ArticleLife (Basel, Switzerland)2023
Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients.
Article in Life (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads.Foods (Basel, Switzerland) · 2026Article
- Assessment of nutritional and functional profile of whole, hulled and germinated hemp (Frontiers in nutrition · 2026Article
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
- Nutritional and Organoleptic Characterization of Two Quinoa (Foods (Basel, Switzerland) · 2025Article
- Saturated fat in an evolutionary context.Lipids in health and disease · 2025Review
- DietaryFrontiers in veterinary science · 2025Article
- Hemp Seed (Animals : an open access journal from MDPI · 2024Article
- Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent times, the popularity of seeds, other than cereals, in the diet has systematically grown. The fat contained in these products significantly affects their energy value as well as their biological and physicochemical properties, including their susceptibility to oxidation. The objective of this study is to evaluate the fat concentration and fatty acid (FA) composition of popular non-spice seeds used in food as a substitute for cereals or a functional additive. The research material consisted of thirteen groups of seeds derived from the following plants: amaranth, blue poppy, buckwheat, chia, flax, hemp, canihua, milk thistle, pumpkin, plantago, quinoa, sesame, and sunflower. The fat contents and fatty acid profiles differed significantly between the tested products and were dependent on the plant species. In all products, polyunsaturated fatty acids (PUFAs, 40-80% of total FAs) dominated. Linoleic acid was the main FAs in most tested seeds. The exceptions were chia and flax seeds, which were characterized by very high contents of α-linolenic acid, respectively, 62.0 and 51.4% of the total FAs. The share of monounsaturated FAs (mainly oleic acid) in the total FAs content was between 6 and 40%. All tested seeds (especially flax, chia, and hemp) have favorable values for their indexes of atherogenicity and thrombogenicity as well as the hypocholesterolemic/hypercholesterolemic ratio.
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