanica L.) and ground whole Chia seeds, as a food ingredient. J Eur Food Safety Authority 996:1–26

    Google Scholar 

  • Cahill J (2003) Ethnobotany of chia, Salvia hispanica L. (Lamiaceae). Econ Bot 57:604–618

    Article  Google Scholar 

  • Campos MRS, Gonzalez FP, Guerrero LC, Ancona DB (2013) Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis. Inter J Food Sci Article ID 158482 8 pages. doi:10.1155/2013/158482

  • Chicco AG, D’Alessandro ME, Hein GJ, Oliva ME, Lombardo YB (2009) Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. Br J Nutr 101:41–50

    CAS  Article  Google Scholar 

  • Coates W, Ayerza R (1996) Production potential of chia in northwestern Argentina. Ind Crop Prod 5(3):229–233

    Article  Google Scholar 

  • Craig R (2004) Application for approval of whole chia (Salvia hispanica L.) seed and ground whole seed as novel food ingredient. Northern Ireland, Company Representative Mr D Amstrong. Craig & Sons, http://www. food.gov.uk/multimedia/pdfs/chiaapplication.pdf

  • Crosby G (2005) Lignans in food and nutrition. Food Technol 59:32–-36

  • De Tucci J (2006) Chia, la semilla que reduce el colesterol. Magazine Bayres Today 5.

  • EFSA (2005) Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the safety of chia (Salvia hispanica L.) seed and ground whole chia seed as a novel food ingredient intended for use in bread. EFSA J 278:1–12.

    Google Scholar 

  • EFSA (2009) Scientific Opinion of the Panel on Dietetic Products Nutrition and Allergies on a request from the European Commission on the safety of Chia seed (Salvia hispanica) and ground whole Chia seed’ as a food ingredient. EFSA J 996:1–2

    Google Scholar 

  • Fernandez IR, Ayerza W, Coates SM, Vidueiros N, c, Pallaro AN (2006a) Nutritional characteristics of chia. Actualización en Nutrición. Tucson, Arizona 85706, USA. Office of Arid Lands Studies, The University of Arizona. 7: 23–25

  • Fernández I, Ayerza R, Coates W, Vidueiros SM, Slobodianik, Pallaro AN (2006b) Nutritional characteristics of chia. Actualización en Nutrición. Tucson, Arizona 85706, USA, Office of Arid Lands Studies, The University of Arizona. 7: 23–25.

  • Fernandez I,. Vidueiros SM, Ayerza R, Coates W, Pallaro A (2008) Impact of chia (Salvia hispanica L.) on the immune system: preliminary study Proceedings of the Nutrition Society, 67 (OCE), E12 doi:10.1017/S0029665108006216

  • Hansel B, Nicolle C, Lalanne F, Tondu F, Lassel T, Donazzolo Y, Ferrières J, Krempf M, Schlienger JL, Verges B, Chapman MJ, Brucket E (2007) Effect of low-fat, fermented milk enriched with plant sterols on serum lipid profile and oxidative stress inmoderate hypercholesterolemia. Am J Clinical Nutr 86(3):790–796

    CAS  Google Scholar 

  • Hentry HS, Mittleman M, McCrohan PR (1990) Introduccion de la chia y la goma de tragacanto en los Estados Unidos. In: Janick OJ, Simon JE (eds) Avances en Cosechas Nuevas. Prensa de la Madera, Portland OH, pp. 252–256

    Google Scholar 

  • Hernandez LM (2012) Mucilage from Chia Seeds (Salvia Hispanica): Microestructure, Physico-Chemical characterization and applications in Food Industry. PhD Thesis, Thesis submitted to the Office of Research and Graduate Studies in partial of the requirements for the Degree of Doctor in Engineering Sciences

  • Ingeborg AB, Katan MB, Zock PL (2004). The journal of Nutrition. Downloaded from Jnnutritionorg at Pakistan: ASNA Sponsored on June 15, 2015.

  • Ixtaina VY, Nolasco SM, Tomas MC (2008) Physical properties of chia (Salvia hispanica L.) seeds. Ind Crop Prod 28(3):286–293

    Article  Google Scholar 

  • Ixtaina VY, Martinez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BWK, Nolasco SM, Tomas MC (2011) Characterization of chia seed oils obtained by pressing and solvent extraction. J Food Compos Anal 24:166–174

  • Jeong SM, Kim SY, Kim DR, Man KC, Ahn DU, Lee SC (2004) Effect of heat treatment on the antioxidant activity of extracts from citrus peals. J Agric Food Chem 52:3389–3393

    CAS  Article  Google Scholar 

  • Jeong SK, Park HJ, Park BD, Hwan Kim H (2010) Effectiveness of Topical Chia Seed Oil on Pruritus of End-stage Renal Disease (ESRD) Patients and Healthy Volunteers. Ann Dermatol 22(2):2010. doi:10.5021/ad.2010.22.2.143

    Article  Google Scholar 

  • Jiang RW, Lau KM, Hon PM, Mak TC, Woo KS, Fung KP (2005) Chemistry and biological activities of caffeic acid derivatives from Salvia miltiorrhiza. Curr Med Chem 12:237–246

    CAS  Article  Google Scholar 

  • Kris-Etherton PM, hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD (2002) Bioactive compounds in foods: their role in prevention of cardiovascular disease and cancer. Am J Med 113:71–88

    Article  Google Scholar 

  • Leaf A, Kang JX (1998) Omega-3 fatty acids and cardiovascular disease. The re - turn of T-3 fatty acids into the food supply. I- Land-based animal food products and their health effects, edited by Simopoulos AP. Karger S, Basel AG, pp. 24–37

    Google Scholar 

  • Lejeune MP, Kovacs EM, Westerterp-Plantenga MS (2005a) Additional protein intake limits weight regain after weight loss in humans. Br J Nutr 93:281–289

    CAS  Article  Google Scholar 

  • Lokuruka MNI (2007) Role of fatty acids of milk and dairy products in cardiovascular diseases: a review. AF J Food Agri Nutr and DEV 7(1). http://www.bioline.org.br

  • Manzella D, Paolisso G (2005) Cardiac autonomic activity and Type II diabetes mellitus. Clin Sci 108:93--97

  • Mohd AN, Yeap SK, Ho WY (2012) The promising future of Chia. Salvia Hispanica L J Biomed Biotechnol 171956(9 pages). doi:10.1155/2012/171956

  • Munoz LA, Aguilera JM, Rodriguez-Turienzo L, Cobos A, Diaz O (2012a) Characterization and microstructure of films made from mucilage of salvia hispanica and whey protein concentrate. J Food Eng 111:511–518

  • Munoz LA, Cobos A, Diaz O, Aguilera JM (2012b) Chia seeds: microstructure, mucilage extraction and hydration. J Food Eng 108:216–224

    CAS  Article  Google Scholar 

  • Nadeem M, Abdullah M, Mahumd A, Hussain I, Inayat S (2013) Stabilization of butter oil with modified fatty acid profile by using Moringa oleifera extract as antioxidant. J Agric Sci Technol 15:919–928

    CAS  Google Scholar 

  • Nadeem M, Situ C, Mahmud A, Khalique A, Imran M, Rahman F, Khan S (2014) Antioxidant activity of sesame (Sesamum indicum) cake extract for the stabilization of olein based butter. J Am Oil Chem Soc. doi:10.1007/s11746-014-2432-3

    Google Scholar 

  • Nadeem M, Azeem W, Ahmad S (2015a) Stabilization of winterized cottonseed oil with chia (Salvia hispanica L.) seed extract. J Food Sci Technol. doi:10.1007/s13197-015-18232

    Google Scholar 

  • Nadeem M, Ajmal M, Rahman F, Ayaz M (2015b) Analytical characterization of butter oil enriched with omega-3 and 6 fatty acids through chia (Salvia hispanica L.) seed oil. Pak J of Anal Envi Chem (Accepted)

  • Nieman DC, Cayea EJ, Austin MD, Henson DA, McAnulty SR, Jin F (2009) Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutr Res 29(6):414–418

    CAS  Article  Google Scholar 

  • Pawlosky R, Hibbeln J, Lin Y, Salem N (2003) N-3 fatty acid metabolism in women. Br J Nutr 90:993–994

    CAS  Article  Google Scholar 

  • Peiretti PG, Gai F (2009) Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Anim Feed Sci Technol 148(2–4):267–275

    CAS  Article  Google Scholar 

  • Phillips GO, Wiliams PA (2000) Introduction to food hydrocolloids. In: Go P, Williams PA (eds) Handbook of Hydrocolloids. Woodhead Publishing Limited, Cambridge England

    Google Scholar 

  • Rahman Ullah., Nadeem M, Ahmad S, Azeem MW, Tayyab M (2015) Fractionation of Chia Oil to Enhance Omega 3 & 6 Fatty Acids: Oxidative Stability of Fractions. Food Sci Biotech (Accepted)

  • Reyes-Caudillo E, Tecante A, Valdivia-Lopez MA (2008) Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem 107(2):656–663

    CAS  Article  Google Scholar 

  • Rodea-González DA, Cruz-Olivares J, Roman-Guerrero A, Rodriguez-Huezo ME, Vernon-Carter EJ, Pérez-Alonso C (2012) Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. J Food Eng 111:102–109

    Article  Google Scholar 

  • Sandoval-Oliveros MR, Paredes-Lopez O (2013) Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). J Agric Food Chem 61:193−201. doi:10.1021/jf3034978

  • Segura-Campos MR, Salazar-Vega IM, Chel-Guerrero LA, Betancur-Ancona DA (2013) Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT Food Sci Technol 50:723–731

    CAS  Article  Google Scholar 

  • Serpen A, Gökmen V, Fogliano V (2012b2012a) Total antioxidant capacities of raw and cooked meats. Meat Sci. 90: 60–65. PMid: 21684086. doi:10.1016/j.meatsci.2011-05-027 http://dx.doi.org/10.1016/j.meatsci.2011.05.027

  • Shahidi F, Naczk M (1995) Phenolic compounds in grains. In: In food phenolics. Source, chemistry effects, applications. Technomic Publishing Company Inc, Lancaster PA, pp. 3–39

    Google Scholar 

  • Shewry PR, Casey R (eds) (2003) Seed proteins. Kluwer Academic Publishers, Dordrecht

  • Skov AR, Toubro S, Ronn B, Holm L, Astrup A (1999) Randomized trial on protein vs carbohydrate in ad libitum fat reduced diet for the treatment of obesity. Int J Obes Relat Metab Disord 23:528–536

    CAS  Article  Google Scholar 

  • Tepe B, Sokmen M, Akpulat AH, Sokmen A (2006) Screening of the antioxidant activity of six salvia species from Turkey. Food Chem 95:200–204

    CAS  Article  Google Scholar 

  • The Chia Company (2009) Request for scientific evaluation of substantial equivalence application for the approval of chia seeds (Salvia Hispanica L.) from The Chia Company for use in bread. Food Standards Agency: London, UK.

  • Ting IP, Brown JH, Naqvi HH, Estilai A, Kummamoto J, Matsumura M (1990) Chia: a potential oil crop for arid zones. In: Naqvi HH, Estilai A, Ting IP (eds) New IND CROP PROD. University of Arizona, Tucson, AZ, pp. 197–200

    Google Scholar 

  • Uribe JAR, Perez JIN, Kauil HC, Rubio GR, Alcocer CG (2011) Extraction of oil from chia seeds with supercritical CO2. J Supercrit Fluids 56(2):174–178

    CAS  Article  Google Scholar 

  • USDA (2000) Dietary guidelines for Americans. 5th edn. Home and Garden Bull. No. 232, 11

  • USDA (2011) National Nutrient Database for Standard Reference, Release 24. Nutrient Data Laboratory Home Page. US. Department of Agriculture, Agricultural Research Service

    Google Scholar 

  • Vertommen J, Van de Sompel AM, Loenders M, Van der Velpen C, De Leeuw I. (2005) 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. The 23th International Symposium on Diabetes and Nutiriton of the European Association for the Study of Diabetes

  • Vuksan V, Whitman D, Sievenpiper J, Jenkins A, Rogovik A, Bazinet R, Vidgen E, Hanna A (2007) Supplementation of conventional therapy with the novel grain Salba (Salvia hispanica L.) improves major and emerging cardiovascular risk factors in type 2 diabetes. Diabetes Care 30:2804–2810

    CAS  Article  Google Scholar 

  • Vuksan V, Jenkins AL, Dias AG, Lee AS, Jovanovski E, Rogovik AL, Hanna A (2010) Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.). Eur J Clin Nutr 64(4):436–438

    CAS  Article  Google Scholar 

  • Wojcikowski K, Johnson DW, Gobe G (2006) Herbs or natural substances as complementary therapies for chronic kidney disease: ideas for future studies. J Lab Clin Med 147:160–166

    Article  Google Scholar 

Download references

Acknowledgments

The authors are highly obliged to all the scientists, researchers and contributors whose work has been include in this review. Financial assistance for this study was provided by Higher Education Commission of Pakistan.

Author information

Affiliations

  1. Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan

    Rahman Ullah & M. Nadeem

  2. Department of Animal Nutrition, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan

    A. Khalique

  3. Department of Food Science, Nutrition & Home Economics Institute of Home and Food Sciences Faculty of Science and Technology Govt, College University Faisalabad, Faisalabad, Pakistan

    M. Imran

  4. Department of Poultry Production, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan

    S. Mehmood & J. Hussain

  5. Department of Wildlife and Ecology, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan

    A. Javid

Authors
  1. Rahman Ullah
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Nadeem
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. Khalique
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. Imran
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. S. Mehmood
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. A. Javid
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. J. Hussain
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Nadeem.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Ullah, R., Nadeem, M., Khalique, A. et al. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. J Food Sci Technol 53, 1750–1758 (2016). https://doi.org/10.1007/s13197-015-1967-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-1967-0

Keywords

  • Chia
  • Omega-3 fatty acids
  • Protein
  • Fibre
  • Nutritional and therapeutic properties