Therapeutic Properties of Chia Seeds - A Review

Authors

  • Bishnupriya Rout  MSc. Student, Department of Nutrition & Health, GD Goenka University, Gurugram, India
  • Dr. Payal Mahajan  Head, Department of Nutrition & Health, GD Goenka University, Gurugram, India

Keywords:

Novel Food, Chia Seeds

Abstract

Currently, chia is consumed not only as seeds but also as oil, which has similar outcomes. Chia seeds and chia seed oil are primarily utilized as food ingredients, with the oil also being widely employed as a nutritional component in a variety of dietary supplements. The Maya and Aztecs consumed chia seed (Salvia hispanica), an ancient oilseed. This seed is a natural source of proteins, soluble and insoluble fibre, and omega-3 fatty acids (-linolenic acid), as well as other significant nutritional elements like vitamins, minerals, and natural antioxidants. Furthermore, since the European Parliament has approved chia seeds as a Novel Food, they are now readily available and can be consumed or included in a variety of dishes. In terms of other bioactive substances, chia seeds are a good source of antioxidants such kaempferol, chlorogenic, and caffeic acids. Chia seeds have been linked to a variety of health benefits because of their composition, including anti-inflammatory and antidiabetic properties, as well as favorable effects on cardiovascular disease and hypertension, as well as laxative, antidepressant, antianxiety, analgesic, vision, and immune system-improving properties. This essay discusses current commercial possibilities, medicinal advantages for human health, and recently discovered active components.

References

  1. Arctos Specimen Database. (2018). Collaborative collection management solution. Retrieved from http://arctos.database.museum/name/Salvia%20hispanica# ArctosPlants Accessed: September, 10, 2018
  2. H.K. Biesalski, L.O. Dragsted, I. Elmadfa, R. Grossklaus, M. Müller, D. Schrenk, P. Weber Bioactive compounds: Definition and assessment of activity Nutrition, 25 (11–12) (2009), pp. 1202-1205, 10.1016/j.nut.2009.04.023
  3. C. Baginsky, J. Arenas, H. Escobar, M. Garrido, N. Valero, D. Tello, H. Silva Growth and yield of chia (Salvia hispanica L.) in the Mediterranean and desert climates of Chile Chilean Journal of Agricultural Research, 76 (3) (2016), pp. 255-264, 10.4067/S0718-58392016000300001
  4. J. L. Bresson, A. Flynn, M. Heinonen et al., “Opinion on the safety of “Chia seeds (Salvia hispanica L.) and ground whole Chia seeds” as a food ingredient,” The European Food Safety Authority Journal, vol. 996, pp. 1–26, 2009. 
  5. P. G. Peiretti and G. Meineri, “Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements,” Meat Science, vol. 80, no. 4, pp. 1116–1121, 2008.
  6. E. Reyes-Caudillo, A. Tecante, and M. A. Valdivia-López, “Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds,” Food Chemistry, vol. 107, no. 2, pp. 656–663, 2008. 
  7. J. P. Cahill and M. C. Provance, “Genetics of qualitative traits in domesticated chia (Salvia hispanica L.),” Journal of Heredity, vol. 93, no. 1, pp. 52–55, 2002.
  8. W. Jamboonsri, T. D. Phillips, R. L. Geneve, J. P. Cahill, and D. F. Hildebrand, “Extending the range of an ancient crop, Salvia hispanica L.—a new ω3 source,” Genetic Resources and Crop Evolution, vol. 59, no. 2, pp. 171–178, 2012.
  9. D. Orona-Tamayo, M.E. Valverde, O. Paredes-López Chia—The New Golden Seed for the 21st Century Sustainable Protein Sources, Elsevier (2017), pp. 265-281, 10.1016/B978-0-12-802778-3.00017-2
  10. R. Ayerza, W. Coates Dietary levels of chia: Influence on yolk cholesterol, lipid content and fatty acid composition for two strains of hen Poultry Science, 79 (5) (2000), pp. 724-739
  11. T. Fonte-Faria, M. Citelli, G.C. Atella, H.F. Raposo, L. Zago, T. de Souza, C. Barja-Fidalgo Chia oil supplementation changes body composition and activates insulin signaling cascade in skeletal muscle tissue of obese animals Nutrition, 58 (2019), pp. 167-174
  12. R.D.S. Marineli, S.A. Lenquiste, É.A. Moraes, M.R. Maróstica Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats Food Research International, 76 (2015), pp. 666-674
  13. R. Ullah, M. Nadeem, A. Khalique, M. Imran, S. Mehmood, A. Javid and J. Hussain, Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review, J. Food Sci. Technol., 2016, 53, 1750–1758.
  14. C. de Souza Ferreira, F. dd Sousa Fomes Lde, G. E. da Silva and G. Rosa, Effect of chia seed (Salvia Hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review, Nutr. Hosp., 2015, 32, 1909–1918.
  15. K. Marcinek and Z. Krejpcio, Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications - a review, Rocz. Panstw. Zakl. Hig., 2017, 68, 123–129.
  16. Cahill, J.P. (2004). Genetic diversity among varieties of chia (Salvia hispanica L.). Genetic Resources and Crop Evolution, 51(7), 778-781.
  17. Beltrán-Orozco MC and Romero MR, La chía, alimento milenario, Ed. Departamento de Graduados e Investigación en Alimentos, E. N. C. B., I. P. N., Mexico (2003).
  18. Hentry HS, Mittleman M and Mc Crohan PR, Introducción de la chía y la goma de tragacanto en los Estados Unidos. In: Avances en Cosechas Nuevas. , in Prensa de la Madera, Ed. O. J.Janick y J.E. Simon, Portland, Ohio, pp 252-256 (1990)
  19. Ullah R, Nadeem M, Khalique A, Imran M, Mehmood S, Javid A, Hussain J. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. J Food Sci Technol 2016; 53: 1750-1758
  20. Meyer, B., & Groot, R. (2017). Effects of omega-3 long chain polyunsaturated fatty acid supplementation on cardiovascular mortality: The importance of the dose of DHA. Nutrients, 9(12), 1305.
  21. Munoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M. (2012). Chia seeds: ˜Microstructure, mucilage extraction and hydration. Journal of Food Engineering, 108(1), 216–224.
  22. Da Silva, B. P., Anunciac¸ao, P. C., Matyelka, J. C. da. S., Della Lucia, C. M., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2017). Chemical composition of Brazilian chia seeds grown in different places. Food Chemistry, 221, 1709–1716.
  23. M. Hrnčič, M. Ivanovski, D. Cör, Ž. Knez Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application Molecules, 25 (1) (2019), p. 11, 10.3390/molecules25010011
  24. R. Ullah, M. Nadeem, A. Khalique, M. Imran, S. Mehmood, A. Javid, J. Hussain Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): A review Journal of Food Science and Technology, 53 (4) (2016), pp. 1750-1758,
  25. M. Amato, M.C. Caruso, F. Guzzo, F. Galgano, M. Commisso, R. Bochicchio, F. Favati Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy European Food Research and Technology, 241 (5) (2015), pp. 615-625,
  26. J. Fuxia, D.C. Nieman, W. Sha, X. Guoxiang, Y. Qiu, J. Wei Supplementation of Milled Chia Seeds Increases Plasma ALA and EPA in Postmenopausal Women Plant Foods for Human Nutrition, 67 (2) (2012), pp. 105-110,
  27. O. Martínez Cruz, O. Paredes López Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra-high-performance liquid chromatography Journal of Chromatography A, 1346 (2014), pp. 43-48
  28. L.A. Muñoz, A. Cobos, O. Diaz, J.M. Aguilera Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food, Food Reviews International, 29 (4) (2013), pp. 394-408
  29. M. Pellegrini, R. Lucas-Gonzalez, E. Sayas-Barberá, J. Fernández-López, J.A. Pérez-Álvarez, M. Viuda-Martos Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds Plant Foods for Human Nutrition, 73 (1) (2018), pp. 47-53
  30. E. Reyes-Caudillo, A. Tecante, M. Valdivia Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds Food Chemistry, 107 (2008), pp. 656-663.
  31. V. Dubois, S. Breton, M. Linder, J. Fanni, and M. Parmentier, “Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential,” European Journal of Lipid Science and Technology, vol. 109, no. 7, pp. 710–732, 2007.
  32. R. Ayerza and W. Coates, “Influence of environment on growing period and yield, protein, oil and α-linolenic content of three chia (Salvia hispanica L.) selections,” Industrial Crops and Products, vol. 30, no. 2, pp. 321–324, 2009.
  33. R. Ayerza h and W. Coates, “Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.),” Industrial Crops and Products, vol. 34, no. 2, pp. 1366–1371, 2011
  34. Ixtaina VY, Martínez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BWK, et al. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis. 2011; 24: 166–174.
  35. B.L. Olivos-Lugo, M.Á. Valdivia-López, A. Tecante Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.) Food Science and Technology International, 16 (1) (2010), pp. 89-96.
  36. D. Orona-Tamayo, M.E. Valverde, O. Paredes-López Chia—The New Golden Seed for the 21st Century Sustainable Protein Sources, Elsevier (2017), pp. 265-281
  37. M.R. Sandoval-Oliveros, O. Paredes-López Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.) Journal of Agricultural and Food Chemistry, 61 (1) (2013), pp. 193-201
  38. R. Rabail, N. Rafiq Khan, H. Mahreen Mehwish, M.S.R. Rajoka, M. Lorenzo, M. Kieliszek, R.M. Aadil
  39. An overview of chia seed (Salvia hispanica L.) bioactive peptides’ derivation and utilization as an emerging nutraceutical food Frontiers in Bioscience-Landmark, 26 (9) (2021), p. 643
  40. N. Mohd Ali, S.K. Yeap, W.Y. Ho, B.K. Beh, S.W. Tan, S.G. Tan The promising future of chia, Salvia hispanica L. In Journal of Biomedicine and Biotechnology, 2012 (2012), 10.1155/2012/171956
  41. S. Motyka, H. Ekiert, A. Szopa Chemical composition, biological activity and utilization of chia seeds (Salviae hispanicae semen) Farmacja Polska, 77 (11) (2021), pp. 651-661
  42. M.Á. Valdivia-López, A. Tecante Chia (Salvia hispanica) Advances in Food and Nutrition Research, Elsevier Inc (2015), pp. 53-75
  43. M. Hrnčič, M. Ivanovski, D. Cör, Ž. Knez Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application Molecules, 25 (1) (2019), p. 11
  44. O.N. Ciftci, R. Przybylski, M. Rudzińska Lipid components of flax, perilla, and chia seeds European Journal of Lipid Science and Technology, 114 (7) (2012), pp. 794-800
  45. M. Hrnčič, M. Ivanovski, D. Cör, Ž. Knez Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application Molecules, 25 (1) (2019), p. 11,
  46. R. Ullah, M. Nadeem, A. Khalique, M. Imran, S. Mehmood, A. Javid, J. Hussain Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): A review Journal of Food Science and Technology, 53 (4) (2016), pp. 1750-1758
  47. Aggarwal, B. B., & Shishodia, S. (2006). Molecular targets of dietary agents for prevention and therapy of cancer. Biochemical Pharmacology, 71(10), 1397–1421
  48. Ellulu, M. S. (2017). Obesity, cardiovascular disease, and role of vitamin C on inflammation: A review of facts and underlying mechanisms. Inflammopharmacology, 25(3), 313–328.
  49. Rahman, I., Biswas, S. K., & Kirkham, P. A. (2006). Regulation of inflammation and redox signaling by dietary polyphenols. Biochemical Pharmacology, 72(11), 1439–1452.
  50. Kampa, M., Nistikaki, A., Tsaousis, V., Maliaraki, N., Notas, G., & Castanas, E. (2002). A new automated method for the determination of the Total Antioxidant Capacity (TAC) of human plasma, based on the crocin bleaching assay. BMC Clinical Pathology, 16, 1–16
  51. Marcinek, K., & Krejpcio, Z. (2017). Chia seeds (Salvia hispanica): Health promoting properties and therapeutic applications—A review. Rocz Panstw Zakl Hig, 68(2), 123–129.
  52. Fernandez I, Vidueiros SM, Ayerza R, Coates W, Pallaro A. Impact of chia (Salvia hispanica L.) on the immune system: preliminary study. Proc Nutr Soc 2008; 67: E12
  53. Poudyal H, Panchal SK, Waanders J, Ward L, Brown L. Lipid redistribution by α-linolenic acid-rich chia seed inhibits and induces cardiac and hepatic protection in diet-induced obese rats. J Nutr Biochem 2012; 24: 153-162
  54. Grancieri M, Martino HSD, Gonzalez de Mejia E. Chia Seed. (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review. Comprehensive Reviews in Food Science and Food Safety. 2019; 18: 480–499.
  55. Lee AS, Jovanovski E, Jenkins AL, Desouza R, Vuksan V. Effect of whole and ground Salba Seeds (Salvia hispanica L.) on postprandial Glycemia in healthy Volunteers: a randomized controlled, dose-response Trial [Thesis]. Toronto, Canada: University of Toronto; 2009
  56. Vuksan V, Jenkins AL, Dias AG, Lee AS, Jovanovski E, Rogovik AL, Hanna A. Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia hispanica L.). Eur J Clin Nutr 2010; 64: 436-438
  57. Vuksan V, Jenkins AL, Brissette C, Choleva L, Jovanovski E, Gibbs AL, Bazinet RP, Au-Yeung F, Zurbau A, Ho HVT, Duvnjak L, Sievenpiper JL, Josse RG, Hanna A. Salba-chia (Salvia hispanica L.) in the treatment of overweight and obese patients with type 2 diabetes: a double-blind randomized controlled trial. Nutr Metab Cardiovasc Dis 2017; 27: 138-146
  58. Turck, D., Castenmiller, J., de Henauw, S., Hirsch-Ernst, K. I., Kearney, J., Maciuk, A., Mangelsdorf, I., McArdle, H. J., Naska, A., Pelaez, C., Pentieva, K., Siani, A., Thies, F., Tsabouri, S., Vinceti, M., Cubadda, F., Engel, K. H., Frenzel, T., Heinonen, M., Knutsen, H. K. (2019). Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283. EFSA Journal, 17(4)
  59. Turck, D., Castenmiller, J., de Henauw, S., Hirsch, E., Karen, I., Kearney, J., Maciuk, A., Mangelsdorf, I., McArdle, H. J., Naska, A., Pelaez, C., Pentieva, K., Siani, A., Thies, F., Tsabouri, S., Vinceti, M., Cubadda, F., Engel, K. H., Frenzel, T., Heinonen, M., Knutsen, H. K (2019). Safety of chia seeds (Salvia hispanica L.) powders, as novel foods, pursuant to Regulation (EU) 2015/2283. EFSA Journal, 17(6).
  60. D. Orona-Tamayo, M.E. Valverde, O. Paredes-López Chia—The New Golden Seed for the 21st Century Sustainable Protein Sources, Elsevier (2017), pp. 265-281

International Journal of Scientific Research in Science and Technology

Downloads

Published

2023-06-30

Issue

Volume 10, Issue 3, May-June-2023

Section

Research Articles

License

Copyright (c) IJSRST

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Bishnupriya Rout, Dr. Payal Mahajan "Therapeutic Properties of Chia Seeds - A Review" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 10, Issue 3, pp.987-994, May-June-2023.