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

Year 2018, , 446 - 460, 18.04.2018

Merve Yurt , Ceren Gezer

https://doi.org/10.15237/gida.GD17093

Cited By: 5

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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