CHIA SEED (<i>SALVIA HISPANICA</i> L.): IT'S PLACE IN NUTRITION AND RELATION WITH HEALTH - A REVIEW

Ertaş Öztürk Y., Sanlier N.

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, no.4, pp.101-111, 2017 (ESCI) identifier

  • Publication Type: Article / Review
  • Publication Date: 2017
  • Journal Name: CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
  • Page Numbers: pp.101-111
  • Ondokuz Mayıs University Affiliated: No

Abstract

Chin seed (Salvia hispanica L.) is getting attention with its high polyunsaturated fatty acid, dietary fiber content and antioxidant capacity in recent years. It is considered as a functional food or ingredient because of being a natural source of some bioactive substances such as polyphenol compounds, dietary fiber, and omega-3 fatty acid. In human consumption, it can be used alone as whole chia seed or for the preparation especially bakery products. It has high antioxidant properties and angiotensin converting enzyme inhibitory effects in vitro. It is considered that chia prevents from cardiovascular diseases, diabetes mellitus and obesity with its high omega-3 fatty acid and dietary fiber content. Furthermore previous studies demonstrated the fiber and protein fractions of chia seed can be used in food industry for many purposes. In this review, nutritional value of chia, usage in food industry and effects on health is examined.