Chia Seeds Research Articles

Multi-Element Assessment of Potentially Toxic and Essential Elements in New and Traditional Food Varieties in Sweden.

With the global movement toward the consumption of a more sustainable diet that includes a higher proportion of plant-based foods, it is important to determine how such a change could alter the intake of cadmium and other elements, both essential and toxic. In this study, we report on the levels of a wide range of elements in foodstuffs that are both traditional and "new" to the Swedish market. The data were obtained using analytical methods providing very low detection limits and include market basket data for different food groups to provide the general levels in foods consumed in Sweden and to facilitate comparisons among traditional and "new" food items. This dataset could be used to estimate changes in nutritional intake as well as exposure associated with a change in diet. The concentrations of known toxic and essential elements are provided for all the food matrices studied. Moreover, the concentrations of less routinely analyzed elements are available in some matrices. Depending on the food variety, the dataset includes the concentrations of inorganic arsenic and up to 74 elements (Ag, Al, As, Au, B, Ba, Be, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, Hf, Hg, K, Li, Mg, Mn, Mo, Na, Nb, Ni, P, Pb, Rb, S, Sb, Sc, Se, Si, Sn, Sr, Ta, Te, Th, Ti, Tl, U, W, V, Y, Zn, Zr, rare Earth elements (REEs) (Ce, Dy, Er, Eu, Gd, Ho, La, Lu, Nd, Pr, Sm, Tb, Tm, and Yb), platinum group elements (PGEs) (Ir, Os, Pd, Pr, Pt, Re, Rh, Ru, and Pr), and halogens (Br, Cl, and I)). The main focus (and thus the most detailed information on variation within a given food group) is on foods that are currently the largest contributors to dietary cadmium exposure in Sweden, such as pasta, rice, potato products, and different sorts of bread. Additionally, elemental concentrations in selected food varieties regarded as relatively new or "novel" to the Swedish market are provided, including teff flour, chia seeds, algae products, and gluten-free products.

The impact of age-related digestive disorders on in vitro digestibility of macronutrients and bioaccessibility of minor components of chia seeds

Gastrointestinal (GI) functions deteriorate with age, primarily affecting protein digestion. The consumption of chia seeds may be helpful for the elderly because they offer a vegetable-based source of proteins, healthy lipids, fibre and micronutrients. The impact of common age-related GI deterioration on chia seed digestibility was assessed using in vitro digestion models. The goal was to study the potential of chia seeds as part of the diet of seniors. Deterioration in the oral, gastric and intestinal stages of digestion was cumulatively assessed in three digestion models: E1 (deterioration in oral conditions), E2 (deterioration in oral and gastric conditions) and E3 (deterioration in oral, gastric and intestinal conditions). Less efficient chewing (E1) decreased proteolysis, lipolysis and antioxidant capacity (p < 0.05). In contrast, deterioration in gastric functions seemed to affect only total polyphenolic content. Finally, in the model simulating the greatest deterioration in digestive functions (E3), all measured variables were negatively affected (proteolysis, lipolysis, amino acid release, total phenolic content, antioxidant capacity and calcium). Calcium bioaccessibility fell by 24 % with a decrease in pancreatic enzymes and bile secretion (E3). Age-related reduced digestive function did not affect the ratio of essential to non-essential amino acids in the digested samples in any case. However, under suboptimal GI conditions (E3), amino acids such as valine, leucine and isoleucine, which are important for sarcopenia prevention in the elderly, fell by 39 %, 49 % and 44 %, respectively. These findings might be helpful for further in vitro studies of chia seeds as a possible food ingredient. They may also be useful for the development of more targeted nutrition strategies in the elderly.

Quinoa and Chia Modulate AMPK/PPAR-ɣ Signaling in High-Fat Diet–Induced Obesity Rat Model

Obesity is one of the principal reasons behind a wide range of metabolic diseases and dramatic health complications. Recent studies shed the light on chia (Salvia hispanica L., Lamiaceae) and quinoa (Chenopodium quinoa Willd., Amaranthaceae) seeds and identified them as products of utmost health benefits. The present study was designed to explore the molecular mechanisms of the hydroalcoholic extract of those seeds in weight management. Rats were divided randomly into two main groups: control and treated. The control groups received regular chow diet, high-fat diet, and green tea. The treated groups received high-fat diet and chia or quinoa extracts. Results revealed that the seeds showed hepatoprotective effects and anti-inflammatory and antioxidant activities, and modulated leptin, adiponectin, serum lipid, and glycemic profiles. Effects are further consolidated by normal hepatic tissue architecture upon histopathological examination. Moreover, modulation of peroxisome proliferator-activated receptors-γ transcriptional activity via activation of 5′AMP-activated protein kinase and suppression of nuclear expression of sterol regulatory element-binding protein-1c in obese rats as compared to green tea were demonstrated. Characterization of the major secondary bioactive metabolites was done using HPLC/PDA/ESI-MS/MS. Our study advocates evidence-based study on nutrition and health claims on the use of chia and quinoa extracts as nutraceutical supplements for promoting weight wellness and alleviating its related metabolic disorders.

Study on the Action of Chia Seed Oil in Rats’ Model of Autism

AbstractThis article mainly focuses on elucidating the effect of chia seed oil (CSO) on autistic traits in offspring rats induced with valproic acid (VPA). Postnatal maturity monitoring are conducted on postnatal day 1–15, and behavioral tests are implemented on postnatal day 49, subsequently, body weight, tail and body length, oxidative stress, the activity of acetylcholinesterase, histopathological analysis, and immunohistochemical staining in the hippocampal serotonin are investigated to confirm the rat model of autism and evaluate the effects of different doses of CSO. Offspring exposed to VPA prenatally exhibits autism‐like behavior, delayed eye‐opening, olfactory dysfunction, slow growth, poor sociability, high anxiety, and oxidative stress. In addition, neuronal degeneration and cytoplasmic vacuolation are found, and positive areas of hippocampal serotonin are aggrandized. However, treatment with CSO, exceptionally high doses of CSO, significantly improves the poor growth and behavioral disorder, enhanced the protective effect on neurodevelopment, and reduced oxidative stress.Practical application: It can be deduced that CSO has antioxidant and neuroprotective effects, which can provide good protection for autism, especially since high doses of CSO have a significant impact.

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.).

In the present study, the effects of the treatment of chia seeds with a cold atmospheric pressure plasma jet (CP) using argon as a working gas for different times (30, 60, and 120 s) on the rheological, structural, and microstructural properties of the freeze-dried mucilages at -54 °C were investigated. All mucilage gels showed pseudoplastic flow behavior, and CP treatment of chia seeds increased the viscosity of mucilages, probably due to the cross-linking between polymer molecules. The dynamic rheological analysis revealed that all mucilages were elastic gels and that CP treatment improved the elastic properties in a treatment time-dependent manner. Large amplitude oscillatory shear (LAOS) results showed that freeze-dried mucilages showed Type I strain-thinning behavior. Similar to small amplitude oscillatory shear (SAOS) results, CP treatment has affected and improved the large deformation behavior of mucilages depending on treatment time. Meanwhile, Fourier transform infrared spectroscopy (FTIR) revealed the incorporation of hydroxyl groups onto the surface and the formation of C-O-C glycosidic bonds during plasma treatment. Scanning electron microscope (SEM) micrographs showed the formation of denser structures with CP treatment time. Regarding color properties, CP treatment decreased the lightness values of mucilages. Overall, this study showed that CP is an effective way to modify both the SAOS and LAOS properties of freeze-dried chia mucilage and improve viscosity.

Hydrogel microbial reactor based on microbially induced calcium precipitation for the removal of calcium, cadmium and nitrate from groundwater

In this study, hydrogel biocarriers filled with chia seeds gum biochar encapsulated with Pseudomonas sp. LYF26 were prepared using polyvinyl alcohol and sodium alginate. Simultaneous removal of NO3−, Ca2+ and Cd2+ from low carbon wastewater was achieved by microbially induced carbonate precipitation and denitrification. In order to investigate the performance of the bioreactor, different conditions of hydraulic retention time, pH, and concentration of Cd2+ were studied, and the optimal operating conditions of the bioreactor were finally determined as HRT of 8 h, pH of 6.5 and initial Cd2+ concentration of 3 mg L−1. The results showed that the optimum removal of NO3−-N, Ca2+ and Cd2+ by the reactor was 100%, 54.02% and 100%, respectively. Three-dimensional excitation-emission matrix (3D-EEM) showed that the microorganisms produced extracellular polymers during the operation of the bioreactor, which promoted the removal of Cd2+. Fourier transform infrared spectroscopy (FTIR) detected the presence of -OH, CO, C-O-C and C-O-H, indicating the production of CaCO3 and extracellular polymers. Scanning electron microscope (SEM) observed that the filler surface had a rough and porous character with a large amount of biodeposits attached to its surface. X-ray diffraction (XRD) indicated that the sediments contained CaCO3, CdCO3 and Ca5(PO4)3OH. High-throughput sequencing showed that Pseudomonas was the dominant bacterium.

The Effects of Chia Seed on Performance and Egg Quality in Laying Hen

Bu çalışma, yumurtacı tavuk karma yemlerine prebiyotik olarak farklı oranlarda çiya tohumu katılmasının yumurta verimi ve yumurtanın iç ve dış kalite özelliklerine etkisini tespit etmek amacıyla yapılmıştır. Çalışmada 25 haftalık yaşta 96 adet yumurtacı tavuk kullanılmıştır. Tavuklar her biri altı alt gruptan oluşan dört gruba ayrılmış ve her alt grupta dört tavuk bulundurulmuştur. Çalışma 70 gün sürmüştür. Çalışma süresince kontrol grubuna katkısız yumurtacı tavuk yemi verilirken; diğer gruplara sırasıyla, %0.50 %0.75 ve %1.00 oranında çiya tohumu içeren yemler verilmiştir. Çalışmanın sonucunda yem tüketimleri, yemden yararlanma oranı, yumurta verimi, yumurta ağırlığı, yumurta özgül ağırlığı, yumur- ta kabuk kalınlığı, Haugh birimi ve ak indeksi bakımından gruplar arasında fark görülmemiştir. Canlı ağırlık artışları bakımından %1 düzeyinde çiya tohumu katılan grup lehine farklılık olduğu görülmüştür. Canlı ağırlık artışlarının kontrol, %0.50, %0.75 ve %1.00 çiya tohumu bulunduran gruplarda sırasıyla 71.83 g, 40.42 g, 87.85 g ve 116.9 g olduğu belir- lenmiştir. Sonuç olarak bu çalışmada karma yeme belirtilen oranlarda çiya tohumu katkısının canlı ağırlık artışı haricin- de diğer parametrelerde herhangi bir farklılık oluşturmadığı görülmüştür.

Investigation on green synthesized nanocomposites of magnetite using Salvia hispanica for antibacterial activity

Fe3O4-Chia seeds mucilage nanocomposites (Fe3O4-CSM nanocomposites) were synthesized using an unconventional, eco-friendly co-precipitation method utilizing Salvia hispanica (chia seeds) seeds mucilage extract which serve as stabling and reducing agents. Phytochemical analysis of Salvia hispanica seeds mucilage gave positive results for flavonoids, saponins, amino acids, proteins and carbohydrates. The FTIR & XRD techniques were used for characterization of synthesized Fe3O4-nanoparticles (NPs) and Fe3O4-CSM nanocomposites. FTIR analysis identifies the presence of possible functionalities like Fe-O, N–H, –COO, C = O, C–H and O–H groups. X-ray diffraction confirmed the formation of Fe3O4-CSM nanocomposites (magnetite). The average size of Fe3O4-CSM nanocomposites was found to be 20.7 nm. The antibacterial activity of the synthesized Fe3O4-Nps, Fe3O4-CSM nanocomposites was investigated against different bacterial strains such as Escherichia coli, Shigella flexineri, Salmonella typhi, Staphylococcus aureus and Bacillus cereus. The results showed that the synthesized Fe3O4-CSM nanocomposites exhibited excellent antibacterial activity against different bacterial strains.

Physical properties and antibacterial activity of green-iron oxide nanoparticles synthesize with chia seeds

Physical properties and antibacterial activity of green-iron oxide nanoparticles synthesize with chia seeds

Safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food pursuant to Regulation (EU) 2015/2283.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is already authorised and included in the Union list of NFs and is produced according to the same production process. This application is limited to an assessment of the extension of use of the NF as a food ingredient in several food categories with a high moisture content that are subject to thermal processing. The target population for the extension of use is the general population. The information provided on the formation of process contaminants (acrylamide, furan and methylfurans) in a selected food category with added NF (bread) subjected to heat treatment is sufficient for this assessment and does not raise safety concerns. Noting that no safety concerns were identified from the information available on the production process, composition, specifications and proposed uses of the NF, the Panel considers that intake estimates for the NF are not needed for this assessment. The Panel concludes that the NF, partially defatted chia seeds powder with a high fibre content, is safe under the proposed conditions of use.

Health-promoting approaches of the use of chia seeds

Health-promoting approaches of the use of chia seeds

In Vitro Hypoglycemic Potential, Antioxidant and Prebiotic Activity after Simulated Digestion of Combined Blueberry Pomace and Chia Seed Extracts

This study aimed to evaluate the hypoglycemic potential, antioxidant activity and prebiotic activity of a hydroalcoholic extract of blueberry pomace (BP), an aqueous extract of chia seeds (CS) and a novel combination of BP–CS extracts (BCM) for further use as ingredient of functional food. Spectrometric and HPLC analyses were used to characterize the total phenolic and flavonoid content and composition of BP, while CS was analyzed for total carbohydrate content. Data showed that the BCM mixture exerted an inhibition of α-amylase activity, which was 1.36 times higher than that of BP and 1.25 higher than CS extract. The mixture also showed better scavenging activity of free DPPH radicals than individual extracts, and had an IC50 value of 603.12 µg/mL. In vitro testing indicated that both serum- and colon-reaching products of simulated intestinal digestion of BCM presented the capacity to protect Caco-2 intestinal cells against oxidative stress by inhibition of reactive oxygen species production. In addition, the colon-reaching product of BCM digestion had the capacity to significantly (p &lt; 0.05) stimulate the growth of Lactobacillus rhamnosus and Lactobacillus acidophilus, revealing a prebiotic potential. All these results indicated that improved biological activity of the novel combination of BP and CS extracts could be due to the synergistic action of constituents. The combination is recommended for further testing and the development of novel functional food for controlling type 2 diabetes and gastrointestinal conditions.

The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow (Achillea millefolium) extracts at different concentrations (600, 1200, and 1800 ppm) was evaluated under accelerated oxidation conditions for 5 days. The total phenolic compounds and antioxidant activity of oregano extract were higher than the yarrow extract. With decreasing concentrations of extracts and increasing time, the oxidative stability of chia seed oil decreased significantly ( p &lt; 0.05 ). At the first day, the acid value of chia seed oil did not show a significant difference, and the highest acid value was related to the control sample at the end of the storage period. The oil containing 1200 and 1800 ppm of oregano extract had the lowest acid, peroxide, anisidine, and Totox values. In the rancimat, the highest oxidative stability index (OSI) was shown in the sample containing 1800 ppm oregano extract, followed by yarrow extract. Our findings showed the potential of oregano and yarrow extracts by improving the oxidative stability of chia seed oil, especially at 1200 and 1800 ppm. At similar concentrations, oregano extract was more successful than yarrow extract in reducing the oxidation rate.

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

SummaryThe impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic amines (HAAs) content of meatballs cooked at 150, 200, and 250 °C was investigated. The chia seed significantly affected water content (P &lt; 0.01), cooking loss (P &lt; 0.05), pH (P &lt; 0.05) and total HAAs content (P &lt; 0.01), whereas no significant impact (P &gt; 0.05) was detected on TBARS value. With cooking, water content decreased (P &lt; 0.01), while the pH and TBARS values increased (P &lt; 0.01). Cooking temperatures significantly affected (P &lt; 0.01) the water content, cooking loss and total HAAs content. The content of total HAAs of the meatballs increased with increasing the cooking temperature. The results illustrated that IQ, 7,8‐DiMeIQx, 4,8‐DiMeIQx, AαC and MeAαC were below the detectable limit (&lt;LOD) in all samples, while MeIQx was the dominant compound among the detected HAAs compounds. The research indicated that the use of chia seeds increased the total HAA content, and the highest level was found in meatballs prepared with 1% chia seeds.

A near complete genome assembly of chia assists in identification of key fatty acid desaturases in developing seeds.

Chia is an annual crop whose seeds have the highest content of α-linolenic acid (ALA) of any plant known to date. We generated a high-quality assembly of the chia genome using circular consensus sequencing (CCS) of PacBio. The assembled six chromosomes are composed of 21 contigs and have a total length of 361.7 Mb. Genome annotation revealed a 53.5% repeat content and 35,850 protein-coding genes. Chia shared a common ancestor with Salvia splendens ~6.1 million years ago. Utilizing the reference genome and two transcriptome datasets, we identified candidate fatty acid desaturases responsible for ALA biosynthesis during chia seed development. Because the seed of S. splendens contains significantly lower proportion of ALA but similar total contents of unsaturated fatty acids, we suggest that strong expression of two ShFAD3 genes are critical for the high ALA content of chia seeds. This genome assembly will serve as a valuable resource for breeding, comparative genomics, and functional genomics studies of chia.

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

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.

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.

Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard "Maria-type" biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin-Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis.

Effects of Chia Seeds on Growth Performance, Carcass Traits and Fatty Acid Profile of Lamb Meat.

The aim of this work was to supplement a diet with chia seeds (Salvia hispanica L.) based on the requirements of finishing lambs for meat, and to analyze biometric parameters and fatty acid profiles in meat. Eighteen male Rambouillet lambs with a bodyweight of 25 kg were used. Animals were kept in individual pens with water and feed provided ad libitum. Three finishing diets were designed with the inclusion of 0, 50 and 100 g dry matter chia seeds and divided among the animals (n = 6). The experimental period lasted 60 days. The weights of the individual lambs were recorded every 14 days. At the end of the experiment, the animals were slaughtered and the weights of the hot carcasses and non-meat components were registered. In addition, an analysis of the fatty acid composition was carried out in the muscles (Longissimus thoracis). The total weight gain and average daily gain displayed significant differences (p < 0.05). Initial and final bodyweights, such as the dry matter intake, did not display differences. The fatty acid profile of the meat tended to decrease the SFA (stearic acid) and increase MUFA (oleic acid) (p < 0.0001) when chia seeds were added to the lamb diets. In conclusion, chia seed supplementation did not increase meat production or other biometric parameters; however, it modified the fatty acid profile in L. thoracis.

"Insights into the Phytochemical and Antioxidant Properties of Salvia Hispanica L.- A Potential Crop"

Salvia hispanica L. is a highly potential crop. It is annual herbaceous plants. The present review highlighted the significant antioxidants, including quercetin, rosmarinic acid, myricetin, and caffeic acid. These ingredients have helped to improve a number of human health issues, including diabetes, cardiovascular issues, obesity, and many others. Chia seeds also contain mucilage, a fibre made of carbohydrates that is used as an industrial additive.

Chia sprouts and microgreens as a new nutraceutical raw materials and their health-promoting impact in modern dietetics

Abstract Today, plant sprouts are one of the most important forms of functional foods (FOSHU – Food For Specified Health Use), in nutraceutical diets based on so-called “healthy food”. The health-promoting effects of sprouts are due to their rich chemical composition and high nutritional quality compared to standard crop raw materials. Recently, many scientific studies have pointed to the medicinal and therapeutic effects of chia seeds (Salvia hispanica), but there is still a lack of research on the composition and biological properties of chia sprouts. In addition to chia sprouts, chia microgreens (microleaves) are becoming prominent in the food industry. This paper reviews the literature data on research on chia sprouts and microgreens. In the work, the process of sprouting chia seeds to boost their nutraceutical properties by increasing their content of protein, dietary fiber, vitamins and mineral salts, is revealed. The review underlines the fact that sprouting contributes to the enhancement of antioxidant potential by increasing the production of polyphenolic compounds from the phenolic acid group and flavonoids. What is more, single studies noted in the study indicate the antimicrobial properties of chia sprout extracts against Gram-negative (Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa) and Gram-positive (Staphylococcus aureus) bacterial strains. The paper is the first comprehensive review of the latest scientific information on the comparison of chia: dry seeds, sprouted seeds, sprouts and microgreens.