ABSTRACT
Chia (Salvia hispanica L.) is gaining enormous popularity in the modern food menu around the world. Being higher in α-linolenic acid proportion in composition makes chia an excellent source of omega-3 fatty acids, with approximately 65% of the oil content. Omega-3 fatty acids have been positively linked to a large number of human physiological functions as it protects from inflammation, enhances cognitive performance, and scales down the level of cholesterol. Chia seeds are a superb source of antioxidants, containing chlorogenic acid, caffeic acid, kaempferol, myricetin, and quercetin, which are are observed to reduce cardiac problems, hepatic, early-ageing, and cancer-causing effects. Chia seeds contain a high concentration of dietary fiber, which is associated with diminishing inflammation, cholesterol, and irregular bowel function. Tremendous therapeutic effects of chia in controlling diabetes, hypertension, dyslipidemia, and as anti-blood clotting, antidepressant, antianxiety, laxative, analgesic, vision, and immune enhancers have been scientifically approved. Currently, chia has been found to have abundant health benefits and infusion in diverse recipes and cooking. Chia seed is a wonderful food additive with a multitude of uses, including as a thickening agent, gel forming agent, and chelating agent, foam enhancer, and emulsifier. Various foods such as frozen, baked, beverages, sweets, pasta, and sausages can be fortified with chia seeds or chia oil can be added as fat replacer for particular products.
