Chía (Salvia hispanica L.), situación actual y tendencias futuras

Abstract

ResumenLa chía es un grano apreciado por su gran contenido de ácidos grasos, entre ellos el omega 3 útil para contrarrestar los triglicéridos, de igual manera se relaciona con la pérdida de peso en el ser humano, en tiempos prehispánicos se requería como pago de tributo a los pueblos conquistadores, las semillas se usaban como revitalizante para los combatientes que partían a la guerra y para las mujeres que se preparaban para el parto, actualmente su uso es común en la preparación de agua fresca, en preparación de pintura (aceite) y como enriquecedor de productos panificados. La producción se perdió a raíz de la conquista ya que los españoles trajeron nuevos cultivos, los cuales fueron desplazando a la chía a sembrase en zonas muy apartadas. Hoy la chía ha tenido un repunte gracias a sus propiedades, las cuales han permitido ampliar su consumo. Siendo México lugar de origen, se cuenta las condiciones propicias para el desarrollo solo hay que buscar los mejores lugares y las practicas apropiadas para tener éxito en el l cultivo. Teniendo en cuenta lo antes expuesto se realizó una revisión bibliográfica, siendo el objetivo del presente trabajo dar a conocer las tendencias futuras y actuales de la chía. AbstractThe chia is a grain appreciated for its high content of fatty acids, including omega 3 useful for counteracting triglycerides, similarly it is related to weight loss in humans, in pre-hispanic times was required as payment of tribute to the conquering peoples, their seeds were used as a revitalizer for combatants who went to war, and for women who were preparing for childbirth, their use today is common in the preparation of fresh water, in preparation of oil, and as an enricher of baked goods. Its production was lost as a result of the conquest as the Spanish brought new crops, which displaced that of the Chia, condemning it to plant only in very remote areas. Currently the cultivation of chia has had a rebound thanks to its properties, which have allowed to expand its consumption. As México is a place of origin, there are conditions that are conducive to the development of the crop, only the best places and the appropriate practices must be sought to be successful in the development of the crop. Taking into account the above, a bibliographic review was carried out, the objective of this work being to present future and current trends of chia. 1620 Rev. Mex. Cienc. Agríc. Vol.8 Núm. 7 27 de septiembre -11 de noviembre, 2017Aristarco Aguas Atlahua et al.Palabras claves: Salvia hispanica L., alternativa de producción, propiedades alimenticias.

Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte–Macrophage Plasticity

“…Chia has a high content of beneficial fatty acids as linolenic acid (C18:3, ω−3), linoleic acid (C18:2, ω−6), and oleic acid (C18, ω−9), which are related to the reduction in cholesterol levels and blood pressure [ 12 ]. Chia seeds are also rich in antioxidants, B vitamins, minerals, and fiber, their protein content (15–24%) has been highlighted in comparison to other seeds [ 13 , 14 , 15 , 16 , 17 ]. The sulfur-containing amino acid content as well as arginine, aspartic acid, and glutamic acid content exert important functions in protein functionality [ 16 , 18 , 19 , 20 , 21 ].…”

Comparison of traditional knowledge about edible plants among young Southern Tepehuans of Durango, Mexico

“…Among the species for which the knowledge differs significantly among the groups, the less known are Salvia hispanica and Tripsacum dactyloides, cited by less than 30 % of people in each group. Interestingly, Salvia hispanica, a sage, was highly appreciated in antique Mesoamerican cultures and is at present recognized as a promising food in Mexico and the European Union (Muñoz et al 2013, Xingú-López et al 2017. Lack of knowledge about it among ST may be related to the fact that it is scarce in the wild, where it may be a relic of old crops now in disuse in the Tepehuan zone (Narváez-Elizondo et al 2020).…”

Edible ethnoflora of the southern tepehuans of Durango, México

“…The former two have a wide distribution range throughout the tropical zone of Mexico, are native species that could be for instance protected, but we did not record any form of management of them. The latter used to be an important prehispanic crop that fell in disuse, remaining as a marginal crop during centuries (Cahill, 2003); its cultivation has had a rebound in Mexico during the last decade due to the nutraceutical properties and the numerous nutritional benefits that characterize it and that make it attractive to the market (Xingú-López et al, 2017). We found natural populations of Salvia hispanica only in ruderal habitats; a particular study on this species would help to clarify if the plants in the study area are relics of old crops.…”