Valdivia-López Ma Ángeles, Tecante Alberto
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico city, Mexico.
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico city, Mexico.
Adv Food Nutr Res. 2015;75:53-75. doi: 10.1016/bs.afnr.2015.06.002. Epub 2015 Aug 5.
In this chapter, a review is made on various aspects of chia seed in order to provide an overall, yet comprehensive view, about this important commodity with the aim of updating the current state of knowledge on its composition, possible nutraceutical properties, and potential benefits for human health. Based on this approach, the discussion includes some comments on the main historical aspects, morphology of the seed, its importance in the diet of humans and stresses the main results issued from investigations on its three main components; lipid, protein, and fiber. The chapter closes with a discussion on the potential benefits for human health, highlighting the contradictions that still exist in this area and the need for continued research in this direction and considerations on the role of chia seed as a functional food.
在本章中，对奇亚籽的各个方面进行了综述，以便全面且综合地了解这种重要的商品，目的是更新关于其成分、可能的营养特性以及对人类健康潜在益处的现有知识状态。基于此方法，讨论内容包括对一些主要历史方面的评论、种子的形态、其在人类饮食中的重要性，并着重阐述了对其三个主要成分（脂质、蛋白质和纤维）研究得出的主要结果。本章最后讨论了对人类健康的潜在益处，强调了该领域仍然存在的矛盾以及在这个方向上持续研究的必要性，并对奇亚籽作为功能性食品的作用进行了思考。
