Abstract
Chia (Salvia hispanica L.) have growing research interest globally which determined it as functional food which acts as biochemical targets for the treatment of various cardiovascular disorder with reduced toxicological value. It is worldwide popular because of its nutritional, bioactive, and phytochemical compounds value, used as an ingredient in many food industries due to its high dietary fibre content value. Their consumption rate is higher in past years due to the presence of omega-3 fatty acids, proteins, amino acids (essential), and a good source of bioactive peptides. Many researchers focussed on α-linolenic acid which is the effective pioneer of maintenance of functioning of polyunsaturated fatty acids (PUFAs). Chia seed oil is investigated on different screening models either clinically or pre-clinically and demonstrate the levels of the serum lipid profile, diabetic severity changes. The review of the literature highlights the miracle values of the different nutritional composition, antioxidant values, phytochemical constituents, and the role of these in treatment of various cardiovascular disorder such as hypertension, inflammation, atherosclerosis, diabetes. The review highlights antioxidants values, which change the enzyme activities of the liver, blood. There is need to more focussed on the mechanistic approaches on the pharmacological aspects of the chia seeds with respective biological compounds in either clinical trial and animal screening trial before applied to it as a functional food for the therapeutic action in the treatment of diseases.
 Keywords: Salvia hispanica L. (Chia), Antioxidants, Biological properties of Salvia hispanica L. (Chia).
Highlights
Over the past decades, there is a substantial change in the human diet, in terms of low fibre, dietary fat and its effect on human health which have become a major socio-economic issue [1]
It was concluded that Salvia hispanica L. is a plant known since ancient times whose seeds used as a portion of basic food in the diet of Mayan and Aztec populations
Components of Salvia Hispanica L. (Chia) seeds are the good source of nutraceuticals and a numerous report which shown their beneficial effects on human health due to their chemical and bioactive composition and components
Summary
There is a substantial change in the human diet, in terms of low fibre, dietary fat and its effect on human health which have become a major socio-economic issue [1]. Nutritional components have high potential due to seed composition and it is depending on the genetic factors and on the ecosystems changes where the plants were grown [23] Chia seeds contain about 16-26% of protein, 31-34% of carbohydrates in total and 23-35% of total dietary fibres Apart from this, they have a source of minerals such as calcium, phosphorous, potassium and magnesium, vitamins such as thiamine, riboflavin, niacin, folic acid, ascorbic acid and vitamin A and having antioxidant compounds such as phenolic compounds which helps in ailments of various adverse conditions [18,19]. The seeds of chia composed of total dietary fibre about 47.159.8% [29,30] and contain up to 40% of oil with a high content of unsaturated fatty acids such as α-linolenic acid which represents up to 68% [31,32]
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