Chia (Salvia hispanica L.) –A Plant Species with Exceptional Nutraceutical Value

Abstract

Chia ( Salvia hispanica L.) is an annual herbaceous plant whose seeds were a staple food for the Aztec and Mayan civilizations. The center of origin of this plant is southern Mexico and northern Guatemala. Today, chia is commercially cultivated in Australia, Mexico, Bolivia, Per u, Argentina, Ecuador, Guatemala, and parts of Europe. Chia seeds contain 15 – 25% protein, 30 – 33% fat, 26 – 41% carbohydrates, 18 – 30% dietary fiber, and 4 – 5% ash, along with significant amounts of vitamins, minerals, and antioxidants. Dietary fiber constitute s over 35% of the seed’s total mass (92% insoluble and 8% soluble), which is considerably higher than in cereals and oilseeds. Chia proteins contain all ten essential amino acids. The seed contains approximately 25 – 38% oil, making it the richest botanical source of omega - 3 alpha - linolenic acid among all identified plant sources. The vegetative parts of the plant, particularly the leaves, are also rich in polyunsaturated fatty acids and essential oils, making them valuable forage for ruminants. Chia is an ex cellent source of minerals such as potassium, zinc, calcium, phosphorus, and copper. It also contains vitamins niacin, thiamine, and riboflavin. Carotenoids, sterols, tocopherols, and phenolic compounds, including quercetin, myricetin, kaempferol, caffeic acid, and chlorogenic acid have been identified in the seeds. Among antioxidant compounds, rosmarinic acid has been detected in the highest concentration, along with protocatechuic, caffeic, gallic, and ferulic acids, as well as isoflavones like glycitin, genistin, glycitein, and genistein. Phytates and trace amounts of tannins are present in relatively small quantities, while antioxidant compounds such as vitamin E and carotenoids are abundant. In its natural or processed form, chia seed is classified as a functional food. The phytochemicals responsible for chia’s functional food properties include carotenoids, sterols, tocopherols, and phenolic compounds such as quercetin, myricetin, kaempferol, caffeic, and chlorogenic acids. These phytochemicals, alone o r in combination, possess therapeutic potential to alleviate or prevent various diseases such as neurodegenerative disorders, cancer, cardiovascular diseases, kidney diseases, and diabetes. This paper provides an overview of the most important information on the origin, cultivation, and chemical composition of chia seeds, highlighting the impact of their consumption on human health.