Plants have shown considerable significance in phytomedicine, pharmacognosy, and herbal
sciences. Chia seeds (Salvia hispanica) were sourced from Organic Nation for the examination of their
proximity, phytochemical composition (total phenolic and total flavonoid content), and antioxidant
activity via the DPPH assay. An examination utilising high-performance liquid chromatography was
conducted. The investigation indicates that chia seeds include a high fat content of 24.7%, along with a
protein content of 21.05%. The phenolic and flavonoid chemicals detected in the ethanol extract of Chia
Seeds, together with the HPLC chromatograms.The predominant phenolic and flavonoid components
identified were Kaempferol (340.20 mg/100 g), followed by Rosmarinic acid (9.00 mg/100 g) and
chlorogenic acid (1.56 mg/100 g). The primary components of chia oil are polyunsaturated fatty acids
(PUFAs), specifically linolenic ω-3 fatty acid and linoleic ω-6 fatty acid. Nevertheless, the current study
suggested utilizing the bioactive compounds found in chia seed mucilage, which are rich in antioxidants,
along with omega-3 and omega-6 of fatty acids (linolenic and linoleic) to promote the healing of
scratched human cells.