INTRODUCTION: PHARMACOLOGICAL ACTIVITIES OF CHIA SEEDS – A COMPREHENSIVE REVIEW
Main Article Content
Keywords
chia seeds, Pharmacological Activities, Omega-3 Fatty Acids, Dietary Fiber, Nutritional Benefits, Clinical Research, Health Benefits
Abstract
Chia seeds (*Salvia hispanica*) have garnered significant attention for their diverse pharmacological properties and health benefits. This comprehensive review aims to elucidate the pharmacological activities of chia seeds, focusing on their anti-inflammatory, antioxidant, and metabolic effects. Rich in essential nutrients such as omega-3 fatty acids, dietary fiber, proteins, and minerals, chia seeds have demonstrated substantial potential in enhancing overall health. Studies highlight their effectiveness in reducing inflammation, combating oxidative stress, and modulating glucose metabolism, suggesting beneficial roles in managing chronic diseases such as diabetes, cardiovascular conditions, and metabolic syndrom2e. Despite promising results, there remains a need for further research to validate these effects through rigorous clinical trials and to understand the underlying mechanisms better. This review provides a detailed analysis of current evidence and identifies gaps for future research, positioning chia seeds as a valuable natural resource with potential therapeutic applications.
References
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2. Mäkelä, J., et al.. "Chia seed supplementation and its effects on glycemic control: A systematic review and meta-analysis." Food & Function, 2020; 11(2), 1125-1137.
3. Vega-Galvez, A., et al., "Chia seed (Salvia hispanica): A comprehensive review on its nutritional properties and potential health benefits." Journal of Food Science, 2010; 75(1), R1-R10.
4. González de Mejía, E., et al., "Functional properties of chia seed (Salvia hispanica L.) and their potential impact on health." Nutrients, 2020; 12(12), 3800.
5. Tosi, E. A., et al., "Chia seeds: Health benefits and pharmacological applications." Journal of Food Science, 2022; 87(2), 537-547.
6. Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., & Javid, A. “Nutritional and therapeutic perspectives of Chia ( Salvia hispanica L.): a review.” Journal of Food Science and Technology, 2016; 53, 1750–1758.
7. Muñoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M.. Chia seeds : Microstructure , mucilage extraction and hydration, 2012; 108, 216-224.
8. Coorey, R., Tjoe, A., & Jayasena, V., “Gelling Properties of Chia Seed and Flour.” Journal of Food Science, 2014; 79(5), 859-866
9. Dewhurst, R., Shingfield, K., Lee, M., & Scollan, N., “Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems.” Journal of Animal Feed Science, 2006; 131, 168-206
10. Chilliard, Y., Ferlay, A., & Doreau, M., “Effect of different types of forages, animal fat or marine oils in cow’s diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids.” Journal of Livestock Production Science, 2001;70, 31-48.
11. Knez Hrnčič M, Ivanovski M, Cör D & Knez Ž. Chia Seeds (Salvia hispanica L.): “An Overview-Phytochemical Profile, Isolation Methods, and Application.” Molecules, 2019; 18;25(1):11
12. Munoz, L., Cobos, A., Diaz, O., & Aguilera, J, “Chia seed (Salvia hispanica): an ancient grain and a new functional food.” Food Rev. Int, 2013; 29, 394-408.
13. Craig, R., “Application for approval of whole chia (Salvia hispanica L.) seed and ground whole seed as novel food ingredient” 2004.
14. Cahill, J.. “No Title.” Economic Botany, 2003; 57, 604-618.
15. Ayerza, R., & Coates, W., “Chia Rediscovering a Forgotten Crop of the Aztecs.” Tucson, 2005; 58, 347– 354.
16. Fortino MA, Oliva ME, Rodriguez S, Lombardo YB & Chicco A. “Could post-weaning dietary chia seed mitigate the development of dyslipidemia, liver steatosis and altered glucose homeostasis in offspring exposed to a sucrose-rich diet from utero to adulthood?” Prostaglandins Leukot Essent Fatty Acids, 2017; 116,19–26
17. Jamboonsri W, Phillips TD, Geneve RL, Cahill JP & Hildebrand DF. “Extending the range of an ancient crop, Salvia hispanica L.—a new ω3 source.” Genetic Resource Crop Evolusion, 2012; 59,171–178.
18. Capitani MI, Spotorno V, Nolasco SM & Tomás MC. “Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina.” LWT - Food Science and Technology 2012; 45, 94–102
19. Melo D, Machado TB & Oliveira MBPP, “Chia seeds: an ancient grain trending in modern human diets.” Food Function, 2019; 10, 3068–3089.
20. da Silva BP, Toledo RCL, Grancieri M, Moreira ME de C, Medina NR, Silva RR, Costa NMB & Martino HSD. “Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats.” Food Research International, 2019; 116, 592–599.
21. 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.” Nutritional Metabolism Cardiovascular Disease. 2017; 27, 138–146.
22. Reyes-Caudillo E, Tecante A & Valdivia-López MA, “Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds.” Food Chemistry. 2008; 107, 656– 663.
23. Ross JA & Kasum CM. “Dietary flavonoids: bioavailability, metabolic effects, and safety.” Annuual Review Nutrients, 2002; 22, 19–34.
24. Martínez-Cruz O & Paredes-López O. “Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography.” Journal of Chromatography A, 2014; 1346: 43–48.
25. de Falco B, Amato M & Lanzotti V. “Chia seeds products: an overview.” Phytochem. Rev., 2017; 16, 745–760.
26. Valdivia, M. and A. Tecante, “Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties.” Advances in food and nutrition research, 2015. 75: p. 53-75.
27. Ikumi P, Mburu M & Njoroge D. “Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa.” Journal of Food Research, 2019; 8, 104
28. Ayerza R & Coates W. “Chia seeds: New source of omega-3 fatty acids, natural antioxidants and dietary fiber.” Food reviews international, 2013;11, 394-408
29. Mburu M, Paquet-Durand O, Hitzmann B & Zettel V. “Spectroscopic analysis of chia seeds.” Science Report, 2021; 11, 9253
30. Sandoval-Oliveros MR & Paredes-López O. “Isolation and characterization of proteins from chia seeds (Salvia hispanica L.).” Journal of Agriculture Food Chemistry, 2013; 61, 193–201.
31. Olivos-Lugo BL, Valdivia-López MÁ & Tecante A. “Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.).” Food Science and Technology International, 2010; 16, 89–96.
32. Dhingra D, Michael M, Rajput H & Patil RT. “Dietary fibre in foods: a review.” Journal of Food Science Technology, 2012; 49, 255–266.
33. Muñoz LA, Cobos A, Diaz O & Aguilera JM. “Chia seeds: Microstructure, mucilage extraction and hydration.” Journal of Food Engineering, 2012; 108, 216–224.
34. Srichuwong S, Curti D, Austin S, King R, Lamothe L & GloriaHernandez H. “Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.” Food Chemistry, 2017; 233, 1–10
35. Coorey R, Grant A & Jayasena V. “Effects of chia flour incorporation on the nutritive quality and consumer acceptance of chips.” Journal of Food Research, 2012; 1, 85.
36. Mohd Ali N, Yeap SK, Ho WY, Beh BK, Tan SW & Tan SG , “The promising future of chia, Salvia hispanica L.” Journal of Biomedical and Biotechnology. 2012, 171956.
37. Muñoz LA, Cobos A, Diaz O & Aguilera JM. “Chia Seed (Salvia hispanica ): An Ancient Grain and a New Functional Food.” Food Reviews International, 2013; 29, 394–408.
38. Suri S, Passi SJ & Goyat J. “Chia seed (Salvia hispanica L.)—A new age functional food.” International Journal of Advanced Technology in Engineering and Science, 2016; 4(3): 286-299.
39. Beltran-Orozco MC & Romero MR. “La Chia, Alimento Milenario, Departamento de Graduados e Investigacion en Alimentos.” Food chemistry, 2003; 5(4): 23-25
40. Muñoz L. “Mucilage from chia seeds (Salvia hispanica): Microestructure, physico-chemical characterization and applications in food industry. PhD Thesis.” Pontificia Universidad Catolica de Chile. 2012; 67,987-989.
41. Gilbert K. “The HD diet: achieve lifelong weight loss with chia seeds and nature’s water-absorbent foods.” books.google.com ,2014.
42. Sargi SC, Silva BC, Santos HMC, Montanher PF, Boeing JS, Santos Júnior OO, Souza NE & Visentainer JV. “Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla.” Food Science and Technology (Campinas), 2013; 33, 541–548.
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Dec 11, 2024
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Khushi Soni, Mr. Nadeem Chhipa, & Dr. Pragnesh Patani. (2024). INTRODUCTION: PHARMACOLOGICAL ACTIVITIES OF CHIA SEEDS – A COMPREHENSIVE REVIEW. Journal of Population Therapeutics and Clinical Pharmacology, 31(11), 888-898. https://doi.org/10.53555/v1apfw59
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Author Biographies
Khushi Soni
Khyati College of Pharmacy, Palodia, Ahmedabad
Mr. Nadeem Chhipa
Associate Professor, Khyati College of Pharmacy, Palodia, Ahmedabad
Dr. Pragnesh Patani
Principal and Professor, Khyati College of Pharmacy, Palodia, Ahmedabad
How to Cite
Khushi Soni, Mr. Nadeem Chhipa, & Dr. Pragnesh Patani. (2024). INTRODUCTION: PHARMACOLOGICAL ACTIVITIES OF CHIA SEEDS – A COMPREHENSIVE REVIEW. Journal of Population Therapeutics and Clinical Pharmacology, 31(11), 888-898. https://doi.org/10.53555/v1apfw59