azCHIA - Have you had your chia today?®

Or call us: 855-FOR-CHIA (367-2442)



Buy Our Products:

  • Whole Black Chia Seed
  • Whole White Chia Seed
  • Milled Black Chia Seed
  • Chia-2-Go single servings

Chia seed studies by others (in no particular order)

Anonymous. Comparison of various feedstuffs on egg compostion. Results of a study conducted in a commercial egg production facility. Click here to see overall test results, here for fatty acid results.

Espada, C.E., M.A. Berra, M.J. Martinez, A.R. Eynard, M.E. Pasqualini. 2007. Effect of Chia oil (Salvia Hispanica) rich in ω-3 fatty acids on the eicosanoid release, apoptosis and T-lymphocyte tumor infiltration in a murine mammary gland adenocarcinoma. Prostaglandins, Leukotrienes and Essential Fatty Acids, 77(2007):21-18.

Chicco, A.G., M. E. D’Alessandro, G.J. Hein, M.E. Oliva and Y.B. Lombardo. 2008. Dietary chia seed (Saliva hispanica L.) rich in α-linolenic acid improves adiposity and normalizes hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British Journal of Nutrition, 101(2009): 41-50.

Dubois, V., S. Breton, M. Linder, J. Fanni, M. Parmentier. 2007. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science Technology 109(2007):710-732.

Alvarez-Chavez, L.M., M. A. Valdiva-Lopez, M.L Aburto-Juarez, A. Tecante. 2008. Chemical characterization of the lipid fraction of Mexican Chia Seed (Salvia hispanica L). International Journal of Food Properties, 11:687-697, 2008.

Vuksan, V, D. Whitham, J.L. Sievenpiper, A.L. Jenkins, A.L. Rogovik, R.P. Bazinet, E. Vidgen, A. Hanna. 2007. Supplementation of Conventional Therapy with the novel grain Salba (Saliva hispanica L.) improves major and emerging cardiovascular risk factors in type 2 diabetes. Diabetes Care, 30(11):2804-2011.

Robbins, W. 2008. Domestic chia seed in HIV patients refractory to pharmacologic therapy and omega-3 supplementation alone – a retrospective analysis. AIDS 2008 – XVII International AIDS Conference: Abstract no. CDB0466.

Beitz, D., J.P. Schoonmaker, S.S. Linn. 2007. Effect of feeding chia to lactating goats. Unpublished manuscript. Click here to read.

Cahill, J.P., 2004. Genetic diversity among varieties of chia (Salvia hispanica L.). Genetic Resources and Crop Evolution, 51:773-781.

Zagal-Maldonado, H., T. Trujillo-Reyna. 1997. Present day situation of chia crop (Salvia hispanica L.) in the state of Morelos, Mexico. Abstracts of The Green Industrial Revolution. An International Conference of the Association for the Advancement of Industrial Crops. Saltillo, Mexico. p 50.

Cahill, J.P., M.C. Provance. 2002. Genetics of qualitative traits in domesticated chia (Salvia hispanica L.). Journal of Heredity, 93:-55.

Meineria, G., P.G. Peiretti. 2007. Apparent digestibility of mixed feed with increasing levels of chia (Salvia hispanica L.) seeds in rabbit diets. Italian Journal of Animal Science, 6 (Suppl. 1):778-780.

Justo, M.B., A.D. Alfaro, E.C. Aguilar, K. Wrobel, G.A. Guzman, S.G. Sierrra, Vda M. Zanella. 2007. Integral bread development with soybean, chia, linseed and folic acid as a functional food for women. Arch Latinoam. Nutr., 57(1):78-84.

Ixtaina, V.Y., Nolasco, S.M.,Tomas, M.C. 2008. Physical properties of chia (Salvia hispanica L.) seeds. Industrial Crops and Products, 28(3):286-293.

Salazar-Vega, M.I., J. Gabriel Rosado-Rubio, L.A. Chel-Guerrero, D.A. Bentancur-Ancona, A.F. Catellanos-Ruelas. 2009. Composicion en acido graso alfa linolenico (ω3) en huevo y carne de aves empleando chia (Salvia hispanica L.) en el alimento. Interciencia, 34(3):209-213.

Reyes-Caudillo, E., A. Tecante, M.A. Valdivia-Lopez. 2008. Dietary fiber and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 107(2008):656-663.

Nieman, D., C., E. J. Cayea, M. D. Austin, D. A. Henson, S. R. McAnulty, F. Jin. 2009. Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutrition Research, 29(2009):414-418.

Cahill, J.P. 2005. Human selection and domestication of chia. Journal of Ethnobiology, 25(2): 155-174.

Cahill, J.P., B. Ehdaie. 2005. Variation and heritability of seed mass in chia (Salvia hispanica L.). Genetic Resources and Crop Evolution, 52:201-207.

Cahill, J.P. 2003. Ethnobotany of chia, Salvia hispanica L. (Lamiaceae). Economic Botany, 57(4):604-618.

Hernandez Gomez, J. A., S. M. Colin. 2008. Morphological characterization of chia (Salvia hispanica). Revista Fitotecnia Mexicana, 31(2):105-113.

Peiretti, P.G., G. Gai. 2009. Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology, (148): 267-275.

Peiretti, P.B., G. Meineri. 2008. Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed dietswith chia (Salvia hispanica L.) seed supplements. Meat Science, 80 (2008): 1116-1121.

Masoero, G., G. Sala, G. Meineri, P. Cornale, S. Tassone, P.G. Peiretti. 2008. Nir spectroscopy and electronic nose evaluation on live rabbits and on the meat of rabbits fed increasing levels of chia (Salvia Hispanica L.) seeds. Journal of Animal and Veterinary Advances, 7(11): 1394-1399.

Vazquez-Ovando, A., G. Rosado-Rubio, L. Chel-Guerrero, D. Betancur-Ancona. 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT – Food Science and Technology, 42(2009): 168-173.

Chicco, A.G., M. E. D’Alessandro, G.J. Hein, M.E. Oliva, Y.B. Lombardo. 2009. Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia an insulin resistance in dyslipaemic rats. British Journal of Nutrition, 101: 41-50.

Hernandez Gomez, J.A. 1994. Chia (Salvia hispanica): antecedentes y prespectivas en Mexico. In: Primer Simposium Internacional sobre Etnobotanica en Mesoamerica, edited by J.A. Cuevas Sanchez, E. Estrada Lugo, and E. Cedillo Portugal, Universidad Autonoma Chapingo, Chapingo, Mexico, pp. 173-180.

Rulfo, J.M. 1937. La chia. Agricultura, 1:28-37.

Baughman, W.F. and G.S. Jamieson. 1929. Chia seed oil. Oil and Fat Industries, 6(9):15-17.

Bushway, A.A., P.R. Belya, and R.J. Bushway. 1981. Chia seed as a source of oil, polysaccharide, and protein. Journal of Food Science, 46:1349-1356.

Dominguez-Vazquez, G., B. Berlin, A.E. Castro Ramirez, and E.J.I. Estrada-Lugo. 2002. Revision de la diversidad y patrones de distribucion de Labiatae en Chiapas. Anales del Instituto de Biologia, Serie Botanica, 73(1):39-80.

Estilai, A., Hashemi, A., and K. Truman. 1990. Chromosome number and meiotic behavior of cultivated chia, Salvia hispanica (Lamiaceae). HortScience, 25(12):1646-1647.

Palma, F., M. Donde, and W.R. Lloyd. 1947. Fixed oils of Mexico: I. Oil of Chia-Salvia hispanica. The Journal of The American Oil Chemists’ Society, 24:27-28.

Taga, M.S., E.E. Miller, and D.E. Pratt, 1984. Chia seeds as a source of natural lipid antioxidants. Journal of American Oil Chemists’ Society, 61:928-931.

Vergara Santana, M.I., S. Lemus Juarez, and R. Bayardo Parra. 2001. Caracterización botánica-agronómica de Hyptis suaveolens Chiantzotzolli: la chía que formó parte del complejo huautli-chian en la época prehispánica de Mexico. In:Abstracts of the XV Congreso Mexicano de Botanica – Etnobotanica. Sociedad Botanica de Mexico, Queretaro, Queretaro, Mexico, p.1.

Ahmed, M.H., I.P. Ting, and R.W. Scora. 1994. Leaf oil composition of Salvia hispanica L. from three geographical areas. Journal of Essential Oil Research, 6:223-228.

Hernandez Gomez, J.A. 1994. Chia (Salvia hispanica): antecedentes y perspectivas en México. In: I Simposio Internacional sobre Etnobotánica en Mesoamérica, edited by J.A. Cuevas Sánchez, E. Estrada Lugo, and E. Cedillo Portugal, Chapingo, México, pp. 173-180.

Bushway, A.A., A.M. Wilson, L. Houston, and R.J. Bushway. 1984. Selected properties of the lipid and protein fractions from chia seed. Journal of Food Science, 49:555-557.

Castro-Martinez, R., D.E. Pratt, and E.E. Miller. 1986. Natural antioxidants of chia seeds. Proceedings of the World Conference on Emerging Technologies in the Fats and Oils Industry, edited by the American Oil Chemists’ Society, Champaign, Illinois, USA, pp. 392-396.

Instituto Nacional de Alimentos. 2003. Análisis físico-químico de semillas de chia. (Unpublished), Buenos Aires, Argentina, 1 p.

International Flora Technologies, Inc. 1990. Oil of chia. Apache Junction, Arizona, USA, 2 p.

Lin, K.Y., J.R. Daniel, and R.L. Whistler. 1994. Structure of chia seed polysaccharide exudate. Carbohydrate Polymers, 23:13-18.

Ting, I.P., J.H. Brown, H.H. Naqvi, J. Kumamoto, and M. Matsumura. 1990. Chia: a potential oil crop for arid zones. In: New Industrial Crops and Products, Proceedings of The First International Conference on New Industrial Crops and Products, edited by H.H. Naqvi, A. Estilai, and I.P. Ting. Association for the Advancement of Industrial Crops, Riverside, California, USA, pp. 197-202.

Weber, C.W., H.S. Gentry, E.A. Kohlhepp, and P.R. McCrohan. 1991. The nutritional and chemical evaluation of chia seeds. Ecology of Food and Nutrition, 26:119-125.

Whistler, R.O. 1982. Industrial gums from plants: guar and chia. Economic Botany, 36:195-202.

Ahmed, M.H., I.P. Ting, and R.W. Scora. 1994. Leaf oil composition of Salvia hispanica L. from three geographical areas. Journal of Essential Oil Research, 6:223-228.

Monroy-Torres, R., M.L. Mancilla-Escobar, J.C. Gallaga-Solorzano, S. Medina-Godoy, and E.J. Santiago-Garcia. 2008. Protein Digestibility of Chia Seed Salvia hispanica L. Revista Salud Publica y Nutricion, 9(1), Enero-Marzo 2008. Monterey, Mexico.

Borneo, R., A. Aguirre, A. Leon. 2010. Chia (Salvia hispanica L.) gel can be used as egg or oil replacer in cake formulations. Journal of the American Dietetic Association, 110(6):946-949.

Vanesa, Y.I, A. Vega, S. M. Nolasco, M.C. Tomas, M. Gimeno, E. Barzana, Al. Tecante. 2010. Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): Characterization and process optimization. Journal of Supercritical Fluids, 55 (1):192-199. doi:10.1016/j.supflu.2010.06.003.

Ulbricht, C., W. Chao, K. Nummy, E. Rusie, S. Tanguay-Colucci, C.M. Iannuzzi, J.B. Plammoottil, M. Varghese, W. Weissener. 2009. Chia (Salvia hispanica): A Systematic review by the natural standard research corporation. Reviews on Recent Clinical Trials, 2009, 4:168-174.

Meineri, G., P. Cornale, S. Tassone, P.G. Peiretti. 2010. Effects of chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits. Italian Journal of Animal Science, 9(10):45-49.

Jeong, S.K., H.J. Park, B.D. Park, I.H. Kim. 2010. Effectiveness of topical chia seed oil on Pruritus of end-state renal disease (ESRD) patients adn healty volunteers. Annals of Dermatology, 22(2):143-148. doi: 10.5021/ad.2010.22.2.143.

Vuksan, A., L. Jenkins, A.G. Dias, A.S. Lee, E. Jovanovski, A.L. Rogovick, A. Hanna. 2010. Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.). European Journal of Clinical Nutrition, 64, 436-438 (April 2010). doi:10:1038/ejcn.2009.159.

Ixtaina, V. Y., M.L. Martinez, V. Spotorno, C.M. Mateo, D.M. Maestri, B.W.K. Diehl, S.M. Nolasco, M.C. Tomas. 2010. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis 24(2011) 166-174. doi:10:1016/j.jfca.2010.08.006.

Illian, T.G., J.C. Casey, P.A. Bishop. 2011. Omega 3 chia seed loading as a means of carbohydrate loading. Journal of Strength and Conditioning, 25(1):61-65.

Uribe, J.A.R., J.I.N. Perez, H.C. Kauil, G.R. Rubio. 2011. Extraction of oill from chia seeds with supercritial CO2. The Journal of Supercritical Fluids, doi:10.1016/j.supflu.2010.12.2007.

Olivos-Lugo, B.L., M.A. Valdivia-Lopez, A. Tecante. 2010. Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L). Food Science Technology International 16;89. doi:10.1177//1082013209353087.

Poudyal, H., S.K.Panchal, J. Waanders, L. Ward, L. Brown. 2011. Lipid redistribution by α-linolenic acid-rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardia and hepatic protection in diet-induced obese rats. Journal of Nutritonal Biochemistry. doi:10.1016/j.jnutbio.2010.11.011.

Jamboonsri, W., J.D. Phillips, R.L. Geneve, J.P. Cahill, D.F. Hildebrand. 2011. Extending the range of an ancient crop, Saliva hispanica L. – a new ω-3 source. Genetic Resources and Crop Evolution. doi:10.1007/s10722-011-9673-x.

Vázquez-Ovando, J.A., Rosado-Rubio, J.G., Chel-Guerrero, L.A., Betancur-Ancona, D.A. 2010. Procesamiento en seco de harina de chía (Salvia hispanica L.): caracterización química de fibra y proteína – Dry processing of chía (Salvia hispanica L.) flour: chemical characterization of fiber and protein. CyTA – Journal of Food, 1947-6345, 8(2): 117 – 127.

Hemant, P., Panchal, S. K., Waanders, J., Ward, L., Brown, L. 2011. Lipid redistribution by α-linolenic acid-rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardiac and hepatic protection in diet-induced obese rats. The Journal of Nutritional Biochemistry. doi:10.1016/j.jnutbio.2010.11.011.

Guevara-Cruz, M., Tovar, A.R., Aguilar-Salinas, C.A., Medina-Vera, Il, Gil-Zentenor, L., Hernandez-Viveros, I., Lopez-Romero, P., Ordaz-Nava, G., Canizales-Quinteros, S., Guillen-Pineda, L.E., Torres, N. 2011. A dietary pattern including nopal, chias eed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome. Journal of Nutrition. doi:10.3945/jn.111.147447.

Moreira, R., Chenlo, F., Prieto, D.M., Torres, M.D. 2010. Water adsorption isotherms fo chia (Salvia hispanica L.) seeds. Food Bioprocess Technology. doi:10.1007/s11947-010-0400-y.

Small, E. 2011. Chia – not just a pet. Biodiversity. 12(1): 49-56.

Martinez, L.M., Marin, M.A., Salgado-Faller, C.M., Revol, J., Penci, M.C., Ribotta, P.D. 2012. Chia (Salvia hispanica L.) oil extraction: Study of processing parameters. LWT – Food Science and Technology. 47(2012):78-82.

Poudyal, H., S.K. Panchal, L.C. Ward, J. Waanders, L. Brown. 2012. Cronic high-carbohydrate, high-fat feeding in rats induces reversible metabolic, cardiovascular, and liver changes.American Journal of Physiology-Endocrinology and Metabolism. March 2012, doi:10.1152/ajpendo.00102.2012.

Poudyal, H., S.K. Panchal, J. Waanders, L. Ward, L. Brown. 2012. Lipid redistribution by α-linolenic acid rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardiac and hepatic protection in diet-induced obese rats. Journal of Nutritional Biochemistry. 23(2012) 153.162.

Fuxia, J., D. C. Nieman, W. Sha, G. Xie, Y Qiu, W Jia.2012. Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women.Plant Foods for Human Nutrition (2012) 67:105-110.

Sandoval-Oliveros, M. R., O. Paredes-Lopez. 2012. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). Journal of Agricultural and Food Chemistry. December 2012, doi:10.1021/jf3034978.

Munoz, L.A.. A. Cobos, O. Diaz, J.M. Aguilera. 2012. Chia seeds: Microstructure, mucilage extraction and hydration. Journal of Food Engineering. 108(2012):216-224.

Segura-Campos, M.R., I. M. Salazar-Vega, L.A. Chel-Guerrero, D.A. Betancur-Ancona. 2013. Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT – Food Science and Technology 50(2013):723-731.

Capitani, M.I., V. Spotorno, S.M. Nolasco, M.C. Tomas. 2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT – Food Science and Technology 45(2012):94-102.

Ho, H., A.S. Lee, E. Jovanovski, A.L. Jenkins, R. DeSouza, V. Vuksan. 2013. Effect of whole and ground Salva seeds (Salvia hispanicaL.) on postprandial glycemia in healthy volunteers: a ranomized controlled, dose-response trial. European Journal of Clinical Nutrition (2013) 67:786-788.

Pizarro, P.L., E.L. Almeida, N.C. Samman. 2013. Evaluation of whole chia (Salvia hispanicaL.) flour and hydrogenated vegetable fat in pound cake. LWT – Food Science and Technology 54(2013):73-79.

Ali, N.M., S.K. Yeap, W.Y. Ho, B.K. Beh, S.W. Tan, S.G. Tan. 2012. The promising future of Chia,Salvia hispanica L. Journal of Biomedicine and Biotechnology, Volume 2012, Article ID 171956. doi:10.1155/2012/171956.

Ayerza, R. 2013. Seed composition of two chia (Salvia hispanica L.) genotypes which differ in seed color. Emirates Journal of Food and Agriculture. 25(7):495-500.

Inglett, G.E., D. Chen, S. X. Liu, S. Lee. 2013. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT – Food Science and Technology 55(2014):148-156.

Salgado-Cruz, M., G. Calderon-Dominguez, J. Chanona-Perez, R. R. Farrera-Rebollo, J.V. Mendez-Mendez, M. Diaz-Ramirez. 2013. Chia (Salvia hispanica L.) seed mucilage release characterization. A microstructural and image analysis study. Industrial Crops and Products 51(2013):453-462.

Komprda, T., G. Zornikova, V. Rozikova, M. Borkovcova, A. Przywarova. 2013. The effect of dietary Salvia hispanica seed on the content of n-3 long-chain polyunsaturated fatty acids in tissues of selected animal species, including edible insects. Journal of Food Composition and Analysis 32 (2013):36l.43.

Bochicchio, R., T. D. Philips, S. Lovelli, R. Labella, F. Galgano, A. Di Marisco, M. Perniola, M. Amato. 2015. Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanical L.). In: The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin, pp29-45. Springer Link, DOI 10.1007/978-3-319-16357-4_3.

Amato, M., M.C. Caruso, F. Guzzo, M. Commisso, R. Bochicchio, F. Galgano, R. Labella, F. Favati. 2015. Seed quality, oxidative stability and leaf metabolites of chia (Salvia hispanica ) grown in southern Italy under different nitrogen fertilization. J. Sci Food Agric in press.

Bochicchio, R., R. Rossi, R. Labella, G. Bitella, M. Perniola, M. Amato. 2015. Effect of sowing density and nitrogen top-dress fertilization on growth and yield of chia (Salvia hispanica L.) in a mediterranean environment. First results. Ital J. Agronomy, in press.

Celli, M.G., M.C. Perotto, J.A. Martino, C.R. Flores, V.C. Conci, P.R. Prdina. 2014. Detection and identification of the first viruses in chia (Salvia hispanica) L.). Viruses 6: pp3450-3457 Cross Ref.

Munoz, J.M., L. Aguilera Rodriguez-Turienzo, A. Cobos, O. Diaz. 2012. Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate. J. Food Eng 111: pp. 511-518.

Munoz, L.A., A. Cobos, O. Diaz, J.M. Aguiler. 2013. Chia seed (Salvia hispanica): an ancient grain and a new functional food. Foo Rev Int 29: pp. 394-408.

Norlaily, M.A., K.Y. Swee, Y.H. Wan, K. Boon, W.T. Sheau, G.T. Soon. 2012. The promising future of chia, Salvia Hispanica L. J. Biomed Biotechnol 2012: pp1-9.

Segura-Campos, M.R., N. Ciau-Solis, G. Rosado-Rubio, L.A. Chel-Guerrero, D.A. Betancur-Ancona. 2014. Physicochemical characterization of chia (Salvia hispanica L.) seed oil from Yucatan Mexio. Agric Sci 5: pp. 220-226.

Silveira Choelho, M., M. de las Mercedes Sala-Mellado. 2015. Effects of substitutin chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT-Food Sci. Technol 60: pp.729-736.

Steffolani, E. E. Hera, G. Perez, M. Gomez. 2014. Effect of chia (Salvia hispanica L.) addition on the quality of gluten-free bread. J. Food Qual 37: pp.309-317.

Kumari, R.V.S., S.D. Rupwate, R. Rajasekharan, M. Srinivasan. 2015. Exploring Triacylglycerol Biosyntetic pathway in developing seeds of Chia (Salvia hispanica L.): A transcriptomic Approach. PLoS One. 2015 Apr 13; 10(4).

Nieman, D.C., N. D. Gillitt, M.P. Meaney, A.D. Dew. 2015. No positive influence of ingesting chia seed oil on human running performance. Nutrients 2015, 7, 3666-3676.

Orona-Tamayo, D, M.E. Valverde, B. Nieto-Rendon. 2015. Inhibitory activity of chia (Salvia hispanica L.) protein fractions against angiotensin I-converting enzyme and antioxidant capacity. LWT – Food Science and Technology 64 (2015):236-242.

Yeboah, S., E. Owausu Danquah, J.N.L. Lamptey, M.B. Mochiah, S. Lamptey, P. Oteng-Darko, I. Adama, Z. Appiah-Kubi, K. Agyeman. 2014. Influence of Planting Methods and Density on Performance of Chia (Salvia hispanica L.) and its Suitability as an Oilseed Plant. Agricultural Science 2(4):14-26.

Coorey, R., A. Novinda, H. Williams, V. Jayasena. 2015. Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed. Journal of Food Science, 80(1):S180-S187.

Souza, A.H.P., A.K. Gohara, E.M. Rotta, M.A. Chaves, C.M. Silva, L.F. Dias, S.T.M. Gomes, N.E. Souza, M. Matsushita. 2015. Effect of the addition of chia’s by-product on the composition of fatty acids in hamburgers through chemometric methods. Journal of the Science of Food and Agriculture, 95(5):928-935.

Ciftci, O.N., R. Przybylski, M. Rudzinsak. 2012. Lipid components of flax, perilla and chia seeds. 2012. European Journal of Lipid Science and Technology, 114(7):794-800.

Coorey, R., A. Tjoe, B. Jayasena. 2014. Gelling Properties of Chia Seed and Flour. 2014. Journal of Food Science, 79(5):E859-E866.

Montanher, P.F., B. Costa eSilva, E.G. Bonafe, F. Carbonera, H.M Celestino dos Santos, I. de Lima Figueiredo, S.A. Maruyama, M. Matsushita, J. V. Visentainer. 2015. Effects of diet supplementation with chia (Salvia hispanica L.) oil and natural antioxidant extract on the omega-3 content and antioxidant capacity of Nile Tilapia fillets. European Journal of Lipid Science and Technology, DOI:10.1002/ejlt.201400334.

Steffolani, E., E. de la Hera, G. Perez, M. Gomez. 2014. Effect of chia (Salvia hispanica L.) addition on the quality of gluten-free bread. Journal of Food Quality, 37(5):309-317.

Inglett, G.E., D. Chen, S. Liu. 2014. Physiaca properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture, 94(15):3226-3233.

R. de Silva Marineili, D.A. Moraes, S.A. Lwenquiste, A.T. Godoy, M.N. Eberlin, M.R. Marostica. 2014. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT – Food Science and Technology, 59(2) part 2:1304-1310.

R. de Silva Marineili, S.A. Lenquiste, E.A. Moraes, M.R. Marostica Jr. 2015. Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. Food Research International, 76(2015):666-674.

Valenzuela, R.B., C. R. Barrera, M, Gonzalez=-Astorga, J.C. Sanhueza, A.B. Valenzuela. 2014. Alpha linolenic acid (ALA) from Rosa canina, sacha inchi and chia oils may increase ALA accretion and its conversion into n-3 LCPUFA in diverse tissues of the rat. Food and Function, 2014 5:1564-1572.

Soret, O.U.B., K. Insausti, J.A. Mendizabal, A. Purroy, A. Arana. 2015. The effects of linseed or chia seed dietary supplementation on adipose tissue development, fatty acid composition, and lipogenic gene expression in lambs. Small Ruminant Research 123 (2015):204-211.

Byers, J.A., M. Singh. 2015. Properties of extruded chia-corn meal puffs. LWT – Food Science and Technology 62(2015):506-510.

Felisberto, M.H.F., A.L. Wahanik, C.R. Gomes-Ruffi, M.T.P. Silva Clerici, Y.K. Chang, C.J. Steel. 2015. Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT – Food Science and Technology 63(2015):1040-1055.

Cofrades, S., J.A. Santos-Lopez, M. Freire, J. Genedi, F.J. Sanchez-Muniz, F. Jimenez-Colmenero. 2014. Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oils as lipid phase. LWT – Food Science and Technology 59(2014):941-947.

Timilsena, Y.P., R. Adhikari, S. Kasapis, B. Adhikari. 2016. Molecular and functional characteristics of purified gum from Australian chia seeds. Carbohydrate Polymers 136 (2016):128-136.

Campos, B.E., T. Dias Ruivo, M.R. da Silva Scapim, G. S. Madron, R. de C. Bergamasco. 2016. Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT – Food Science and Technology 65(2016):874-883.

Cueto, M., J. Porras-Saaverdra, A. Farroni, L. Alamilla-Beltran, R. Schoenlechner, P. Buera. 2015. Physical and mechanical properties of mais extrudates as affected by the addition of chia and quinoa seeds and antioxidants. Journal of Food Engineering 167(2015):139-146.

Steffolani, E., M.M. Martinez, A.E. Leon, M. Gomez. 2015. Effect of pre-hydration of chia (Salvia hispanica L.) seeds and flour on the quality of wheat flour breads. LWT – Food Science and Technology 61(2015):401-406.

Costantini, L., L. Luksic, R. Molinari, I. Kreft, G. Bonafaccia, L. Manzi, N. Merendino. 2014. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omeag-3 fatty acids as ingredients. Food Chemistry 165 (2014):232-240.

Svec, I. M. Hruskova, I. Jurinova. 2015. Pasting Characteristics of wheat-chia blends. Journal of Food Engineering (2015), https://dx.doi.org/10.1016/j.jfoodeng.2015.04.030. Volume 172, March 2016, Pages 25–30.

Ullah, R., M. Nadeem, A,. Khalique, M. Imran, S. Mehmood, A. Javid, J. Hussain. 2015. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.) a review. Journal of Food Science and Technology. DOI 10.1007/s13197-015-1967-0.

Azeem, W., M. Nadeem, S. Ahmad. 2015. Stabalization of winterized cottonseed oil with chia (Salvia hispanica L.) seed extract at ambient temperature. Journal of Food Science and Technology. DOI 10.1007/s13197-015-1823-2 (November 2015) 52(11):7191-7199.

Bunkers, J., E. Marostegan de Paula, L. Galoro da Silva, T. Shenkoru, Y.L. Yeh, B. Amorati, D. Holcombe, A. Faciola. 2014. Chia seed supplementation increases ruminal propionate concentration in alfalfa hay based diets evaluated in a dual-flow continuous culture system. J. Anim. Sci Vol. 92, E-Supply 2/J Dairy Sci. Vol.97 E-Suppl.

Rodríguez-Abello, D., J. Rodríguez-Abello, L. Ramirez-Aviles, R. Zamora-Bustillos. 2016. Performance of growing rabbits fed increasing levels of discarded Salvia hispanica L. (chia) seed. Tropical Animal Health and Production · March 2016. DOI: 10.1007/s11250-016-1043-4.

Herman, S., M. Garrido, C. Baginsky, A. Valenzuela, L. Morales, C. Valenzuela, S. Pavez, S. Alister. 2016. Effect of water availability on growth, water use efficiency and omega 3 (ALA) content in two phenotypes of chia ( Salvia hispanica L.) established in the arid Mediterranean zone of Chile. Agricultural Water Management 173(2016):67-75.

Pintado, T., A.M. Herrero, F. Jimenez-Colmenero, C. Ruiz-Capillas. 2016. Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Science 114(2016):75-84.

Pereira da Sila, B., D. Morais Dias, M. Eliza de Castro Moreira, R. C. L. Toledo, S.L. Pindo da Matta, C. M D. Lucia, H. S.D. Martin, H. M. Pinheiro-SantAna. 2016. Chia seed shows good protein quality hypoglycemic effect and improves the lipid profile and liver and intestinal morphology of Wistar rats. Plant Foods for Human Nutrition. DOI 10.1007/S11130-016-0543-8.

Porras-Loaiza, P., M.T. Jimenez-Munguia, E. Maria Elena Palou, A. Lopez-Malo. 2014. Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds. International Journal of Food Science and Technology, 49(2):571-577.

Bustamante, M., B. D. Oomah, M. Rubilar, C. Shene. 2017. Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (em>Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying. Food Chemistry 216 (2017):97-105.

Ferreira, M.R., S.M. Alvarez, P. Illesca, M.S. Gimenez, Y.B. Lombaardo. 2016. Dietary Salba (Salvia hispanica L.) ameliorates the adipose tissue dysfunction of dyslipemic insulin-resistant rats through mechanisms involving oxidative stress, inflammatory cytokines and peroxisome proliferator-activated receptor γ. European Journal of Nutrition DOI 10.100.1007/s00394-016-1299-5.

Ayerza, R. 2016. Crop year effects on seed yields, growing cycle length, and chemical composition of chia (Salvia hispanica L.) growing in Ecuador and Bolivia. Emirates Journal of Food and Agriculture, 28(3):196-200.

Amato, M., M.C. Caruso, G. Guzzo, F. Galgano,M. Commisso, R. Bocvhicchio, R. Labella, F. Favati. 2015. Nutritional quality of seeds and leaf metabolites of chia (Salvia hispanica L.) from Southern Italy. European Food Research and Technology, 241:615-625.

Capitani, M.I., L.J. Corzo-Rios, L.A. Chel-Guerrero, D.A. Betancur-Ancona, S.M. Nolasco. 2015. Rheological properties of acqueous dispersion of chia (Salvia hispanica L.) mucilage. Journal of Food Engineering, 149:70-77.

Coelho, M.S. M. de las Mercedes Salas-Mellado. 2014 Chemical characterization of chia (Salvia hispanica L.) for use in food products. Journal of Food and Nutrition Research, 2:263-269.

Ferrari Felisberto, M.H., A.L. Wahanika, C. Rodrigues Gomes-Ruffi, M.T. Pedrosa, S. Clerici, Y.K. Changa, C.J. Steel. 2015. Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT – Food Science and Technology, 63:1049-1055.

Iglesias=Puig, E., M. Haros. 2013. Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237:865-874.

Marineli, R.S., E.A. Moraes, S.A. Lenquiste, A.T. Godoyu, N.M. Eberlin, M.N. Marostica Jr. 2014. Chemical characteriation and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT- Food Science and Technology, 59:1304-1310.

Martinez-Cruz, O., O. Paredes-Lopez. 2014. Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. Journal of Chromatography, 1346:43-48.

Munoz, L.A., A. Cobos, O. Diaz. J.M. Aguilera. 2012. Chia seeds: Microstructure, mucilage extraction and hydration. Journal of Food Engineering, 108:216-224.

Reyes-Caudillo, E., A. Tecante, M.A. Valdivia-Lopez. 2008. Dietary content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 107:656-663.

Silveira Coelho, M., M. Salas-Mellado. 2015. Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT- Food Science and Technology, 60(2):729-736.

Jamboonsri, W. 2010. Improvement of new oil crops for Kentucky. Doctoral dissertation, University of Kentucky. https://uknowledge.uky.edu/gradschool_dis/120.

Ullah, R. M. Nadeem, M. Ayaz, M. Imran, M. Tayyab. 2016. Fractionation chia oil for enrichment of omeag3 and 6 fatty acids and oxidative stability of fractions. Food Sci. Biotechnol, 25(1):41-47.

Baginsky, C. J. Arenas, H. Escobar, M. Garrido, N. Valero, D. Tello, L. Pizarro, A. Valenzuela, L. Morales, H. Silva. 2016. Growth and yield of chia (Salvia hispanica L.) in the Mediterranean and desert climates of Chile. Chilean Journal of Agricultural Research 86(3):255-264.

Bilalis, D. I. Tabaxi, G. Zwervas, E. Tsiplakou, I. S. Travlos, I. Kakabouki, S. Tsioros. 2016. Chia (Salvia hispanica L.) fodder yield quality as affected by sowing rates and organic fertilization. Communications in Soil Science and Plant Analysis, 47:15:1764-1770.

Orona-Tamayo, D. L., M.E. Valverde, O. Paredes-Lopez. 2016. Chia – The new golden seed for the 21st century: Nutraceutical properties and technological uses. Sustainable Protein Sources, Academic Press, ISBN 9780128027783, Chapter17, pages 265-281.

Furlan de Freitas, T., B. B. Rissato, A. L. Muller, D.B. Brustolin, S. Coltro-Roncato, O.D.F. Dildey, G. Peixoto de Freitas, H.F.C. Mendoca-Muller. 2016. Development and production of chia (Salvia hispanica L.) in different space arrangements. African Journal of Agricultural Research, 11(43):4384-4388.

Pereira da Silva, B., P.C. Anunciacao, J. Camila da Silva Matyelka, C.M. Della Lucia, H.S. Duarte Martin, H.M. Pinheiro-SanAna. 2016. Chemical composition of Brazilian chia seeds grown in different places. Food Chemistry 2016(10):115.

Herrero, A.M., C. Ruiz-Capillas, T. Pintado, P. Carmona, F. Jimenez-Colmenero. 2016. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduce-fat frankfurters. 2016(11):022

Ramos, S., P. Fradinho, P. Mata, A. Raymundo. 2016. Assessing the gelling properties of chia (Salvia hispanica L.) flour through rheological characterization. Journal of Science of Food and Agriculture. DOI 10.1002/jsfa.7971.

Valenzuela, R., K.A. Bascunan, R. Chamorro, C. Barrera J. Sandoval, C. Puigrredon, G. Parraguez, P. Orellana, B. Gonzalez, A. Valenzuela. 2015. Modification of Docosahexaenoic acid composition of milk from nursing women who received alpha linolenic acid from chia oil during gestation and nursing. Nutrients 2015 (7):6405-6424.

Chia Research

azchia research

azCHIA presents years of thorough chia research on chia health benefits, chia composition, chia for animals and history. Read More

Chia Recipes

azchia recipes

azCHIA provides many delicious recipes for free. There are countless ways to include it as part of your diet. Read More

Buy Chia

azchia store

azCHIA is the place to buy high quality chia at a reasonable price. Read More