1. INTRODUCTION
In the recent times, the science of functional foods is a combination of science and collective needs. It consists of nutrition, food science and medicine that maintains a balance between food and drugs. The word functional food was invented first in Japan at 1984 (Shimizu, 2003).
Functional foods has been defined by the National Academy of Sciences Food and Nutrition Board in the USA; “Any reconstituted food or food component that can be good for health more than its conventional nutritive value” (Martirosyan & Pisarski, 2017).
Functional foods are commonly divided into two major categories, such as conventional and genetically modified food prodcuts (Rahim et al., 2022).
(Di Renzo et al., 2020). Furthermore, genetically modified foods are prepared with the addition of vitamins, minerals, probiotic microflora, and fiber. Fortified juices, fortified dairy products are the best examples of these products and easy available in the local markets (Gupta, 2014).
These foods contain phytochemicals that can help to protect from cell damage, heart disease, cancer and keep balance against diabetes.
In the recent times, the science of functional foods is a combination of science and collective needs. It consists of nutrition, food science and medicine that maintains a balance between food and drugs. The word functional food was invented first in Japan at 1984 (Shimizu, 2003).
Functional foods has been defined by the National Academy of Sciences Food and Nutrition Board in the USA; “Any reconstituted food or food component that can be good for health more than its conventional nutritive value” (Martirosyan & Pisarski, 2017).
Functional foods are commonly divided into two major categories, such as conventional and genetically modified food prodcuts (Rahim et al., 2022).
(Di Renzo et al., 2020). Furthermore, genetically modified foods are prepared with the addition of vitamins, minerals, probiotic microflora, and fiber. Fortified juices, fortified dairy products are the best examples of these products and easy available in the local markets (Gupta, 2014).
These foods contain phytochemicals that can help to protect from cell damage, heart disease, cancer and keep balance against diabetes.
2. CHIA SEED AND ITS NUTRITIONAL COMPOSITION
Chia seeds are the consumable seeds of Salvia hispanica. It basically belongs to the mint family (Lamiaceae).
Chia seeds are egg shaped and gray with black and white stains, bearing a width of about 2 millimeters (0.08 inches). Chia (Salvia hispanica L.) belongs to the class Labiatae which is originated from Mexico, Northern, and Guatemala (Madaan et al., 2020)
. Chia (Salvia hispanica) is an annual blossoming plant. These seeds were ingested as food. Commonly Chia seeds are cultivated as a blend of both white and black seeds. Now a days, black chia seeds are most of the seeds cultivated that are identified by spiral and striped coloring.
White chia seeds are present in a very low amount and a bit greater than black seeds. To enhance the yield of white seeds more as output, peasants segregated the white seeds prior to sowing to have more white seeds plants. Gardeners employ a color segregation technique to grow homogenous seeds for seeding, and they may also use the same method after collecting the seeds.
It is exhibited by testing that in the past white and black chia seeds were cultured separately, but with time, the production of white chia seeds decreased and intermixed with high‐yielding black seeds (Ayerza, 2010).
. Chia seed is attributed to have useful results on the betterment of the blood lipid profile, by their ability in lowering blood pressure, blood glucose, and antimicrobial and immuno‐boosting reactions (Weber et al., 1991).
Chia seeds are the consumable seeds of Salvia hispanica. It basically belongs to the mint family (Lamiaceae).
Chia seeds are egg shaped and gray with black and white stains, bearing a width of about 2 millimeters (0.08 inches). Chia (Salvia hispanica L.) belongs to the class Labiatae which is originated from Mexico, Northern, and Guatemala (Madaan et al., 2020)
. Chia (Salvia hispanica) is an annual blossoming plant. These seeds were ingested as food. Commonly Chia seeds are cultivated as a blend of both white and black seeds. Now a days, black chia seeds are most of the seeds cultivated that are identified by spiral and striped coloring.
White chia seeds are present in a very low amount and a bit greater than black seeds. To enhance the yield of white seeds more as output, peasants segregated the white seeds prior to sowing to have more white seeds plants. Gardeners employ a color segregation technique to grow homogenous seeds for seeding, and they may also use the same method after collecting the seeds.
It is exhibited by testing that in the past white and black chia seeds were cultured separately, but with time, the production of white chia seeds decreased and intermixed with high‐yielding black seeds (Ayerza, 2010).
. Chia seed is attributed to have useful results on the betterment of the blood lipid profile, by their ability in lowering blood pressure, blood glucose, and antimicrobial and immuno‐boosting reactions (Weber et al., 1991).
Ref
Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders
Waseem Khalid 1, Muhammad Sajid Arshad 1,✉, Afifa Aziz 1, Muhammad Abdul Rahim 1, Tahira Batool Qaisrani 2, Fareed Afzal 1, Anwar Ali 3, Muhammad Modassar Ali Nawaz Ranjha 4, Muhammad Zubair Khalid 1, Faqir Muhammad Anjum 5
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