The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge
Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, Poland
Department of Food Quality and Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, Poland
Author to whom correspondence should be addressed.
Nutrients 2019, 11(6), 1242; https://doi.org/10.3390/nu11061242
Received: 6 May 2019 / Revised: 24 May 2019 / Accepted: 27 May 2019 / Published: 31 May 2019
(This article belongs to the Special Issue Grains and Human Health)
Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.