Health-promoting approaches of the use of chia seeds

Motyka, Sara; Skała, Ewa; Ekiert, Halina; Szopa, Agnieszka

doi:10.1016/j.jff.2023.105480

Cited by 20 publications

(20 citation statements)

References 152 publications

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“…Extraction using supercritical provides a higher extraction yield and higher levels of linoleic and linolenic acid [ 32 ]. While obtaining via pressing is time-consuming, the oil shelf life and phytochemical composition depend on the operating conditions, such as pressure, temperature, and time [ 33 ]. The choice of method must be associated with its subsequent application, such as food or pharmaceutical [ 11 ].…”

Section: Chia Seeds: An Oil and Mucilage Ingredient Sourcementioning

confidence: 99%

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Fernandes

Egea

Salas-Mellado

et al. 2023

IJMS

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Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids—8% corresponds to omega 3 and 19% to omega 6—resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage—another chia seed product—is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

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Section: Chia Seeds: An Oil and Mucilage Ingredient Sourcementioning

confidence: 99%

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Fernandes

Egea

Salas-Mellado

et al. 2023

IJMS

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“…Polyphenols, principally cinnamic acid derivatives, and flavonoids are responsible for antioxidant activity in chia seeds. Maintaining the temperature during the processing of chia seeds is crucial as chia seeds heated at a temperature above 90 • C led to a decrease in phenolic compounds such as myrcetin, rosmarinic acid, 3,4-dihydroxybenzoic acid, gallic acid, and caffeic acid [95]. In addition, chia seeds germination is an effective and inexpensive method that can help provide functional chia seed flour by increasing the phenolic compounds, antioxidant activity, and γ-aminobutyric acid (GABA).…”

Section: Phenolicsmentioning

confidence: 99%

“…Phytosterols are cholesterol-corresponding compounds primarily involved in cholesterol metabolism and helpful in combating cancer, hepatoprotective diabetes, and cardiovascular diseases. Chia seeds are rich in oil ~30-39% and contain phytosterols (~0.02%) such as campesterol, stigmastanol, stigmasterol, ∆5-avenasterol, and β-sitosterol [95]. Stigmasterol is vital to human health due to its prospective anti-osteoarthritic properties and cholesterollowering activity that can effectively reduce cardiovascular disease risks.…”

Section: Phytosterolsmentioning

confidence: 99%

“…In addition, β-sitosterol shows numerous health benefits such as antimicrobial, anti-pulmonary tuberculosis, antidiabetic, anticancer, immune modulation and anti-HIV, anti-arthritic, antipyretic, antihyperlipidemic, anti-atherosclerosis, and angiogenic influences. Chia-seeds-based bioactive exhibit antioxidant activity by scavenging free radicals, chelating ions, or donating hydrogen molecules [68,95].…”

Section: Phytosterolsmentioning

confidence: 99%

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Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Agarwal¹,

Rizwana²,

Tripathi

et al. 2023

Antioxidants

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Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.

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“…In this context, a very interesting plant species commonly used in phytotherapy as well as in health nutrition is chia— Salvia hispanica L. (Lamiaceae) [ 1 , 2 ]. Currently, S. hispanica can be field cultivated or cultivated in greenhouse conditions in many regions [ 3 , 4 , 5 ]. However, S. hispanica is a neglected and underutilized plant (NUCS) [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts

et al. 2023

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The purpose of this study was to evaluate the phytochemical profiles of the seeds, sprouts, leaves, flowers, roots and herb of Salvia hispanica and to demonstrate their significant contribution to antioxidant and antimicrobial activities. Applied methods were: HPLC-DAD coupled with post-column derivatization with ABTS reagent, untargeted metabolomics performed by LC-Q-Orbitrap HRMS, and two-fold micro-dilution broth method, which involved suspending a solution of tested compounds dissolved in DMSO in Mueller–Hinton broth for bacteria or Mueller–Hinton broth with 2% glucose for fungi. Metabolomic profiling using LC-Q-Orbitrap HRMS used in this study yielded the identification and preliminary characterization of one hundred fifteen compounds. The dominant class of compounds was terpenoids (31 compounds), followed by flavonoids (21 compounds), phenolic acids and derivatives (19 compounds), organic acids (16 compounds) and others (fatty acids, sugars and unidentified compounds). The organic and phenolic acids were the most abundant classes in terms of total peak area, with distribution depending on the plant raw materials obtained from S. hispanica. The main compound among this class for all types of extracts was rosmarinic acid which was proven to be the most abundant for antioxidant potential. All tested extracts exhibited considerable antibacterial and antifungal activity. The strongest bioactivity was found in leaf extracts, which presented bactericidal activity against Gram-positive bacteria (S. aureus, S. epidermidis, M. luteus and E. faecalis). The work represents the first compendium of knowledge comparing different S. hispanica plant raw materials in terms of the profile of biologically active metabolites and their contribution to antioxidant, antimicrobial and antifungal activity.

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Health-promoting approaches of the use of chia seeds

Cited by 20 publications

References 152 publications

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts

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