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Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications - a review

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Chia has been known for over 5,500 years. Chia seeds were one of the most important components of the diet of Mayas and Aztecs. The chemical composition and technological properties of chia give the plant a high nutritional potential. Chia is a good source of polyunsaturated fatty acids: omega-3 and omega-6, soluble dietary fiber. It also contains appreciable amount of proteins and phytochemicals. Nutritional value of chia is the reason why it is used in prophylaxis of several non-infectious diseases such as obesity, hypertension, cardiovascular diseases (CVDs), cancer and diabetes. Nutritional and therapeutic aspects of chia are currently being researched by many scientific centres. The aim of this article is to present the nutritional and therapeutic values of chia.
Szałwia hiszpańska jest znana od ponad 5500 lat. Nasiona szałwii hiszpańskiej były jednym z najważniejszych składników pożywienia dla Majów i Azteków. Skład chemiczny oraz właściwości technologiczne szałwii hiszpańskiej sprawiają iż roślina ta posiada duży potencjał żywieniowy. Szałwia hiszpańska jest dobrym źródłem niezbędnych wielonienasyconych kwasów tłuszczowych omega-3 i omega-6 oraz rozpuszczalnego błonnika. Zawiera także znaczne ilości białka i związków fitochemicznych. Wartość odżywcza szałwii sprawia iż roślina ta wykorzystywana jest wspomagająco w profilaktyce wielu chorób niezakaźnych, takich jak: otyłość, nadciśnienie, choroby sercowo-naczyniowe, a także chorób nowotworowych czy cukrzycy. Aspekty żywieniowe i zdrowotne szałwii hiszpańskiej są obecnie przedmiotem badań w wielu ośrodkach naukowych. Niniejszy artykuł ma na celu przybliżenie czytelnikowi walorów żywieniowych i zdrowotnych szałwii hiszpańskiej.
Opis fizyczny
  • Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, 60-637 Poznan, Poland
  • Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, 60-637 Poznan, Poland
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