Skip to main content
SpringerLink
Log in

Nutraceutical Properties of Amaranth and Chia Seeds

  • Chapter
  • First Online:
Functional Properties of Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 12))

Abstract

Amaranth (Amaranthus hypochondriacus L.) and chia (Salvia hispanica) are endemic seeds of Mexico and are consumed traditionally since thousands of years ago. Their health benefits are known from ancestral medicine knowledge, but only recent scientific research has demonstrated specific aspects of their chemical composition and relates it to health benefits. This chapter provides information related to bioactive components of amaranth and chia seeds which can be considered as nutraceuticals, remarking the importance of its consumption.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abdul-Hamid A, Luan YS (2000) Functional properties of dietary fibre prepared from defatted rice bran. Food Chem 68:15–19

    Article  CAS  Google Scholar 

  • Alvarez-Chávez LM, Valdivia-López MA, Aburto-Juárez ML, Tecante A (2008) Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispánica L.). Int J Food Prop 11:687–697

    Article  Google Scholar 

  • Arvanitoyannis IS, van Houwelingen-Koukaliaroglou M (2005) Functional foods: a survey of health claims, pros and cons, and current legislation. Crit Rev Food Sci Nutr 45:385–404

    Article  Google Scholar 

  • Ayerza R (1995) Oil content and fatty acid composition of chia (Salvia hispanica L.) from five Northwestern locations in Argentina. J Am Oil Chem Soc 22:1079–1081

    Article  Google Scholar 

  • Ayerza R, Coates W (2005) Chía rediscovering a forgotten crop of the Aztecs. The University of Arizona Press, Tucson Arizona, 215p

    Google Scholar 

  • Ayerza R, Coates W (2007) Seed yield, oil content and fatty acid composition of three botanical sources of ω-3 fatty acid planted in the yungas ecosystem of tropical Argentina. Trop Sci 47(4):183–187

    Article  Google Scholar 

  • Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99(1):191–203

    Article  CAS  Google Scholar 

  • Becerra R (2000) El amaranto: nuevas tecnologías para un antiguo cultivo. Biodiversitas 30:1–6

    Google Scholar 

  • Berdanier C, Dwyer J, Feldman E (2008) Nutrición y alimentos, 2nd edn. Mc Graw Hill, Ciudad de México, 1099p

    Google Scholar 

  • Berra B, Caruso D, Cortesi N, Fedeli E, Rasetti MF, Galli G (1995) Antioxidant properties of minor polar components of olive oil on the oxidative processes of cholesterol in human LDL. Riv Ital Sost Grasse 72:285–291

    CAS  Google Scholar 

  • Borderías AJ, Sanchez-Alonso I, Pérez-Mateos M (2005) New applications of fibres in foods: addition to fishery products. Trends Food Sci Technol 16:458–465

    Article  Google Scholar 

  • Breene WM (1991) Food uses of grain amaranth. Cereal Foods World 36(5):426–429

    CAS  Google Scholar 

  • Bressani R (1989) The proteins of grain amaranth. Foods Rev Int 51:1338–1341

    Google Scholar 

  • Bruni R, Medici A, Guerrini A, Scalia S, Poli F, Muzzoli M, Sacchetti G (2001) Amaranthus caudatus seed oil, a nutraceutical resource from Ecuadorian flora. J Agric Food Chem 49:5455–5460

    Article  CAS  Google Scholar 

  • Bushway AA, Belyea PR, Bushway RJ (1981) Chia seed as a source of oil, polysaccharide and protein. J Food Sci 46:1349–1350

    Article  CAS  Google Scholar 

  • Casillas GF (1986). Importancia de la semilla de alegría. I Seminario Nacional del Amaranto. Chapingo, México, p 289–299

    Google Scholar 

  • SAGARPA (Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación) (2011) Apoya SAGARPA a los productores del amaranto. Boletín 010/5—Feb-2011

    Google Scholar 

  • Early DK (1977) Cultivation and uses of amaranth in contemporary Mexico. In: Proceedings of the first Amaranth Seminar, Rodale Press Emmaus. p 39

    Google Scholar 

  • FAO/OMS/UNU (1985) Food and Agriculture Organization. World Health Organization. United Nations University. Energy and proteins requirements. Expert Consultation. Geneva, Report, 724, p 10–14

    Google Scholar 

  • Gentry SA, Mittleman M, McCrohan PR (1990) Introduction of chia and gum tragacanth in the EE.UU. In: Janick J, Simon JE (eds) Advances in new crops. Timber Press, Portland, pp 252–256

    Google Scholar 

  • Hang-Ping H, Harold C (2003) Oil and squalene in Amaranthus grain and leaf. J Agric Food Chem 51(27):7913–7920

    Article  Google Scholar 

  • Lehmann JW (1996) Case history of grain amaranth as an alternative crop. Cereal Foods World 41:399–411

    Google Scholar 

  • Lin KY, Daniel JR, Whistler RL (1994) Structure of chia seed polysaccharide exudate. Carbohydr Polym 23:13–18

    Article  CAS  Google Scholar 

  • Lyon CK, Becker R (1987) Extraction and refining of oil from amaranth seed. J Am Oil Chem Soc 64(2):233–236

    Article  CAS  Google Scholar 

  • Mahan LK, Escott-Stump S (2008) Krause’s food nutrition and diet therapy, 12th edn. W.B. Saunders Elsevier, St. Louis, 1352 p

    Google Scholar 

  • Matteucci SD (1998) Potencial productivo del amaranto en la pampa ondulada, Argentina: comportamiento de seis germoplasmas. Rev Fac Agron 15:560–570

    Google Scholar 

  • Miettinen TA, Vanhanen H (1994) Serum concentration and metabolism of cholesterol during rapeseed oil and squalene feeding. Am J Clin Nutr 59:356–363

    CAS  Google Scholar 

  • Milner JA (2000) Functional foods: the US perspective. Am J Clin Nutr 71:1654S–1659S

    CAS  Google Scholar 

  • Monroy-Torres R, Mancilla-Escobar ML, Gallaga-Solórzano JC, Medina-Godoy S, Santiago-García EJ (2008) Protein digestibility of chia seed Salvia hispánica L. RESYPN 9(1):1–8

    Google Scholar 

  • Morales-Guerrero J-C, Vázquez-Mata N, Bressani-Castignoli R (2009) El amaranto, 1st edn. Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, 269 p

    Google Scholar 

  • Nieto C (1990) El cultivo de amaranto (Amaranthus spp.) una alternativa agronómica para Ecuador. INIAP, EE, Santa Catalina

    Google Scholar 

  • Oke OL (1983) Amaranth. In: Chan HT Jr (ed) Handbook of tropical foods. Marcel-Dekker, Inc., New York, pp 1–28

    Google Scholar 

  • Olthof MR, Hollman PC, Buijsman MN, van Amelsvoort JM, Katan MB (2003) Chlorogenic acid, quercetin-3-rutinoside and black tea phenols are extensively metabolized in humans. J Nutr 133(6):1806–1814

    CAS  Google Scholar 

  • Prokopowicz D (2001) Health promoting attributes of amarantus (Amaranthus cruentus). Med Weter 57(8):559–561

    Google Scholar 

  • Rangarajan A, Chenoweth WA, Kelly JF, Ageeet KM (1998) Iron bioavailability from Amaranthus species: 2—evaluation using hemoglobin repetition in anemic rats. J Sci Food Agric 78(2):274–280

    Article  CAS  Google Scholar 

  • Rao CV, Newmark HL (1998) Chemopreventive effect of squalene on colon cancer. Carcinogenesis 19:287–290

    Article  CAS  Google Scholar 

  • Reyes-Caudillo E, Tecante A, Valdivia-López MA (2008) Dietary fiber content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem 107:656–663

    Article  CAS  Google Scholar 

  • Sahagún B (1970) “Historia general de las cosas de la Nueva España”, Porrúa, México. In: Morales-Guerrero J-C, Vázquez-Mata N, Bressani-Castignoli R (eds) El Amaranto, 1st edn. Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, México City, pp 30–32

    Google Scholar 

  • Saunders RM, Becker R (1984) Amaranthus: a potential food and feed resource. In: Pomeranz Y (ed) Advances in cereal and science technology. American Association of Cereal Chemists, Saint Paul, pp 357–397

    Google Scholar 

  • Shahidi F, Naczk M (1995) Food phenolics sources chemistry effects applications. Technomic Publishing, Lancaster, p 331

    Google Scholar 

  • Sizer F, Whitney E (2000) Nutrition concepts and controversies, 8th edn. Wadsworth Publishing Company, Canada, 808 p

    Google Scholar 

  • Smith TJ (2000) Squalene: potential chemopreventive agent. Expert Opin Investig Drugs 9(8):1841–1848

    Article  CAS  Google Scholar 

  • Taga MS, Miller EE, Pratt DE (1984) Chia seeds as a source of natural lipids antioxidants. J AOCS 61(5):928–931

    CAS  Google Scholar 

  • Teutonico R, Knorr D (1985) Amaranth: composition, properties, and applications of a rediscovered food crop. Food Technol 39(4):49–61

    CAS  Google Scholar 

  • Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997) Dietary fibres: nutritional and technological interest. Trends Food Sci Technol 8:41–47

    Article  CAS  Google Scholar 

  • Tovar PE, Guerrero I, Farrés GA, Soriano SJ (2008) Biopéptidos con actividad antihipertensiva obtenidos de la semilla de amaranto: caracterización biológica. Universidad Autónoma Metropolitana de Iztapalapa. Premio Nacional de Ciencias de los Alimentos, Categoría profesional en ciencia de alimentos

    Google Scholar 

  • Villanueva O, Arnao I (2007) “Purificación de una proteína de 35kDa rica en lisina, de la fracción albúmina de Amarantus caudatus (kiwicha)”, Anales de la Facultad de Medicina, Universidad Nacional Mayor de San Marcos, 68(4), pp 344–350. ISSN 1025-5583

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Chemical, Food and Environmental Department, Universidad de las Amércias Puebla, Exhacienda Sta. Catarina Mártir S/N, San Andrés, Cholula, Puebla, 72810, Mexico

    María Armida Patricia Porras Loaiza, Aurelio López-Malo & María Teresa Jiménez-Munguía

Authors
  1. María Armida Patricia Porras Loaiza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Aurelio López-Malo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. María Teresa Jiménez-Munguía
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer Science+Business Media New York

About this chapter

Cite this chapter

Loaiza, M.A.P.P., López-Malo, A., Jiménez-Munguía, M.T. (2016). Nutraceutical Properties of Amaranth and Chia Seeds. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_13

Download citation

Publish with us

Policies and ethics

Search

Navigation