Chia (Salvia Hispanica): An Overview of Its Botany, Uses, Reproductive, Biology, Pharmacological Properties and Industrial Potentials

The consumption of chia seed (Salvia hispanica L.) has increased in recent years due to its high content of omega-3 and omega-6 fatty acids and dietary fibre. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin and kaempferol with the major phenolic acid being rosmarinic acide. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as cardiac and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibres present in the seeds also confer benefits by preserving good glycemic control thus helping in controlling diabetes mellitus. In addition to the food industry for the development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. In this article we have focused on drafting a technical description of the chia.