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CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH

Yıl 2024, Cilt: 49 Sayı: 4, 766 - 776, 14.08.2024
https://doi.org/10.15237/gida.GD24016

Öz

This article presents a comprehensive review of the characteristics, phytochemical profile and health effects of chia seeds. Chia seeds belong to the Lamiaceae family, and are small, oval and colored seeds that grow in tropical and temperate climates. Chia seeds are rich in protein, fiber, minerals, phenolic compounds and polyunsaturated fatty acids. These nutrients give chia seeds functional properties such as antioxidant, anti-inflammatory, hypolipidemic, hypoglycemic and prebiotic. Chia seeds may play a potential role in the prevention and treatment of chronic diseases such as cardiovascular diseases, diabetes, obesity, digestive system diseases and cancer. Chia seeds can be consumed whole, ground into flour or extracted into oil and added to various foods. Moreover, chia seeds have technological functions such as water retention, emulsification and viscosity enhancement in the food industry. Chia seeds have become a popular functional food in recent years and are being researched. However, more clinical studies and meta-analysis studies are needed on the health effects of chia seeds.

Kaynakça

  • Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., Patel, S. K. S. (2023). Nutritional and functional new perspectives and potential health benefits of quinoa and chia seeds. Antioxidants, 12(7), 1413. http://dx.doi.org/10.3390/antiox12071413
  • Alcântara, M. A., Polari, I. D. L. B., de Albuquerque Meireles, B. R. L., de Lima, A. E. A., da Silva Junior, J. C., de Andrade Vieira, É., de Magalhães Cordeiro, A. M. T. (2019). Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, 275, 489-496. http://dx.doi.org/10.1016/j.foodchem.2018.09.133
  • Alwosais, E. Z. M., Al-Ozairi, E., Zafar, T. A., Alkandari, S. (2021). Chia seed (Salvia hispanica L.) supplementation to the diet of adults with type 2 diabetes improved systolic blood pressure: A randomized controlled trial. Nutrition and Health, 27(2), 181-189. http://dx.doi.org/10.1177/ 0260106020981819
  • Amin, S., Saeed, M., Yasmin, I., Iqbal, M. W., Khan, W. A., Azam, M. (2023). Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model. Starch‐Stärke, 2200170. http://dx.doi.org/ 10.1002/star.202200170
  • Anand, V., Ksh, V., Kar, A., Varghese, E., Vasudev, S., Kaur, C. (2024). Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material. Food Chemistry, 430, 136960. http://dx.doi.org/ 10.1016/j.foodchem.2023.136960
  • Barrea, L., Caprio, M., Watanabe, M., Cammarata, G., Feraco, A., Muscogiuri, G., Savastano, S. (2023). Could very low-calorie ketogenic diets turn off low grade inflammation in obesity? Emerging evidence. Critical Reviews in Food Science and Nutrition, 63(26), 8320-8336. http://dx.doi.org/10.1080/10408398.2022.2054935
  • Bermejo, N. F., Munné-Bosch, S. (2023). Mixing chia seeds and sprouts at different developmental stages: A cost-effective way to improve antioxidant vitamin composition. Food Chemistry, 405, 134880. http://dx.doi.org/ 10.1016/j.foodchem.2022.134880
  • Chen, J., Wu, G., Zhu, L., Karrar, E., Zhang, H. (2024). A review of the functional activities of chia seed and the mechanisms of action related to molecular targets. Food & Function. http://dx.doi.org/10.1039/d3fo02197a
  • Clara, M. P. F., Veronezi, C. M., Jorge, N. (2020). Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils. Brazilian Archives of Biology and Technology, 63, e20190351. http://dx.doi.org/10.1590/1678-4324-2020190351
  • da Silva, T. R. B., de Melo, S. C., Nascimento, A. B., Ambrosano, L., Bordin, J. C., Alves, C. Z., da Silva, G. D. (2020). Response of chia (Salvia hispanica) to sowing times and phosphorus rates over two crop cycles. Heliyon, 6(9), e05051. http://dx.doi.org/10.1016/j.heliyon.2020.e05051
  • de Abreu Silva, L., Verneque, B. J. F., Mota, A. P. L., Duarte, C. K. (2021). Chia seed (Salvia hispanica L.) consumption and lipid profile: A systematic review and meta-analysis. Food & Function, 12(19), 8835-8849. http://dx.doi.org/ 10.1039/d1fo01287h
  • Dickens, B., Sassanpour, M., Bischoff, E. L. (2023). The Effect of Chia Seeds on High-Density Lipoprotein (HDL) Cholesterol. Cureus, 15(6). http://dx.doi.org/10.7759/cureus.40360
  • Di Marco, A. E., Ixtaina, V. Y., Tomás, M. C. (2020). Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food. Food Hydrocolloids, 108, 106030. http://dx.doi.org/ 10.1016/j.foodhyd.2020.106030
  • Din, Z. U., Alam, M., Ullah, H., Shi, D., Xu, B., Li, H., Xiao, C. (2021). Nutritional, phytochemical and therapeutic potential of chia seed (Salvia hispanica L.). A mini-review. Food Hydrocolloids for Health, 1, 100010. http://dx.doi.org/10.1016/j.fhfh.2021.100010
  • EFSA Panel on Nutrition, Novel Foods and Food Allergens (EFSA NDA Panel), Turck, D., Castenmiller, J., de Henauw, S., Hirsch‐Ernst, K. I., Kearney, J., Knutsen, H. K. (2019). Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283. EFSA Journal, 17(4), e05657. http://dx.doi.org/10.2903/j.efsa.2019.5657
  • EFSA Panel on Nutrition, Novel Foods and Food Allergens (EFSA NDA Panel), Turck, D., Bohn, T., Castenmiller, J., De Henauw, S., Hirsch‐Ernst, K. I., Knutsen, H. K. (2023). Safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 21(4), e07904. http://dx.doi.org/10.2903/j.efsa.2023.7904
  • El-Dreny, E. S., Shaheen, M., Shaban, H. (2023). Anti-obesity Influence of Psyllium (Plantago ovate) and Chia (Salvia hispanica L.) Seeds on Rats Fed a High-Fat Diet. Food Technology Research Journal, 1(3), 20-31. http://dx.doi.org/10.21608/ ftrj.2023.300612
  • Fernandes, S. S., Prentice, C., Salas-Mellado, M. D. L. M. (2021). Chia seed (Salvia hispanica). Oilseeds: Health Attributes And Food Applications, 285-303. http://dx.doi.org/10.1007/ 978-981-15-4194-0_11
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CHIA TOHUMU (SALVIA HISPANICA L.): GENEL BAKIŞ, FITOKİMYASAL PROFİLİ VE SAĞLIK ÜZERİNE ETKİSİ

Yıl 2024, Cilt: 49 Sayı: 4, 766 - 776, 14.08.2024
https://doi.org/10.15237/gida.GD24016

Öz

Bu makale, chia tohumunun (Salvia hispanica L.) özellikleri, fitokimyasal profili ve sağlık üzerindeki etkilerine ilişkin kapsamlı bir inceleme sunmaktadır. Chia tohumu, Lamiaceae ailesine ait, tropik ve ılıman iklimlerde yetişen, küçük, oval ve renkli tohumlara sahip bir bitkidir. Chia tohumu, yüksek oranda protein, lif, mineral, fenolik bileşik ve çoklu doymamış yağ asidi içermektedir. Bu besin öğeleri, chia tohumunun antioksidan, anti-inflamatuar, hipolipidemik, hipoglisemik ve prebiyotik gibi fonksiyonel özelliklere sahip olmasını sağlamaktadır. Chia tohumu, kalp-damar hastalıkları, diyabet, obezite, sindirim sistemi hastalıkları ve kanser gibi kronik hastalıkların önlenmesi ve tedavisinde potansiyel bir rol oynayabilir. Chia tohumu, sade olarak, un haline getirilerek veya yağı çıkarılarak çeşitli gıdalara katılabilir. Ayrıca, gıda sanayisinde su tutma, emülsifiye etme ve kıvam artırma gibi teknolojik fonksiyonlara da sahiptir. Chia tohumu, son yıllarda popüler bir fonksiyonel gıda olarak tüketilmekte ve araştırılmaktadır. Ancak, chia tohumunun sağlık etkileri ile ilgili daha fazla klinik çalışma ve meta-analiz çalışmasına ihtiyaç vardır.

Kaynakça

  • Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., Patel, S. K. S. (2023). Nutritional and functional new perspectives and potential health benefits of quinoa and chia seeds. Antioxidants, 12(7), 1413. http://dx.doi.org/10.3390/antiox12071413
  • Alcântara, M. A., Polari, I. D. L. B., de Albuquerque Meireles, B. R. L., de Lima, A. E. A., da Silva Junior, J. C., de Andrade Vieira, É., de Magalhães Cordeiro, A. M. T. (2019). Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, 275, 489-496. http://dx.doi.org/10.1016/j.foodchem.2018.09.133
  • Alwosais, E. Z. M., Al-Ozairi, E., Zafar, T. A., Alkandari, S. (2021). Chia seed (Salvia hispanica L.) supplementation to the diet of adults with type 2 diabetes improved systolic blood pressure: A randomized controlled trial. Nutrition and Health, 27(2), 181-189. http://dx.doi.org/10.1177/ 0260106020981819
  • Amin, S., Saeed, M., Yasmin, I., Iqbal, M. W., Khan, W. A., Azam, M. (2023). Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model. Starch‐Stärke, 2200170. http://dx.doi.org/ 10.1002/star.202200170
  • Anand, V., Ksh, V., Kar, A., Varghese, E., Vasudev, S., Kaur, C. (2024). Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material. Food Chemistry, 430, 136960. http://dx.doi.org/ 10.1016/j.foodchem.2023.136960
  • Barrea, L., Caprio, M., Watanabe, M., Cammarata, G., Feraco, A., Muscogiuri, G., Savastano, S. (2023). Could very low-calorie ketogenic diets turn off low grade inflammation in obesity? Emerging evidence. Critical Reviews in Food Science and Nutrition, 63(26), 8320-8336. http://dx.doi.org/10.1080/10408398.2022.2054935
  • Bermejo, N. F., Munné-Bosch, S. (2023). Mixing chia seeds and sprouts at different developmental stages: A cost-effective way to improve antioxidant vitamin composition. Food Chemistry, 405, 134880. http://dx.doi.org/ 10.1016/j.foodchem.2022.134880
  • Chen, J., Wu, G., Zhu, L., Karrar, E., Zhang, H. (2024). A review of the functional activities of chia seed and the mechanisms of action related to molecular targets. Food & Function. http://dx.doi.org/10.1039/d3fo02197a
  • Clara, M. P. F., Veronezi, C. M., Jorge, N. (2020). Evaluation of quality of chia (Salvia hispanica), sesame (Sesamum indicum), and quinoa (Chenopodium quinoa) oils. Brazilian Archives of Biology and Technology, 63, e20190351. http://dx.doi.org/10.1590/1678-4324-2020190351
  • da Silva, T. R. B., de Melo, S. C., Nascimento, A. B., Ambrosano, L., Bordin, J. C., Alves, C. Z., da Silva, G. D. (2020). Response of chia (Salvia hispanica) to sowing times and phosphorus rates over two crop cycles. Heliyon, 6(9), e05051. http://dx.doi.org/10.1016/j.heliyon.2020.e05051
  • de Abreu Silva, L., Verneque, B. J. F., Mota, A. P. L., Duarte, C. K. (2021). Chia seed (Salvia hispanica L.) consumption and lipid profile: A systematic review and meta-analysis. Food & Function, 12(19), 8835-8849. http://dx.doi.org/ 10.1039/d1fo01287h
  • Dickens, B., Sassanpour, M., Bischoff, E. L. (2023). The Effect of Chia Seeds on High-Density Lipoprotein (HDL) Cholesterol. Cureus, 15(6). http://dx.doi.org/10.7759/cureus.40360
  • Di Marco, A. E., Ixtaina, V. Y., Tomás, M. C. (2020). Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food. Food Hydrocolloids, 108, 106030. http://dx.doi.org/ 10.1016/j.foodhyd.2020.106030
  • Din, Z. U., Alam, M., Ullah, H., Shi, D., Xu, B., Li, H., Xiao, C. (2021). Nutritional, phytochemical and therapeutic potential of chia seed (Salvia hispanica L.). A mini-review. Food Hydrocolloids for Health, 1, 100010. http://dx.doi.org/10.1016/j.fhfh.2021.100010
  • EFSA Panel on Nutrition, Novel Foods and Food Allergens (EFSA NDA Panel), Turck, D., Castenmiller, J., de Henauw, S., Hirsch‐Ernst, K. I., Kearney, J., Knutsen, H. K. (2019). Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283. EFSA Journal, 17(4), e05657. http://dx.doi.org/10.2903/j.efsa.2019.5657
  • EFSA Panel on Nutrition, Novel Foods and Food Allergens (EFSA NDA Panel), Turck, D., Bohn, T., Castenmiller, J., De Henauw, S., Hirsch‐Ernst, K. I., Knutsen, H. K. (2023). Safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 21(4), e07904. http://dx.doi.org/10.2903/j.efsa.2023.7904
  • El-Dreny, E. S., Shaheen, M., Shaban, H. (2023). Anti-obesity Influence of Psyllium (Plantago ovate) and Chia (Salvia hispanica L.) Seeds on Rats Fed a High-Fat Diet. Food Technology Research Journal, 1(3), 20-31. http://dx.doi.org/10.21608/ ftrj.2023.300612
  • Fernandes, S. S., Prentice, C., Salas-Mellado, M. D. L. M. (2021). Chia seed (Salvia hispanica). Oilseeds: Health Attributes And Food Applications, 285-303. http://dx.doi.org/10.1007/ 978-981-15-4194-0_11
  • Enes, B. N., Moreira, L. P., Silva, B. P., Grancieri, M., Lúcio, H. G., Venâncio, V. P., Martino, H. S. (2020). Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review. Journal of Food Science, 85(2), 226-239. http://dx.doi.org/ 10.1111/1750-3841.15003
  • FaragAllah, E. M., Algharib, S. A., Goda, N. I., El-Malkey, N. F., Mahboub, H. H., El-Fayoumi, S. H., Aref, M. (2023). Protective effect of Salvia hispanica (chia seeds) against obesity induced ovarian disorders in rat model. Tissue and Cell, 83, 102156. http://dx.doi.org/10.1016/ j.tice.2023.102156
  • Fernandes, S. S., Egea, M. B., Salas-Mellado, M. D. L. M., Segura-Campos, M. R. (2023). Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient. International Journal of Molecular Sciences, 24(8), 7384. http://dx.doi.org/10.3390/ijms24087384
  • Fırtın, B., Yenipazar, H., Saygün, A., Şahin-Yeşilçubuk, N. (2020). Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies. Food Science and Technology, 134, 109947. http://dx.doi.org/10.1016/j.lwt.2020.109947
  • Gallo, L. R. D. R., Assunção Botelho, R. B., Ginani, V. C., de Lacerda de Oliveira, L., Riquette, R. F. R., Leandro, E. D. S. (2020). Chia (Salvia hispanica L.) gel as egg replacer in chocolate cakes: Applicability and microbial and sensory qualities after storage. Journal of Culinary Science & Technology, 18(1), 29-39. http://dx.doi.org/ 10.1080/15428052.2018.1502111
  • Ghafoor, K., Ahmed, I. A. M., Özcan, M. M., Al-Juhaimi, F. Y., Babiker, E. E., Azmi, I. U. (2020). An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chemistry, 333, 127531. http://dx.doi.org/10.1016/j.foodchem.2020.127531
  • Grancieri, M., Martino, H. S. D., Gonzalez de Mejia, E. (2021). Protein digests and pure peptides from chia seed prevented adipogenesis and inflammation by inhibiting PPARγ and NF-κB pathways in 3T3L-1 adipocytes. Nutrients, 13(1), 176. http://dx.doi.org/10.3390/ nu13010176
  • Grauso, L., de Falco, B., Bochicchio, R., Scarpato, S., Addesso, R., Lanzotti, V. (2023). Leaf metabolomics and molecular networking of wild type and mutant genotypes of chia (Salvia hispanica L.). Phytochemistry, 209, 113611. http://dx.doi.org/10.1016/j.phytochem.2023.113611
  • Han, K., Li, X. Y., Zhang, Y. Q., He, Y. L., Hu, R., Lu, X. L., Hui, J. (2020). Chia seed oil prevents high fat diet induced hyperlipidemia and oxidative stress in mice. European journal of lipid science and technology, 122(4), 1900443. http://dx.doi.org/ 10.1002/ejlt.201900443
  • Ivanovski, M., Cör, D., Knez, Ž. (2019). Chia Seeds (Salvia hispanica L.): An Overview-Phytochemical Profile, Isolation Methods, and Application. Molecules (Basel, Switzerland), 25(1). http://dx.doi.org/10.3390/molecules25010011
  • Juangco, J. R., Gacute, M. C., Fernandez, T. K. I., Fider, R. A. F., Gan, A. A. K., Fernandez, L. V. D., Gallera, J. F. D. (2022). IDF21-0227 Effectiveness of Chia (Salvia hispanica L.) As an Adjuvant Therapy for Type 2 Diabetes Mellitus, a Meta-Analysis. Diabetes Research and Clinical Practice, 186. http://dx.doi.org/10.1016/ j.diabres.2022.109501
  • Katunzi-Kilewela, A., Kaale, L. D., Kibazohi, O., Rweyemamu, L. M. (2021). Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review. African Journal of Food Science, 15(2), 48-59. http://dx.doi.org/10.5897/ajfs2020.2015
  • Kaur, G., Mason, R. P., Steg, P. G., Bhatt, D. L. (2024). Omega-3 Fatty Acids for Cardiovascular Event Lowering. European Journal of Preventive Cardiology, zwae003. http://dx.doi.org/10.1093/eurjpc/zwae003
  • Khalid, W., Arshad, M. S., Aziz, A., Rahim, M. A., Qaisrani, T. B., Afzal, F., Anjum, F. M. (2023). Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders. Food Science & Nutrition, 11(1), 3-16. http://dx.doi.org/10.1002/fsn3.3035
  • Knez, H., M., Ivanovski, M., Cör, D., Knez, Ž. (2020). Chia Seeds (Salvia hispanica L.): an overview—phytochemical profile, isolation methods, and application. Molecules, 25(1), 11. http://dx.doi.org/10.3390/molecules25010011
  • Senna, C., Soares, L., Egea, M. B., Fernandes, S. S. (2024). The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs. Molecules, 29(2), 440. http://dx.doi.org/ 10.3390/molecules29020440
  • Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., Gramza-Michałowska, A. (2019). The chemical composition and nutritional value of chia seeds—Current state of knowledge. Nutrients, 11(6).1242. http://dx.doi.org/10.3390/ nu11061242
  • Maidana, S. D., Finch, S., Garro, M., Savoy, G., Gänzle, M., Vignolo, G. (2020). Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria. Food Science and Technology, 125, 109189. http://dx.doi.org/10.1016/j.lwt.2020.109189
  • Masood, M. A. B. (2022). Chia seeds as potential nutritional and functional ingredients: A review of their applications for various food industries. Masood, M. A B. Chia Seeds as Potential Nutritional and Functional Ingredients: A Review of their Applications for Various Food Industries, Journal of Food Science and Technology, 4(1), 1-14. http://dx.doi.org/ 10.47485/2834-7854.1011
  • Medina-Urrutia, A., Lopez-Uribe, A. R., El Hafidi, M., González-Salazar, M. D. C., Posadas-Sánchez, R., Jorge-Galarza, E., Juárez-Rojas, J. G. (2020). Chia (Salvia hispanica)-supplemented diet ameliorates non-alcoholic fatty liver disease and its metabolic abnormalities in humans. Lipids in Health and Disease, 19(1), 1-9. http://dx.doi.org/10.1186/s12944-020-01283-x
  • Miranda-Ramos, K. C., Haros, C. M. (2020). Combined effect of chia, quinoa and amaranth incorporation on the physico-chemical, nutritional and functional quality of fresh bread. Foods, 9(12), 1859. http://dx.doi.org/10.3390/ foods9121859
  • Motyka, S., Skała, E., Ekiert, H., Szopa, A. (2023). Health-promoting approaches of the use of chia seeds. Journal of Functional Foods, 103, 105480. http://dx.doi.org/10.1016/j.jff.2023.105480
  • Omran, N. H., El-Bahy, A. A., Hosny, H. T. A., Handoussa, H. (2023). Quinoa and Chia Modulate AMPK/PPAR-ɣ Signaling in High-Fat Diet–Induced Obesity Rat Model. Revista Brasileira de Farmacognosia, 1-12. http://dx.doi.org/10.1007/s43450-023-00388-5
  • Rabail, R., Khan, M. R., Mehwish, H. M., Rajoka, M. S. R., Lorenzo, J. M., Kieliszek, M., Aadil, R. M. (2021). An overview of chia seed (Salvia hispanica L.) bioactive peptides’ derivation and utilization as an emerging nutraceutical food. Frontiers in Bioscience-Landmark, 26(9), 643-654. http://dx.doi.org/10.52586/4973
  • Ravlić, M., Baličević, R., Svalina, T., Posavac, D., Ravlić, J. (2023). Herbicidni potencijal livadne kadulje (Salvia pratensis L.) na Teofrastov mračnjak (Abutilon theophrasti Med.) i poljski kukolj (Agrostemma githago L.). Glasnik Zaštite Bilja, 46(3.), 116-121. http://dx.doi.org/ 10.31727/gzb.46.3.13
  • Roohi, T. F. (2020). Review on the miracle role of chia seeds (Salvia hispanica L.) nutritional and bioactive compounds in the treatment of cardiovascular disorder Journal of Biomedical and Pharmaceutical Research, 9, 42-49. http://dx.doi.org/10.32553/jbpr.v9i4.780
  • Salgado, V. D. S. C. N., Zago, L., Fonseca, E. N. D., Calderari, M. R. D. C. M., Citelli, M., Miyahira, R. F. (2023). Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds. Plant Foods for Human Nutrition, 78(4), 735-741. http://dx.doi.org/ 10.1007/s11130-023-01115-0
  • Selvi, S., Polat, R., Çakilcioğlu, U., Celep, F., Dirmenci, T., Ertuğ, Z. F. (2022). An ethnobotanical review on medicinal plants of the Lamiaceae family in Turkey. Turkish Journal of Botany, 46(4), 283-332. http://dx.doi.org/ 10.55730/1300-008x.2712
  • Sosa-Baldivia, A., Ruiz-Ibarra, G., Johnson, F., Robles-de la Torre, R. R., Robles-Lopez, M. R., Sharma, M., Liu, X. (2018). A historical review of the scientific and common nomenclature associated with chia: From Salvia hispanica to Salvia mexicana and chian to salba. Agricultural Research and Technology, 18(1), 556047. http://dx.doi.org/10.19080/artoaj.2018.18.556047
  • Sur, E. B., Çiçek, Ş. K. (2021). Chia tohumunun kimyasal, antioksidan ve antimikrobiyal özellikleri. GIDA, 46(4), 971-979. http://dx.doi.org/10.15237/gida.gd21055
  • Tutunchi, H., Ebrahimi-Mameghani, M., Ostadrahimi, A., Asghari-Jafarabadi, M. (2020). What are the optimal cut-off points of anthropometric indices for prediction of overweight and obesity? Predictive validity of waist circumference, waist-to-hip and waist-to-height ratios. Health Promotion Perspectives, 10(2), 142. http://dx.doi.org/10.34172/hpp.2020.23
  • USDA, 2020. United States Department of Agriculture Research Servise Food Composition Database. https://fdc.nal.usda.gov/fdcapp.html#/food-details/1144211/nutrients (Accessed: 24 January 2021).
  • Vera-Cespedes, N., Muñoz, L. A., Rincón, M. Á., Haros, C. M. (2023). Physico-Chemical and nutritional properties of chia seeds from Latin American countries. Foods, 12(16), 3013. http://dx.doi.org/10.3390/foods12163013
  • Wang, M., Liu, Y., Liang, Y., Naruse, K., Takahashi, K. (2021). Systematic understanding of pathophysiological mechanisms of oxidative stress-related conditions—diabetes mellitus, cardiovascular diseases, and ischemia–reperfusion injury. Frontiers in cardiovascular medicine, 8, 649785. http://dx.doi.org/10.3389/fcvm.2021.649785
Toplam 52 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Beslenme ve Diyetetik (Diğer)
Bölüm Makaleler
Yazarlar

Hilal Doğan Güney 0000-0003-1770-711X

Pınar Göbel 0000-0001-7152-1581

Yayımlanma Tarihi 14 Ağustos 2024
Gönderilme Tarihi 25 Ocak 2024
Kabul Tarihi 13 Nisan 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 49 Sayı: 4

Kaynak Göster

APA Doğan Güney, H., & Göbel, P. (2024). CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH. Gıda, 49(4), 766-776. https://doi.org/10.15237/gida.GD24016
AMA Doğan Güney H, Göbel P. CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH. GIDA. Ağustos 2024;49(4):766-776. doi:10.15237/gida.GD24016
Chicago Doğan Güney, Hilal, ve Pınar Göbel. “CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH”. Gıda 49, sy. 4 (Ağustos 2024): 766-76. https://doi.org/10.15237/gida.GD24016.
EndNote Doğan Güney H, Göbel P (01 Ağustos 2024) CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH. Gıda 49 4 766–776.
IEEE H. Doğan Güney ve P. Göbel, “CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH”, GIDA, c. 49, sy. 4, ss. 766–776, 2024, doi: 10.15237/gida.GD24016.
ISNAD Doğan Güney, Hilal - Göbel, Pınar. “CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH”. Gıda 49/4 (Ağustos 2024), 766-776. https://doi.org/10.15237/gida.GD24016.
JAMA Doğan Güney H, Göbel P. CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH. GIDA. 2024;49:766–776.
MLA Doğan Güney, Hilal ve Pınar Göbel. “CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH”. Gıda, c. 49, sy. 4, 2024, ss. 766-7, doi:10.15237/gida.GD24016.
Vancouver Doğan Güney H, Göbel P. CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH. GIDA. 2024;49(4):766-7.

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