Chia (Salvia hispanica L.) is an ancient seed used by the Mayas and Aztecs as an endurance-boosting food. This seed is a natural source of omega-3 fatty acids, fibre and protein as well as containing other important nutritional components such as antioxidant agents. Moreover, the functional components of chia seeds offer various applications in the food industry, such as the enrichment of breads, cakes and cereal bars, production of protein hydrolysates for use in bakery products and the production of mayonnaise with the addition of chia mucilage. 

CONSTITUENTS: Chia seeds have a significant amount of lipids (about 40% of the total weight of the seed, almost 60% as omega-3) and also dietary fiber (more than 30% of the total weight), both important components of the human diet, and proteins of high biological value (about 19% of the total weight). In addition, it contains minerals, vitamins and natural antioxidants like tocopherols, and polyphenols, the main phenolic compounds being chlorogenic acid, caffeic acid, quercetin and kaempferol, which protect consumers against certain adverse conditions such as cardiovascular disease and certain cancers. Chia seed is a good source of protein. The protein content is higher than that of other traditional crops, such as corn, wheat, rice, oats, barley and amaranth.

LATIN NAME: Salvia hispanica L

USED PARTS: Seeds

DRYING METHOD: Sun drying

ACTIVE INGREDIENTS: α-linolenic acid (omega-3) and linoleic acid (omega-6), antioxidants, dietary fiber and protein.

PROPERTIES: In addition to their nutritional role in the diet, omega-3 fatty acids can help prevent or treat a variety of diseases, including heart disease, cancer, arthritis, depression, Alzheimer's disease, among others. Chia seed contains a number of compounds with potent antioxidant activity due to substances such as myricetin, quercetin, kaempfenol and caffeic acid. These compounds are primary and synergistic antioxidants that contribute to their potent antioxidant activity. The high amount of chia seed fibers can increase satiety and decrease energy consumption. Its intake also has beneficial effects for overcoming risk factors associated with the onset of various chronic diseases, in addition to many diseases of public health importance such as obesity, cardiovascular diseases and type 2 diabetes

PREPARATION: It is recommended not to consume more than 10 g per day of chia seeds. This corresponds to 1 tablespoon that you can mix with juice, yogurt, soup or any type of milk, sprinkle on the morning cereal or the fruit salad

APPLICATIONS: Nutraceuticals, dietary supplements, food supplements, food supplements, functional foods, medical food ..

PRECAUTIONS: Not enough is known about the use of chia during pregnancy and breast-feeding. Stay on the safe side and avoid use. If you have high triglycerides or prostate cancer, avoid eating large amounts of chia.

For educational purposes only. This information is not intended to diagnose, treat, cure or prevent any disease.