Abstract

Chia (Salvia hispanica L.) is a seed native to the southern part of Mexico and Guatemala, which has spread to other Latin American countries. This seed has been used for different purposes throughout history, where it stands out as a food product due to its great versatility, since it can be used as a seed, whole meal flour, fiber and/or protein fractions and oil. Currently, the investigation of new food sources that provide health benefits has managed to collect information on the chemical composition and nutritional value of this seed and its derivatives (flour and oil). For polyunsaturated fatty acid content, n-3 is found, highlighting alpha linolenic acid (C18:3n-3, ALA), which is proposed as an alternative source of this nutrient to foods of other origins. In addition, the fiber content of chia, is mainly insoluble fiber. Regarding the benefits associated with chia consumption, it is closely related to chronic non-communicable diseases such as dyslipidemia, diabetes, type II, hypertension, cancer, among others, managing to attract the attention of researchers to control and prevent these pathologies that are increasing in world population. Therefore, it is relevant to deepen the knowledge available about this seed and its by-products in order to establish the possible molecular mechanisms that are involved in generating health benefits. The objective of this review is to present an update on the benefits associated with consumption of chia seed and its derivatives.