Repurposing chia seed oil: A versatile novel functional food

Area of Science:

• Nutritional Science
• Food Chemistry
• Pharmacology

Background:

• Chia seed oil (CSO) is gaining recognition as a functional food due to its rich nutritional profile.
• It contains significant amounts of polyunsaturated fatty acids (PUFAs), antioxidants, and other bioactive compounds.
• Green extraction technologies offer an efficient, sustainable, and eco-friendly method for CSO production.

Purpose of the Study:

• To review the biochemical composition, extraction methods, and nutraceutical applications of CSO.
• To explore the therapeutic potential and health benefits of CSO.
• To highlight the need for further research into CSO's toxicological safety and commercial applications.

Main Methods:

• Literature review of existing studies on chia seed oil.
• Analysis of biochemical composition and nutritional profiling.
• Evaluation of various extraction techniques and their impact on oil quality.

Main Results:

• CSO is abundant in alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, and phenolic acids.
• Reported properties include antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing effects.
• Green extraction methods enhance CSO's nutritional value and sustainability.

Conclusions:

• CSO possesses significant nutraceutical and pharmaceutical potential across various industries.
• Further large-scale molecular and clinical studies are essential to validate its therapeutic efficacy and commercial applications.
• Understanding CSO's full potential requires comprehensive toxicological and mechanistic investigations.