Seed dispersal – coming to a sticky end
by Chris, 26 May, 2019, 0 comments
Some seeds when they are dispersed come with a small layer or ‘wing’, made of a complex carbohydrate (mixed with some protein). When wetted, this material swells to form a sticky, gooey mess - this is mucilage. For a seed to be dispersed with a sticky mass of goo may seem strange, but biology is rarely wasteful or without purpose.
One such mucilaginous seed is “CHIA”. Chia seeds are classified as a ‘novel food’ in Europe [since 1997], though they have formed part of the diet for people in parts of the Central Americas for centuries. The seeds are from the fruits of Salvia hispanica - an annual herb that belongs to the Mint Family (Lamiaceae). The seeds are small (about 1 mm) and roughly oval, they are rich in a number of nutrients - such as omega-3-fatty acids, and minerals like calcium and magnesium. Read more...
