Chia (Salvia hispanica L.) is a one-year-old herbaceous plant from Lamiaceae, originating in Mexico and Guatemala. Because of its interesting chemical composition, the seeds of this plant have become the subject of numerous scientific researches and their use has spread to Europe as well. What is most significant in the chemical composition of chia seeds is the high content of ω-3 fatty acids and dietary fiber which has been shown to have a positive effect on human health. Compared with other seeds, it can be said that they have almost the ideal ratio of ω-6 and ω-3 fatty acids, with flax seeds containing slightly larger ω-3 fatty acids. They also contain a high fiber content, most commonly between 34 and 40 g per 100 g of seeds, which fully meets the fiber input recommendations. The percentage of protein in chia seeds ranges from 15 to 23%, which is higher than other cereals such as wheat, rice, corn and barley containing less than 16% of protein. Most of the vitamin B content is present in the presence of antioxidant vitamins (C, A and E) in small proportions. Additionally, antioxidants are increasingly present in seeds, primarily phenolic compounds. Antioxidants are substances which slow down or prevent unwanted oxidation reactions of other substances caused by the action of free radicals in our body. The most common antioxidants in chia seeds are in the groups of phenolic acids and flavonoids. The aim of this study was to determine the content of total phenols, determine the antioxidant activity of the aqueous extract and identify the compounds in essential oil of chia seeds (Salvia hispanica L.) as well as the ability to inhibit cholinesterase. The main compound of the essential oil is the bis (2-ethylhexyl) ester of adipic acid ester. A relatively good antioxidant activity of the aqueous extract was shown, while the essential oil had a lower inhibitory effect on the enzyme butyrylcholinesterase