Balakrishnan Gayathri, Garg Sumedha, Ramesh Bharathi, Rajendran Emi Grace Mary Gowshika, Rathnakumar Kaavya
Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, USA.
Sustainable Food Systems Program, Department of Health and Human Development, Montana State University, Bozeman, MT, 59717, USA.
Plant Foods Hum Nutr. 2025 Jan 24;80(1):46. doi: 10.1007/s11130-024-01248-w.
Chia seeds (Salvia hispanica L.) have emerged as a significant focus in the food industry due to their rich nutritional profile and health-promoting attributes. They are a major powerhouse of bioactive compounds such as flavonoids, phenolic acids, and tocopherols that have been shown to possess anti-inflammatory, anti-diabetic, anti-cholesterol functions, enhance cognitive performance, and improve heart health. This article provides an in-depth review of the phenolic compounds in chia seeds and various fractions such as oil, and chia meal, their bioaccessibility, along with unique applications in food products. Additionally, 'green techniques' for extracting chia oil, as a sustainable alternative to conventional methods, have also been discussed. The findings presented in this review suggest that chia seeds, due to their bioactive components and versatile functional properties, are well-positioned to be a valuable ingredient in the development of novel foods, contributing to better health outcomes and innovation in food processing.
奇亚籽（Salvia hispanica L.）因其丰富的营养成分和促进健康的特性，已成为食品行业的一个重要关注点。它们是生物活性化合物的主要来源，如黄酮类、酚酸和生育酚，这些化合物已被证明具有抗炎、抗糖尿病、抗胆固醇功能，能提高认知能力，并改善心脏健康。本文深入综述了奇亚籽及其油、奇亚籽粉等不同组分中的酚类化合物、它们的生物可及性，以及在食品中的独特应用。此外，还讨论了作为传统方法可持续替代方案的奇亚籽油“绿色提取技术”。本综述中的研究结果表明，由于奇亚籽的生物活性成分和多样的功能特性，它们在新型食品开发中很有潜力成为一种有价值的成分，有助于改善健康状况并推动食品加工创新。
