CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH

This article presents a comprehensive review of the characteristics, phytochemical profile and health effects of chia seeds. Chia seeds belong to the Lamiaceae family, and are small, oval and colored seeds that grow in tropical and temperate climates. Chia seeds are rich in protein, fiber, minerals, phenolic compounds and polyunsaturated fatty acids. These nutrients give chia seeds functional properties such as antioxidant, anti-inflammatory, hypolipidemic, hypoglycemic and prebiotic. Chia seeds may play a potential role in the prevention and treatment of chronic diseases such as cardiovascular diseases, diabetes, obesity, digestive system diseases and cancer. Chia seeds can be consumed whole, ground into flour or extracted into oil and added to various foods. Moreover, chia seeds have technological functions such as water retention, emulsification and viscosity enhancement in the food industry. Chia seeds have become a popular functional food in recent years and are being researched. However, more clinical studies and meta-analysis studies are needed on the health effects of chia seeds.