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

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.

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Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.19.0608 ◽

2020 ◽

Vol 33 (8) ◽

pp. 1310-1322 ◽

Cited By ~ 1

Author(s):

Nicole Batelli de Souza Nardelli Mendonça ◽

Sérgio Turra Sobrane Filho ◽

David Henrique de Oliveira ◽

Eduardo Machado Costa Lima ◽

Priscila Vieira e Rosa ◽

...

Keyword(s):

Fatty Acid ◽

Nutritional Quality ◽

Feed Conversion ◽

Broiler Meat ◽

Salvia Hispanica ◽

Chia Seed ◽

Salvia Hispanica L ◽

Docosahexaenoic Acids ◽

Chia Oil

Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (<i>Salvia hispanica L.</i>) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.Results: The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.Conclusion: Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

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Electrical Conductivity Test to Evaluate the Physiological Quality of Salvia hispanica L. Seeds

Journal of Agricultural Science ◽

10.5539/jas.v10n3p377 ◽

2018 ◽

Vol 10 (3) ◽

pp. 377

Author(s):

A. K. Radke ◽

D. W. Maass ◽

M. S. Pieper ◽

F. M. Xavier ◽

A. B. N. Martins ◽

...

Keyword(s):

Electrical Conductivity ◽

Seed Vigor ◽

Herbaceous Plant ◽

Salvia Hispanica ◽

Control Programs ◽

Chia Seed ◽

Physiological Quality ◽

Salvia Hispanica L ◽

Different Levels

Chia (Salvia hispanica L.) is an herbaceous plant that belongs to the Lamiaceae family. Seed vigor testing is an important component of quality control programs, and electrical conductivity test is a possible option in this process. The objective of this study was to identify a methodology of electrical conductivity test to stratify chia seed lots at vigor level according to the emergence of seedlings. Six lots of chia seeds were used in this study. The seeds were exposed to the following determinations: first germination count, germination, emergence speed index, emergence, aerial and root length, aerial and root dry matter, and electrical conductivity at 25, 50 and 75 mL during 1, 2, 4, 6, 8 and 24 hours of soaking in water. The electrical conductivity test in the combination of 25 seeds using 50 mL of water in 6-hour of soaking period, as well as the combination of 50 seeds using 50 mL of water for 24 hours of soaking, were efficient in the stratification of chia seeds in different levels of vigor.

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

Foods ◽

10.3390/foods10123001 ◽

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.

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

Agronomy ◽

10.3390/agronomy10122012 ◽

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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Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

LWT ◽

10.1016/j.lwt.2014.12.056 ◽

2015 ◽

Vol 61 (2) ◽

pp. 401-406 ◽

Cited By ~ 23

Author(s):

Eugenia Steffolani ◽

Mario M. Martinez ◽

Alberto E. León ◽

Manuel Gómez

Keyword(s):

Wheat Flour ◽

Salvia Hispanica ◽

Salvia Hispanica L

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Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior

Journal of Food Science and Technology ◽

10.1007/s13197-017-2954-4 ◽

2017 ◽

Vol 55 (2) ◽

pp. 457-466 ◽

Cited By ~ 7

Author(s):

Lucas Silveira Tavares ◽

Luciana Affonso Junqueira ◽

Ívina Catarina de Oliveira Guimarães ◽

Jaime Vilela de Resende

Keyword(s):

Rheological Behavior ◽

Extraction Method ◽

Salvia Hispanica ◽

Chia Seed ◽

Effect On Yield ◽

Salvia Hispanica L ◽

Seed Mucilage

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Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)

Journal of Dairy Science ◽

10.3168/jds.2017-12785 ◽

2017 ◽

Vol 100 (8) ◽

pp. 6256-6265 ◽

Cited By ~ 9

Author(s):

B. Schettino ◽

S. Vega ◽

R. Gutiérrez ◽

A. Escobar ◽

J. Romero ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Goat Milk ◽

Salvia Hispanica ◽

Chia Seed ◽

Salvia Hispanica L

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Antioxidant potential of dietary chia seed and oil ( Salvia hispanica L.) in diet-induced obese rats

Food Research International ◽

10.1016/j.foodres.2015.07.039 ◽

2015 ◽

Vol 76 ◽

pp. 666-674 ◽

Cited By ~ 33

Author(s):

Rafaela da Silva Marineli ◽

Sabrina Alves Lenquiste ◽

Érica Aguiar Moraes ◽

Mário Roberto Maróstica

Keyword(s):

Antioxidant Potential ◽

Salvia Hispanica ◽

Chia Seed ◽

Obese Rats ◽

Salvia Hispanica L

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Growth, Yield Performance and Quality Parameters of Three Early Flowering Chia (Salvia Hispanica L.) Genotypes Cultivated in Southwestern Germany

Agriculture ◽

10.3390/agriculture8100154 ◽

2018 ◽

Vol 8 (10) ◽

pp. 154 ◽

Cited By ~ 6

Author(s):

Samantha J. Grimes ◽

Timothy D. Phillips ◽

Volker Hahn ◽

Filippo Capezzone ◽

Simone Graeff-Hönninger

Keyword(s):

Crude Protein ◽

Block Design ◽

Growth Yield ◽

Quality Parameters ◽

Early Flowering ◽

Salvia Hispanica ◽

Randomized Block Design ◽

Chia Seed ◽

Salvia Hispanica L ◽

Seed Yields

The combination of consumer’s ongoing demand for chia (Salvia hispanica L.) alongside the increased demand for regionally produced food products provided the impetus for this study. Its aim was to test if a regional cultivation of new chia genotypes, which were adapted to day lengths greater than 12 hours, is feasible under Central European conditions. Therefore, three early flowering chia genotypes (Sahi Alba 914, W13.1, G8) were cultivated in a randomized block design at two experimental stations in Southwestern Germany (Ihinger Hof, Eckartsweier) over the course of two years (2015, 2016). Mean yields ranged from 100 to 1290 kg ha−1. Mucilage content ranged from 9.5% to 12.2%, while the crude protein content ranged from 17.2% to 25.0%. Crude oil content fell in the range of 30.9–33.7% and the PUFA:SAT ratio ranged from 4.0 to 9.4, whereas the omega6:omega3 ratio varied from 0.27 to 0.5. As chia seed yields surpassed yield levels obtained by their countries of origin and as quality parameters obtained, were in line with the genotypes cultivated in their countries of origin, it can be assumed that a regional chia production in Southwestern Germany offers great potential, being ecologically and economically profitable.

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