Chia - The Less Known Plant of Omega 3 Fatty Acid

Harisha CB¹, Boraiah KM¹, Basavraj PS¹* and Vijaykumar B Narayanpur²

¹ICAR-NIASM, Baramati, Pune, Maharashtra, India
²University of Horticultural Sciences, Bagalkot, Karnataka, India

*Corresponding Author: Basavraj PS, ICAR-NIASM, Baramati, Pune, Maharashtra, India.

Received: January 21, 2022; Published: February 15, 2022

Salvia hispanica L., commonly called as chia is the rich plant source of ω-3 fatty acids and other medicinal properties. It is native Mexico and Guatemala (Cahill 2004) belong to Lamiaceae family. It is being extensively used for preparation of functional foods, supplements and nutra¬ceutical products of many health benefits.

References

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2. Capitani MI., et al. “Physicochemical and functional characterization of by-products from chia (Salvia hispanica) seeds of Argentina”. LWT- Food Science and Technology 45 (2012): 94-102.
3. Marineli R., et al. “Antioxidant potential of dietary chia seed and oil (Salvia hispanica) in diet-induced obese rats”. Food Research International 76 (2015): 666-674.
4. USDA National Nutrient Database for Standard Reference (2019).
5. Menga V., et al. “Gluten-free pasta incorporating chia (Salvia hispanica) As thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility”. Food Chemistry 221 (2017): 1954-1961.
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Citation

Citation: Basavraj PS., et al. “Chia - The Less Known Plant of Omega 3 Fatty Acid". Acta Scientific Agriculture 6.3 (2022): 08-10.

Copyright

Copyright: © 2022 Basavraj PS., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.