Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia Seed
Chia seed has a long edible history. In recent years, it has drew the attention of many researchers and has been applied in China. The active ingredients of Chia seed mainly include fatty acids, phenolic acids, flavonoids, protein, dietary fiber, vitamins and minerals, which have physiological activ...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050225 |
| _version_ | 1827981898956144640 |
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| author | Ningning XU Tian WU Qing HUANG |
| author_facet | Ningning XU Tian WU Qing HUANG |
| author_sort | Ningning XU |
| collection | DOAJ |
| description | Chia seed has a long edible history. In recent years, it has drew the attention of many researchers and has been applied in China. The active ingredients of Chia seed mainly include fatty acids, phenolic acids, flavonoids, protein, dietary fiber, vitamins and minerals, which have physiological activities of anti-oxidation, regulating blood lipids, regulating blood pressure, regulating blood sugar, reducing creatine kinase and anti inflammatory disinfection. With the enhancement of people's awareness of health care and the pursuit of nutritious food, Chia seed has gradually become a hot topic in the field of food research. At present, most of Chia seed are directly added to the food as additives, without in-depth development of new products. It has a good effect in preventing cancer and regulating blood lipids, regulating blood pressure, regulating blood sugar. Few new products have been developed, and the relevant research needs to be deepened. The present review summarizes active ingredients, physiological action and function of Chia seed as well as its application in food, health products, and cosmetics industries. This review aims to provide reference for the research and development of Chia seed. |
| first_indexed | 2024-04-09T22:16:11Z |
| format | Article |
| id | doaj.art-7170770dda2249f081196da3001f33d1 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-09T22:16:11Z |
| publishDate | 2023-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-7170770dda2249f081196da3001f33d12023-03-23T01:41:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-04-0144744845410.13386/j.issn1002-0306.20220502252022050225-7Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia SeedNingning XU0Tian WU1Qing HUANG2College of Chemistry and Life Science, Hubei University of Education College, Wuhan 430205, ChinaInstitute of Materials Research and Engineering, Wuhan 430205, ChinaCollege of Chemistry and Life Science, Hubei University of Education College, Wuhan 430205, ChinaChia seed has a long edible history. In recent years, it has drew the attention of many researchers and has been applied in China. The active ingredients of Chia seed mainly include fatty acids, phenolic acids, flavonoids, protein, dietary fiber, vitamins and minerals, which have physiological activities of anti-oxidation, regulating blood lipids, regulating blood pressure, regulating blood sugar, reducing creatine kinase and anti inflammatory disinfection. With the enhancement of people's awareness of health care and the pursuit of nutritious food, Chia seed has gradually become a hot topic in the field of food research. At present, most of Chia seed are directly added to the food as additives, without in-depth development of new products. It has a good effect in preventing cancer and regulating blood lipids, regulating blood pressure, regulating blood sugar. Few new products have been developed, and the relevant research needs to be deepened. The present review summarizes active ingredients, physiological action and function of Chia seed as well as its application in food, health products, and cosmetics industries. This review aims to provide reference for the research and development of Chia seed.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050225chia seedactive ingredientphysiological actiondevelopment utilization |
| spellingShingle | Ningning XU Tian WU Qing HUANG Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia Seed Shipin gongye ke-ji chia seed active ingredient physiological action development utilization |
| title | Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia Seed |
| title_full | Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia Seed |
| title_fullStr | Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia Seed |
| title_full_unstemmed | Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia Seed |
| title_short | Recent Advances on the Active Ingredient, Physiological Action and Development Utilization of Chia Seed |
| title_sort | recent advances on the active ingredient physiological action and development utilization of chia seed |
| topic | chia seed active ingredient physiological action development utilization |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050225 |
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