García Jiménez SPastor Vargas, Carlosde las Heras MSanz Maroto AVivanco Martínez, FernandoSastre J2024-07-312024-07-312015-02García 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: 25898695.1018-9068https://hdl.handle.net/20.500.14352/107290Salvia 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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://www.jiaci.org/summary/vol25-issue1-num1186open access616-056.3Occupational asthma.Sodium metabisulphite.Seafood allergy.Squid.MedicinaAlergología32 Ciencias Médicas3207 Patología3207.01 Alergias