Medicinal and Nutraceutical Benefits of Chia Seed (Salvia hispanica)

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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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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Salvia hispanica (chia) as a promising source of n-3 polyunsaturated fatty acids with antiatherogenic and cardioprotective properties

Postępy Higieny i Medycyny Doświadczalnej ◽

10.5604/01.3001.0011.7987 ◽

2018 ◽

Vol 72 ◽

pp. 307-317 ◽

Cited By ~ 1

Author(s):

Joanna Karbowska ◽

Zdzisław Kochan

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Hdl Cholesterol ◽

Salvia Hispanica ◽

Beneficial Effects ◽

Reactive Protein ◽

Chia Seed ◽

Total Fatty Acids ◽

Salvia Hispanica L ◽

Promising Source

Chia (Salvia hispanica L.) is an annual plant that belongs to the Lamiaceae family. It is native to Mesoamerica, today’s Mexico and Guatemala, where it has been cultivated since ancient times. Chia seed contains up to 18% α-linolenic acid (ALA, 18:3), which constitutes about 60% of total fatty acids, making S. hispanica one of the richest plant sources of this essential fatty acid. ALA, an n-3 polyunsaturated fatty acid (PUFA), serves as the precursor of eicosapentaenoic acid (EPA, 20:5) and docosahexaenoic acid (DHA, 22:6), long-chain n-3 PUFAs that exert the antiatherogenic and cardioprotective effects. In humans, consumption of chia seeds leads to an increase in plasma ALA and EPA levels, and stimulates endogenous DHA synthesis. Among the beneficial effects of chia seed supplementation is also a reduction in total cholesterol and VLDL cholesterol with a concomitant increase in HDL cholesterol in hyperlipidemic subjects, a significant reduction in the systolic blood pressure (SBP) in hypertensive individuals, an attenuation of postprandial hyperglycemia, and a decrease in plasma levels of C-reactive protein (CRP) – the marker of inflammation. In view of these findings, chia seeds can be considered an important component of a cardioprotective diet.

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Dietary Salvia hispanica L. reduces cardiac oxidative stress of dyslipidemic insulin-resistant rats

Applied Physiology Nutrition and Metabolism ◽

10.1139/apnm-2019-0769 ◽

2020 ◽

Vol 45 (7) ◽

pp. 761-768 ◽

Cited By ~ 1

Author(s):

Agustina Creus ◽

Adriana Chicco ◽

Silvina M. Álvarez ◽

María S. Giménez ◽

Yolanda Bolzón de Lombardo

Keyword(s):

Oxidative Stress ◽

Superoxide Dismutase ◽

Antioxidant Defenses ◽

Related Factor ◽

Mrna Levels ◽

Salvia Hispanica ◽

Insulin Resistant ◽

Beneficial Effects ◽

Chia Seed ◽

Salvia Hispanica L

Salvia hispanica L., commonly known as chia seed, has beneficial effects upon some signs of metabolic syndrome (MS), such as dyslipidemia and insulin resistance. However, its action on cardiac oxidative stress associated with MS remains unknown. The goal of this study was to analyze the possible beneficial effects of chia seed (variety Salba) upon the oxidative stress of left ventricle heart muscle (LV) of a well-established dyslipidemic insulin-resistant rat model induced by feeding them a sucrose-rich diet (SRD). Male Wistar rats received an SRD for 3 months. After that, for 3 additional months, half of the animals continued with the SRD, while the other half received the SRD containing chia as the source of dietary fat instead corn oil (SRD+chia). In the LV of SRD-fed rats, chia seed improved/reverted the depleted activity of antioxidant enzymes glutathione peroxidase, superoxide dismutase (SOD), and catalase, and ameliorated manganese superoxide dismutase messenger RNA (mRNA) levels increasing the expression of the nuclear factor erythroid 2-related factor 2 (Nrf2). Improved the glutathione redox estate, reactive oxygen species, and thiobarbituric acid reactive substances contents normalizing the p47NOX subunit mRNA level. Furthermore, chia normalized hypertension and plasma levels of pro-inflammatory cytokines and oxidative stress biomarkers. The findings show that chia seed intake impacts positively upon oxidative imbalance of LV of dyslipidemic insulin-resistant rats. Novelty Healthy effects of chia seed involve an improvement of cardiac antioxidant defenses through Nrf2 induction. Chia seed intake reduces cardiac oxidative stress markers of dyslipidemic insulin-resistant rats. Dietary chia seed restores cardiac unbalanced redox state of dyslipidemic insulin-resistant rats.

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Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

Molecules ◽

10.3390/molecules25010011 ◽

2019 ◽

Vol 25 (1) ◽

pp. 11 ◽

Cited By ~ 9

Author(s):

Maša Knez Hrnčič ◽

Maja Ivanovski ◽

Darija Cör ◽

Željko Knez

Keyword(s):

Fatty Acids ◽

Extraction Methods ◽

Antimicrobial Activities ◽

Herbaceous Plant ◽

Salvia Hispanica ◽

Phytochemical Profile ◽

Salvia Hispanica L ◽

Fiber Proteins ◽

Excellent Source ◽

Chia Oil

Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.

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

Journal of Biomedical and Pharmaceutical Research ◽

10.32553/jbpr.v9i4.780 ◽

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).

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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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The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils

International Journal of Gastronomy and Food Science ◽

10.1016/j.ijgfs.2021.100447 ◽

2021 ◽

pp. 100447

Author(s):

Kashif Ghafoor ◽

Fahad Al Juhaimi ◽

Mehmet Musa Özcan ◽

Nurhan Uslu ◽

Isam A. Mohamed Ahmed ◽

...

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Salvia Hispanica ◽

Bioactive Properties ◽

Chia Seed ◽

Salvia Hispanica L

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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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