Cargando…

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

Chia seeds (Salviae hispanicae semen) are obtained from Salvia hispanica L. This raw material is distinguished by its rich chemical composition and valuable nutritional properties. It is currently referred to as “health food”. The purpose of the present work was to perform a literature review on S....

Descripción completa

Detalles Bibliográficos
Autores principales:	Motyka, Sara, Koc, Katarzyna, Ekiert, Halina, Blicharska, Eliza, Czarnek, Katarzyna, Szopa, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877361/ https://www.ncbi.nlm.nih.gov/pubmed/35208997 http://dx.doi.org/10.3390/molecules27041207

Ejemplares similares

Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts
por: Motyka, Sara, et al.
Publicado: (2023)

The Promising Future of Chia, Salvia hispanica L.
por: Mohd Ali, Norlaily, et al.
Publicado: (2012)

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum
por: Segura-Campos, Maira Rubi, et al.
Publicado: (2014)

Comparative transcriptome analysis of cultivated and wild seeds of Salvia hispanica (chia)
por: Peláez, Pablo, et al.
Publicado: (2019)

Detection and Identification of the First Viruses in Chia (Salvia hispanica)
por: Celli, Marcos G., et al.
Publicado: (2014)

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
por: Guiotto, Estefanía Nancy, et al.
Publicado: (2020)

Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)
por: Rodríguez Lara, Avilene, et al.
Publicado: (2021)

Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders
por: Khalid, Waseem, et al.
Publicado: (2022)

Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam
por: Nduko, John M., et al.
Publicado: (2018)

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application
por: Knez Hrnčič, Maša, et al.
Publicado: (2019)

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives
por: Calvo-Lerma, Joaquim, et al.
Publicado: (2020)

Multi-omic analyses reveal the unique properties of chia (Salvia hispanica) seed metabolism
por: Alejo-Jacuinde, Gerardo, et al.
Publicado: (2023)

Managing Feline Idiopathic Hypercalcemia With Chia Seeds (Salvia hispanica L.): A Case Series
por: Fantinati, Marco, et al.
Publicado: (2020)

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?
por: Lestari, Yanesti Nuravianda, et al.
Publicado: (2021)

Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
por: de Souza Nardelli Mendonça, Nicole Batelli, et al.
Publicado: (2020)

Exploring Triacylglycerol Biosynthetic Pathway in Developing Seeds of Chia (Salvia hispanica L.): A Transcriptomic Approach
por: R. V., Sreedhar, et al.
Publicado: (2015)

Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds
por: Morales-Olán, Gema, et al.
Publicado: (2021)

Safety of chia seeds (Salvia hispanica L.) powders, as novel foods, pursuant to Regulation (EU) 2015/2283
por: Turck, Dominique, et al.
Publicado: (2019)

Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
por: Oteri, Marianna, et al.
Publicado: (2022)

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis
por: Segura Campos, Maira Rubi, et al.
Publicado: (2013)

Response of chia (Salvia hispanica) to sowing times and phosphorus rates over two crop cycles
por: Benetoli da Silva, Tiago Roque, et al.
Publicado: (2020)

Quantifying Cardinal Temperatures of Chia (Salvia hispanica L.) Using Non-Linear Regression Models
por: Cabrera-Santos, Daniel, et al.
Publicado: (2022)

Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice
por: Drużyńska, Beata, et al.
Publicado: (2021)

Salvia hispanica L. (chia) seeds oil extracts reduce lipid accumulation and produce stress resistance in Caenorhabditis elegans
por: Rodrigues, Cristiane Freitas, et al.
Publicado: (2018)

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds
por: Calvo-Lerma, Joaquim, et al.
Publicado: (2022)

Multifunctional Analysis of Chia Seed (Salvia hispanica L.) Bioactive Peptides Using Peptidomics and Molecular Dynamics Simulations Approaches
por: Aguilar-Toalá, José E., et al.
Publicado: (2022)

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
por: Hosseini, Farinaz, et al.
Publicado: (2022)

Effect of sowing date and water availability on growth of plants of chia (Salvia hispanica L) established in Chile
por: Silva, Herman, et al.
Publicado: (2018)

Effect of Chia (Salvia hispanica L.) Associated with High-Fat Diet on the Intestinal Health of Wistar Rats
por: Mishima, Marcella Duarte Villas, et al.
Publicado: (2022)

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283
por: Turck, Dominique, et al.
Publicado: (2019)

Physicochemical, Antioxidant, and Anti-Inflammatory Properties of Rapeseed Lecithin Liposomes Loading a Chia (Salvia hispanica L.) Seed Extract
por: Alemán, Ailén, et al.
Publicado: (2021)

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)
por: Mutlu, Sebnem, et al.
Publicado: (2023)

Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
por: Muñoz-González, Irene, et al.
Publicado: (2019)

Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds
por: Imran, Muhammad, et al.
Publicado: (2016)

Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial
por: Ayaz, Aylin, et al.
Publicado: (2017)

Chia (Salvia hispanica)-supplemented diet ameliorates non-alcoholic fatty liver disease and its metabolic abnormalities in humans
por: Medina-Urrutia, Aida, et al.
Publicado: (2020)

Chia (Salvia hispanica) Gene Expression Atlas Elucidates Dynamic Spatio-Temporal Changes Associated With Plant Growth and Development
por: Gupta, Parul, et al.
Publicado: (2021)

Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller
por: Ozón, Brenda, et al.
Publicado: (2023)

Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses
por: Turck, Dominique, et al.
Publicado: (2020)

Beneficial Fatty Acid Ratio of Salvia hispanica L. (Chia Seed) Potentially Inhibits Adipocyte Hypertrophy, and Decreases Adipokines Expression and Inflammation in Macrophage
por: Pandurangan, Subash-Babu, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_5h3tobqb676qj8glgtbio03rbt