{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T16:58:00Z","timestamp":1788368280884,"version":"build-2803163510"},"reference-count":51,"publisher":"IMR Press","issue":"9","license":[{"start":{"date-parts":[[2021,9,30]],"date-time":"2021-09-30T00:00:00Z","timestamp":1632960000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Front. Biosci. (Landmark Ed)"],"abstract":"<jats:p>Chia (S. hispanica L.) is an annual herbaceous plant that has gained popularity for its seeds of high-quality vegetative proteins, richest contents of omega-3 polyunsaturated fatty acids (\u03a9-3 PUFA), soluble dietary fiber, and great gelling ability, as well as its high contents of bioactive peptides of antioxidative and nutraceutical potential for many other clinical biomarkers. Such health protective bioactive peptides should be utilized for supplementation in the food and nutrition industries. This review was therefore designed to align the researches done on chia bioactive peptide\u2019s derivation, processing, consumption and to identify their antioxidative and nutraceutical potential for various disease biomarkers. The evidence gathered is fairly compelling for the health-promising nutraceutical and clinical potential of chia seed bioactive peptides as antioxidants, dipeptidyl peptidase-IV inhibitors (DPP4), angiotensin-converting enzyme (ACE) inhibitors, and anti-inflammatory drugs. Their assimilation into everyday diets has the potential to open new doors in health departments and food sectors.<\/jats:p>","DOI":"10.52586\/4973","type":"journal-article","created":{"date-parts":[[2021,9,29]],"date-time":"2021-09-29T08:48:01Z","timestamp":1632905281000},"source":"Crossref","is-referenced-by-count":50,"title":["An overview of chia seed (Salvia hispanica L.) bioactive peptides\u2019 derivation and utilization as an emerging nutraceutical food"],"prefix":"10.31083","volume":"26","author":[{"given":"Roshina","family":"Rabail","sequence":"first","affiliation":[{"name":"National Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Moazzam Rafiq","family":"Khan","sequence":"first","affiliation":[{"name":"National Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hafiza Mahreen","family":"Mehwish","sequence":"first","affiliation":[{"name":"School of Pharmaceutical Science, Health Science Center, Shenzhen University, 518060 Shenzhen, Guangdong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad Shahid Riaz","family":"Rajoka","sequence":"first","affiliation":[{"name":"School of Pharmaceutical Science, Health Science Center, Shenzhen University, 518060 Shenzhen, Guangdong, China"},{"name":"Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, 980-8572 Sendai, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jose Manuel","family":"Lorenzo","sequence":"first","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, Avda. Galicia N\u00ba 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marek","family":"Kieliszek","sequence":"first","affiliation":[{"name":"Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences\u2014SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdur Rauf","family":"Khalid","sequence":"first","affiliation":[{"name":"Department of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, 60800 Multan, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad Asim","family":"Shabbir","sequence":"first","affiliation":[{"name":"National Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rana Muhammad","family":"Aadil","sequence":"first","affiliation":[{"name":"National Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"16242","published-online":{"date-parts":[[2021,9,30]]},"reference":[{"key":"ref1","doi-asserted-by":"crossref","unstructured":"Cotabarren J, Rosso AM, Tellechea M, Garc\u00eda-Pardo J, Rivera JL, Obreg\u00f3n WD, et al. 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