Abstract
Chia is an annual plant which belongs to the Lameacea family. Worldwide, the family Lameacea is composed of approximately 224 genera and 5600 species, while in Mexico, where this seed is native to, 26 genera and approximately 512 species have been reported. Nonetheless a marginally cultivated crop today, chia has recovered interest as a result of the many investigations that have aimed awareness to the nutritional features of this seed. Chia seed has been reported to be an excellent source of protein and vitamin 'B'. However lipids and antioxidants can be considered the most studied components. This has been related to their neutraceutic activity, resulted from their ω-3 fatty acids content. Regarding chia antioxidants, such as quercetin, myricetin, kaemperol, and caffeic acid, potent antioxidant activity has been reported. On the other hand, chia seed possesses no toxic compounds as compared to flax seed.
| Original language | English |
|---|---|
| Title of host publication | Seeds as Functional Foods and Nutraceuticals |
| Subtitle of host publication | New Frontiers in Food Science |
| Publisher | Nova Science Publishers, Inc. |
| Pages | 173-190 |
| Number of pages | 18 |
| ISBN (Electronic) | 9781629486406 |
| ISBN (Print) | 9781628084894 |
| State | Published - 1 Jan 2014 |