Abstract
Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography–electrospray ionization–quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.
Highlights
Dark chia seed (Salvia hispánica L.) is an endemic food of Mexico and Guatemala, and it was used in the pre-Columbian period by Mayan and Aztec civilizations as a staple food combined with amaranth, beans, and corn [1]
Our results describe that the main components with nutritional and functional activities are fiber, linolenic acid, essential amino acids, nucleosides and phenolic compounds, reinforcing the concept of chia as a complete and functional food [47]
The present data show that dark chia seeds from Jalisco contain 35.1% fiber, which is slightly higher than the 32.6% reported for a dark chia variety from Sinaloa [50]
Summary
Dark chia seed (Salvia hispánica L.) is an endemic food of Mexico and Guatemala, and it was used in the pre-Columbian period by Mayan and Aztec civilizations as a staple food combined with amaranth, beans, and corn [1]. Chia has reached around 900 species, produced mainly in Mexico, Guatemala, Bolivia, Australia, Peru, Argentina, America and Europe [2], and its seeds are traditionally consumed there and in the southwestern. Current research studies indicate that this food has many health-promoting properties, for example, on blood lipid profile, as well as hypotensive, hypoglycemic, antimicrobial and on the immune response [4], benefiting non-communicable chronic diseases such as cardiovascular disease and obesity. In this regard, the dietary incorporation of bioactive compounds from chia has become of particular interest [5]
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