ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2026
Unlocking the Role of Chia (Salvia hispanica L.) Seed Phenolic Metabolites in Postprandial Glucose Modulation: in vitro, in vivo, and Antioxidant Evidence Supported by Molecular Docking.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Salvia hispanica L. (chia) seeds are recognized as a functional food rich in phenolic compounds, yet the mechanistic basis linking their chemical profile with antidiabetic activity remains insufficiently defined. To evaluate the antioxidant properties, α-glucosidase inhibition, antihyperglycemic and hypoglycemic responses of chia seed extracts of increasing polarity, and to characterize their major phenolics using UPLC-DAD-ESI-MS and molecular docking. n-hexane, dichloromethane, and methanolic extracts were assessed in normoglycemic Wistar rats using an oral sucrose tolerance test and an acute hypoglycemia model. In vitro inhibition of maltase, sucrase, and starch-degrading enzymes was quantified. Total phenolic content and antioxidant activity were determined by Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. UPLC-DAD-ESI-MS tentatively identified phenolic constituents, and molecular docking was performed against α-glucosidase catalytic domains. The methanolic extract (MESh) exhibited the highest phenolic content and antioxidant activity, a phenolic profile dominated by rosmarinic acid, caffeic acid, and their hexosides, and the strongest antihyperglycemic effect, producing a glycemic curve comparable to acarbose. MESh moderately inhibited sucrase (61.5%), while the dichloromethane extracts moderately inhibited maltase (62.9%). Docking analyses revealed that rosmarinic acid and its hexoside displayed high binding affinities (-7.7 to - 8.1 kcal/mol) toward α-glucosidase targets, closely approaching those of acarbose (-7.9 to - 9.1 kcal/mol) and exceeding those of caffeic-acid derivatives, supporting their potential contribution to the in vitro and in vivo responses. Chia seed extracts exhibit complementary antidiabetic-related activities involving antioxidant effects, modulation of intestinal α-glucosidases, and attenuation of postprandial glycemic excursions. Rosmarinic-acid derivatives emerge as key contributors to these effects. These findings reinforce S. hispanica as a promising functional food for glycemic regulation.
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