Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.) Rodríguez Lara, Avilene Mesa García, María Dolores Damián Medina, Karla Alejandra Quirantes-Piné, Rosa Casuso Pérez, Rafael Antonio Segura Carretero, Antonio Rodríguez Huertas, Jesús Francisco Chia seed Functional foods Fibers Omega 3 Polyunsaturated fatty acids (PUFA) Essential amino acids Nucleosides Phenolic compounds 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. 2021-12-09T08:07:37Z 2021-12-09T08:07:37Z 2021 journal article Rodríguez Lara, A.; Mesa-García, M.D.; Medina, K.A.D.; Quirantes Piné, R.; Casuso, R.A.; Segura Carretero, A.; Huertas, J.R. Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.). Foods 2021, 10, 3001. https://doi.org/ 10.3390/foods10123001 http://hdl.handle.net/10481/71926 10.3390/foods10123001 eng http://creativecommons.org/licenses/by/3.0/es/ open access Atribución 3.0 España MDPI