Benefits, physical-chemical and functional properties of Chia seeds - Salvia hispanica l. (Lamiaceae)

Abstract

Chia seeds (Salvia hispanica L.) come from a biennial plant crop that belongs to the mint family (Labiatae) and is considered a pseudo cereal, the seeds have a high oil content, they contain between 25% and 40% fat and are among the sources of plants with the highest content of omega-3 alpha-linolenic acid (68% alpha-linolenic acid). By using functional foods rich in polyphenols and omega-3 fatty acids would improve health. There is no information or evidence of adverse effects or allergies caused by the consumption of chia seeds (whole or ground), so their use in food would be a major benefit, and research shows the possibility of capitalizing on them by incorporating them into various food matrices (confectionery, pastries, culinary preparations).