A Renewable Source as a Functional Food: Chia Seed

Dincoglu A. H., Yeşildemir Ö.

CURRENT NUTRITION & FOOD SCIENCE, cilt.15, sa.4, ss.327-337, 2019 (Hakemli Dergi) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 15 Sayı: 4
  • Basım Tarihi: 2019
  • Doi Numarası: 10.2174/1573401314666180410142609
  • Dergi Adı: CURRENT NUTRITION & FOOD SCIENCE
  • Sayfa Sayıları: ss.327-337
  • Anahtar Kelimeler: 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 Uludağ Üniversitesi Adresli: Evet

Özet

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".