Chia Crop (Salvia hispanica L.): its History and Importance as a Source of Polyunsaturated Fatty Acids Omega-3 Around the World: a Review

2016 ◽  
Vol 1 (1) ◽  
pp. 1-4 ◽  
Author(s):  
Anacleto Sosa
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
The World ◽  
Salvia Hispanica L

scholarly journals REVIEW ON THE MIRACLE ROLE OF CHIA SEEDS (SALVIA HISPANICA L.) NUTRITIONAL AND BIOACTIVE COMPOUNDS IN THE TREATMENT OF CARDIOVASCULAR DISORDER

2020 ◽  
Vol 9 (4) ◽  
Author(s):  
Tamsheel Fatima Roohi
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Cardiovascular Disorder ◽  
Biological Properties ◽  
Nutritional Composition ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L

Chia (Salvia hispanica L.) have growing research interest globally which determined it as functional food which acts as biochemical targets for the treatment of various cardiovascular disorder with reduced toxicological value. It is worldwide popular because of its nutritional, bioactive, and phytochemical compounds value, used as an ingredient in many food industries due to its high dietary fibre content value. Their consumption rate is higher in past years due to the presence of omega-3 fatty acids, proteins, amino acids (essential), and a good source of bioactive peptides. Many researchers focussed on α-linolenic acid which is the effective pioneer of maintenance of functioning of polyunsaturated fatty acids (PUFAs). Chia seed oil is investigated on different screening models either clinically or pre-clinically and demonstrate the levels of the serum lipid profile, diabetic severity changes. The review of the literature highlights the miracle values of the different nutritional composition, antioxidant values, phytochemical constituents, and the role of these in treatment of various cardiovascular disorder such as hypertension, inflammation, atherosclerosis, diabetes. The review highlights antioxidants values, which change the enzyme activities of the liver, blood. There is need to more focussed on the mechanistic approaches on the pharmacological aspects of the chia seeds with respective biological compounds in either clinical trial and animal screening trial before applied to it as a functional food for the therapeutic action in the treatment of diseases. Keywords: Salvia hispanica L. (Chia), Antioxidants, Biological properties of Salvia hispanica L. (Chia).

Design of recipes and technology for bakery products using Salvia hispanica (chia seeds)

2021 ◽  
pp. 63-66
Author(s):  
Жанна Викторовна Новикова ◽  
София Михайловна Сергеева ◽  
Татьяна Андреевна Бохолдина ◽  
Дмитрий Сергеевич Лавринович
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Control Sample ◽  
Biologically Active ◽  
Bakery Products ◽  
Omega 3 ◽  
Plant Component ◽  
Salvia Hispanica ◽  
Essential Components ◽  
Omega 6

Статья обеспечивает научную основу для комплексного подхода к проблеме расширения ассортимента хлебобулочных изделий. Семена Salvia hispanica, применяемые в качестве растительного компонента, являются источником биологически активных веществ: растительного белка, клетчатки, омега-3 и омега-6 полиненасыщенных жирных кислот, магния, кальция, фосфора. С целью обоснования применения растительного сырья в технологии приготовления хлебобулочных изделий были проведены исследования влияния семян Salvia hispanica на органолептические и физико-химические показатели хлебобулочного изделия булочки сдобной (бриошь). Органолептическая оценка исследуемых образцов позволяет сделать вывод о выраженном влиянии вносимых ингредиентов на внешний вид, цвет корки и состояние мякиша, что, однако, не приводит к изменению вкуса и запаха выпеченных изделий. Для оценки влияния семян Salvia hispanica на качество изделий при хранении опытные образцы были заложены на хранение. Было определено, что при использовании семян Salvia hispanica в количестве 10 % от массы муки по истечении 24 ч в изделии менее заметно снижение таких показателей, как вкус, запах, эластичность и крошковатость мякиша. Анализ химического состава хлебобулочного изделия булочки сдобной (бриошь) позволил сделать вывод, что изделия, вырабатываемые с применением семян Salvia hispanica, обладают высокой пищевой ценностью. Так, содержание пищевых волокон в модельном образце в 2 раза превышает значения контрольного образца, а также покрывает 10 % нормы суточной потребности, содержание омега-3 и омега-6 полиненасыщенных жирных кислот удовлетворяет суточную норму на 87,9 % и 19,2 % соответственно. Применение в рецептуре булочки сдобной (бриошь) семян Salvia hispanica позволяет расширить ассортимент продуктов питания, обогащенных эссенциальными компонентами. The article provides a scientific basis for an integrated approach to the problem of expanding the range of bakery products. Salvia hispanica seeds, used as a plant component, are a source of biologically active substances: plant protein, fiber, Omega-3 and Omega-6 polyunsaturated fatty acids, magnesium, calcium, phosphorus. In order to substantiate the use of plant raw materials in the technology of preparing bakery products, studies were carried out on the effect of Salvia hispanica seeds on the organoleptic and physicochemical characteristics of the brioche bun (brioche). The organoleptic assessment of the samples under study allows us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. To assess the effect of Salvia hispanica seeds on the quality of products during storage, prototypes were put into storage. It was found that when using Salvia hispanica seeds in an amount of 10 % by weight of the flour, after 24 hours in the product, the decrease in such indicators as taste, smell, elasticity and crumb crumbness is less noticeable. Analysis of the chemical composition of the brioche bun (brioche) made it possible to conclude that the products produced with the use of Salvia hispanica seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, and also covers 10 % of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9 % and 19.2 %, respectively. The use of brioche (brioche) seeds of Salvia hispanica in the recipe makes it possible to expand the range of food products enriched with essential components.

scholarly journals CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

2018 ◽  
Vol 11 (2) ◽  
pp. 387 ◽  
Author(s):  
Cardenas M ◽  
Carpio C ◽  
Morales D ◽  
Álvarez M ◽  
Silva M ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Methyl Esters ◽  
Arachidic Acid ◽  
Total Content ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Pressing Method ◽  
Salvia Hispanica L ◽  
Chia Oil

 Objective: The aim of this work was to determine the fatty acids content in chia seeds oil (Salvia hispánica L.) sample cultivated in Ecuador.Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed.Results: Methyl esters fatty acids were identified from chia (Salvia hispanica L.) seeds using the GC–mass spectrometer (GS–MS) analytical method. The total protein, lipid, and fiber content of chia seeds of plants cultivated in Ecuador was of 19.78, 16.06, and 27.88%, respectively, of the total content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of FAME was determined using the GS-MS. Chia oil high content of linolenic acid (omega 3) with a value of 54.08% the total content of fatty acids in chia oil. Omega 6 content was of 18.69% and omega 9 content was of 10.24% the total content of fatty acids in chia oil.Conclusions: Chia oil has a good content of fatty acids omega 3, 6, and 9. The higher value was of omega 3 with 54.08%. Omega 3 is recommended to the prevention of risk cardiovascular.

Incorporation of Omega-3 Fatty Acids in Nile Tilapia (Oreochromis niloticus) Fed Chia (Salvia hispanica L.) Bran

2013 ◽  
Vol 91 (3) ◽  
pp. 429-437 ◽  
Author(s):  
Beatriz Costa e Silva ◽  
Hevelyse Munise Celestino dos Santos ◽  
Paula Fernandes Montanher ◽  
Joana Schuelter Boeing ◽  
Vitor de Cinque Almeida ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Salvia Hispanica L

scholarly journals Health Potential of Chia (Salvia hispanica L.) Seeds-Derived α-linoleic Acid and α-linolenic Acids: A Review

2021 ◽  
Vol 3 (4) ◽  
pp. 5-10
Author(s):  
Josiah Oyalo ◽  
Monica Mburu
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Lipid Level ◽  
Serum Lipid Level ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Beneficial Effects ◽  
Chia Seed ◽  
Salvia Hispanica L ◽  
Apoptotic Effects

The desirability of functional foods proceeds alongside non-communicable epidemic; diabetes, cardiovascular diseases, obesity and interrelated risk factors. Consequently, research on chia seeds (Salvia hispanica L.) has increased not only as seeds but also as oil due to their rich functional and nutritional proprieties. Chia seed is rich in essential fatty acids such as α-linolenic (ALA) and α-linoleic acids (LA) with ALA being the biological precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is a plant-based essential omega-3 polyunsaturated fatty acids that must be obtained through the diet since humans do not possess the enzymes to synthesize the compound. The objective of this review was to identify the beneficial effects of chia seeds derived ALA and LA on human health. From the articles reviewed; it was observed that ALA and LA from chia seed could offer benefits for example; anti-obesity, improvement in glucose homeostasis, athletic performance, and anti-cholesterolemic effects and maintenance of healthy serum lipid level. Furthermore, some articles reported anti-inflammatory, anti-proliferative and apoptotic effects and anti-oxidant activity, which could strengthen the prevention of chronic diseases. Although these benefits are appealing to humans, mechanistic cell culture and animal models are required to enhance our knowledge on their mode of action

scholarly journals Chia (Salvia hispanica) gene expression atlas elucidates dynamic spatio-temporal changes associated with plant growth and development

2020 ◽  
Author(s):  
Parul Gupta ◽  
Matthew Geniza ◽  
Sushma Naithani ◽  
Jeremy Phillips ◽  
Ebaad Haq ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
De Novo ◽  
Transcriptome Assembly ◽  
Gene Families ◽  
Growth Stages ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Spatio Temporal

AbstractChia (Salvia hispanica L.), now a popular superfood, is one of the richest sources of dietary nutrients such as protein, fiber, and polyunsaturated fatty acids. At present, the genomic and genetic information available in the public domain for this crop is scanty, which hinders understanding its growth and developmental processes and impedes genetic improvement through genomics-assisted methods. We report RNA-seq based comprehensive transcriptome atlas of Chia across 13 different tissue types covering vegetative and reproductive growth stages. We generated ∼394 million raw reads from transcriptome sequencing, of which ∼355 million high-quality reads were used to generate de novo reference transcriptome assembly and the tissue-specific transcript assemblies. After quality assessment of merged assemblies and using redundancy reduction methods, 82,663 reference transcripts were identified. Of these, 53,200 transcripts show differential expression in at least one sample and provide information on spatio-temporal modulation of gene expression in Chia. We identified genes involved in the biosynthesis of omega-3 and omega-6 polyunsaturated fatty acids, and various terpenoid compounds. The study also led to the identification of 633 differentially expressed transcription factors from 53 gene families. The coexpression analysis suggested that members of the B3, bZIP, ERF, WOX, AP2, MYB, C3H, EIL, LBD, DBB, Nin-like, and HSF transcription factor gene families play key roles in the regulation of target gene expression across various developmental stages. This study also identified 2,411 simple sequence repeat (SSRs) as potential genetic markers residing in the transcribed regions. The transcriptome atlas provides essential genomic resources for basic research, applications in plant breeding, and annotation of the Chia genome.

scholarly journals PRESENCE OF SALVIA HISPANICA L. SEED FROM WEANING IS ABLE TO MITIGATE AND PREVENT THE ALTERED LIPID METABOLISM AND GLUCOSE HOMEOSTASIS IN ADULT Off SPRING (EXPOSED TO A NUTRITIONAL CHALLENGE FROM UTERO TO ADULTHOOD)

2018 ◽  
Vol 5 (43) ◽  
Author(s):  
Nikunaj Bhardwaj ◽  
Priyavrit Chauhan ◽  
Divya Singh
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Glucose Homeostasis ◽  
Liver Steatosis ◽  
Liver Homogenate ◽  
Adverse Outcomes ◽  
Appreciable Amount ◽  
Postnatal Life ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

Seed from Salvia hispanica L. or more commonly known as chia is a traditional food in central and southern America. Currently, it is widely consumed for various health benefits especially in maintaining healthy serum lipid level. Chia is a good source of polyunsaturated fatty acids: omega-3 and omega-6, soluble dietary fiber. It also contains appreciable amount of proteins and phytochemicals. Nutritional value of chia is the reason why it is used in prophylaxis of several non-infectious diseases such as obesity, hypertension, cardiovascular diseases (CVDs), cancer and diabetes. The present work analyzes the effects of dietary chia seeds during postnatal life in offspring exposed to a sucrose-rich diet (SRD) from utero to adulthood. Chia was able to prevent the development of hypertension, liver steatosis, hypertriglyceridemia and hypercholesterolemia. Normal triacylglycerol secretion and triacylglycerol clearance were accompanied by an improvement of de novo hepatic lipogenic and carnitine palmitoyl transferase-1 enzymatic activities, associated with an accretion of n-3 polyunsaturated fatty acids in the total composition of liver homogenate. Glucose homeostasis and plasma free fatty acid levels were improved while visceral adiposity was slightly decreased. These results confirm that the incorporation of chia seed in the diet in postnatal life may provide a viable therapeutic option for preventing/mitigating adverse outcomes induced by an SRD from utero to adulthood.

A randomized, double-blind, placebo-controlled study of polyunsaturated fatty acids efficacy in adolescents with anorexia nervosa

2020 ◽  
Vol 36 (2) ◽  
pp. 95-106
Author(s):  
Agnieszka M. Piróg-Balcerzak ◽  
Anna K. Bażyńska ◽  
Katarzyna Biernacka ◽  
Joanna Brągoszewska ◽  
Lidia Popek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Anorexia Nervosa ◽  
Polyunsaturated Fatty Acids ◽  
Small Sample Size ◽  
Small Sample ◽  
Female Adolescent ◽  
Eating Attitude ◽  
Controlled Study ◽  
Omega 3 ◽  
Eat 26

Objective. Omega–3 polyunsaturated fatty acids (PUFAs) were tested in adolescent depression and in several neurodevelopmental disorders with partial success. Anorexia nervosa (AN) is characterised by deficiencies in fatty food intake and frequent comorbidity, including depressive and cognitive symptoms. Thus supplementation with PUFAs may be beneficial in this group of patients. The aim of the study was to assess whether PUFAs as an add-on treatment is associated with better improvement of body mass index (BMI) and psychopathological symptoms than placebo in patients with AN. Method. 61 female adolescent inpatients with AN were randomly allocated to omega–3 PUFAs supplementation or placebo for 10 weeks. Patients also participated in the behavioural programme and eclectic psychotherapy (treatment as usual, TAU). At baseline and follow-up visits, patients’ BMI and psychopathology were assessed with Clinical Global Impression Scale (CGI), Patient Global Impression Scale (PGI), and Eating Attitude Test (EAT-26). Results. After 10 weeks, both groups showed improvement in all parameters. Improvement in CGI scores was observed greater in placebo vs. PUFA-s group (p = 0.015) while other differences were not statistically significant. Omega–3 PUFAs supplementation appears not to be effective as an add-on treatment in inpatient adolescent girls with anorexia nervosa. Conclusions. The results should be analysed with caution due to small sample size and heterogeneity in TAU. As the TAU turned out to be highly effective, additional therapeutic effect of PUFA might not be visible. Nevertheless, that does not explain the tendency for better improvement in the placebo group.

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