Chia (Salvia hispanica L.) is an annual herbaceous plant belonging to this taxonomic hierarchy. This book explores a range of topics related to this plant and their nutritional components. The chapters to this volume provide a survey of chemical composition, functional properties, and its impact on human health, but also the opportunities for chia as an ingredient to be incorporated into foods for the benefit of consumers. The topics include:1. Plant history and agronomy2. Chemical composition of Chia (Salvia hispanica)3. Nutritional value of chia seeds4. Composition of fatty acid of chia oil5. Fatty acids I and I in chia oil6. Chia seeds as source of dietary fiber7. Physicochemical properties of chia gums8. Biological value of chia proteins9. Chemical and functional characteristics of chia proteins10. Biological properties of chia 11. Some pharmacology studies12. Health aspects of chia 13. Experimental and industrial application of chia: Encapsulation and film properties14. Prospective utilization of chia in functional foods The contributors to this volume provide valuable information about Salvia hispanica. The biofunctional, technofunctional potential and health implications of consumers are presented in this book.
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