Allergen Characterization of Chia Seeds (Salvia hispanica), a new allergenic food
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2015
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ESMON PUBLICIDAD, S.A.
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García Jiménez S, Pastor Vargas C, de las Heras M, Sanz Maroto A, Vivanco F, Sastre J. Allergen characterization of chia seeds (Salvia hispanica), a new allergenic food. J Investig Allergol Clin Immunol. 2015;25(1):55-6. PMID: 25898695.
Abstract
Salvia hispanica, known also by its popular name, chia,
is a plant of the Lamiaceae family. The plant is considered a
pseudocereal and has a high oil and protein content. Mayans
and Aztecs used it as a medicinal product and food supplement
for added endurance. Its nutraceutical properties are due
to high content in dietary fiber, natural antioxidants, and
unsaturated fatty acids (60% α-linolenic acid). The protein
content of chia is higher than that of most traditional grains.