A Historical Review of the Scientific and Common Nomenclature Associated with Chia: From Salvia hispanica to Salvia mexicana and Chian to Salba

Baldivia, Anacleto Sosa

doi:10.19080/artoaj.2018.18.556047

Cited by 7 publications

(5 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Salba. Agrisalba SA (Lima, Peru) declares that compared to darker chia seeds, white seeds have a higher and more stable content of omega-3 fatty acids, especially α-linolenic acid (ALA) [17,49]. Some of the features selected for cultivation and that distinguish the Salvia cultivars from wild S. hispanica are as follows: size, color, and surface area of seeds; apical dominance; increased number of branches; increased inflorescence length and calyx height; and shortened pubescence.…”

Section: Morphology Natural Habitats and Cultivationmentioning

confidence: 99%

“…The species name "hispanica" incorrectly refers to the Spanish origin of the plant. This error resulted from the mistake by Carl Linnaeus who confused S. hispanica with S. lavandulifolia [17], which is known in English as "Spanish sage" and is native to Spain (and southern France) [17,18]. S. hispanica, according to historic sources, was already known to the Aztecs, who used chia seeds in food and as an ingredient in many herbal mixtures, although no specific healing properties were assigned to them [3].…”

Section: Introductionmentioning

confidence: 99%

“…In Portuguese and Spanish, S. hispanica is also known as chia [25]. The species is also called chian, salvia chia, salvia chian, salba, and black chia [17].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

et al. 2022

View full text Add to dashboard Cite

Chia seeds (Salviae hispanicae semen) are obtained from Salvia hispanica L. This raw material is distinguished by its rich chemical composition and valuable nutritional properties. It is currently referred to as “health food”. The purpose of the present work was to perform a literature review on S. hispanica and chia seeds, focusing on their chemical composition, biological properties, dietary importance, and medicinal uses. The valuable biological properties of chia seeds are related to their rich chemical composition, with particularly high content of polyunsaturated fatty acids, essential amino acids, polyphenols, as well as vitamins and bioelements. The available scientific literature indicates the cardioprotective, hypotensive, antidiabetic, and antiatherosclerotic effects of this raw material. In addition, studies based on in vitro assays and animal and human models have proven that chia seeds are characterized by neuroprotective, hepatoprotective, anti-inflammatory, and antioxidant properties. These properties indicate a valuable role of chia in the prevention of civilization diseases. Chia seeds are increasingly popular in functional food and cosmetic and pharmaceutical industries. That is attributed not only to their desirable chemical composition and biological activity but also to their high availability. Nevertheless, S. hispanica is also the object of specific biotechnological studies aimed at elaboration of micropropagation protocols of this plant species.

show abstract

Section: Morphology Natural Habitats and Cultivationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The traditional uses of Chia revolve around religious practices which contributed to the decrease of Chia prominence and cultivation in the 15 th century following the invasion by conquistadors (Cahill, 2003). Chia was introduced to Spain where it was named by Linnaeus as Salvia hispanica referencing the presumed origin of Spain (Baldivia, 2018). While Chia originated in present day Mexico and Guatemala, it has since been distributed throughout the world resulting in the emergence of diverse varieties (Cahill, 2004).…”

Section: Introductionmentioning

confidence: 99%

Chromosome-scaleSalvia hispanicaL. (Chia) genome assembly reveals rampantSalviainterspecies introgression

Brose,

Hamilton,

Schlecht

et al. 2024

Preprint

View full text Add to dashboard Cite

Salvia hispanicaL. (Chia), a member of the Lamiaceae, is an economically important crop in Mesoamerica, with health benefits associated with its seed fatty acid composition. Chia varieties are distinguished based on seed color including mixed white and black (Chia pinta) and black (Chia negra). To facilitate research on Chia and expand on comparative analyses within the Lamiaceae, we generated a chromosome-scale assembly of a Chia pinta accession and performed comparative genome analyses with a previously published Chia negra genome assembly. The Chia pinta and negra genome sequences were highly similar as shown by a limited number of single nucleotide polymorphisms and extensive shared orthologous gene membership. There is an enrichment of terpene synthases in the Chia pinta genome relative to the Chia negra genome. We sequenced and analyzed the genomes of 20 Chia accessions with differing seed color and geographic origin revealing population structure withinS. hispanicaand interspecific introgressions ofSalviaspecies. As the genusSalviais polyphyletic, its evolutionary history remains unclear. Using large-scale synteny analysis within the Lamiaceae and orthologous group membership, we resolved the phylogeny ofSalviaspecies. This study and its collective resources further our understanding of genomic diversity in this food crop and the extent of inter-species hybridizations inSalvia.PLAIN LANGUAGE SUMMARYChia pinta is an economically important crop due to the high fatty acid present in the seeds. There are multiple types of Chia based on the seeds color including mixed which and black (Chia pinta), black (Chia negra), and white (Chia blanca). We generated a genome assembly of Chia pinta and compared it to existing genome assemblies. While the assemblies are highly similar there are key differences in terpene synthase composition between Chia pinta and Chia negra. We also sequenced 20 other Chia accessions with different seed color and geographic origin to determine a population structure within Chia. We generated genomic resources to further our understanding of this food crop.ABBREVIATIONSBGC Biosynthetic gene clusterBUSCO Benchmarking Universal Single Copy Orthologs GO Gene ontologySNP Single nucleotide polymorphism TIR Terminal inverted repeatTPS Terpene synthaseWGS Whole genome shotgun

show abstract

“…Currently, the main raw material obtained from S. hispanica is chia seed ( Salviae hispanicae semen ) [ 10 ]. The chemical composition and biological activities of chia seeds have been well described in the scientific literature, and therefore, commercial interest in this raw material continues to increase [ 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts

et al. 2023

View full text Add to dashboard Cite

The purpose of this study was to evaluate the phytochemical profiles of the seeds, sprouts, leaves, flowers, roots and herb of Salvia hispanica and to demonstrate their significant contribution to antioxidant and antimicrobial activities. Applied methods were: HPLC-DAD coupled with post-column derivatization with ABTS reagent, untargeted metabolomics performed by LC-Q-Orbitrap HRMS, and two-fold micro-dilution broth method, which involved suspending a solution of tested compounds dissolved in DMSO in Mueller–Hinton broth for bacteria or Mueller–Hinton broth with 2% glucose for fungi. Metabolomic profiling using LC-Q-Orbitrap HRMS used in this study yielded the identification and preliminary characterization of one hundred fifteen compounds. The dominant class of compounds was terpenoids (31 compounds), followed by flavonoids (21 compounds), phenolic acids and derivatives (19 compounds), organic acids (16 compounds) and others (fatty acids, sugars and unidentified compounds). The organic and phenolic acids were the most abundant classes in terms of total peak area, with distribution depending on the plant raw materials obtained from S. hispanica. The main compound among this class for all types of extracts was rosmarinic acid which was proven to be the most abundant for antioxidant potential. All tested extracts exhibited considerable antibacterial and antifungal activity. The strongest bioactivity was found in leaf extracts, which presented bactericidal activity against Gram-positive bacteria (S. aureus, S. epidermidis, M. luteus and E. faecalis). The work represents the first compendium of knowledge comparing different S. hispanica plant raw materials in terms of the profile of biologically active metabolites and their contribution to antioxidant, antimicrobial and antifungal activity.

show abstract

A Historical Review of the Scientific and Common Nomenclature Associated with Chia: From Salvia hispanica to Salvia mexicana and Chian to Salba

Cited by 7 publications

References 14 publications

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

Chromosome-scaleSalvia hispanicaL. (Chia) genome assembly reveals rampantSalviainterspecies introgression

Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts

Contact Info

Product

Resources

About