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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 seeds contain the highest protein content (15%–24%) among all cereals thus proving essential to prevent malnutrition associated with protein intake [157, 182]. The main storage protein fraction is globulin (52%–54%) trailed by albumins (17.3%–18.6%), glutelins (13.6%) and prolamins (17.9%) [135, 157]. Thus, chia seeds can be consumed by celiac patients since gluten proteins are absent. Glutamic acid is present at highest levels (123 g/kg of chia protein) followed by arginine (80.6 g/kg of chia protein), and aspartic acid (61.3 g/kg of raw protein). It is not rich in lysine and thus not considered as the sole protein source. The protein digestibility (29.01%) of chia seed is low due to high content of dietary fiber [84, 192].
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.
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.
Diet Supplemented with Chia Flour did not Modified the Inflammatory Process and Tumor Development in Wistar Rats Inoculated with Walker 256 Cells
Published in Nutrition and Cancer, 2018
Marcela Carnier, Fernanda Pinheiro Silva, Danielle Araujo de Miranda, Ana Claudia Losinskas Hachul, Alessandra Bragança Silva Rischiteli, Nelson Inacio Pinto Neto, Valter Tadeu Boldarine, Marilia Seelaender, Claudia Maria Oller do Nascimento, Lila Missae Oyama
Consumption of functional foods has increased in the recent years because people aim to achieve a better quality of life. Chia seeds (Salvia hispanica L.) contain a high level of n-3 fatty acid α-linolenic acid (ALA) and have been reported to have many health benefits. These benefits include a decreased risk of heart disease and cancer as well as enhanced brain function (10).
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
A study (44) evaluated the long-term ingestion of chia seed and observed an increase in bone mineral content in male rats and attributed these changes in bone structure to the alpha-linolenic acid content of chia. Studies have suggested that polyunsaturated fatty acids intake affects bone metabolism, thus plant-sources of omega 3 have been shown to have a protective effect on bone metabolism (45, 46). An in vitro study showed that omega 3 inhibited the formation of osteoclasts induced by the receptor-activated nuclear kappa B ligand (RANKL) (47). Bone marrow adipocytes are appointed as regulators of energy metabolism associated with osteogenesis and healthy bone remodeling (48, 49). A review shows the relationship between metabolic syndrome and obesity, usually associated with low doses of omega 6/omega 3, and low-grade chronic inflammation, leading to musculoskeletal impairments, such as bone loss (50). Griel et al. (51) suggest that incorporating plant sources of omega 3 into the diet may provide health benefits to the skeletal system. Although chia seed is of plant origin, it is rich in phenolic compounds, phytate and tannins (11), that can bind to calcium forming insoluble molecules and reducing their bioavailability (33). Chia seeds have high nutritional value and high concentrations of lipids, proteins, total dietary fiber, bioactive compounds and minerals. It has already been shown that fiber intake increased calcium absorption and was protective against bone loss (52). In addition, intra-amniotic administration of soluble chia extract improved intestinal morphological parameters, such as increased surface area, villus length and width, number and size of goblet cells, which may increase digestive and absorptive capacity of the intestinal membrane, and thus increase the bioavailability of dietary components (14). Intra-amniotic administration of prebiotics improved intestinal health by increasing the relative abundance of beneficial bacteria and limiting potentially pathogenic bacterial populations, which reduce intestinal pH, thereby increasing mineral solubility, and by increasing the surface area of the intestinal villi and improving intestinal functionality, and thereby improving calcium bioavailability (53). Chia is also a source of protein and calcium, contributing to the maintenance of maintain healthy bones (54). Therefore, the general nutritional composition of chia enables to maintain bone health in a balanced diet that meets calcium recommendations. As limitations of this study, we must highlight the lack of data on inflammatory markers and PTH level.