Salvia hispanica (White chia): A new window for its antidepressant and memory boosting activity.
Adel A, Ikram R, Wasi N.
Pak J Pharm Sci. 2019 May;32(3):1005-1009.
 
Effect of Chia (Salvia hispanica L.) Flour on Glycemic Response and Energy Intake in Healthy Adults (P06-099-19).
Coelho O, Rocha D, da Silva BP, Silva A, Caldas AP, Almeida A, Ribeiro P, Alfenas R.
Curr Dev Nutr. 2019 Jun 13;3(Suppl 1). pii: nzz031.P06-099-19. doi: 10.1093/cdn/nzz031.P06-099-19.

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life.
Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Navarro C, Haros CM, Pérez-Álvarez JA.
Meat Sci. 2019 Oct;156:139-145. doi: 10.1016/j.meatsci.2019.05.028

Clinical evidence on dietary supplementation with chia seed (Salvia hispanica L.): a systematic review and meta-analysis.
Teoh SL, Lai NM, Vanichkulpitak P, Vuksan V, Ho H, Chaiyakunapruk N.
Nutr Rev. 2018 Apr 1;76(4):219-242. doi: 10.1093/nutrit/nux071.

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds.
Pellegrini M, Lucas-Gonzalez R, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M.
Plant Foods Hum Nutr. 2018 Mar;73(1):47-53. doi: 10.1007/s11130-017-0649-7.

Safety

Detrimental effects of chia (Salvia hispanica L.) seeds on learning and memory in aluminum chloride‑induced experimental Alzheimer's disease.
Bilgic Y, Demir EA, Bilgic N, Dogan H, Tutuk O, Tumer C.
Acta Neurobiol Exp (Wars). 2018;78(4):322-331.

Dermatitis Caused by Ingestion of Chia Seeds.
Tomas-Pérez M, Entrala A, Bartolomé B, Caballero ML, Quirce S.
J Investig Allergol Clin Immunol. 2018;28(1):46-47. doi: 10.18176/jiaci.0203.

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