the promising future of chia, salvia hispanica l.贾的发展前景,鼠尾草hispanica l。.pdfVIP

Hindawi Publishing Corporation Journal of Biomedicine and Biotechnology Volume 2012, Article ID 171956, 9 pages doi:10.1155/2012/171956 Review Article The Promising Future of Chia, Salvia hispanica L. Norlaily Mohd Ali,1 Swee Keong Yeap,2 Wan Yong Ho,1 Boon Kee Beh,3 Sheau Wei Tan,2 and Soon Guan Tan1 1 Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia 2 Institute of Bioscience, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia 3 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia Correspondence should be addressed to Sheau Wei Tan, tansheau@.my Received 9 August 2012; Revised 30 October 2012; Accepted 31 October 2012 Academic Editor: Kazim Husain Copyright © 2012 Norlaily Mohd Ali et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. With increasing public health awareness worldwide, demand for functional food with multiple health benefits has also increased. The use of medicinal food from folk medicine to prevent diseases such as diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Seed from Salvia hispanica L. or more commonly known as chia is a traditional food in central and southern America. Currently, it is widely consumed for various health benefits especially in maintaining healthy serum lipid level. This effect is contributed by the presence of phenolic acid and omega 3/6 oil in the chia seed. Although the presence of