Chia seeds (salvia hispanica L) an herbaceous plant belonging to mint family, Lamiaceae, which totally found in Central, South Mexico and Guatemala and also grown in countries like West Mexico, South America and South Western United States. Chia seeds are preserve for their nutritional properties and medicinal value and known for its health benefits.
The word Chia originated from Spanish word CHIAN which means OILY. Chia oval with 1-2mm in size, which differ in color and range from black, grey or black spotted to white. Chia is imbibe as whole seeds, mucilage, flour and oil. In 2009, chia approved as a novel food by the European Parliament and the European Council.
Chia seeds are preserve for their nutritional properties and medicinal value. It contains healthy omega-3 fatty acids, polyunsaturated fatty acids, dietary fiber and protein-including all essential amino acids, vitamins, calcium and other important minerals. As per the data in National Nutrient Database of USDA, 28 gram of chia seed contains protein (5.6g), fat (8.4g), carbohydrate (13.07g), fiber (11.2g) and 131 calories of energy.
Chia contain excessive amount of antioxidants such as polyphenols, chlorogenic, caffeic acid, myrecetin, quercetin and kaempferol. Which protects the outline of disease such as cardio vascular disease, protects from oxygen scavenging, prevents lipid oxidation in food and cancer.
Chia seed has become a prominent functional food due to its α-linolenic acid, vitamin, mineral, and phytochemical contents. Chia oil consists of 60% of α-linolenic acid, which makes it the most abundant plant source- whose composition comprises of highest amount of polyunsaturated fatty acid(PUFA): α-linolenic acid (C18:3 n -3), linoleic acid (C18:2 n-6). Which are only obtained by food and required by the humans. and animals for metabolic process, which cannot be synthesis by the body.
The amino acids in chia seeds are perfect for human metabolic activities, glutamic acid has the potential to stimulate the central nervous system, involved in immunologic performance and to enhance athletic endurance. Chia extract contains 8.8% total phenolic content in dry matter, which recommend strong antioxidant activity.
Additionally, It has been asserts that Chia seeds are one of the healthiest foods on the planet. Chia seed coat mucilage composed mainly of polysaccharides, which can absorb 27 times their weight in water. This mucilaginous gel considered as treasured ingredient in the food industry, due to its good physical properties, chia seeds may used in bakery food products as a good and healthy replacement for egg and oil, as well as a infusion to decrease fats and sugars in flour bakery.
However, Studies that have assessed the effects of consumption of chia seed on nutritional profile. Bioactive compound contents, and texture-related properties described better outcome for product formulations also assessed.
Chia has virtue for allergies, angina, athletic performance enhancement, cancer, coronary heart disease, heart attack, hormonal/endocrine disorders, hyperlipidemia, hypertension, stroke, and vasodilatation. Some evidence also suggests possible anticoagulant, antioxidant, and antiviral effects of chia seeds
Health benefits due to consumption of chia seeds protects the cells against free radical. These compounds added as natural additives into processed foods with high oxidants to preserve the quality of the food product.
Currently, chia seed used as a healthy oil supplement and incorporated into cooking oil as supplement for humans and animals. Primary food not exceeding 48g/day.
Presently, chia seed offers an benefits for the industries of health, food, and nutraceuticals, due to its functional components.
It also assumed that dietary fiber and ω-3 fatty acids are involved in losing weight.
Benefits of chia seeds found the chia oil in skin applications because ω-3 and ω-6 fatty acids can inhibit melanin.
However, Clinical studies have examined the effects of chia seeds on the risk factors for cardiovascular disease (CVD), including body weight. The phenolic compounds of chia seeds have considerable interest in relation to their antioxidant properties. Which acting against oxidants that can promote cell damage and derive in neurodegenerative diseases such as alzheimer and parkinson.
There are different experimental trials where researches also found beneficial effects of the daily intake of 35-37 g of ground chia. Which can exert a blood pressure reduction, inflammatory and coagulation markers in subjects with well-controlled type II diabetes.
Two tablespoons of chia correspond more than one-third of the RDA fiber intake, as chia contains superior source of fiber. The healthy beneficial effects, such as reduction of cholesterolemia, Modification of the glycemic and insulinemic responses. Changes in intestinal function, and antioxidant activity may benefit by the presence of total dietary fiber. Recent studies also, shows a significantly reduced risk of diverticular disease with increasing intake of dietary fiber.
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