Chia (Salvia Hispanica L.) is a tropical and sub-tropical herbaceous plant belonging to the Lamiaceae family and has the prerogative to be a good source of polyunsaturated Omega-3 acid icland fats. I ...

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Chia (Salvia Hispanica L.) is a tropical and sub-tropical herbaceous plant belonging to the Lamiaceae family and has the prerogative to be a good source of polyunsaturated Omega-3 acid icland fats.

It is grown in Mexico, Canada, Chile, Australia, New Zealand, America.

Chia seeds, used since ancient times, are small, spicy, white, dark and brown.

Chia seeds contain bioactive components (tocoferols, polyphenols, myricetin, quercetin, kaempferol, chlorogenic acid and dialdehyde 3.4-dihydroxyphenylethanol-elenolicacid and carotenoids) that can be indicated as responsible for the  peroxide and therefore good oxidative stability (1).

Chia studies

References___________________________________

(1)  Ixtaina VY, Martinez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BWK, Nolasco SM, Tomas MC. Characterization of chia seed oils obtained by pressing and solvent extraction. J Food Compos Anal. 2011;24:166–74. doi: 10.1016/j.jfca.2010.08.006

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