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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Actif (Le fournisseur de données a soumis des métadonnées au cours de la dernière année civile)
Journal Article

Article de revue

Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food  [2013]

Muñoz, Loreto A.; Cobos, Angel; Diaz, Olga; Aguilera, José Miguel;

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Chia seed (Salvia hispanica) is an ancient oilseed used by Mayas and Aztecs as foodstuff. This seed is a natural source of omega-3 fatty acids (α-linolenic acid), soluble and insoluble fibers, and proteins in addition to other important nutritional components, such as vitamins, minerals, and natural antioxidants. Chia can be considered as “functional food” because apart from contributing to human nutrition, chia helps to increase satiety index, prevent cardiovascular diseases, inflammatory and nervous system disorders, and diabetes, among others. Today, chia seed offers a huge potential in the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional components.
(Revue
Food reviews international
ISSN : 1525-6103

Information bibliographique

Langue:
English
Type:
Journal Article
Sur AGRIS depuis:
2014
Volume:
29
Numéro:
4
Page initiale:
394
Page finale:
408
Editeur:
Taylor & Francis
Tous les titres:
"Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food"@eng
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Information bibliographique

Langue:
English
Type:
Journal Article
Sur AGRIS depuis:
2014
Volume:
29
Numéro:
4
Page initiale:
394
Page finale:
408
Editeur:
Taylor & Francis
Tous les titres:
"Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food"@eng