Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food

被引：179

作者：

Munoz, Loreto A. ^{[1
,2
]}

Cobos, Angel ^{[1
]}

Diaz, Olga ^{[1
]}

Miguel Aguilera, Jose ^{[2
]}

机构：

[1] Univ Santiago Compostela, Fac Ciencias, Dept Quim Analit Nutr & Bromatol, Area Tecnol Alimentos, Lugo, Spain

[2] Pontificia Univ Catolica Chile, Fac Ingn, Dept Ingn Quim & Bioproc, Santiago 7820436, Chile

来源：

FOOD REVIEWS INTERNATIONAL | 2013年 / 29卷 / 04期

基金：

美国国家卫生研究院;

关键词：

Chia seeds; Functional ingredients; Nutraceutical; Salvia hispanica; POLYUNSATURATED FATTY-ACIDS; CORONARY-HEART-DISEASE; ALPHA-LINOLENIC ACID; DIETARY-FIBER; HEALTH-BENEFITS; ANTIOXIDANT ACTIVITY; RISK-FACTORS; OIL; COMPONENTS; OMEGA-3-FATTY-ACIDS;

D O I：

10.1080/87559129.2013.818014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chia seed (Salvia hispanica) is an ancient oilseed used by Mayas and Aztecs as foodstuff. This seed is a natural source of omega-3 fatty acids (-linolenic acid), soluble and insoluble fibers, and proteins in addition to other important nutritional components, such as vitamins, minerals, and natural antioxidants. Chia can be considered as functional food because apart from contributing to human nutrition, chia helps to increase satiety index, prevent cardiovascular diseases, inflammatory and nervous system disorders, and diabetes, among others. Today, chia seed offers a huge potential in the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional components.

引用

页码：394 / 408

页数：15

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