Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

Chia (Salvia hispanica L.) is an ancient crop from Central America which has been recently rediscovered as a source of ω-3 and nutraceuticals in seeds. Besides traditional seed consumption, innovative uses of the plant seeds and leaves have been proposed based on the high protein content and the production of mucilage which lends itself to a range of applications. This chapter reviews research on the plant’s genetics and breeding, quality, and uses. Agronomic studies which have only recently started worldwide are also presented along with results from case studies in Basilicata

A922 Sequential measurement of 1 hour creatinine clearance (1-CRCL) in critically ill patients at risk of acute kidney injury (AKI)

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Accumulation patterns of some seed oil components from wild sources of Turkey

Accumulation profiles of fatty acids and a-tocopherol were analysed at three ripening stages in the seed oils of Primula and Echium species. Total seed oils were increased considerably with maturation, while a-tocopherol contents decreased in both species. Increased levels of ALA and oleic acid, and decrease in linoleic and palmitic acids at late ripening stages of Primula sibthorpii, and slightly fluctuations of all examined fatty acids in Echium italicum were observed. Considerable amounts of a-tocopherol (27.4?mg/100?g), linoleic acid (42.76%) and ALA (25.46%) and GLA (4.11%) were detected in Ribes alpinum. Typical accumulation patterns of the examined parameters may be useful for species characterisation and biochemical monitoring of seed development in natural conditions