Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, CEP: 20550-013, Brazil.
School of Applied Sciences, State University of Campinas, Limeira, SP, Brazil.
Plant Foods Hum Nutr. 2022 Dec;77(4):485-494. doi: 10.1007/s11130-022-01011-z. Epub 2022 Sep 9.
Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to be able to further improve these properties, and it has been the subject of some studies. In general, germination has proven to be a simple and inexpensive process capable of improving the content of phenolic compounds and the antioxidant capacity of foods, as well as reducing antinutritional factors that interfere with nutrient absorption. A particular characteristic of chia seeds is that they produce mucilage when they are hydrated. For this reason, the germination conditions of the seed need to be adapted. The nutritional guidelines of some countries, such as Brazil, Germany and Sweden, recommend that the diet of the population should be more plant-based, thus encouraging the consumption of foods with a high content of bioactive compounds and nutrients, e.g., germinated seeds. This review briefly explored the germination conditions of chia seeds as well as the changes in phytonutrient content and antinutritional factors after their germination process. The main information available in the literature is that germination of chia seeds can increase the contents of protein, fiber, and total phenolic compounds. As a conclusion, germination of chia seeds is favorable for increasing their health benefits and nutritional value. However, chia germination parameters should be adjusted and microbiological risks should be properly evaluated.
奇亚（Salvia hispanica L.）是一种原产于墨西哥北部和危地马拉南部的种子，近年来由于其具有营养和功能特性，开始在世界其他地区被食用。奇亚种子的发芽似乎能够进一步提高这些特性，这已经成为一些研究的主题。总的来说，发芽已被证明是一种简单且廉价的过程，能够提高酚类化合物和抗氧化能力的含量，同时降低干扰营养吸收的抗营养因子。奇亚种子的一个特殊特性是，它们在水合时会产生粘液。因此，种子的发芽条件需要进行调整。巴西、德国和瑞典等一些国家的营养指南建议，人们的饮食应该更多地以植物为基础，从而鼓励食用含有高生物活性化合物和营养成分的食物，例如发芽的种子。本文简要探讨了奇亚种子的发芽条件以及发芽过程后植物营养素含量和抗营养因子的变化。文献中主要的信息是，奇亚种子的发芽可以提高蛋白质、纤维和总酚类化合物的含量。总之，奇亚种子的发芽有利于提高其健康益处和营养价值。然而，奇亚种子发芽的参数应该进行调整，并应适当评估微生物风险。
