Volume 5, Issue 1, June 2020, Page: 1-7
Comprehensive Review of Structural Components of Salvia hispanica & Its Biological Applications
Asma Aslam, Department of Chemistry, Lahore Garrison University, Lahore, Pakistan
Syeda Mona Hassan, Department of Chemistry, Lahore Garrison University, Lahore, Pakistan
Shahzad Sharif Mughal, Department of Chemistry, Lahore Garrison University, Lahore, Pakistan
Syed Khurram Hassan, Institute of Quality and Technology Management, University of the Punjab, Lahore, Pakistan
Asif Ibrahim, Department of Mathematics, Lahore Garrison University, Lahore, Pakistan
Huma Hassan, Department of Chemical Engineering, NFCIE & FR, Faisalabad, Pakistan
Ali Raza Ayub, Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
Saqib Shafiq, Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
Received: Feb. 25, 2020;       Accepted: Mar. 10, 2020;       Published: May 28, 2020
DOI: 10.11648/j.ijbbmb.20200501.11      View  207      Downloads  59
Salvia hispanica is an important member of the Labiatae family and its role as health-promoting effect is attributed to it is rich source of phytoconstituents. The historic grain is becoming extremely trendy in modern food regime in numerous countries; the major proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65% of the oil content). Omega-3 fatty acid has been linked with a number of physiological roles in human body. Chia seed is a potent source of antioxidants with the presence of chlorogenic acid, myricetin, caffeic acid, quercetin, and kaempferol which are believed to have hepatic protective effects, cardiac, anti-ageing and anti-carcinogenic properties. It is also a great source of dietary fibre along with higher concentration of valuable unsaturated fatty acids, gluten free protein, minerals, and vitamin sand phenolic components. Other than this, seeds are an exceptional wellspring of polyphenols and cell fortifications, for instance, caffeic destructive, rosmarinic destructive, myricetin, quercetin and others. Today, chia has been destitute down in various domains of research. Researchers around the world have been investigating the upsides of chia seeds in the pharmaceutical, pharmaceutical, and sustenance industry. Chia oil today is one of the most noteworthy oils in the market. In this current review, the role of Salvia hispanica is summarized in the prevention and treatment of diseases via the regulation of various physiological and biological pathways.
Chia, Fibre, Nutritional and Therapeutic Properties, Omega-3 Fatty Acids, Protein
To cite this article
Asma Aslam, Syeda Mona Hassan, Shahzad Sharif Mughal, Syed Khurram Hassan, Asif Ibrahim, Huma Hassan, Ali Raza Ayub, Saqib Shafiq, Comprehensive Review of Structural Components of Salvia hispanica & Its Biological Applications, International Journal of Biochemistry, Biophysics & Molecular Biology. Vol. 5, No. 1, 2020, pp. 1-7. doi: 10.11648/j.ijbbmb.20200501.11
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Bresson, J.-L., et al., Opinion on the safety of ‘Chia seeds (Salvia hispanica L.) and ground whole Chia seeds’ as a food ingredient [1]: Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies. EFSA Journal, 2009. 7 (4 (996)).
Reyes-Caudillo, E., A. Tecante, and M. Valdivia, Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 2008. 107: p. 656-663.
Peláez, P., et al., Comparative transcriptome analysis of cultivated and wild seeds of Salvia hispanica (chia). Scientific reports, 2019. 9 (1): p. 1-11.
Bodoira, R. M., et al., Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. LWT, 2017. 75: p. 107-113.
Knez Hrnčič, M., et al., Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application. Molecules, 2020. 25 (1): p. 11.
Mohd Ali, N., et al., The promising future of chia, Salvia hispanica L. BioMed Research International. 2012 (1):171956.
Gallo, L. R. d. R., et al., Chia (Salvia hispanica L.) gel as egg replacer in chocolate cakes: Applicability and microbial and sensory qualities after storage. Journal of Culinary Science & Technology, 2020. 18 (1): p. 29-39.
Bowser, B. P., C. O. Word, and T. Seddon, Understanding drug use and abuse: A global perspective. 2014: Macmillan International Higher Education.
Cahill, J. and M. Provance, Genetics of qualitative traits in domesticated chia (Salvia hispanica L.). Journal of Heredity, 2002. 93 (1): p. 52-55.
Ding, Y., et al., Nutritional composition in the chia seed and its processing properties on restructured ham-like products. journal of food and drug analysis, 2018. 26 (1): p. 124-134.
Imran, M., et al., Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds. Lipids in Health and Disease, 2016. 15 (1): p. 162.
Muñoz-González, I., et al., Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics. Gels, 2019. 5 (2): p. 19.
Gazem, R. A. A. and S. A. Chandrashekariah, Pharmacological properties of Salvia hispanica (chia) seeds: a review. J Crit Rev, 2016. 3: p. 63-67.
Uribe, J. A. R., et al., Extraction of oil from chia seeds with supercritical CO2. The Journal of Supercritical Fluids, 2011. 56 (2): p. 174-178.
Valdivia, M. and A. Tecante, Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties. Advances in food and nutrition research, 2015. 75: p. 53-75.
Nieman, D., et al., Chia Seed Supplementation and Disease Risk Factors in Overweight Women: A Metabolomics Investigation. Journal of alternative and complementary medicine (New York, N. Y.), 2012. 18: p. 700-8.
Luna Pizarro, P., et al., Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour. Journal of food science and technology, 2015. 52 (7): p. 4475-4482.
Olivos-Lugo, B., M. Valdivia, and A. Tecante, Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.). Food science and technology international = Ciencia y tecnología de los alimentos internacional, 2010. 16: p. 89-96.
Ciftci, O. N., R. Przybylski, and M. Rudzińska, Lipid components of flax, perilla, and chia seeds. European Journal of Lipid Science and Technology, 2012. 114 (7): p. 794-800.
Ayerza, R., Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. Journal of the American Oil Chemists’ Society, 1995. 72 (9): p. 1079-1081.
Elleuch, M., et al., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 2011. 124: p. 411-421.
Ayerza, R., W. Coates, and M. Lauria, Chia Seed (Salvia hispanica L.) as an omega-3 Fatty Acid Source for Broilers: Influence on Fatty Acid Composition, Cholesterol and Fat Content of White and Dark Meats, Growth Performance, and Sensory Characteristics. Poultry science, 2002. 81: p. 826-37.
Martínez-Cruz, O. and O. Paredes-López, Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. Journal of Chromatography A, 2014. 1346: p. 43-48.
Clarke, S. D., Polyunsaturated fatty acid regulation of gene transcription: a molecular mechanism to improve the metabolic syndrome. The Journal of nutrition, 2001. 131 (4): p. 1129-1132.
Din, J. N., D. E. Newby, and A. D. Flapan, Omega 3 fatty acids and cardiovascular disease—fishing for a natural treatment. Bmj, 2004. 328 (7430): p. 30-35.
Geleijnse, J. M., F. J. Kok, and D. E. Grobbee, Impact of dietary and lifestyle factors on the prevalence of hypertension in Western populations. The European Journal of Public Health, 2004. 14 (3): p. 235-239.
Chicco, A., M. Alessandro, and G. Hein, Oliva m, Lombardo Y. Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British Journal of Nutr, 2009. 101 (1): p. 41-50.
Lombardo, Y. B. and A. G. Chicco, Effects of dietary polyunsaturated n-3 fatty acids on dyslipidemia and insulin resistance in rodents and humans. A review. The Journal of nutritional biochemistry, 2006. 17 (1): p. 1-13.
Nagai, Y., et al., Amelioration of high fructose-induced metabolic derangements by activation of PPARα. American Journal of Physiology-Endocrinology and Metabolism, 2002. 282 (5): p. E1180-E1190.
Haque, E., R. Chand, and S. Kapila, Biofunctional properties of bioactive peptides of milk origin. Food Reviews International, 2008. 25 (1): p. 28-43.
Plastaras, J. P., et al., Xenobiotic-metabolizing cytochromes P450 convert prostaglandin endoperoxide to hydroxyheptadecatrienoic acid and the mutagen, malondialdehyde. Journal of Biological Chemistry, 2000. 275 (16): p. 11784-11790.
INE, I., Estatísticas da Cultura 2011. Lisboa: INE, 2012.
Tong, W.-G., X.-Z. Ding, and T. E. Adrian, The mechanisms of lipoxygenase inhibitor-induced apoptosis in human breast cancer cells. Biochemical and biophysical research communications, 2002. 296 (4): p. 942-948.
Espada, C., et al., Effect of chia oil (Salvia hispanica) rich in ω-3 fatty acids on the eicosanoid release, apoptosis and t-lymphocyte tumor infiltration in a murine mammary gland adenocarcinoma. Prostaglandins, leukotrienes and essential fatty acids, 2007. 77 (1): p. 21-28.
Mozaffarian, D., et al., Interplay between different polyunsaturated fatty acids and risk of coronary heart disease in men. Circulation, 2005. 111 (2): p. 157-164.
Muñoz Hernández, L., Mucilage from chia seeds (Salvia hispanica): microestructure, physico-chemical characterization and applications in food industry. 2012.
Chicco, A. G., et al., Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British journal of nutrition, 2008. 101 (1): p. 41-50.
Sargi, S. C., et al., Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla. Food Science and Technology, 2013. 33 (3): p. 541-548.
de Falco, B., M. Amato, and V. Lanzotti, Chia seeds products: an overview. Phytochemistry Reviews, 2017. 16 (4): p. 745-760.
Nieman, D. C., et al., Chia seed supplementation and disease risk factors in overweight women: a metabolomics investigation. The Journal of Alternative and Complementary Medicine, 2012. 18 (7): p. 700-708.
Ahmed, M., I. P. Ting, and R. W. Scora, Leaf oil composition of Salvia hispanica L. from three geographical areas. Journal of Essential Oil Research, 1994. 6 (3): p. 223-228.
Sosa-Baldivia, A., et al., A historical review of the scientific and common nomenclature associated with chia: from Salvia hispanica to Salvia mexicana and Chian to Salba. Agric Sci Technol, 2018. 18 (1): p. 556047.
Ayerza, R., Chia as a New Source of ω-3 Fatty Acids, in Wild-Type Food in Health Promotion and Disease Prevention. 2008, Springer. p. 179-194.
Alonso-Calderón, A., et al., Characterization of black chia seed (Salvia hispanica L.) and oil and quantification of β-sitosterol. International Research Journal of Biological Sciences, 2013. 2 (1): p. 70-72.
Segura-Campos, M. R., et al., Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. Agricultural Sciences, 2014. 2014.
Adams, J. D., M. Wall, and C. Garcia, Salvia columbariae contains tanshinones. Evidence-Based Complementary and Alternative Medicine, 2005. 2 (1): p. 107-110.
Más, R., et al., Reseña analítica de" Pharmacological Treatment of Benign Prostatic Hyperplasia Part II: a place for herbal drugs, with focus on Saw palmetto". Revista CENIC. Ciencias Biológicas, 2007. 38 (3): p. 188-199.
Timilsena, Y. P., et al., Molecular and functional characteristics of purified gum from Australian chia seeds. Carbohydrate polymers, 2016. 136: p. 128-136.
Browse journals by subject