Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review

Ullah, Rahman; Nadeem, Muhammad; Khalique, Anjum; Imran, Muhammad; Mehmood, Shahid; Javid, Arshad; Hussain, Jibran

doi:10.1007/s13197-015-1967-0

Cited by 246 publications

(244 citation statements)

References 42 publications

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“…Chia seeds are potential source of chlorogenic acid, caffeic acid, quercetin, myricetin, and kaempferol [6]. These antioxidants can protect heart and liver.…”

Section: Total Phenolics Content Antioxidant Activity and Resultsmentioning

confidence: 99%

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The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Romankiewicz

Hassoon

Cacak-Pietrzak

et al. 2017

Journal of Food Quality

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The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

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“…Chia seeds are potential source of chlorogenic acid, caffeic acid, quercetin, myricetin, and kaempferol [6]. These antioxidants can protect heart and liver.…”

Section: Total Phenolics Content Antioxidant Activity and Resultsmentioning

confidence: 99%

“…In recent years, the European Parliament approved chia seeds as a novel food. This resulted in an increase in use of chia seeds in food production [6]. Recent studies have shown that chia seeds can be used to produce food products such as biscuits [7], pasta [8], and especially bread [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Romankiewicz

Hassoon

Cacak-Pietrzak

et al. 2017

Journal of Food Quality

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“…Ullah et al, 2015 [9] reported protein content ranged 15-25% form chia seeds, our value is between this limit [9]. The protein content of chia seed grown in different habitats ranged from 18.8% to 21.5%, the variation in protein content was probably be due to agronomic, climatic, and soil conditions [10].…”

Section: Discussionmentioning

confidence: 56%

Content of Nutrients Component and Fatty Acids in Chia Seeds (Salvia Hispanica L.) Cultivated in Ecuador

Cárdenas

Carpio

Morales

et al. 2018

Asian J Pharm Clin Res

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Objective: The aim of this work was to determine the fatty acids content in chia seeds oil (Salvia hispánica L.) sample cultivated in Ecuador.Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed. Results:Methyl esters fatty acids were identified from chia (Salvia hispanica L.) seeds using the GC-mass spectrometer (GS-MS) analytical method. The total protein, lipid, and fiber content of chia seeds of plants cultivated in Ecuador was of 19.78, 16.06, and 27.88%, respectively, of the total content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of FAME was determined using the GS-MS. Chia oil high content of linolenic acid (omega 3) with a value of 54.08% the total content of fatty acids in chia oil. Omega 6 content was of 18.69% and omega 9 content was of 10.24% the total content of fatty acids in chia oil. Conclusions:Chia oil has a good content of fatty acids omega 3, 6, and 9. The higher value was of omega 3 with 54.08%. Omega 3 is recommended to the prevention of risk cardiovascular.

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“…Ullah et al, 2015 reported a protein content ranging between 15% and 25% in chia seeds. Our value is in between these limits [23]. The protein content of chia seed grown in different habitats ranges from 18.8% to 21.5%.…”

Section: Proximate Analysismentioning

confidence: 48%

Chia Protein Concentrate (Salvia Hispanica L.) Anti-Inflammatory and Antioxidant Activity

Cárdenas

Carpio

Welbaum

et al. 2018

Asian J Pharm Clin Res

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Objective: The objective of the study was to evaluate the antioxidant and anti-inflammatory activity of chia proteins concentrates in in vitro conditions. Methods: Chia seeds (Salvia hispanica) were utilized to obtain chia protein concentrate at different pH 2.0, pH 3.0, pH 4.0, pH 5.0, and pH 6.0 using the isoelectric precipitation method and to evaluate the in vitro anti-inflammatory and in vitro inhibition of peroxidation lipid of chia protein concentrates. Results:The best treatment to obtain chia protein concentrate was at pH 3.0 with a value of 25.53% yield using water as solvent and 38.13% yield using NaCl 1M as solvent. The higher protein content was found in the chia protein concentrate at pH 4.0 with values of 91.18% and 57.87% of protein content. All chia protein concentrates presented high in vitro anti-inflammatory activity and inhibition peroxidation lipid. Chia protein concentrate at pH 3.0 (100-100 µg/ml) presented anti-inflammatory activity with values ranging from 56.32% to 103.00% in a form dependent doses. Chia protein concentrate at pH 6.0 presented a value range of 92.80-95.98% of inhibition of peroxidation lipid. Conclusion:This study suggests that chia protein concentrates possess potent antioxidant and anti-inflammatory activities in in vitro conditions.

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Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review

Cited by 246 publications

References 42 publications

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Content of Nutrients Component and Fatty Acids in Chia Seeds (Salvia Hispanica L.) Cultivated in Ecuador

Chia Protein Concentrate (Salvia Hispanica L.) Anti-Inflammatory and Antioxidant Activity

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