奇亚籽活性成分、生理作用及其开发利用研究进展

奇亚籽(Chia Seed)可食用历史悠久,近年来开始被国内关注和利用。奇亚籽的活性成分主要包括脂肪酸类、酚酸黄酮类、蛋白质、膳食纤维、维生素及矿物质类,具有抗氧化、调节血脂、调节血压、调节血糖、降低肌酸激酶活性、抗炎消毒等生理作用。随着人们保健意识的增强以及对营养食品的追求,奇亚籽逐渐成为食品研究领域的热点。目前大多将奇亚籽作为添加剂直接添加到食品中,而没有深入的开发新产品;在防癌、调节三高等疾病上具有较好的效果,但研发出的新产品不多,相关研究还有待深入。本文对奇亚籽的活性成分、生理作用以及其在食品、保健品和化妆品行业中的应用研究进展进行综述,以期为奇亚籽相关研究及开发利用提供参考。

Recent Advances on the Active Ingredient,Physiological Action and Development Utilization of Chia Seed

Chia seed has a long edible history. In recent years, it has drew the attention of many researchers and has been applied in China. The active ingredients of Chia seed mainly include fatty acids, phenolic acids, flavonoids, protein, dietary fiber, vitamins and minerals, which have physiological activities of anti-oxidation, regulating blood lipids, regulating blood pressure, regulating blood sugar, reducing creatine kinase and anti inflammatory disinfection. With the enhancement of people's awareness of health care and the pursuit of nutritious food, Chia seed has gradually become a hot topic in the field of food research. At present, most of Chia seed are directly added to the food as additives, without in-depth development of new products. It has a good effect in preventing cancer and regulating blood lipids, regulating blood pressure, regulating blood sugar. Few new products have been developed, and the relevant research needs to be deepened. The present review summarizes active ingredients, physiological action and function of Chia seed as well as its application in food, health products, and cosmetics industries. This review aims to provide reference for the research and development of Chia seed.