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Chía Seeds

Compilation by Armando Gonzalez Stuart, PhD

Scientific Name:

Salvia hispanica

Botanical Family:

Lamiaceae

Other Common Name:

Spanish sage, salba, wild sage

Where is it found?

  • This plant is native to Mexico and parts of Central America.
  • Salvia hispanica belongs to the Mint family and has been cultivated in Mexico for many centuries.
  • Chía seeds were a very important staple food for the Aztecs before the arrival of the Europeans.

Parts of the plant used:

Seeds.

How is it used?

  • Chía seeds may be eaten raw as a source of dietary fiber and omega-3, 6, and 9 fatty acids.
  •  In Mexico, the seeds are added to various fruit juices or beverages, popularly known as  aguas frescas.
  • The sprouted seeds can be consumed in a similar manner as alfalfa sprouts in salads and other dishes.

What is it used for?

  • Chía seeds are a source of various important nutrients, including omega-3 fatty acids.
  •  The seeds are a good source of antioxidants, fiber and protein, and do not contain gluten.
  •  Chía seeds are sold in various health food stores, alone or combined with flaxseed and certain grains.
  • A study evaluated the effects of a diet consisting of soy protein, nopal (prickly pear cactus pads), chía seeds, and oats on the affliction know as metabolic syndrome.
  • The positive results of the study showed a decrease in the levels of fats and glucose intolerance, which could offer an important tool for the development of personalized diets for people with metabolic syndrome who are at high risk of developing complications such as type 2 diabetes and heart disease.

 

Safety / Precautions

Safety/Precautions:

  • There are no known health concerns regarding the consumption of chía seeds as a nutritional supplement.
  • The safety of consuming chía seeds during pregnancy and lactation has not been established.

Before you decide to take any medicinal herb or herbal supplement, be sure to consult with your health care professional first. Avoid self-diagnosis and self-medication: Always be on the safe side!

 

References:

  • Borneo R, Aguirre A, León AE.B. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J Am Diet Assoc. 2010; (6):946-9. doi: 10.1016/j.jada.2010.03.011.
  • Coates W, Ayerza R. Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics. J Anim Sci. 2009; 87(11):3798-804. doi: 10.2527/jas.2009-1987.
  • Coelho, M S, Salas-Mellado MM.. Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products. Journal of Food and Nutrition Research 2 (5); (2014): 263-269.
  • Coorey R, Novinda A, Williams H, Jayasena V. Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed. J Food Sci. 2015; 80(1):S180-7. doi: 10.1111/1750-3841.12735.
    Creus A, Ferreira MR, Oliva ME, Lombardo YB. Mechanisms Involved in the Improvement of Lipotoxicity and Impaired Lipid Metabolism by Dietary α-Linolenic Acid Rich Salvia hispanica L (Salba) Seed in the Heart of Dyslipemic Insulin-Resistant Rats. J Clin Med. 2016; 5(2). doi: 10.3390/jcm5020018.
  • Gardner Z, McGuffin M (Editors). Botanical Safety Handbook 2nd ed.
    Boca Raton, FL; CRC Press; 2013; p.77.
  • González-Stuart A. Eating Well with Fruits, Vegetables, Legumes, Grains, and Spices.
    El Paso, TX: BPG printing; 2014.
  • Guevara-Cruz M, Tovar AR, Aguilar-Salinas CA, Medina-Vera I, Gil-Zenteno L, Hernández-Viveros I, López-Romero P, Ordaz-Nava G, Canizales-Quinteros S, Guillen Pineda LE, Torres N. A dietary pattern including nopal, chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome. J Nutr. 2012; 142(1):64-9. doi: 10.3945/jn.111.147447.
  • Mohd Ali N, Yeap SK, Ho WY, Beh BK, Tan SW, Tan SG. The promising future of chia, Salvia hispanica L. J Biomed Biotechnol. 2012;2012:171956. doi: 10.1155/2012/171956.
  • Oliva ME, Ferreira MR, Chicco A, Lombardo YB. Dietary Salba (Salvia hispanica L) seed rich in α-linolenic acid improves adipose tissue dysfunction and the altered skeletal muscle glucose and lipid metabolism in dyslipidemic insulin-resistant rats. Prostaglandins Leukot Essent Fatty Acids. 2013;89(5):279-89. doi: 10.1016/j.plefa.2013.09.010.
  • Peiretti PG. Effects of Dietary Fatty Acids on Lipid Traits in the Muscle and Perirenal Fat of Growing Rabbits Fed Mixed Diets. Animals (Basel). 2012; 2(1):55-67. doi: 10.3390/ani2010055.
  • Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 2016 Apr;114:75-84. doi: 10.1016/j.meatsci.2015.12.009. Epub 2015 Dec 19.
  • Quattrocchi, U. World Dictionary of Medicinal and Poisonous Plants, Vol 5.
    Boca Raton, FL: CRC Press; 2012; pp. 137-138.
  • Valdivia-López MÁ, Tecante A. Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties. Adv Food Nutr Res. 2015;75:53-75. doi: 10.1016/bs.afnr.2015.06.002.