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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Chia (Salvia hispanica) is an annual herbaceous plant belonging to the family Lamiaceae. Chia fruits are round, and contain many tiny, oval seeds of two mm in length and one mm in width. Colors of chia seeds may vary from black and brown to off-white. Chia plants are grown particularly in Mexico and South America (158–159). Chia seeds are ascribed high nutritive value particularly thanks to their high contents of dietary fiber (23–41%) and fat (20–34%). Chia seeds are an excellent source of fat (20– 34%), particularly polyunsaturated fatty acids such as α-linolenic (60%) and linoleic (20%) acids (158–159). Moreover, chia seeds have high levels of protein such as prolamins, amino acids (16% to 26%), vitamins B complex, vitamins E, and minerals (phosphorus, magnesium, potassium, calcium). Due to the absence of gluten, these seeds are appropriate for celiac patients. Additionally, chia seeds are also a source of polyphenol antioxidants, such as gallic, chlorogenic, ferulic, caffeic acids, quercetin, epicatechin, and kaempferol (158–159). Chia seeds have different medicinal effects, particularly anti-inflammatory and antidiabetic activities, and positive effects on blood lipid profile, cardiovascular disease, and hypertension. Chia seeds also have antimicrobial and immunostimulatory effects (158–159).
Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Chia is also rich in vitamins and minerals. The major macroelements are calcium, phosphorus, magnesium and potassium, and microelements are iron, molybdenum, copper, zinc, sodium, manganese, and selenium. It provides 13–354× calcium, 2–12× phosphorus, and 1.6–9× potassium compared to 100 g of conventional cereals like rice, maize, and wheat. In comparison to 100 g milk, chia seed consumption can provide 6× calcium, 11× phosphorus, and 4× potassium apart from zinc, copper and iron [20]. It is a major source of vitamin B especially niacin compared to soybean, maize, and rice. It is also a good source of vitamins A and C [120].
Nutraceutical Components in the Treatment of Psoriasis and Psoriatic Arthritis
Published in Siba P. Raychaudhuri, Smriti K. Raychaudhuri, Debasis Bagchi, Psoriasis and Psoriatic Arthritis, 2017
Urmila Jarouliya, Raj K. Keservani
Chia seeds (Figure 18.2c) are the seeds of the chia plant, Salvia hispanica, native to Mexico. The chia plant is in the mint family, and like other small seeds, such as flaxseed, chia seeds are nutrient rich. It is the richest plant-based source of α-linolenic acid. Chia has a soft seed coat, which makes its health-promoting fatty acids bioavailable even without grinding.
Bioavailability of Calcium from Chia (Salvia hispanica L.) in Ovariectomized Rats Fed a High Fat Diet
Published in Journal of the American College of Nutrition, 2021
Marcella Duarte Villas Mishima, Bárbara Pereira da Silva, Renata Celi Lopes Toledo, Neuza Maria Brunoro Costa, Hércia Stampini Duarte Martino
Some nutrients such as omega 3, dietary fiber, protein, vitamins, minerals, phytochemicals and phenolic compounds are considered responsible for the improvement of biological markers related to diseases due to anti-inflammatory, antioxidant, hypoglycemic and hypocholesterolemic properties (10). Thus, a diet rich in nutrients and bioactive compounds can protect the body from metabolic changes. Chia (Salvia hispanica L.) is an herbaceous plant of the Lamiaceae family, native to southern Mexico and northern Guatemala (11). Its seed has a high nutritional value, containing high concentrations of lipids, proteins, total dietary fiber, bioactive compounds and minerals. The high content of phenolic compounds, including rosmarinic acid, quercertin, myricetin, kaempferol, caffeic acid and gallic acid, give the seed antioxidant activity (5, 12, 13). In addition, soluble compounds extracted from chia seed have been shown to improve intestinal morphology and functionality, intestinal microbiota and gene expression of mineral metabolism-related proteins (14). Chia seed is an excellent source of calcium, presenting about 430 mg of the mineral in 100 g of seed (12). However, the bioavailability of calcium must be considered in order to meet calcium recommendations. Several factors, such as solubility and intestinal permeability (15) can affect the bioavailability of calcium. Also, other compounds may alter its absorption, such as proteins, sodium, caffeine, phosphorus, oxalate and phytate (16).
Salvia hispanica L. seeds extract alleviate encephalopathy in streptozotocin-induced diabetes in rats: role of oxidative stress, neurotransmitters, DNA and histological indices
Published in Biomarkers, 2022
Amal M. El-Feky, Marwa M. Elbatanony, Asmaa F. Aboul Naser, Eman A. Younis, Manal A. Hamed
Regarding the histopathological features in the hippocampus region of the diabetic rats and in agreement with Amin et al. (2013), marked effects of diabetes in the form of cell death in many areas of the brain with the destruction of normal layer structure were observed. This was associated with the clumping of neuronal processes which is a sign of injury to neurons. The loss of neurons due to apoptosis has become one of the main reasons for their dysfunction in diabetic rats (Soleymaninejad et al. 2017). In the present study, we noticed that treatment with chia seeds extract improved these features to a certain degree.