scholarly journals Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3001
Author(s):  
Avilene Rodríguez Lara ◽  
María Dolores Mesa-García ◽  
Karla Alejandra Damián Medina ◽  
Rosa Quirantes Piné ◽  
Rafael A. Casuso ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Omega 3 ◽  
Potential Health ◽  
Salvia Hispanica ◽  
High Fiber ◽  
Chia Seed ◽  
Salvia Hispanica L

Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography–electrospray ionization–quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.

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

Foods ◽  
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.

scholarly journals Nutritional properties of selected superfood extracts and their potential health benefits

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e12525
Author(s):  
Jacqueline P. Barsby ◽  
James M. Cowley ◽  
Shalem Y. Leemaqz ◽  
Jessica A. Grieger ◽  
Daniel R. McKeating ◽  
...  
Keyword(s):  
Cell Viability ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Intestinal Epithelial ◽  
Omega 3 ◽  
Nutritional Properties ◽  
Potential Health ◽  
Gastrointestinal Health ◽  
Chia Seed

Background The term ‘superfoods’ is used to market foods considered to have significant health benefits. ‘Superfoods’ are claimed to prevent diseases as well as improving overall health, though the lack of explicit criteria means that any food can be labelled ‘super’ without support from scientific research. Typically, these ‘superfoods’ are rich in a particular nutrient for example antioxidants or omega-3 fatty acids. The objective of this study was to investigate the nutritional properties of a selection of superfood seeds: flax, chia, hulled sunflower and two types of processed hemp seeds and determine whether they may have potential health benefits. Methods We developed a simple aqueous extraction method for ground seeds and analysed their composition by mineral, protein and monosaccharide analyses. Cell viability assays were performed on Caco-2 and IEC-6 intestinal epithelial cells using increasing doses of the prepared extracts. Results Increased cell viability was observed in both cell lines with increasing concentrations of the flax seed, chia seed or hulled sunflower extracts (P < 0.05). Compositional analyses revealed the presence of polysaccharides, proteins and essential minerals in the aqueous extracts and in vitro assays showed sunflower had the highest antioxidant activity. However, differences in extract composition and antioxidant properties could not be directly related to the observed increase in cell viability suggesting that other components in the extracts may be responsible. Future studies will further characterize these extracts and investigate whether they are beneficial for gastrointestinal health.

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).

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

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
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.

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 SEEDS (Salvia hispanica L.) AS AN AGENT IN THE PREVENTION, TREATMENT AND CONTROL OF SOME CHRONIC DISEASES: A REVIEW

2018 ◽  
Vol 15 (30) ◽  
pp. 402-413
Author(s):  
S. S. do NASCIMENTO ◽  
F. P. de ANDRADE JUNIOR ◽  
T. W. B. ALVES ◽  
M. E. S. MENEZES
Keyword(s):  
International Health ◽  
Essential Amino Acids ◽  
Salvia Hispanica ◽  
Physicochemical Composition ◽  
Chia Seed ◽  
Review Study ◽  
Salvia Hispanica L ◽  
And Control ◽  
Bibliographic Collection

The seed of Chia (Salvia hispanica L.), originating in Mexico, is included in the cereals group, is considered a functional food. Its physicochemical composition and nutritional properties make it a significant source of fiber, carbohydrates, proteins, minerals, essential amino acids, antioxidants and is rich in polyunsaturated fatty acids (PUFAs). The objective of this study was to gather information that relates Chia seed composition to the prevention, treatment and control of some pathologies, such as obesity, dyslipidemia, cardiovascular disease and diabetes. This review study used the databases Medline/Pubmed, Lilacs, Scielo, a bibliographic collection of the Federal University of Campina Grande and materials from the national and international health committees, from articles published in the last 20 years. Sixty references were found, of which 43 were included in this study, excluding only those that did not have relevant aspects of the proposed theme. Therefore, when adding Chia seeds to the diet, it is possible to notice an improvement in parameters such as blood pressure (BP), lipid profile, glycemic index (GI), increased satiety sensation and delayed gastric emptying, which are direct indicators of these diseases And consequently the quality of life. Thus, Chia seed is only an auxiliary, and healthy living habits are also necessary.

scholarly journals Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2012
Author(s):  
Samantha Jo Grimes ◽  
Filippo Capezzone ◽  
Peteh Mehdi Nkebiwe ◽  
Simone Graeff-Hönninger
Keyword(s):  
Seed Mass ◽  
Point Of View ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Environmentally Sustainable ◽  
Chia Seed ◽  
Increasing Demand ◽  
Salvia Hispanica L ◽  
Reported Data ◽  
Seed Yields

Rising consumer attraction towards superfoods and the steadily increasing demand for healthy, environmentally sustainable, and regionally produced food products has sharpened the demand for chia. Over the course of 4 years, two early flowering chia varieties belonging to Salvia hispanica L., and Salvia columbariae Benth. Species were identified to complete their phenological development and, therefore, able to reach maturity under a photoperiod >12 h, thus enabling the cultivation of chia in central Europe—more specifically, in southwestern Germany—consistently for the first time. Results obtained by the conducted field trial in 2018 showed that chia seed yields and thousand-seed mass ranged from 284.13 to 643.99 kg ha−1 and 0.92 to 1.36 g, respectively. Further, the statistical analyses showed that the protein content of the cultivated chia varieties ranged from 22.14 to 27.78%, the mucilage content varied from 10.35 to 20.66%, and the crude oil content amounted up to 28.00 and 31.73%. Fatty acid profiles were similar to previously reported data with α-Linolenic acid being the most prominent one, ranging from 60.40 to 65.87%, and we obtained ω6:ω3 ratios between 0.2 and 0.3. In conclusion, chia could represent a promising raw material from a nutritional point of view, while being able to diversify the local food basis of southwestern Germany.

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