Published Paper Details:

Chia seeds (Salvia hispanica L.), belonging to the family Lamiaceae, have gained significant global attention as a functional and nutraceutical food owing to their exceptional nutritional composition and wide pharmacological potential. Traditionally used by ancient civilizations such as the Aztecs and Mayans as a source of energy and vitality, chia has re-emerged as a modern "superfood." The seeds are rich in proteins, omega-3 fatty acids (particularly ?-linolenic acid), dietary fibers, antioxidants, and essential minerals including calcium, magnesium, and phosphorus. These bioactive constituents contribute to a broad spectrum of health benefits, including cardioprotective, antidiabetic, anti-inflammatory, antioxidant, and weight management effects. In recent years, chia has become an integral part of nutraceutical formulations and functional food applications, serving as a natural remedy for metabolic disorders and oxidative stress. The review comprehensively discusses the botanical and phytochemical profiles, nutraceutical significance, and diverse pharmacological activities of chia seeds. It also emphasizes recent advancements in extraction methodologies such as cold pressing, Soxhlet, maceration, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), and supercritical fluid extraction (SFE). Each method offers distinct advantages concerning yield, purity, and bioactive preservation. This review highlights chia's potential as a sustainable plant-based resource for the development of health-promoting nutraceuticals and pharmaceuticals. Understanding its phytochemical diversity and optimizing extraction techniques can further enhance the therapeutic and commercial value of chia seeds in global health and nutrition sectors.