BIOLOGICAL ACTIVESUBSTANCES BASED ON CHIA SEEDS (SALVIA HISPANICA L.)
HJWSVY
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.02.018Keywords:
biologically active substances: chia; nutritional properties, antioxidant activity, Salvia hispanica L., phe-nolic compounds.Abstract
Chia (Salvia hispanica L.) is an annual herbaceous plant. The ancient seed is becoming immensely popular in contemporary food regimen in several countries. In recent years, usage of Chia seeds has greatly grown due to their high nutritional and medicinal values. Current research results reveal a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Chia seeds contain enormous amount of biological active substances with higher concentration of beneficial unsaturated fatty acids, gluten free protein, vitamins, and minerals. the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty, in which it has been associated with a large number of physiological functions in human body. Besides this, the chia seeds are an excellent source of phenolic compounds and antioxidants, such as 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 an excessive source of dietary fiber which is useful for the controlling diabetes mellitus and digestive system. In the present study, an extensive overview of chia seeds, chemical composition, nutritional properties, antioxidant activity, safety, along with the potential application of chia seeds in food production and the positive effect of their consumption on human health are discussed.
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