Common names | Chia
Scientific name | Salvia hispanica
Used part | Seed
Known active compounds | rosmarinic acid, protocatechuic ethyl ester, gallic acid, caffeic acid 

Potential benefits in cosmetics | anti-oxidant
Product name | Chia Seed-ANB

 

Plant Story

Salvia hispanica, commonly known as chia, is considered an ancient grain that has been a part of the human diet for over 5,000 years. Historical use of chia can be dated back to the time of the Aztec and Mayan people for the preparation of folk medicines, food and cavasses. Chia is a species of flowering plants in the mint family, native to central and southern Mexico and Guatemala. It is an annual herb, bearing purple or white flowers and is commonly cultivated for its edible chia seeds, which are small ovals with a diameter around 1 mm. The name “chia” is derived from the Spanish word “chian”, which translates to “oily”. The seeds of the chia plant are considered a pseudo-cereal, packed with omega-3-fatty acids, superior quality protein, higher extent of dietary fiber, vitamins, minerals and a wide range of polyphenolic anti-oxidants, which act as an anti-oxidant and safeguard the seeds from chemical and microbial breakdown.

 

The extraordinary nutritional values discovered in chia seeds have led to a recent resurgence in the health and cosmetic industries. Scientific research investigating its bioactive properties discovered a high content of polyphenolic compounds making it an exceptional anti-oxidant. Further studies using UHPLC and DPPH assay demonstrated that chia seeds exhibited high anti-oxidant capacity making it a viable anti-oxidant. In chia seeds, rosmarinic acid was the predominant compound, and other phenolic compounds such as protocatechuic ethyl ester, gallic acid, caffeic acid, daidzin, glycitin, genistin, glycitein, and genistein were also found.