Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review

The ancient grain is becoming enormously popular in modern food regimen in many countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65 % of the oil content). Omega-3 fatty acid has been associated with a large number of physiological functions in...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Ullah, Rahman, Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., Hussain, J.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2015
Konular:
Review
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4926888/
https://ncbi.nlm.nih.gov/pubmed/27413203
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1967-0
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