Nutritional composition and therapeutic potential of chia seeds (Salvia hispanica L.,): Review

Abstract

 Chia seed, also known as Salvia hispanica L., is a little seed that originates from the annual herbaceous plant known as Salvia hispanica L. As a result of the strong nutritional and therapeutic properties that Chia seeds possess, their utilization has significantly increased over the past few years. Mesopotamian cultures were responsible for cultivating chia, but it vanished for a long time. It was not rediscovered until the mid-20th century, after being lost for centuries. Several beneficial components are found in chia seeds, including polyunsaturated fatty acids, omega-3 fatty acids, food fibres, vitamins, protein, and certain minerals. In addition, the seeds are an abundant source of polyphenols, antioxidants and antioxidants such as caffeic acid, rosmarinic acid, quercetin, and several other compounds. Chia seeds have been put through their paces in various scientific fields today. Scholars from around the world have been conducting studies to investigate the prospective advantages associated with chia seeds within medicine, pharmaceuticals, and the food sector. Today, chia oil is among the highest-quality precious oils currently accessible. A variety of extraction techniques were utilized in the production of the oil. As part of the current investigation, a comprehensive assessment of the chemical composition, nutritional qualities, antioxidant and antibacterial activity, and extraction processes utilized in chia oil production will be discussed.