International Journal of Biochemistry, Biophysics & Molecular Biology

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Comprehensive Review of Structural Components of Salvia hispanica & Its Biological Applications

Received: 25 February 2020    Accepted: 10 March 2020    Published: 28 May 2020
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Abstract

Salvia hispanica is an important member of the Labiatae family and its role as health-promoting effect is attributed to it is rich source of phytoconstituents. The historic grain is becoming extremely trendy in modern food regime in numerous countries; the major proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65% of the oil content). Omega-3 fatty acid has been linked with a number of physiological roles in human body. Chia seed is a potent source of antioxidants with the presence of chlorogenic acid, myricetin, caffeic acid, quercetin, and kaempferol which are believed to have hepatic protective effects, cardiac, anti-ageing and anti-carcinogenic properties. It is also a great source of dietary fibre along with higher concentration of valuable unsaturated fatty acids, gluten free protein, minerals, and vitamin sand phenolic components. Other than this, seeds are an exceptional wellspring of polyphenols and cell fortifications, for instance, caffeic destructive, rosmarinic destructive, myricetin, quercetin and others. Today, chia has been destitute down in various domains of research. Researchers around the world have been investigating the upsides of chia seeds in the pharmaceutical, pharmaceutical, and sustenance industry. Chia oil today is one of the most noteworthy oils in the market. In this current review, the role of Salvia hispanica is summarized in the prevention and treatment of diseases via the regulation of various physiological and biological pathways.

DOI 10.11648/j.ijbbmb.20200501.11
Published in International Journal of Biochemistry, Biophysics & Molecular Biology (Volume 5, Issue 1, June 2020)
Page(s) 1-7
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Chia, Fibre, Nutritional and Therapeutic Properties, Omega-3 Fatty Acids, Protein

References
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Author Information
  • Department of Chemistry, Lahore Garrison University, Lahore, Pakistan

  • Department of Chemistry, Lahore Garrison University, Lahore, Pakistan

  • Department of Chemistry, Lahore Garrison University, Lahore, Pakistan

  • Institute of Quality and Technology Management, University of the Punjab, Lahore, Pakistan

  • Department of Mathematics, Lahore Garrison University, Lahore, Pakistan

  • Department of Chemical Engineering, NFCIE & FR, Faisalabad, Pakistan

  • Department of Chemistry, University of Agriculture, Faisalabad, Pakistan

  • Department of Chemistry, University of Agriculture, Faisalabad, Pakistan

Cite This Article
  • APA Style

    Asma Aslam, Syeda Mona Hassan, Shahzad Sharif Mughal, Syed Khurram Hassan, Asif Ibrahim, et al. (2020). Comprehensive Review of Structural Components of Salvia hispanica & Its Biological Applications. International Journal of Biochemistry, Biophysics & Molecular Biology, 5(1), 1-7. https://doi.org/10.11648/j.ijbbmb.20200501.11

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    Asma Aslam; Syeda Mona Hassan; Shahzad Sharif Mughal; Syed Khurram Hassan; Asif Ibrahim, et al. Comprehensive Review of Structural Components of Salvia hispanica & Its Biological Applications. Int. J. Biochem. Biophys. Mol. Biol. 2020, 5(1), 1-7. doi: 10.11648/j.ijbbmb.20200501.11

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    AMA Style

    Asma Aslam, Syeda Mona Hassan, Shahzad Sharif Mughal, Syed Khurram Hassan, Asif Ibrahim, et al. Comprehensive Review of Structural Components of Salvia hispanica & Its Biological Applications. Int J Biochem Biophys Mol Biol. 2020;5(1):1-7. doi: 10.11648/j.ijbbmb.20200501.11

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  • @article{10.11648/j.ijbbmb.20200501.11,
      author = {Asma Aslam and Syeda Mona Hassan and Shahzad Sharif Mughal and Syed Khurram Hassan and Asif Ibrahim and Huma Hassan and Ali Raza Ayub and Saqib Shafiq},
      title = {Comprehensive Review of Structural Components of Salvia hispanica & Its Biological Applications},
      journal = {International Journal of Biochemistry, Biophysics & Molecular Biology},
      volume = {5},
      number = {1},
      pages = {1-7},
      doi = {10.11648/j.ijbbmb.20200501.11},
      url = {https://doi.org/10.11648/j.ijbbmb.20200501.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijbbmb.20200501.11},
      abstract = {Salvia hispanica is an important member of the Labiatae family and its role as health-promoting effect is attributed to it is rich source of phytoconstituents. The historic grain is becoming extremely trendy in modern food regime in numerous countries; the major proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65% of the oil content). Omega-3 fatty acid has been linked with a number of physiological roles in human body. Chia seed is a potent source of antioxidants with the presence of chlorogenic acid, myricetin, caffeic acid, quercetin, and kaempferol which are believed to have hepatic protective effects, cardiac, anti-ageing and anti-carcinogenic properties. It is also a great source of dietary fibre along with higher concentration of valuable unsaturated fatty acids, gluten free protein, minerals, and vitamin sand phenolic components. Other than this, seeds are an exceptional wellspring of polyphenols and cell fortifications, for instance, caffeic destructive, rosmarinic destructive, myricetin, quercetin and others. Today, chia has been destitute down in various domains of research. Researchers around the world have been investigating the upsides of chia seeds in the pharmaceutical, pharmaceutical, and sustenance industry. Chia oil today is one of the most noteworthy oils in the market. In this current review, the role of Salvia hispanica is summarized in the prevention and treatment of diseases via the regulation of various physiological and biological pathways.},
     year = {2020}
    }
    

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    AB  - Salvia hispanica is an important member of the Labiatae family and its role as health-promoting effect is attributed to it is rich source of phytoconstituents. The historic grain is becoming extremely trendy in modern food regime in numerous countries; the major proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65% of the oil content). Omega-3 fatty acid has been linked with a number of physiological roles in human body. Chia seed is a potent source of antioxidants with the presence of chlorogenic acid, myricetin, caffeic acid, quercetin, and kaempferol which are believed to have hepatic protective effects, cardiac, anti-ageing and anti-carcinogenic properties. It is also a great source of dietary fibre along with higher concentration of valuable unsaturated fatty acids, gluten free protein, minerals, and vitamin sand phenolic components. Other than this, seeds are an exceptional wellspring of polyphenols and cell fortifications, for instance, caffeic destructive, rosmarinic destructive, myricetin, quercetin and others. Today, chia has been destitute down in various domains of research. Researchers around the world have been investigating the upsides of chia seeds in the pharmaceutical, pharmaceutical, and sustenance industry. Chia oil today is one of the most noteworthy oils in the market. In this current review, the role of Salvia hispanica is summarized in the prevention and treatment of diseases via the regulation of various physiological and biological pathways.
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