Chia Seed (Salvia hispanica)

Chia (Salvia hispanica L.) is a herbaceous plant cultivated annually, being considered oleaginous due to the high oil content, which corresponds to 30–40% of the seed, being rich in polyunsaturated fatty acids, mainly omega-3 (linolenic acid, 54–67%), higher than in any known plant source, and omega-6 (linoleic acid, 12–21%) fatty acids. Consumption of the essential fatty acids present in chia seeds is associated with the prevention of various chronic diseases, such as obesity, cardiovascular disease, and cancer. This oil can be extracted by various techniques and can be encapsulated through micro- and nanoencapsulation to provide the incorporation and preservation of fatty acids in foods. However, commercially available foods and scientific studies concentrate on the addition of whole chia seed, mainly in bakery products. In addition to the high oil content, the chia seed presents high protein content and dietary fiber, evidencing its high potential as a functional food.