Chia (Salvia hispanica) is one of the most popular nutrition-rich foods and pseudocereal crops of the mint family Lamiaceae. Chia seeds are a rich source of proteins, polyunsaturated fatty acids, dietary fibers, and antioxidants. A team of scientists at Oregon State University has sequenced the chia genome and in doing so provided a blueprint for future research that capitalizes on the nutritional and human health benefits of the plant.
Chia is an annual herbaceous plant of the family Lamiaceae, which also includes popular culinary herbs.
It is cultivated in Southern Mexico and Central America for its nutrient-rich seeds containing proteins, polyunsaturated fatty acids, dietary fibers, antioxidants, and minerals.
Compared to dietary fiber sources like soybean, wheat, and maize, chia seeds contain approximately 54g/100g dietary fiber, of which 93% is insoluble fiber.
Similarly, 60% of all fatty acid comprises polyunsaturated fatty acids, and proteins comprise 18-24% of the seed mass.
Moreover, the health-benefiting effects of chia seeds on improving muscle lipid content, cardiovascular health, total cholesterol ratio, triglyceride content, and anticarcinogenic properties have been demonstrated in humans and animals.
Also, chia seeds’ high dietary fiber content helps alleviate the hypoglycemic effect and stabilizes blood glucose levels in type-2 diabetic patients.
“Our research opens up possibilities for scientists to study chia seed through the lens of improving human health while at the same time continuing to further our knowledge of all the nutritional benefits of chia,” said Oregon State University’s Professor Pankaj Jaiswal.
“Now we are at the point where long-term food and nutrition security requires diversifying the human diet by breeding and making genetic improvement to nutrient-rich, so-called minor crops like chia,” said Oregon State University’s Dr. Sushma Naithani.
In their research, the authors assembled the haploid genome of chia…
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