A Renewable Source as a Functional Food: Chia Seed

Dincoglu A. H., Yeşildemir Ö.

CURRENT NUTRITION & FOOD SCIENCE, vol.15, no.4, pp.327-337, 2019 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Review
  • Volume: 15 Issue: 4
  • Publication Date: 2019
  • Doi Number: 10.2174/1573401314666180410142609
  • Journal Name: CURRENT NUTRITION & FOOD SCIENCE
  • Page Numbers: pp.327-337
  • Keywords: Chia seed, dietary fiber, dyslipidemia, functional properties, nutrient, polyphenolic compounds, SALVIA-HISPANICA-L., ALPHA-LINOLENIC ACID, CARDIOVASCULAR RISK-FACTORS, CHEMICAL-CHARACTERIZATION, EGG-PRODUCTION, ANTIOXIDANT ACTIVITY, MUCILAGE EXTRACTION, OXIDATIVE STABILITY, PHYSICAL-PROPERTIES, GROWTH-PERFORMANCE
  • Bursa Uludag University Affiliated: Yes

Abstract

Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is - becoming increasingly important because of its nutritional and functional properties and it is described as "the seed of the 21st century" and "new gold and super nutrient".