THE FUNCTIONAL PROPERTIES OF CHIA (SALVIA HISPANICA) SEEDS AND THEIR EFFECTS ON HEALTH

Abstract

Chia seeds are rich in fat, protein, dietary fibers, minerals, and phenolic compounds. Chia seeds contain phenolic compounds including chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol, and antioxidants including tocopherol, phytosterol, and carotenoids. Moreover, the polyunsaturated fatty acid content, particularly omega-3 fatty acids, have a protective effect against cardiovascular diseases, hypertension, inflammatory diseases, and certain types of cancers. Chia seed can be added to various types of foods from yogurt to cakes either in their natural form or by milling or extracting their fat content. Moreover, the seeds can be used as a water retainer, emulsifying agents, and thickeners in the food industry. Currently, chia seeds are regarded as a functional food due to the increasing number of studies on its nutrient content and effects on health. However, further studies performing randomized, double-blind, controlled studies and meta-analysis studies focusing on the subject are needed. This review examines the functional properties of chia seeds and their effects on health. 

Keywords

• chia seed,functional food,Salvia hispanica,cardiovasculer disease,obesity

CHİA TOHUMUNUN (SALVIA HISPANICA) FONKSİYONEL ÖZELLİKLERİ VE SAĞLIK ÜZERİNE ETKİLERİ

Abstract

Chia tohumu yağ, protein, diyet posası, mineral ve fenolik bileşikler bakımından zengindir. Chia tohumunda bulunan klorojenik asit, kafeik asit, mirisetin, kuarsetin, kampferol gibi fenolik bileşikler ve tokoferol, fitosterol, karotenoidler antioksidan etki gösterebilmektedir. Chia tohumu, çoklu doymamış yağ asitleri ve özellikle omega-3 yağ asidi içeriği nedeniyle kardiyovasküler hastalıklar, hipertansiyon, inflamatuvar hastalıklar ve bazı kanser türlerine karşı koruyucu etki gösterebilmektedir. Chia tohumu sade olarak, un haline getirilerek ve yağı ayrıştırılarak yoğurt ve kek gibi birçok besine eklenebilmektedir. Ayrıca gıda sanayinde su tutucu, emulsifiyer ajan ve kıvam artırıcı olarak kullanılabilmektedir. Günümüzde chia tohumunun besin bileşeni içeriği ve sağlık etkileriyle ilgili araştırmaların artması sonucu fonksiyonel bir gıda olarak değerlendirilmektedir. Ancak bu konuda daha fazla randomize kontrollü çift kör çalışmalara ve meta-analiz çalışmalarına ihtiyaç vardır. Bu derlemenin amacı chia tohumunun fonksiyonel özellikleri ve sağlık üzerine etkilerinin irdelenmesidir.  

Keywords

• chia tohumu,fonksiyonel gıda,Salvia hispanica,kardiyovasküler hastalık,obezite

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