Chia Seeds Research Articles

Chia Seeds Oil Suppresses the Resistance of Hepatocellular Carcinoma Cells to Liposomal-doxorubicin and Upregulates the Tumor Suppressor miRNAs.

Chia seed is an oil seed with multiple biological activities. Doxorubicin is effective chemotherapy for liver cancer. Resistance and adverse effects are doxorubicin limitations. This study aimed to investigate the effect of chia seeds oil (CSO) on the resistance of HepG2 cells to liposomal-doxorubicin (DOX). The objective were investigated through measuring cytotoxicity, doxorubicin-metabolizing enzyme Cytochrome P450 3A4 (CYP-3A4), multidrug resistance-associated protein (MRP1), and the expression of multiple tumor suppressor microRNAs. The findings indicated that low concentration of CSO increased HepG2 cells' sensitivity to DOX, as concluded from its higher cytotoxicity. DOX-induced mRNAs of CYP-3A4 and MRP1 and their protein levels. CSO inhibited both in DOX-treated cells. CSO-induced tumor suppressor miRNAs. Doxorubicin inhibited miR-122 and let-7/b/e expression, while it led to overexpression of let- 7a. CSO/DOX upregulated let-7/b/e, miR-34a, and miR-122 (which inhibits MRP1) and downregulated let-7a, which may lead to increased apoptosis. CSO effectively re-sensitized HepG2 cells to liposomal-doxorubicin via inhibiting MRP1 and CYP-3A4, which may increase in vivo doxorubicin bioavailability and decrease its therapeutic dose to diminish its adverse effects.

Preparation and evaluation of mango oat bar fortified with chia seeds

Ready-to-eat (RTE) cereal bars have undergone numerous advancements that blend various components to produce alternative cereal bar options. In conclusion, this study sought to create a high-energy cereal bar with a satisfying texture and high consumer acceptance using regional ingredients from local market. Other ingredients, such as exotic fruits and organic residues, can be utilized to make cereal bars and are still added to the final product as enrichment. From the breakfast table to the dinner table, cereal goods have been consumed in the form of flakes, rice, chapatti, or cereal bars as a snack. Cereals are essential in the creation of ready-to-eat snacks including cereal bars, energy bars, and quick bars. Because whole grains and their products include all three components in the same ratio as found in the intact original grain, people have come to appreciate their consumption. Mango is also discovered to be a high source of antioxidants such ascorbic acid, carotenoids, and phenolic compounds, as well as dietary fibers, starch, and pectin. A good number of dietary antioxidants like ascorbic acid, carotenoids, and phenolic compounds is found in the fruit mango (Mangifera indica L.). Cereal bars made with mango pulp at concentrations of 40%, 45%, and 50% were one such product developed.

Assessing the pharmacologicaland biochemical effects of Salvia hispanica (Chia seed) against oxidized Helianthus annuus (sunflower) oil in selected animals.

Oil oxidation is important in terms of taste, nutritive component quality and toxic effect of the oil. In this study, the oxidized sunflower oil was used along with chia seed in rabbits for the determination of its effects on various hematological and serum biochemical parameters as well as on liver histopathology. Three rabbits were fed with oxidized oil (obtained by heating) at the dose rate of 2 ml/kg body weight by mixing it with green fodder. The other rabbit groups were fed with Chia seed at dose rate of 1, 2 and 3 g/kg along with oxidized sunflower oil. Chia seed was fed alone to three rabbits at the dose rate of 2 g/kg body weight. All rabbits were fed regularly for twenty-one days. For the determination of hematological and biochemical parameters, whole blood and serum samples were collected on different days during feeding period. For histopathology, liver samples were used. Significant changes (p<0.05) were noted in the hematology and biochemical indices in the rabbits that were fed with oxidized sunflower oil alone, and along with different doses of Chia seed. In a dose-dependent manner, all these parameters were significantly improved (p<0.05), when the amount of Chia seed was increased. The biochemical and hematological indices were in normal range in the group fed only with Chia seed. In oxidized oil fed group, liver histopathological analysis showed that cholestasis was present at both sides (bile pigment secretion) and zone 3 necrosis with mild inflammatory cells. Mild vacuolization of hepatocytes was also observed. In Chia seed fed group, hepatocyte vacuolization and mild necrosis was noted. It was concluded that oxidized sunflower oil alters the biochemical and hematological parameters and causes liver abnormalities. Chia seeds act as an antioxidant and retrieve those alterations.

Effect of covi-soup on CD4 cell count and haemoglobin among patients with diabetes type II and hypertension in Kakamega county, Kenya: A randomized control trial

Type II diabetes mellitus (DM) and hypertension (HTN) diseases are part of the world’s challenges in achieving sustainable development goals. Cases of type II diabetes mellitus and hypertension diseases in low and middle-income countries are becoming a concern. Type II diabetes mellitus is an inflammatory disease. When there is inflammation the immune system is triggered and haemoglobin level is affected. While there have been numerous strategies to address the issue, these efforts have not been sufficient to guarantee a reduction in disease severity. This was an experimental study conducted in Kakamega County, Kenya. It employed a randomized control trial approach, with two groups: treatment and control. Systematic random sampling was used in identifying participants and simple randomization was used to allocate the respondent to the intervention groups. Sample sizes of 34 (treatment group) and 30 (control group) were used to produce quantitative data. This study evaluated the effect of COVI-soup on haemoglobin (Hb) and cluster of differentiation 4 (CD4) cell count of patients living with both type II diabetes mellitus and hypertension. The treatment group received COVI-soup (a soup composed of butternut squash, ginger, garlic, sunflower pepper, chia seeds and turmeric) while the control group was on a rice soup. Statistical Packages for Social Science (SPSS) version 20 was used in the data analysis. A paired student t-test was used to determine the effect of COVI-soup on Hb and CD4 cell count. There was a positive effect in CD4 cell count in the treatment group (P =0.001) whereas there was no significant effect in the control group (P =0.267). The mean change in CD4 cell count in the treatment group was 97 cells/ul and in the control 75 cells/ul. There was a positive effect (increase) on hemoglobin levels in the treatment group (p=0.0001) whereas there was no significant effect in the control group (p =0.126). The hemoglobin mean change in the treatment group was 3.9 g/dl and in the control 0.5 g/dl. Therefore, COVI-soup had a positive effect on hemoglobin and CD4 cell count levels among patients with both hypertension and type II diabetes mellitus. Key words: Hemoglobin, CD4 cell count, COVI-soup, Rice soup, diabetes type II, hypertension

Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane.

Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products constitute a product of high quality. The use of pressurized propane in vegetable oil extraction is advantageous because it provides solvent-free oil. This study aimed to combine two high-quality products to obtain oils with a unique combination of attractive nutritional properties and high levels of bioactive compounds. The mass percentage yields of the OL extracts with chia and sesame oils were 23.4% and 24.8%, respectively. The fatty acid profiles of the pure oils and their respective OL-enriched oils were similar. There was an aggregation of the 35% and 32% (v/v) bioactive OL compounds in chia and sesame oils, respectively. OL oils exhibited superior antioxidant capacities. The induction times of the OL extracts with the sesame and chia oils increased by 73% and 4.4%, respectively. Incorporating OL active compounds in healthy edible vegetable oils using propane as a solvent promotes the reduction of lipid oxidation, improves the lipid profiles and health indices of the oils, and forms a product with attractive nutritional characteristics.

Test of Receivability and Fiber Concerning of Talam Cake with The Addition of Chia Seed Flour Techikade as Snack for Constipation

Constipation (constipation) can occur at any age. One of them is stomach cramps. The purpose of this study was to determine the acceptability and fiber content of the platter cake with the addition of chia seed flour and soybean flour as a snack for constipation. The method of this study was an experiment on 3 formulations of the addition of rice flour, chia seed flour and soybean flour with the formulations KT1 (110:65:25), KT2 (100:75:25), and KT3 (90:80:30). ), using the organoleptic preference test in the form of likes or dislikes for the color, taste, aroma and texture of the Techikade platter cake presented to 25 panelists, the fiber content of the Techikade platter cake used the Gravimetric Method for the best formulation of the organoleptic test results. The results showed that the platter cake with the KT3 formulation was the most preferred with an average score of 3.76 which was included in the like category. The conclusion of the study showed organo-leptic properties, the formulation favored by the panelists was the KT3 formulation with a ratio of rice flour:chia seed flour:soy flour of 90:80:30 having a fiber content of 5.64% in 100g Techikade tray cake.

Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model

AbstractThe present study is designed to explore the therapeutic effect of chia seed oil (CSO) based ice cream against Coronary heart disease (CHD). CSO based ice cream is developed by using different concentrations of CSO (G2 3%, G3 5%, and G4 7%). The incorporation of CSO improves the DPPH activity of ice cream along with the betterment in the level of total phenolic content (TPC) and total flavonoid contet (TFC) without affecting the sensory attributes. The bio‐evaluation trials are carried out on male Wister rats by feeding them with CSO based ice cream for 45 days. Blood serum of rats is taken and analyzed after 0, 15, 30, and 45 day intervals for the determination of total cholesterol (TC), triglycerides (TG), high density lipoprotein (HDL), and low‐density lipoprotein (LDL). The results show a significant (p &lt; 0.05) decrease (51%) in TG level in G3 (109.88–104.74 mg dL−1). HDL level is increased (25.23–35.78 mg dL−1) and LDL level decreases (29.19–23.18 mg dL−1) for all the groups. It can be concluded that CSO based ice cream has therapeutic effect to improve the incidence of CHD and to better improve the serum lipid profile.

Immediate Hypersensitivity Reactions to Chia Seed Ingestion, a Novel Food Allergy

The consumption of chia seeds (obtained from Salvia hispanica) as a health food has increased in recent years. There is limited literature on chia seed allergy and its cross-reactivity with other foods. At our Allergy and Immunology clinic, we have noticed increasing reports of immediate hypersensitivity reactions to chia seed consumption.

The effects of heat treatment on the quality of fat in flaxseeds and chia seeds

Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat treatments at 40 °C and 150 °C for 20 min on the content of fat, FA, atherogenicity index (AI) and thrombogenicity index (TI), and total antioxidant activity (TAA) in comparison with heat treatments at 20 °C. The content of fat in FS was higher in comparison with ChS (P < 0.05). Similarly, the content of alpha-linolenic acid, oleic acid, polyunsaturated FA, and monounsaturated FA was greater (P < 0.05) in FS when compared with ChS. However, n6 : n3 ratio [n6 – omega 6 polyunsaturated FA (PUFA), with first double bound on 6th carbon; n3 – omega 3 PUFA, with first double bound on 3rd carbon], AI and TI were lower (P < 0.05) in FS in comparison with ChS. The TAA in FS was 37% lower (P < 0.05) compared to ChS, moreover TAA in FS decreased (P < 0.05) at 150 °C in comparison with 20 °C and 40 °C. No effect of different heat treatments was observed on the content of FA or AI and TI in FS and ChS.

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Entrapment Efficiency (EE) and Release Mechanism of Rhodamine B Encapsulated in a Mixture of Chia Seed Mucilage and Sodium Alginate

Chia seed mucilage is a polysaccharide capable of forming hydrogels with excellent water-binding capacity due to its physical and chemical properties and favorable characteristics for encapsulating and protecting valuable hydrophilic molecules in the food, pharmaceutical, and cosmetic industries. This research aimed to show that mixtures of chia seed mucilage and sodium alginate used as wall materials to encapsulate hydrophilic molecules are suitable. We analyzed the relationship between the mucilage–alginate solution’s properties and the capsules obtained; we quantified the entrapment efficiency (EE%) and the release of rhodamine B; and we proposed a method to follow the rhodamine B release using confocal laser scanning microscopy (CLSM). We found that more viscous solutions are obtained when the mucilage concentration increases, making it difficult to produce capsules with less sphericity. The best entrapment efficiency was found when the proportion of the polymers was close to 1:1, based both on the properties of the capsules obtained and on the characterization of the release kinetics of rhodamine B; the analysis performed by fitting rhodamine B release data to theoretical models describe the diffusion process. Our results show that the use of chia seed mucilage as a wall material to trap and retain hydrophilic molecules is convenient.

Preparation of value-added food products by the incorporation of chia seeds and sunflower seeds

Super foods are foods that have a very high nutritional density. This means that they provide a substantial amount of nutrients and very few calories, which provides a clinically proven and documented health benefit and thus, an important source of in the prevention, management and treatment of chronic diseases of the modern age. The present study was undertaken with the objectives to develop a nutritious Laddu and Gajak by the incorporation of Chia and Sunflower seeds and to assess their organoleptic quality as well as nutritive value. Two value added products “Laddu” and “Gajak” were prepared by incorporation of chia and sunflower seeds at different levels, 5, 10 and 15 per cent, respectively. Sensory evaluation with respect to colour and appearance, body and texture, taste and flavour and overall acceptability was done by five panel members using the nine-point Hedonic scale. Chemical analysis of the developed food products for moisture, total ash, protein, crude fibre and fat were determined by AOAC (2005) method. Calcium and iron was estimated by colorimeter. The value of carbohydrate and energy was calculated by difference method. On the basis of results, it is concluded that Chia seeds and sunflower seeds was successfully incorporated in preparation of the products like Laddu and Gajak. The sensory attributes of the prepared products with different treatments T2 (Ragi flour (40%), Chia seeds (10%), sunflower seeds (10%), Ghee (10%) and Jaggery (30%)) of Laddu and T2 (Gingelly seeds, Chia seeds, Sunflower seeds and Jaggery) of Gajak, were highly accepted by the panel members, when compared to control i.e. T0. Chemical analysis of this study concludes that the preserved products Laddu and Gajak made by the incorporation of Chia seeds and sunflower seeds were good sources of energy, calcium, fibre, protein and fat content. It is reveals that nutritive composition of the prepared products were significantly increased as the incorporation level increased. Cost of Laddu is slightly increased from control to treatments. T3 has the highest cost and T0 has the lowest cost. Cost of Gajak is also increased from control to treatments. T3 has the highest cost and T0 has the lowest cost.

Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients.

In recent times, the popularity of seeds, other than cereals, in the diet has systematically grown. The fat contained in these products significantly affects their energy value as well as their biological and physicochemical properties, including their susceptibility to oxidation. The objective of this study is to evaluate the fat concentration and fatty acid (FA) composition of popular non-spice seeds used in food as a substitute for cereals or a functional additive. The research material consisted of thirteen groups of seeds derived from the following plants: amaranth, blue poppy, buckwheat, chia, flax, hemp, canihua, milk thistle, pumpkin, plantago, quinoa, sesame, and sunflower. The fat contents and fatty acid profiles differed significantly between the tested products and were dependent on the plant species. In all products, polyunsaturated fatty acids (PUFAs, 40-80% of total FAs) dominated. Linoleic acid was the main FAs in most tested seeds. The exceptions were chia and flax seeds, which were characterized by very high contents of α-linolenic acid, respectively, 62.0 and 51.4% of the total FAs. The share of monounsaturated FAs (mainly oleic acid) in the total FAs content was between 6 and 40%. All tested seeds (especially flax, chia, and hemp) have favorable values for their indexes of atherogenicity and thrombogenicity as well as the hypocholesterolemic/hypercholesterolemic ratio.

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer's expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62-66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer's interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of "one health" since it includes the culture, the environment, and the consumers.

Chia seed mucilage (&lt;em&gt;Salvia hispanica&lt;/em&gt; L.): An emerging biopolymer for industrial application

Biopolymers are widely distributed in nature and have a wide variety of biological properties and applications. Chia (Salvia hispanica L.) is an herbaceous plant that belongs to the Lamiaceae family, which when in contact with water exude the fraction of soluble fiber in the form of mucilage. In view of the above, this study aims to provide an overview of the characteristics and applications of chia mucilage that make it a biopolymer of industrial interest. The data collection was carried out in the databases: SciELO (Scientific Electronic Library Online), Science Direct, MDPI, Wiley Online Library, Springer and Periodical capes using the following descriptors: “Chia Seed Mucilage”, “Technological Properties”, “Biological Activities”, and “Applications” in alone and in association. After the critical analysis of the selected articles, it was possible to conclude that the chia mucilage has numerous and unique physical-chemical, chemical and technological properties. Applications in the food field are among the most used in view of the industrial perspective. However, the infinite potential that this biomaterial has for the pharmaceutical and agricultural industries is undeniable.

Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display

ABSTRACT The aim of this study was to investigate the oxidative status of poultry breast fillets enriched with n-3 from chia seeds, during retail display. Birds were assigned randomly to a control diet (corn-soy), or a corn-soy basal diet with 2.5s%, 5% or 10% chia seed. Lipid oxidation (TBARS), protein oxidation (carbonyls and total sulfhydryls), color, and heme iron content were measured in fresh breasts and after 4 days of display in a refrigerated showcase. Breast fillets from the control group presented higher values of b*, Hue angle, and Chroma than the 10% chia group, and no diet effect was observed on oxidation parameters. An increase in lipid and protein oxidation and in some of the color parameters (b*, Hue angle, and Chroma) were observed after 4 days of display. In conclusion, up to 5% chia seed can be included in the poultry diet without negative effects on meat quality.

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed OBs. A green refinery process including ultrasound to remove mucilage, aqueous extraction by grinding and centrifugation to recover OBs from the seeds was used. The microstructure, composition and physical stability of the OBs were examined. Confocal laser scanning microscopy images showed that chia and camelina seed OBs are spherical assemblies coated by a layer of phospholipids and proteins, which have been identified by gel electrophoresis. The mean diameters determined by laser light scattering measurements were 2.3 and 1.6 µm for chia and camelina seed OBs, respectively. The chia and camelina seed OBs were rich in lipids and other bioactive components with, respectively, 64% and 30% α-linolenic acid representing 70% and 53% of the total fatty acids in the sn-2 position of the triacylglycerols, 0.23% and 0.26% phospholipids, 3069 and 2674 mg/kg oil of β-sitosterol, and lipophilic antioxidants: 400 and 670 mg/kg oil of γ-tocopherol. Phenolic compounds were recovered from the aqueous extracts, such as rutin from camelina and caffeic acid from chia. Zeta-potential measurements showed changes from about -40 mV (pH 9) to values that were positive below the isoelectric points of pH 5.1 and 3.6 for chia and camelina seed OBs, respectively. Below pH 6.5, physical instability of the natural oil-in-water emulsions with aggregation and phase separation was found. This study will contribute to the development of innovative and sustainable food products based on natural oil-in-water emulsions containing chia and camelina seed OBs for their nutritional and health benefits.

Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (&amp;lt;i&amp;gt;Salvia hispanica&amp;lt;/i&amp;gt; L.) in Mango Beverage and Mango Flavored Beverage

With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds; evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.

Chia seed: a super food for human health

Chia seed (Salvia hispanica L.), grown and consumed as a staple food by Aztecs in Mexico, has now become one of the world's popular ‘superfoods’. It is becoming one of the most important seeds of 21st century because of their functional and nutritional properties. It is a rich source of Polyunsaturated Fatty Acid and a sustainable source of Omega-3 fatty acids. Proper intake of Chia seeds provides protective action against cardiovascular disease, obesity, gastrointestinal diseases, improves immune health etc. Chia seeds contain a large amount of soluble fiber which helps to reduce the bio accessibility of lipids such as cholesterol and glucose. Now-a-days foods are fortified with Chia seeds in making food diversity such as breads, breakfast cereals, yogurts, smoothies etc. It is claimed that proper intake of Chia seeds with a balanced diet and moderate exercise can help to maintain body weight, prevent obesity, and sustain proper well-being. This review article will be summarized about the nutritional value of chia seeds and its beneficial effects on human health as a superfood.

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.

There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances. Two new formulations were developed to eliminate the use of eggs and alter the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products. The results indicate an inversely proportional relationship between the relative mass of the dough and physical parameters (density, volume and height) of all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow than the control sample. In terms of texture characteristics, the new formulations had a profile close to the control. Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. The study targets an approach where new products with enhanced functional characteristics are presented.