7 research outputs found
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 Ï-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 plantâs 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
Chia seeds products: an overview
Chia, Salvia hispanica L., is a medicinal
and dietary plant species used since ancient times by
Mayan and Aztec. Its product is a dry indehiscent fruit
which is commonly called seed. In recent times, there
was an increasing attention and diffusion of the seeds
of the plant for their health benefits and uses in
cooking. In fact, seeds are a rich source of nutrients
first of all the polyunsaturated omega-3 fatty acids that
protect from inflammation, enhance cognitive performance
and reduce the level of cholesterol. Seeds are
also rich in polyphenols derived from caffeic acid that
are antioxidant compounds protecting the body from
free radicals, aging and cancer. In addition, carbohydrate
based fibers, present at high concentration levels,
are associated with reducing inflammation, lowering
cholesterol and regulating bowel function. This review
summarizes the current knowledge on the phytochemistry
and pharmacological properties of the seeds of
this plant, with special emphasis on the nutritional, and
phytochemical analysis of the plant, including the
recently developed metabolomic studie