Characterization and bioaccessibility of minerals in seeds of Salvia hispanica L.
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Membros da banca
Resumo
Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala,
and it is currently known by the popular name of chia. Currently, chia seeds have
been considered to be of great importance for human health and nutrition because
they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants—approximately 68%.
Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties.
However, despite the high nutritional value present in the food and the possible
health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its
micronutrients to measure their effectiveness. Thus, we evaluated the chemical
composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.
Abstract
Assunto
Tecnologia de alimentos, Chia
Palavras-chave
Salvia hispanica L., Lipid profile, Chemical composition, Bioaccessibility
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Endereço externo
https://www.scirp.org/pdf/AJPS_2016112417045059.pdf