Phytochemical profile, nutritional composition, and therapeutic potentials of chia seeds: A concise review

References

• Aguilar-Toala, J. E., & Liceaga, A. M. (2020). Identification of chia seed (Salvia hispanica L.) peptides with enzyme inhibition activity towards skin-aging enzymes. Amino Acids, 52(8), 1149–12. https://doi.org/10.1007/s00726-020-02879-4
   PubMed Web of Science ®Google Scholar
• Alcântara, M. A., Polari, I. D. L. B., de Albuquerque Meireles, B. R. L., de Lima, A. E. A., da Silva Junior, J. C., de Andrade Vieira, É. & de Magalhães Cordeiro, A. M. T. (2019). Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, 275, 489–496. https://doi.org/10.1016/j.foodchem.2018.09.133
   PubMed Web of Science ®Google Scholar
• Almri, E. (2019). The influence of two types of chia seed on some physiological parameters in diabetic rats. International Journal of Pharmaceutical Research & Allied Sciences, 8(3), 131–136. https://www.researchgate.net/profile/Eman-Alamri-3/publication/341992891_The_Influence_of_Two_Types_of_Chia_Seed_on_Some_Physiological_Parameters_in_Diabetic_Rats/links/5fd28b34a6fdcc697bf6faff/The-Influence-of-Two-Types-of-Chia-Seed-on-Some-Physiological-Parameters-in-Diabetic-Rats.pdf
   Web of Science ®Google Scholar
• Alwosais, E. Z. M., Al-Ozairi, E., Zafar, T. A., & Alkandari, S. (2021). Chia seed (Salvia hispanica L.) supplementation to the diet of adults with type 2 diabetes improved systolic blood pressure: A randomized controlled trial. Nutrition and Health, 27(2), 181–189. https://doi.org/10.1177/0260106020981819
   PubMedGoogle Scholar
• Arif, T. (2015). Salicylic acid as a peeling agent: A comprehensive review. Clinical, Cosmetic and Investigational Dermatology, 8, 455. https://doi.org/10.2147/CCID.S84765
   PubMed Web of Science ®Google Scholar
• Ayerza, R. (2013). Seed composition of two chia (Salvia hispanica L.) genotypes which differ in seed colour. Emirates Journal of Food and Agriculture, 25(7), 495–500. https://doi.org/10.9755/ejfa.v25i7.13569
   Web of Science ®Google Scholar
• Ayerza, R. J., & Coates, W. (2007). Seed yield, oil content and fatty acid composition of three botanical sources of ω-3 fatty acid planted in the Yungas ecosystem of tropical Argentina. Tropical Science, 47(4), 183–187. https://doi.org/10.1002/ts.211
   Google Scholar
• Ayerza, R., & Coates, W. (2005). Chia: Rediscovering an ancient crop of the aztecs. University of Arizona.
   Google Scholar
• Balasundram, N., Sundram, K., & Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence and potential uses. Food Chemistry, 99(1), 191–203. https://doi.org/10.1016/j.foodchem.2005.07.042
   Web of Science ®Google Scholar
• Cahill, J. (2003). Ethnobotany of chia, salvia hispanica L. (Lamiaceae). Economic Botany, 57(4), 604–618. https://doi.org/10.1663/0013-0001(2003)057[0604:EOCSHL]2.0.CO;2
   Web of Science ®Google Scholar
• Capitani, M. I., Spotorno, V., Nolasco, S. N., & Tomas, M. C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT - Food Science & Technology, 45(1), 94–102. https://doi.org/10.1016/j.lwt.2011.07.012
   Web of Science ®Google Scholar
• Chang, W. C., Kuo, P. L., Chen, C. W., Wu, J. S. B., & Shen, S. C. (2015). Caffeic acid improves memory impairment and brain glucose metabolism via ameliorating cerebral insulin and leptin signaling pathways in high-fat diet-induced hyperinsulinemic rats. Food Research International, 77, 24–33. https://doi.org/10.1016/j.foodres.2015.04.010
   Web of Science ®Google Scholar
• Ciftci, O. N., Przybylski, R., & Rudzi ´nska, M. (2012). Lipid components of flax, perilla, and chia seeds. European Journal of Lipid Science & Technology, 114(7), 794–800. https://doi.org/10.1002/ejlt.201100207
   Web of Science ®Google Scholar
• Coelho, M. S., & Salas-Mellado, M. D. L. M. (2014). Chemical characterization of chia (Salvia hispanica L.) for use in food products. Journal of Food and Nutrition Research, 2(5), 263–269. https://doi.org/10.12691/jfnr-2-5-9
   Google Scholar
• Coelho, V. R., Vieira, C. G., de Souza, L. P., Moysés, F., Basso, C., Papke, D. K. M., & Pereira, P. (2015). Antiepileptogenic, antioxidant and genotoxic evaluation of rosmarinic acid and its metabolite caffeic acid in mice. Life Sciences, 122, 65–71. https://doi.org/10.1016/j.lfs.2014.11.009
   PubMed Web of Science ®Google Scholar
• Craig, R. (2004). Application for approval of whole chia (Salvia hispanica L.) seed and ground whole seed as novel food ingredient. Company Representative Mr D Amstrong Craig & Sons. http://www.food.gov.uk/multimedia/pdfs/chiaapplication.pdf
   Google Scholar
• Crosby, G. (2005). HACCP workshops – practical guidance for small fast food businesses. Food Technology, 36(1), 32––36. https://doi.org/10.1108/00346650610642179
   Google Scholar
• Dinçoğlu, A. H., & Yeşildemir, Ö. (2019). A renewable source as a functional food: Chia seed. Current Nutrition and Food Science, 15(4), 327–337. https://doi.org/10.2174/1573401314666180410142609
   Web of Science ®Google Scholar
• Divyapriya, G. K., Veeresh, D., & Yavagal, P. (2016). Evaluation of antibacterial efficacy of chia (Salvia hispanica) seeds extract against Porphyromonas gingivalis, Fusobacterium nucleatum and Aggregatibacter actinomycetemcomitans-an in vitro study. International Journal of Ayurveda and Pharma Research, 4(4). https://www.ijaprs.com/index.php/ijapr/article/view/325
   Google Scholar
• Enes, B. N., Moreira, L. P., Toledo, R. C., Moraes, É. A., Moreira, M. E., Hermsdorff, H. H., Noratto, G. D., Mertens-Talcott, S. U., Talcott, S. T., & Martino, H. S. (2020). Effect of different fractions of chia (Salvia hispanica L.) on glucose metabolism, in vivo and in vitro. Journal of Functional Foods, 71, 104026. https://doi.org/10.1016/j.jff.2020.104026
   Web of Science ®Google Scholar
• Fernandez, I., Vidueiros, S. M., Ayerza, R., Coates, W., & Pallaro, A. (2008b). Impact of chia (Salvia hispanica L. (on the immune system: Preliminary study. The Proceedings of the Nutrition Society, 67(OCE1), (OCE1). https://doi.org/10.1017/S0029665108006216
   Google Scholar
• Ghafoor, K., Aljuhaimi, F., Özcan, M. M., Uslu, N., Hussain, S., Babiker, E. E., & Fadimu, G. (2018). Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil. Journal of Food Processing and Preservation, 42(10). https://doi.org/10.1111/jfpp.13710
   Web of Science ®Google Scholar
• Grancieri, M., Duarte Martino, H. S., & Gonzalez de Mejia, E. (2019). Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review. Comprehensive Reviews in Food Science and Food Safety, 18(2), 480–499. https://doi.org/10.1111/1541-4337.12423
   PubMed Web of Science ®Google Scholar
• Güzel, S., Ülger, M., & Özay, Y. (2020). Antimicrobial and antiproliferative activities of chia (Salvia hispanica L.) seeds. International Journal of Secondary Metabolite, 7(3), 174–180. https://doi.org/10.21448/ijsm.722574
   Google Scholar
• Ho, H., Lee, A. S., Jovanovski, E., Jenkins, A. L., Desouza, R., & Vuksan, V. (2013). Effect of whole and ground salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: A randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 67(7), 786–788. https://doi.org/10.1038/ejcn.2013.103
   PubMed Web of Science ®Google Scholar
• Jayanthy, G., & Subramanian, S. (2014). Rosmarinic acid, a polyphenol, ameliorates hyperglycemia by regulating the key enzymes of carbohydrate metabolism in high fat diet–STZ induced experimental diabetes mellitus. Biomedicine & Preventive Nutrition, 4(3), 431–437. https://doi.org/10.1016/j.bionut.2014.03.006
   Google Scholar
• Jin, F., Nieman, D. C., Sha, W., Xie, G., Qiu, Y., & Jia, W. (2012). Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women. Plant Foods for Human Nutrition, 67(2), 105–110. https://doi.org/10.1007/s11130-012-0286-0
   PubMed Web of Science ®Google Scholar
• Kibui, A. N., Owaga, E., & Mburu, M. (2018). Proximate composition and nutritional characterization of Chia enriched yoghurt. African Journal of Food Agriculture Nutrition & Development, 18(01), 13239–13253. https://doi.org/10.18697/ajfand.81.17635
   Google Scholar
• Leaf, A., & Kang, J. X. (1998). Omega-3 fatty acids and cardiovascular disease. In A. P. Simopoulos, Ed. The return of T-3 fatty acids into the food supply, I: Land based animal food products and their health effects (pp. 24–37) Karger Publishers. https://doi.org/10.1159/000059667
   Google Scholar
• Marineli, R. S., Lenquiste, S. A., Moraes, E. A., & Maróstica, M. R. (2015). Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. Food Research International, 76(3), 666–674. https://doi.org/10.1016/j.foodres.2015.07.039
   PubMedGoogle Scholar
• Martı´nez-Cruz, O., & Paredes-Lo´pez, O. (2014). Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra-high performance liquid chromatography. Journal of Chromatography A, 1346, 43–48. https://doi.org/10.1016/j.chroma.2014.04.007
   PubMed Web of Science ®Google Scholar
• Mihafu, F. D., Kiage, B. N., Kimang, A. N., & Okoth, J. K. (2020). Effect of chia seeds (Salvia hispanica) on postprandial glycaemia, body weight and hematological parameters in rats fed a high fat and fructose diet. International Journal of Biological and Chemical Sciences, 14(5), 1752–1762. https://doi.org/10.4314/ijbcs.v14i5.20
   Google Scholar
• Miśta, D., Króliczewska, B., Pecka-Kiełb, E., Kapuśniak, V., Zawadzki, W., Graczyk, S., & Bednarczyk, M. (2017). Effect of in ovo injected prebiotics and synbiotics on the caecal fermentation and intestinal morphology of broiler chickens. Animal Production Science, 57(9), 1884. https://doi.org/10.1071/AN16257
   Web of Science ®Google Scholar
• Munoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M. (2013). Chia seed (Salvia hispanica): An ancient grain and a new functional food. Food Reviews International, 29(4), 394–408. https://doi.org/10.1080/87559129.2013.818014
   Web of Science ®Google Scholar
• Nieman, D. C., Cayea, E. J., Austin, M. D., Henson, D. A., McAnulty, S. R., & Jin, F. (2009). Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutrition Research, 29(6), 414–418. https://doi.org/10.1016/j.nutres.2009.05.011
   PubMed Web of Science ®Google Scholar
• Nitrayova, S., Brestensky, M., Heger, J., Patras, P., Rafay, J., & Sirotkin, A. (2014). Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 72–76. https://doi.org/10.5219/332
   Google Scholar
• Özcan, M. M., Al-Juhaimi, F. Y., Ahmed, I. A. M., Osman, M. A., & Gassem, M. A. (2019a). Effect of different microwave power setting on quality of chia seed oil obtained in a cold press. Food Chemistry, 278(2019), 190–196. https://doi.org/10.1016/j.foodchem.2018.11.048
   PubMedGoogle Scholar
• Özcan, M. M., Al-Juhaimi, F. Y., Ahmed, I. A. M., Osman, M. A., & Gassem, M. A. (2019b). Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils. Journal of Food Measurement and Characterization, 13(1), 648–655. https://doi.org/10.1007/s11694-018-9977-z
   Web of Science ®Google Scholar
• Parker, J., Schellenberger, A. N., Roe, A. L., Oketch-Rabah, H., & Calderón, A. I. (2018). Therapeutic perspectives on chia seed and its oil: A review. Planta medica, 84(9–10), 606–612. https://doi.org/10.1055/a-0586-4711
   PubMed Web of Science ®Google Scholar
• Pawlosky, R., Hibbeln, J., Lin, Y., & Salem, N. (2003). N-3 fatty acid metabolism in women. The British Journal of Nutrition, 90(5), 993–994. https://doi.org/10.1079/BJN2003985
   PubMed Web of Science ®Google Scholar
• Pereira da Silva, B., Kolba, N., Stampini Duarte, H. S., Hart, J., & Tako, E. (2019). Soluble extracts from chia seed (Salvia hispanica L.) affect brush border membrane functionality, morphology and intestinal bacterial populations in vivo (Gallus gallus). Nutrients, 11(10), 2457. https://doi.org/10.3390/nu11102457
   PubMed Web of Science ®Google Scholar
• Porras‐Loaiza, P., Jiménez‐Munguía, M. T., Sosa‐Morales, M. E., Palou, E., & López‐Malo, A. (2014). Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds. International Journal of Food Science & Technology, 49(2), 571–577. https://doi.org/10.1111/ijfs.12339
   Web of Science ®Google Scholar
• Poudyal, H., Panchal, S. K., Waanders, J., Ward, L., & Brown, L. (2012). Lipid redistribution by α-linolenic acid-rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardiac and hepatic protection in diet-induced obese rats. The Journal of Nutritional Biochemistry, 24(2), 153–162. https://doi.org/10.1016/j.jnutbio.2010.11.011
   Google Scholar
• Rahman, M. J., Costa de Camargo, A., & Shahidi, F. (2017). Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities. Journal of Functional Foods, 35, 622–634. https://doi.org/10.1016/j.jff.2017.06.044
   Web of Science ®Google Scholar
• Reyes-Caudillo, E., Tecante, A., & Valdivia-Lo´pez, M. A. (2008). Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 107(2), 656–663. https://doi.org/10.1016/j.foodchem.2007.08.062
   Web of Science ®Google Scholar
• Sargi, S. C., Silva, B. C., Santos, H. M. C., Montanher, P. F., Boeing, J. S., Santos Júnior, O. O. & Visentainer, J. V. (2013). Antioxidant capacity and chemical composition in seeds rich in omega-3: Chia, flax, and perilla. Food Science & Technology, 33(3), 541–548. https://doi.org/10.1590/S0101-20612013005000057
   Google Scholar
• Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L., & Betancur-Ancona, D. (2014). Chemical and functional properties of chia seed (Salvia hispanica L.) gum. International Journal of Food Science, 2014, 241053. https://doi.org/10.1155/2014/241053
   PubMedGoogle Scholar
• Segura-Campos, M. R., Salazar-Vega, I. M., Chel-Guerrero, L. A., & Betancur-Ancona, D. A. (2013). Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. Lwt-Food Science and Technology, 50(2), 723–731. https://doi.org/10.1016/j.lwt.2012.07.017
   Web of Science ®Google Scholar
• Sierra, L., Roco, J., Alarcon, G., Medina, M., Nieuwenhove, C. V., Peral de Bruno, M., & Jerez, S. (2015). Dietary intervention with Salvia hispanica (chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions. Journal of Functional Foods, 14, 641–649. https://doi.org/10.1016/j.jff.2015.02.042
   Web of Science ®Google Scholar
• Taga, M. S., Miller, E. E., & Pratt, D. E. (1984). Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists’ Society, 61(5), 928–931. https://doi.org/10.1007/BF02542169
   Web of Science ®Google Scholar
• Tan, K. Y., & Seow‐Choen, F. (2007). Fiber and colorectal diseases: Separating fact from fiction. World Journal of Gastroenterology: WJG, 13(31), 4161–4167. https://doi.org/10.3748/wjg.v13.i31.4161
   PubMed Web of Science ®Google Scholar
• Timilsena, Y. P., Vongsvivut, J., Adhikari, R., & Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem, 228, 394–402. https://doi.org/10.1016/j.foodchem.2017.02.021
   PubMed Web of Science ®Google Scholar
• Toscano, L. T., Tavares, R. L., Silva, C. S. O., & Silva, A. S. (2015). Chia induces clinically discrete weight loss and improves lipid profile only in altered previous values. Nutricion hospitalaria : organo oficial de la Sociedad Espanola de Nutricion Parenteral y Enteral, 31(3), 1176–1182. https://doi.org/10.3305/nh.2015.31.3.8242
   Web of Science ®Google Scholar
• Tunçil, Y. E., & Çelik, Ö. F. (2019). Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color. Akademik Ziraat Dergisi, 8(1), 113–120. https://doi.org/10.29278/azd.593853
   Google Scholar
• Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., & Hussain, J. (2016). Nutritional and therapeutic perspectives of chia (Salvia hispanica L.): A review. Journal of Food Science and Technology, 53(4), 1750–1758. https://doi.org/10.1007/s13197-015-1967-0
   PubMed Web of Science ®Google Scholar
• Villanueva-Bermejo, D., Calvob, M. V., Castro-Gómez, P., Fornaria, T., & Fontecha, J. (2019). Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods. Food Research International, 115, 400–407. https://doi.org/10.1016/j.foodres.2018.10.085
   PubMed Web of Science ®Google Scholar
• Vuksan, V., Choleva, L., Jovanovski, E., Jenkins, A. L., Au- Yeung, F., Dias, A. G., Ho, H. V. T., Zurbau, A., & Duvnjak, L. (2016). Comparison of flax (Linum usitatissimum) and salba-chia (Salvia Hispanica L.) seeds on postprandial glycaemia and satiety in healthy individuals: A randomized, controlled, crossover study. European Journal of Clinical Nutrition, 71(2), 234–238. https://doi.org/10.1038/ejcn.2016.148
   PubMed Web of Science ®Google Scholar
• Vuksan, V., Jenkins, A. L., Dias, A. G., Lee, A. S., Jovanovski, E., Rogovik, A. L., & 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.). European Journal of Clinical Nutrition, 64(4), 436–438. https://doi.org/10.1038/ejcn.2009.159
   PubMed Web of Science ®Google Scholar
• 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(11), 2804–2810. https://doi.org/10.2337/dc07-1144
   PubMed Web of Science ®Google Scholar
• Yao, L. H., Jiang, Y. M., Shi, J., Tomas-Barberan, F. A., Datta, N., Singanusong, R., & Chen, S. S. (2004). Flavonoids in food and their health benefits. Plant Foods for Human Nutrition, 59(3), 113–122. https://doi.org/10.1007/s11130-004-0049-7
   PubMed Web of Science ®Google Scholar
• Zhu, W., Jia, Q., Wang, Y., Zhang, Y., & Xia, M. (2012). The anthocyanin cyanidin-3-O-β-glucoside, a flavonoid, increases hepatic glutathione synthesis and protects hepatocytes against reactive oxygen species during hyperglycemia: Involvement of a Camp–PKA-dependent signaling pathway. Free Radical Biology & Medicine, 52(2), 314–327. https://doi.org/10.1016/j.freeradbiomed.2011.10.483
   PubMed Web of Science ®Google Scholar