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

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).

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

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2021.3.4.271 ◽

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

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Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

Lipids in Health and Disease ◽

10.1186/s12944-017-0420-y ◽

2017 ◽

Vol 16 (1) ◽

Cited By ~ 13

Author(s):

Rahman Ullah ◽

Muhammad Nadeem ◽

Muhammad Imran

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Ice Cream ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Salvia Hispanica ◽

Salvia Hispanica L ◽

Olein Fraction

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Medicinal and Nutraceutical Benefits of Chia Seed (Salvia hispanica)

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2020/v32i4131040 ◽

2021 ◽

pp. 15-26

Author(s):

Loai F. Felemban ◽

Atef M. Al- Attar ◽

Isam M. Abu Zeid

Keyword(s):

Fatty Acids ◽

Human Subjects ◽

Future Research ◽

Herbaceous Plant ◽

Salvia Hispanica ◽

Nutritional Values ◽

Beneficial Effects ◽

Chia Seed ◽

Medicinal Properties ◽

Salvia Hispanica L

Chia seeds (Salvia hispanica L.) are small seeds that develop on an annual herbaceous plant. Recently, there has been tremendous growth in the use of chia seeds because of their associated medicinal as well as high nutritional values. Initially, chia cultivation took place in Mesopotamian cultures, eventually disappearing for some centuries before being rediscovered in the mid-20th Century. In this paper, the main aim has been to provide an overview of chia seed in relation to its perceived medicinal properties. From the majority of scholarly affirmations, it has been established that some of the compounds that chia seeds contain, explain its associated healthful effects include minerals, vitamins, proteins, dietary fiber, polyunsaturated fatty acids, and ω-3 fatty acids. Also, the literature contends that chia seeds are excellent sources of antioxidants and polyphenols, which include quercetin, myricetin, rosmarinic acid, and caffeic acid. Around the world, therefore, more and more scholarly investigations have focused on some of the beneficial effects of chia seeds, including the food, pharmaceutical, and medicinal industries. In this paper, it has been established that chia seeds have their medicinal properties gained in terms of pharmacological activities that include steatohepatitis and acute dyslipidemia improvement, sensory attributes, bioactive peptide and protein source, metabolic profile, and antioxidant and appetite suppressing properties. Important to note is that while most studies concur regarding these medicinal properties, in a few investigations, findings suggest that chia seeds do not pose significant beneficial effects, especially concerning health improvements in human subjects. As such, there is a need for future research to examine some of the parameters that could explain this variation, upon which more valid and informed conclusions and inferences might be made.

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Beneficial Fatty Acid Ratio of Salvia hispanica L. (Chia Seed) Potentially Inhibits Adipocyte Hypertrophy, and Decreases Adipokines Expression and Inflammation in Macrophage

Foods ◽

10.3390/foods9030368 ◽

2020 ◽

Vol 9 (3) ◽

pp. 368

Author(s):

Subash-Babu Pandurangan ◽

Salah A. Al-Maiman ◽

Laila Naif Al-Harbi ◽

Ali A. Alshatwi

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Fatty Acid Content ◽

Omega 3 ◽

Salvia Hispanica ◽

Seed Fatty Acid ◽

Chia Seed ◽

Omega 6 ◽

Adipocyte Hypertrophy ◽

Salvia Hispanica L

The present study aimed to determine the role of Salvia hispanica L., (chia seed) fatty acid content in adipocyte lipid accumulation and human macrophage immunoregulatory potential. Chia seed fatty acid was extracted using hexane by the cold percolation method. A gas chromatography-mass spectrometry (GC-MS) analysis showed a 3:1 ratio of omega 3 and omega 6 fatty acid composition and it was more beneficial for human health. We treated it with increasing concentrations (0–6.4 μg/mL) of chia seed fatty acid extract to determine the cytotoxicity on the preadipocytes and macrophage; no significant cytotoxicity was observed. Chia seed, in 0.2 and 0.4 μg/mL doses, significantly arrested adipocyte hypertrophy and macrophage foam cell development. The gene expression levels of adipocyte confirmed the increased expression of adipocyte mitochondrial thermogenesis related genes, such as uncoupling protein-1 (UCP-1), peroxisome proliferator activated receptor gamma coactivator 1 alpha (PPARγC1α) and PR domain containing 16 (PRDM16); and the down regulated expression of the lipid synthesis related gene sterol regulatory element binding of protein-1c (SREBP-1c). In addition, adipogenesis related genes, such as the proliferator activated receptor γ (PPARγ) and CCAAT/enhancer binding protein (C/EBPα) expressions, have been down regulated by chia seed treatment. Macrophage treated with chia seed-treated adipocyte condition media significantly inhibited the obesity associated inflammatory genes and protein expression levels, such as monocyte chemo attractant protein-1 (MCP-1), prostaglandins E2, interleukin-6, plasminogen activator inhibitor-1 (PAI-1) and tumor necrosis factor-α (TNF-α). In conclusion, a 3:1 ratio of omega 3 and omega 6 fatty acid composition of chia seed fatty acid content potentially inhibits lipid accumulation, and enhanced fatty acid oxidation, via UCP-1 and PRDM16 expression. Macrophage recruitment to adipocyte and the development of obesity associated inflammation was suppressed by chia seeds.

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

10.17303/jcrf.2016.104 ◽

2016 ◽

Vol 1 (1) ◽

pp. 1-4 ◽

Cited By ~ 6

Author(s):

Anacleto Sosa

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Omega 3 ◽

Salvia Hispanica ◽

The World ◽

Salvia Hispanica L

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Effects of Salvia hispanica L. Seeds (Azpro) on Cardiovascular Risk Factors in Patients with Type 2 Diabetes - A Retrospective Observational Study

International Journal of Science and Healthcare Research ◽

10.52403/ijshr.20211009 ◽

2021 ◽

Vol 6 (4) ◽

pp. 57-63

Author(s):

Dr. Piyush Desai ◽

Divyanshu Prajapati

Keyword(s):

Risk Factors ◽

Type 2 Diabetes ◽

Weight Loss ◽

Cardiovascular Risk ◽

Visceral Fat ◽

Omega 3 ◽

Salvia Hispanica ◽

Salvia Hispanica L

Background: India is the diabetes capital of the world. Despite several pharmacological options, almost 70% of patients present with poor HbA1c control. Lifestyle modifications are one of the most important interventions for such chronic metabolic disorders. Therefore, adding Lifestyle Modifier, a dietary approach collectively utilizing efficacious nutrients (natural source of very high dietary fiber, omega-3, proteins, minerals, and vitamins) while maximizing adherence is the key to the management of type 2 diabetes mellitus (T2DM). Methodology: Patients were enrolled by adding Salvia hispanica L. Seeds (Azpro) along with standard medications to evaluate outcomes on risk factors in patients of T2DM. The objective was to determine the role of Salvia hispanica L. (Azpro), as an adjunct to conventional treatment in the reduction of major and emerging cardiovascular risk factors in individuals with type 2 diabetes. A retrospective analysis was conducted on fifty patient’s data available at Advanced Diabetes Centre, Surat, India. Salvia hispanica L. (Azpro) seeds were given 10 g twice a day for 3 months as an adjunct to the standard diabetes management therapy. HbA1c, body fat, visceral fat, BMI, and weight loss were calculated at three months. Results: Consumption of Salvia hispanica L. (Azpro) seeds for three months in addition to the standard treatment led to a total 1.13 kg weight loss (p=0.0008), and HbA1c reduction by 0.58% (p=0.016). Conclusion: This result affirms the role of Salvia hispanica L. seeds in the dietary management of diabetic patients with significant (P =0.0008) weight loss & overall metabolic management. Keywords: Salvia hispanica L. (Azpro) seeds, Chia seeds, diabetes, type 2 diabetes, weight loss, HbA1c, BMI, total fat, visceral fat, cardiovascular risk, dietary fiber, omega 3 fatty acids

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

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i2.17096 ◽

2018 ◽

Vol 11 (2) ◽

pp. 387 ◽

Cited By ~ 2

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.

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Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics

Poultry Science ◽

10.1093/ps/81.6.826 ◽

2002 ◽

Vol 81 (6) ◽

pp. 826-837 ◽

Cited By ~ 83

Author(s):

R Ayerza ◽

W Coates ◽

M Lauria

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Growth Performance ◽

Acid Composition ◽

Fat Content ◽

Omega 3 ◽

Salvia Hispanica ◽

Omega 3 Fatty Acid ◽

Chia Seed ◽

Salvia Hispanica L

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Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)

Journal of Food Quality ◽

10.1155/2019/2391931 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Tuğba Özbek ◽

Neşe Şahin-Yeşilçubuk ◽

Birsen Demirel

Keyword(s):

Fatty Acid ◽

Dietary Fiber ◽

Omega 3 ◽

Salvia Hispanica ◽

Food Ingredients ◽

Omega 3 Fatty Acid ◽

Chia Seed ◽

Two Samples ◽

Commercial Sugar ◽

Salvia Hispanica L

The aim of the study was to develop and characterize marmalade having functional food ingredients such as omega-3 fatty acid, dietary fiber, protein, and antioxidants with the addition of chia seed (Salvia hispanica L.). During the development of marmalade formulations, sweetener type and chia content in the strawberry marmalade were decided by two-step sensory analysis. In the first step, four different formulas were prepared separately by using sorbitol, isomalt, commercial Stevia™ powder, and isomalt together with sorbitol. The control formula was prepared with sucrose (refined commercial sugar). In the first part of the study, sensorial parameters showed good acceptability for sorbitol. Thereafter, in the second step, marmalades were prepared with 2.5% and 5% (by weight) chia seed including sorbitol. According to sensory panels, sorbitol had the highest acceptance level and the chia seed content was chosen to be used as 5% in the formulations. Chia seed and sorbitol addition increased the phenolic content by 15.45% and the dietary fiber content by 168% and decreased the caloric value by 48% compared to the control prepared with sucrose and without chia seed. The final product had 1.5% omega-3 fatty acid and could be declared as “omega-3 source” in the label. The viscosity of chia-added marmalade was found to be slightly higher than the viscosity of control, even though there was no distinct difference between the two samples. The gel-like character was more dominant in chia-added strawberry marmalade compared to the control. The addition of chia at 5% may contribute to the crosslinking without formation of a gel structure.

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