CHIA TOHUMUNUN KİMYASAL, ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİ.

Chia seed, known as Salvia hispanica L., is an oval-shaped, one-year herbaceous plant belonging to the Lamiaceae family with small seeds of white, gray or black (mostly) color. It is used as a popular functional food for its health effects associated with its rich nutrient content. Studies have shown that the essential oils of chia seed oil have an antimicrobial effect on chia and the product it is added to. It has been determined that this antimicrobial effect generally exerts an inhibitory and bacteriostatic effect on microorganisms such as Gram-positive and Gram-negative bacteria. In addition, studies have found that the flavonoids and tocopherol found in Chia are the basic structures responsible for the antioxidant capacity of the seed. Studies on the antioxidant capacity of chia seeds and extract have been found to inhibit lipid peroxidation and protect the cell against oxidative stress. In this review study, it was aimed to compile the antimicrobial and antioxidant properties of chia seeds, whose area of use is gradually expanding, and to evaluate its contribution to functional food production. [ABSTRACT FROM AUTHOR]