Author(s):
Shivraj Popat Jadhav, Sushant Mothabhau Ahire, Prerana Sharad Pawar
Email(s):
shiva.007ind@gmail.com
DOI:
10.52711/0975-4385.2026.00053 
Address:
Shivraj Popat Jadhav1*, Sushant Mothabhau Ahire2, Prerana Sharad Pawar1
1Department of Pharmaceutics, Divine College of Pharmacy, Satana, Maharashtra, India, 423301.
2Department of Pharmaceutical Chemistry, Divine College of Pharmacy, Satana, Maharashtra, India, 423301.
*Corresponding Author
Published In:
Volume - 18,
Issue - 4,
Year - 2026
ABSTRACT:
Chia (Salvia hispanica) and sweet basil (Ocimum basilicum) seeds have achieved noteworthy attention as functional food ingredients due to exceptional nutritional composition and therapeutic potential. Both seeds are rich in dietary fiber, bioactive compounds, and essential fatty acids, contributing to their applications in food, nutraceutical, and pharmaceutical industries. Chia seeds are particularly noted for their high content of alpha-linolenic acid (ALA), which is associated with cardiovascular protection and anti-inflammatory effects. In contrast, sweet basil seeds have been traditionally utilized in Ayurvedic and Unani systems of medicine for their cooling, carminative, and digestive properties. This review provides a comprehensive comparative analysis of the botanical characteristics, nutritional profiles, phytochemical composition, pharmacological activities, safety aspects, and industrial applications of chia and sweet basil seeds. Additionally, recent experimental and clinical evidence supporting their health benefits is discussed. Future research should focus on clinical validation, formulation development, and regulatory assessment to fully harness their functional potential.
Cite this article:
Shivraj Popat Jadhav, Sushant Mothabhau Ahire, Prerana Sharad Pawar. Comparative Review of the Nutritional Composition, Functional properties and Health Benefits of Chia (Salvia hispanica) and Sweet Basil (Ocimum basilicum) Seeds. Research Journal of Pharmacognosy and Phytochemistry. 2026; 18(4):369-6. doi: 10.52711/0975-4385.2026.00053
Cite(Electronic):
Shivraj Popat Jadhav, Sushant Mothabhau Ahire, Prerana Sharad Pawar. Comparative Review of the Nutritional Composition, Functional properties and Health Benefits of Chia (Salvia hispanica) and Sweet Basil (Ocimum basilicum) Seeds. Research Journal of Pharmacognosy and Phytochemistry. 2026; 18(4):369-6. doi: 10.52711/0975-4385.2026.00053 Available on: https://rjpponline.org/AbstractView.aspx?PID=2026-18-4-9
12. REFERENCES:
1. Bhattacharya D, Chenania K, Asadi A, Tripathy CS, Rao USM, Kiani D. Bridging the gap: the role of family physicians in colorectal cancer care and functional food integration. Res J Pharm Technol. 2025 Apr 1; 18(2): 949-4.
2. Dukhi N, Taylor M. A focus on four popular functional foods as part of a strategy to combat metabolic disease through the increased consumption of fruits and vegetables. Curr Res Nutr Food Sci. 2018;6(2):294-306. doi:10.12944/CRNFSJ.6.2.05.
3. Paarakh PM, Mishra S, Tanushree, Kavya RS, Suman, Pasha M, et al. Chia seeds: a comprehensive review. Res J Pharm Technol. 2025 Apr 1;18(2):912-8.
4. Azizah NS, Irawan B, Kusmoro J, Safriansyah W, Farabi K, Oktavia D, et al. Sweet basil (Ocimum basilicum L.)—a review of its botany, phytochemistry, pharmacological activities, and biotechnological development. Plants. 2023; 12(24): 4148. doi:10.3390/plants12244148.
5. Cahill JP. Ethnobotany of chia, Salvia hispanica L. (Lamiaceae). Econ Bot. 2003;57(4):604-618. doi:10.1663/0013-0001(2003)057.
6. Ziemichód A, Wójcik M, Różyło R. Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread. CyTA J Food. 2019; 17(1): 804-813. doi:10.1080/19476337.2019.1658645.
7. Jadhav SP, Ahire SM, Pawar PS, Mahajan SK, Sonawane DD. Exploring natural oils: role in antimicrobial activity and preservation. Asian J Res Pharm Sci. 2026 Apr 1; 16(1): 59-4.
8. Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D, Gramza-Michałowska A. The chemical composition and nutritional value of chia seeds—current state of knowledge. Nutrients. 2019; 11(6): 1242. doi:10.3390/nu11061242.
9. Nazir S, Wani IA. Physicochemical characterization of basil (Ocimum basilicum L.) seeds. J Appl Res Med Aromat Plants. 2021; 22: 100295. doi:10.1016/j.jarmap.2021.100295.
10. Drużyńska B, Wołosiak R, Grzebalska M, Majewska E, Ciecierska M, Worobiej E. Comparison of the content of selected bioactive components and antiradical properties in yoghurts enriched with chia seeds. Antioxidants. 2021; 10(12): 1989. doi:10.3390/antiox10121989.
11. Lalitha P, Sachithanandam V, Swarnakumar NS, Sridhar R. Review on anti-inflammatory properties of mangrove plants. Asian J Pharm Res. 2019 Apr 1; 9(4): 273-288.
12. Ullah R, Nadeem M, Khalique A, Imran M, Mehmood S, Javid A, et al. Nutritional and therapeutic perspectives of chia (Salvia hispanica L.): a review. J Food Sci Technol. 2016; 53(4): 1750-1758. doi:10.1007/s13197-015-1967-0.
13. Sawant P, Ingle N, Belavale A, Shinde A, Gunjal AA, Kakade RT. Advanced extraction techniques for herbal drugs: a comprehensive review. Res J Pharmacogn Phytochem. 2025 Apr 1; 17(3): 229-4.
14. Banu SA, John S, Monica SJ, Saraswathi K, Arumugam P. Screening of secondary metabolites, bioactive compounds, in vitro antioxidant, antibacterial, antidiabetic and anti-inflammatory activities of chia seeds (Salvia hispanica L.). Res J Pharm Technol. 2021 Apr 1; 14(12): 6289-4.
15. Ribes S, Peña N, Fuentes A, Talens P, Barat JM. Chia seed mucilage as a fat replacer in yogurts. J Dairy Sci. 2021; 104(3): 2822-2833. doi:10.3168/jds.2020-19240.
16. Calderón Bravo H, Vera Céspedes N, Zura-Bravo L, Muñoz LA. Basil seeds as a novel food and functional ingredient. Foods. 2021; 10(7): 1467. doi:10.3390/foods10071467.
17. Khursheed T, Fatima T, Qadri T, Rafiq A, Malik A, Naseer B, et al. Biochemical and phytochemical characterization of chia and basil seeds. Int J Food Prop. 2023; 26(1): 1-13. doi:10.1080/10942912.2022.2151617.
18. Matondo JD, Abihudi SA. Chia seeds: a nutrient-dense functional food for health and nutrition. Cogent Food Agric. 2026; 12(1): 2626606. doi:10.1080/23311932.2026.2626606.
19. Manhas A, Kumar I, Verma KK. Therapeutic potential of nutraceuticals in the management of diabetic mellitus. Res J Pharmacogn Phytochem. 2025 Apr 1; 17(1): 27-7.
20. Aref M, FaragAllah EM, Goda NIA, Abu-Alghayth MH, Abomughaid MM, Mahboub HH, et al. Chia seeds ameliorate cardiac disease risk factors. Sci Rep. 2024; 14(1): 2940. doi:10.1038/s41598-023-41370-4.
21. Sarma A, Kalita S, Wary S, Doley SN, Tayung K. Antibacterial evaluation of some traditionally used medicinal plants and their formulations for treatment of gastro intestinal disorders. Res J Pharm Technol. 2023 Apr 1; 16(6): 284-0.
22. Pahwa R, Chetna, Saroha K, Bhardwaj BY, Kumar M, Singh I. Insights into various approaches of phytosomes for enhanced therapeutic potential of bioactives. Res J Pharm Technol. 2022 Apr 1; 15(9): 4277-2.
23. Salgado-Cruz MDLP, Calderón-Domínguez G, Chanona-Pérez J, Farrera-Rebollo RR, Méndez-Méndez JV, Díaz-Ramírez M. Chia seed mucilage characterization. Ind Crops Prod. 2013; 51: 453-462. doi:10.1016/j.indcrop.2013.09.036.
24. Menon R. Antioxidants and their therapeutic potential- a review. Res J Pharm Tech. 2013 Dec; 6(12): 1426-1429.
25. Khanum R, Siddayya, Anand SR. Consumer preferences of chia products: a conjoint analysis. J Sci Res Rep. 2024; 30(12): 478-485. doi:10.9734/jsrr/2024/v30i122692.