(1) Increased ω-3 alpha-linoleic acid and ω-6 linoleic acid of egg and yolk [26]. (2) Increased ω-3 alpha-linoleic acid and decreased palmitic fatty acid of meat. (3) Taste, sensory evaluation, and production of eggs and broilers were not affected [34, 45–47].
Pigs and rabbits
Increase of PUFA in meat fats as well as improved aroma, flavor, and digestibility of meat [2, 30, 46–49].
Food formulation
Composite flour (15–20% of chia with corn flour)
Increased total dietary fiber and a decrease in Glycemic Index [41].
Ingredient for cookies, cereal bars, chips, desserts, breads, jellies, and emulsions
Improved water holding, absorption capacity, and emulsifying stability [1, 37, 50].
Health supplement
Chia seed oil
Topical application for skin diseases such as pruritus and xerotic especially in diabetic and renal dysfunction patients [12].
Carbohydrate-loading drinks
Enhanced athletes’ sports endurance by more than 90 minutes but not athletes’ performance [51].
Supplement for postmenopausal women
Enhanced the levels of ALA and eicosapentaenoic acid (EPA) [18].
