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Journal of Biomedicine and Biotechnology
Volume 2012 (2012), Article ID 171956, 9 pages
http://dx.doi.org/10.1155/2012/171956
Review Article

The Promising Future of Chia, Salvia hispanica L.

1Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia
2Institute of Bioscience, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia
3Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia

Received 9 August 2012; Revised 30 October 2012; Accepted 31 October 2012

Academic Editor: Kazim Husain

Copyright © 2012 Norlaily Mohd Ali et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [9 citations]

The following is the list of published articles that have cited the current article.

  • Loreto A. Muñoz, Angel Cobos, Olga Diaz, and José Miguel Aguilera, “ Chia seed ( Salvia hispanica ): An ancient grain and a new functional food ,” Food Reviews International, pp. 130711093656007, 2013. View at Publisher · View at Google Scholar
  • Tony Peregrin, “Frequently Asked Questions of the Academy's Knowledge Center,” Journal of the Academy of Nutrition and Dietetics, 2013. View at Publisher · View at Google Scholar
  • Tomas Komprda, Gabriela Zornikova, Veronika Rozikova, Marie Borkovcova, and Alena Przywarova, “The effect of dietary Salvia hispanica seed on the content of n-3 long-chain polyunsaturated fatty acids in tissues of selected animal species, including edible insects,” Journal of Food Composition and Analysis, vol. 32, no. 1, pp. 36–43, 2013. View at Publisher · View at Google Scholar
  • Ganesh Diwakar, Jatinder Rana, Lisa Saito, Doug Vredeveld, Dorothy Zemaitis, and Jeffrey Scholten, “Inhibitory effect of a novel combination of Salvia hispanica (chia) seed and Punica granatum (pomegranate) fruit extracts on melanin production,” Fitoterapia, vol. 97, pp. 164–171, 2014. View at Publisher · View at Google Scholar
  • Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, and David Betancur-Ancona, “Physicochemical characterization of chia (<i>Salvia hispanica</i>) seed oil from Yucatán, México,” Agricultural Sciences, vol. 05, no. 03, pp. 220–226, 2014. View at Publisher · View at Google Scholar
  • Rafaela da Silva Marineli, Sabrina Alves Lenquiste, Érica Aguiar Moraes, and Mário Roberto Maróstica, “Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats,” Food Research International, 2015. View at Publisher · View at Google Scholar
  • I. Švec, M. Hrušková, and I. Jurinová, “Pasting characteristics of wheat-chia blends,” Journal of Food Engineering, 2015. View at Publisher · View at Google Scholar
  • David Nieman, Nicholas Gillitt, Mary Meaney, and Dustin Dew, “No Positive Influence of Ingesting Chia Seed Oil on Human Running Performance,” Nutrients, vol. 7, no. 5, pp. 3666–3676, 2015. View at Publisher · View at Google Scholar
  • Ranil Coorey, Agnes Novinda, Hannah Williams, and Vijay Jayasena, “Omega-3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia, Fish Oil, and Flaxseed,” Journal Of Food Science, vol. 80, no. 1, pp. S180–S187, 2015. View at Publisher · View at Google Scholar