@misc{10481/71926,
year = {2021},
url = {http://hdl.handle.net/10481/71926},
abstract = {Chia seeds are rich sources of different macro and micronutrients associated with health
benefits; thus, they may be considered as a functional food. However, the composition depends on
the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable
and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance
liquid chromatography–electrospray ionization–quadrupole time-of-flight (HPLC-ESI-QTOF) and
discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3
polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides
(adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid
metabolites. Our data suggest that chia seeds may be used as ingredients for the development of
functional foods and dietary supplements.},
organization = {Investigation group CTS-454 “Impacto fisiológico del estrés oxidativo, deporte, actividad
física y salud”},
publisher = {MDPI},
keywords = {Chia seed},
keywords = {Functional foods},
keywords = {Fibers},
keywords = {Omega 3},
keywords = {Polyunsaturated fatty acids (PUFA)},
keywords = {Essential amino acids},
keywords = {Nucleosides},
keywords = {Phenolic compounds},
title = {Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)},
doi = {10.3390/foods10123001},
author = {Rodríguez Lara, Avilene and Mesa García, María Dolores and Damián Medina, Karla Alejandra and Quirantes-Piné, Rosa and Casuso Pérez, Rafael Antonio and Segura Carretero, Antonio and Rodríguez Huertas, Jesús Francisco},
}