1
|
Gonçalves S, Peixoto F, da Silveria TFF, Barros L, Gaivão I. Antigenotoxic and cosmetic potential of elderberry ( Sambucus nigra) extract: protection against oxidative DNA damage. Food Funct 2024. [PMID: 39400280 DOI: 10.1039/d4fo03217a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2024]
Abstract
The integrity of the genome is under constant threat from both endogenous and exogenous factors that induce oxidative stress and accelerate ageing. The demand for natural and organic cosmetics is rising due to the harmful effects of synthetic genotoxic agents on human health and the environment. Elderberry (Sambucus nigra L.), a fruit rich in bioactive compounds such as polyphenols, has demonstrated significant antioxidant properties. This study aimed to evaluate elderberry extract's chemical characterization and biological activities in peripheral blood mononuclear cells exposed to streptonigrin and H2O2, both known for causing DNA damage. The antigenotoxic evaluation and antioxidant assays (ABTS and DPPH) were conducted to assess its biological properties. Using the Comet assay enhanced with formamidopyrimidine-DNA glycosylase (Fpg) to detect oxidized purines, we found that elderberry extract significantly reduced DNA damage. These findings suggest that elderberry has potential as a natural alternative to synthetic ingredients in cosmetics, offering protective benefits against DNA damage and contributing to anti-ageing and skin health.
Collapse
Affiliation(s)
- Sara Gonçalves
- Centre for Animal Sciences and Veterinary Studies (CECAV), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 5000-801 Vila Real, Portugal
- Academic Clinical Center of Trás-os-Montes and Alto Douro (CACTMAD), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Francisco Peixoto
- Centro de Química de Vila Real (CQVR), Biology and Environment Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Tayse F F da Silveria
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel Gaivão
- Centre for Animal Sciences and Veterinary Studies (CECAV), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 5000-801 Vila Real, Portugal
- Department of Genetics and Biotechnology, School of Life and Environmental Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| |
Collapse
|
2
|
Kirsch B, Fisher JB, Piechota T, Hassani M, Suardiaz DC, Puri R, Cahill J, Atamian HS. Satellite observations indicate that chia uses less water than other crops in warm climates. Commun Biol 2024; 7:1225. [PMID: 39349596 PMCID: PMC11442738 DOI: 10.1038/s42003-024-06841-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 09/04/2024] [Indexed: 10/04/2024] Open
Abstract
Many parts of the world face severe and prolonged drought conditions, stressing the sustainability of water resources and agriculture. Transitioning to water-efficient crops is one strategy that can help adapt to water scarcity. An emerging drought-tolerant crop of interest is chia (Salvia hispanica). Yet, no study has compared its large-scale water use dynamics to those of widely established crops across the globe. Here, we use satellite data over multiple years to assess the water use efficiency of chia, alfalfa, corn, and soybean globally. Results show that chia consumed 13-38% less water than alfalfa, corn, and soy and assimilated 14-20% more carbon per amount of water used. Substituting 10% of Southwest United States alfalfa cultivation with chia would save 184 million liters of water per growing season, equivalent to the annual water consumption of 1,300 households. Future research shall explore the economic, societal, and environmental ramifications of substituting alfalfa with chia in dry areas worldwide. These insights can guide decision-makers in promoting sustainable agriculture and water resource management.
Collapse
Affiliation(s)
- Brian Kirsch
- Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Joshua B Fisher
- Schmid College of Science and Technology, Chapman University, Orange, CA, USA
| | - Thomas Piechota
- Fowler School of Engineering, Chapman University, Orange, CA, USA
| | - Mohammad Hassani
- Fowler School of Engineering, Chapman University, Orange, CA, USA
| | - Diego C Suardiaz
- Faculty of Biological Sciences, University of Veracruz, Veracruz, Mexico
| | - Radhika Puri
- Fowler School of Engineering, Chapman University, Orange, CA, USA
| | | | - Hagop S Atamian
- Schmid College of Science and Technology, Chapman University, Orange, CA, USA.
| |
Collapse
|
3
|
Fateh HL, Ahmed DH, Najafabadi MS, Moludi J. The impact of chia seeds on diabetes, blood pressure, lipid profile, and obesity indicators: Systematic review and meta-regression analysis of 14 randomized controlled trials. Prostaglandins Other Lipid Mediat 2024; 175:106907. [PMID: 39299649 DOI: 10.1016/j.prostaglandins.2024.106907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 08/30/2024] [Accepted: 09/09/2024] [Indexed: 09/22/2024]
Abstract
This comprehensive systematic review and meta-analysis sought to investigate the impact of chia seed supplementation on obesity indicators and metabolic factors. Through a thorough search of relevant studies up to April 2024, 14 clinical trials involving 835 participants were included in the analysis. The findings revealed a notable decrease in triglyceride levels across both higher and lower doses of chia seeds, with weighted mean differences (WMD) of -8.69 mg/dL and -13.11 mg/dL, respectively. Additionally, a statistically significant reduction in LDL-C levels was observed solely in the higher dosage group, showing a WMD of -4.77 mg/dL. Moreover, although the decrease in systolic blood pressure (-2.78 mmHg) compared to the control group was statistically significant, it was only observed with the higher dosage. These results suggest that chia supplementation may offer beneficial effects on dyslipidemia, hypertension, and body weight, potentially mitigating the risk of cardiovascular disease.
Collapse
Affiliation(s)
- Hawal Lateef Fateh
- Nursing Department, Kalar Technical Institute, Garmian Polytechnic University, Kalar, Iraq
| | - Dyari H Ahmed
- Nursing Department, Halabja Technical Institute, Sulaimani Polytechnic University, Sulaimani, Iraq
| | - Maryam Sharifi Najafabadi
- Department of Nutritional Sciences, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Islamic Republic of Iran
| | - Jalal Moludi
- Department of Nutritional Sciences, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Islamic Republic of Iran.
| |
Collapse
|
4
|
Hölzle E, Breitling-Utzmann C, Blumberg O, Klass N, Remezov A, Schödl S, Sischka A, Tränkle K, Steliopoulos P, Oellig C. Influence of chia and flaxseeds on acrylamide formation in sweet bakery products. Food Chem 2024; 463:141344. [PMID: 39395228 DOI: 10.1016/j.foodchem.2024.141344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 09/13/2024] [Accepted: 09/16/2024] [Indexed: 10/14/2024]
Abstract
Despite potential health benefits of cookies with seeds, e.g., antioxidant and anticholesterolemic activity, their baking may lead to processing contaminants. This study investigated the acrylamide formation in cookies containing chia and flaxseeds (13 samples) in various formats and amounts by LC-MS/MS using stable isotope dilution analysis. Furthermore, the impact of different factors was studied. Cookies with chia seeds (Salvia hispanica L.) exhibit increased acrylamide contents from whole (112-286 μg/kg) to milled seeds (252-649 μg/kg). Acrylamide contents of cookies with whole or milled flaxseeds (Linum usitatissimum) (204-516 μg/kg) were comparable to those with chia seeds, while cookies with flaxseed flour had the highest exposure (790 μg/kg). Adding baking agents to cookies with chia seeds increased acrylamide by 20 %, while organic acids significantly lowered it (up to 78 %). The sugar source affected acrylamide in cookies with chia seeds, with brown sugar resulting in the highest content (213 μg/kg).
Collapse
Affiliation(s)
- Eva Hölzle
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Carmen Breitling-Utzmann
- Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart, Schaflandstraße 3/2, 70736 Fellbach, Germany
| | - Olga Blumberg
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Nicole Klass
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Alina Remezov
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Sandra Schödl
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Andrea Sischka
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Katrin Tränkle
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Panagiotis Steliopoulos
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Straße 3, 76187 Karlsruhe, Germany
| | - Claudia Oellig
- Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| |
Collapse
|
5
|
Kiani S, Naghshi S, Saghafi-Asl M. Effects of chia (Salvia hispanica. L) on anthropometric measures and other cardiometabolic risk factors: A systematic review and dose-response meta-analysis. Complement Ther Med 2024; 86:103086. [PMID: 39299654 DOI: 10.1016/j.ctim.2024.103086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 08/15/2024] [Accepted: 09/16/2024] [Indexed: 09/22/2024] Open
Abstract
BACKGROUND Findings of available randomized controlled trials (RCTs) on the effects of chia are inconsistent. Although previous meta-analyses summarized available findings in this regard, some limitations may distort their findings. Moreover, none of these meta-analyses examined the dose-response association of chia on cardiometabolic risk factors (CMRFs). Therefore, the present study aimed to evaluate the effect of chia consumption on CMRFs. METHODS Relevant RCTs were included by searching the ISI Web of Science, PubMed, and Scopus databases up to June 2, 2023. Mean differences (MD) and 95 % confidence intervals (CI) were pooled using random-effects model. RESULTS Ten publications were included in this systematic review and the meta-analysis. The results showed a significant reduction in systolic blood pressure (SBP) (MD = -7.87 mmHg; 95 % CI: - 12.92 to - 2.82; I2 = 71.3 %, P heterogeneity = 0.004), diastolic blood pressure (MD = -6.33 mmHg; 95 %CI: - 7.33 to - 5.34, I2 = 0 %, P heterogeneity = 0.42) and high-density lipoprotein cholesterol (HDL-c) (MD = -4.09 mg/dl; 95 %CI: - 6.76 to - 1.43, I2 = 12.4 %, P heterogeneity = 0.33). However, the effects of chia on the other risk factors were not significant. Based on the dose-response analysis, a 10-g/d increase in chia consumption significantly reduced SBP (MD = -2.20 mmHg; 95 %CI: - 3.75 to - 0.66, I2 = 78.9 %, P heterogeneity < 0.001) and HDL-c (MD = -1.10 mg/dl; 95 %CI: - 1.72 to - 0.49, I2 = 0 %, P heterogeneity = 0.52). CONCLUSION Chia consumption might have a beneficial effect on lowering blood pressure. Chia consumption can also lead to a slight reduction in HDL-c levels. As the quality of the included studies was mostly low, the findings should be interpreted with caution. Well-designed trials with larger sample sizes and longer duration of follow-up are needed to provide additional insight into the dose-dependent effects of chia consumption.
Collapse
Affiliation(s)
- Sevil Kiani
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran
| | - Sina Naghshi
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran
| | - Maryam Saghafi-Asl
- Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
| |
Collapse
|
6
|
Karimi M, Pirzad S, Shirsalimi N, Ahmadizad S, Hashemi SM, Karami S, Kazemi K, Shahir-Roudi E, Aminzadeh A. Effects of chia seed (Salvia hispanica L.) supplementation on cardiometabolic health in overweight subjects: a systematic review and meta-analysis of RCTs. Nutr Metab (Lond) 2024; 21:74. [PMID: 39285289 PMCID: PMC11406937 DOI: 10.1186/s12986-024-00847-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2024] [Accepted: 08/26/2024] [Indexed: 09/19/2024] Open
Abstract
BACKGROUND Obesity is a significant public health issue associated with various chronic diseases. Research has indicated that chia seeds have the potential to improve cardiometabolic health. However, due to the diversity of research and inconsistencies in study design, further investigation is needed to fully understand their clinical effects on overweight individuals. This review aims to comprehensively analyze the available evidence on the effects of chia seeds on cardiometabolic indices in overweight populations through a meta-analysis. METHODS A comprehensive literature search was performed across PubMed, Web of Science, Scopus, and Embase databases from their inception until 01-03-2024 to identify randomized controlled trials (RCTs) evaluating the effect of chia on cardiometabolic indices in overweight subjects. The search strategy incorporated both Medical Subject Headings (MeSH). Following the screening, ten RCTs were finally included. The data, including subject characteristics, study design, and changes in serum biomarkers, were extracted and analyzed using Stata software version 18. RESULTS The meta-analysis results reveal that chia supplementation no significant changes in lipid profile, including triglycerides (TG) (MD: - 5.80 mg/dL, p = 0.47), total cholesterol (TC) (MD: - 0.29 mg/dL, p = 0.95), high-density lipoprotein (HDL) (MD: 1.53 mg/dL, p = 0.33), and low-density lipoprotein (LDL) (MD: 0.63 mg/dL, p = 0.88). Similarity fasting blood glucose (FBG) (MD: - 0.03 mg/dL, p = 0.98), hemoglobin A1c (HbA1c) (MD: - 0.13%, p = 0.13), and insulin levels (MD: 0.45 µIU/mL, p = 0.78). However, chia seed supplementation was associated with a significant reduction in C-reactive protein (CRP) (MD: - 1.18 mg/L, p < 0.0001), but no significant changes were observed in interleukin-6 (IL-6) (MD: - 0.15, p = 0.70) or tumor necrosis factor-alpha (TNF-α) (MD: 0.03, p = 0.91). There was no significant effect on body mass index (BMI) (MD: 0.1 kg/m2, p = 0.91), but a significant reduction in waist circumference (WC) (MD: - 2.82 cm, p < 0.001) was noted. Additionally, chia seed supplementation resulted in a significant reduction in systolic blood pressure (BP) (MD: - 3.27 mmHg, p = 0.03), though diastolic BP changes were non-significant (MD: - 2.69 mmHg, p = 0.09). The studies showed low to moderate heterogeneity in outcome measures, with I2 < 50%. CONCLUSION Chia seed supplementation does not significantly impact most lipid profile parameters and glycemic markers. However, it shows potential benefits in reducing WC, BP, and CRP. While chia seeds can be a valuable addition to cardiometabolic health management, they should be part of a broader health strategy that includes a balanced diet, exercise, and lifestyle modifications for optimal results.
Collapse
Affiliation(s)
- Mehdi Karimi
- Bogomolets National Medical University (NMU), Kyiv, Ukraine.
- Department of Biological Sciences in Sport, Faculty of Sport Sciences and Health, Shahid Beheshti University, Tehran, Iran.
| | - Samira Pirzad
- Faculty of Medicine, Islamic Azad University, Tehran Medical Sciences Branch (IAUTMU), Tehran, Iran
| | - Niyousha Shirsalimi
- Faculty of Medicine, Hamadan University of Medical Science (UMSHA), Hamadan, Iran
| | - Sajad Ahmadizad
- Department of Biological Sciences in Sport, Faculty of Sport Sciences and Health, Shahid Beheshti University, Tehran, Iran
| | - Seyyed Mohammad Hashemi
- Student Research Committee, Faculty of Medicine, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Shaghayegh Karami
- School of Medicine, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Kimia Kazemi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Erfan Shahir-Roudi
- Student Research Committee, School of Public Health, Shahroud University of Medical Sciences (SHMU), Shahroud, Iran
| | - Anita Aminzadeh
- Student Research Committee, School of Public Health, Shahroud University of Medical Sciences (SHMU), Shahroud, Iran
| |
Collapse
|
7
|
TaghipourSheshdeh F, Behzadi M, Bashiri S, Mohammadi-Sartang M. The Effect of Chia Seed on Blood Pressure, Body Composition, and Glycemic Control: A GRADE-Assessed Systematic Review and Dose-Response Meta-Analysis of Randomized Controlled Trials. Nutr Rev 2024:nuae113. [PMID: 39225983 DOI: 10.1093/nutrit/nuae113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024] Open
Abstract
CONTEXT Numerous studies have demonstrated the positive effects on metabolic factors of consuming chia seeds. However, the results of clinical trials have been inconsistent. OBJECTIVE The aim of this study was to conduct a systematic review and meta-analysis of available randomized controlled trials to explore the effects of chia seed consumption on body weight (BW), body composition, blood pressure, and glycemic control. DATA SOURCES A comprehensive search was conducted on the Scopus, PubMed, Medline via Ovid, ISI Web of Science, and Scholar Google databases up to August 2023. DATA EXTRACTION The outcomes of interest included systolic blood pressure (SBP), diastolic blood pressure (DBP), BW, body mass index (BMI), body fat percentage, waist circumference (WC), fasting blood glucose (FBG), and hemoglobin A1c (HbA1c). DATA ANALYSIS Weighted mean difference (WMD) and 95% CIs were used to determine the effect size. RESULTS A total of 8 eligible studies were included in the analysis. The findings revealed a significant reduction in SBP (WMD: -7.19 mmHg; 95% CI, -10.63 to -3.73; P < .001) and DBP (WMD: -6.04 mmHg, 95% CI, -9.58 to -2.49; P = .001). However, no significant effects were observed on BW, body fat percentage, WC, BMI, FBG, and HbA1c. Subgroup analysis indicated that the effect of chia seed on SBP was significant in participants with a baseline SBP of less than 140 mmHg, but the effect was not dependent on the administered dose. CONCLUSION Chia seed consumption has positive effects on SBP and DBP but does not significantly impact BW, body composition, or glycemic parameters. However, the limited amount of data from included studies should be considered as a limitation while interpreting these findings. SYSTEMATIC REVIEW REGISTRATION PROSPERO registration no. CRD42023462575.
Collapse
Affiliation(s)
- Faranak TaghipourSheshdeh
- Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, 7153675541, Iran
| | - Mehrdad Behzadi
- Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, 7153675541, Iran
| | - Sara Bashiri
- Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, 7153675541, Iran
| | | |
Collapse
|
8
|
Matías J, Rodríguez MJ, Carrillo-Vico A, Casals J, Fondevilla S, Haros CM, Pedroche J, Aparicio N, Fernández-García N, Aguiló-Aguayo I, Soler-Rivas C, Caballero PA, Morte A, Rico D, Reguera M. From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges. PLANTS (BASEL, SWITZERLAND) 2024; 13:1914. [PMID: 39065441 PMCID: PMC11281201 DOI: 10.3390/plants13141914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/08/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024]
Abstract
In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios.
Collapse
Affiliation(s)
- Javier Matías
- Agrarian Research Institute “La Orden-Valdesequera” of Extremadura (CICYTEX), 06187 Guadajira (Badajoz), Spain;
| | - María José Rodríguez
- Technological Institute of Food and Agriculture of Extremadura (INTAEX-CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain;
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Joan Casals
- Fundació Miquel Agustí/HorPTA, Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya (UPC)-BarcelonaTech, 08860 Castelldefels, Spain;
| | - Sara Fondevilla
- Institute for Sustainable Agriculture, Consejo Superior de Investigaciones Científicas, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain;
| | - Claudia Mónika Haros
- Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Valencia, Spain;
| | - Justo Pedroche
- Group of Plant Proteins, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain;
| | - Nieves Aparicio
- Agro-Technological Institute of Castilla y León (ITACyL), Ctra. Burgos Km. 119, 47071 Valladolid, Spain;
| | - Nieves Fernández-García
- Department of Abiotic Stress and Plant Pathology, Centro de Edafología y Biología Aplicada del Segura (CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain;
| | - Ingrid Aguiló-Aguayo
- Postharvest Programme, Institute of Agrifood Research and Technology (IRTA), Parc Agrobiotech Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain;
| | - Cristina Soler-Rivas
- Departamento de Producción y Caracterización de Nuevos Alimentos, Institute of Food Science Research-CIAL (UAM+CSIC), Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Nicolas Cabrera 9, 28049 Madrid, Spain;
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, Universidad de Valladolid, 34004 Palencia, Spain;
| | - Asunción Morte
- Departamento Biología Vegetal, Facultad de Biología, Campus Universitario de Espinardo, Universidad de Murcia, 30100 Murcia, Spain;
| | - Daniel Rico
- Department of Medicine, Dermatology and Toxicology, Universidad de Valladolid, Av. Ramón y Cajal, 7, 47005 Valladolid, Spain;
| | - María Reguera
- Departamento de Biología, Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Darwin 2, 28049 Madrid, Spain
| |
Collapse
|
9
|
Pam P, El Sayed I, Asemani S, Jamilian P, Zarezadeh M, Ghoreishy Z. The effectiveness of chia seed in improving glycemic status: A systematic review and meta-analysis. Diabetes Metab Syndr 2024; 18:103065. [PMID: 38917708 DOI: 10.1016/j.dsx.2024.103065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 06/11/2024] [Accepted: 06/19/2024] [Indexed: 06/27/2024]
Abstract
AIMS This systematic review and meta-analysis aims to evaluate the effectiveness of chia seeds in improving glycemic status, including fasting blood glucose (FBG), glycated hemoglobin (HbA1c), and insulin. METHODS A comprehensive literature search was conducted on PubMed, Scopus, Web of Science, Cochrane, and Google Scholar up to January 2024. Randomized controlled trials (RCTs) assessing the effect of chia seeds on FBG, HbA1c, and/or insulin that meet our eligibility criteria were included. Version 2 of the Cochrane risk-of-bias tool (RoB2) was used to assess the quality of the included studies. Data were extracted and analyzed using a random-effects model and reported as weighted mean differences (WMD) with 95 % confidence intervals (CI). Subgroup and sensitivity analyses were also performed. The registration number was CRD42023441766. RESULTS Out of 341 articles retrieved from the initial search, 8 RCTs (with 10 arms) involving 362 participants were included in the meta-analysis. The results showed that chia consumption had no significant effect on FBG (WMD: 0.79 %; 95 % CI: -0.97 to 2.55; p = 0.38), HbA1c (WMD: -0.12 %; 95 % CI: -0.27 to 0.02; p = 0.09), and insulin (WMD:1.23 %; 95 % CI: -1.77 to 4.22; p = 0.42). CONCLUSIONS Chia seed consumption shows no significant impact on FBG, HbA1c, and insulin levels. This study is limited by the small number of studies in the meta-analysis and the significant heterogeneity among them, necessitating further research with larger sample sizes.
Collapse
Affiliation(s)
- Pedram Pam
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Iman El Sayed
- Department of Biomedical Informatics and Medical Statistics, Medical Research Institute, Alexandria University, Alexandria, Egypt
| | - Sanaz Asemani
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Meysam Zarezadeh
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Zohreh Ghoreishy
- Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| |
Collapse
|
10
|
Ayaz A, Zaman W, Radák Z, Gu Y. Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance. Antioxidants (Basel) 2024; 13:437. [PMID: 38671884 PMCID: PMC11047508 DOI: 10.3390/antiox13040437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/03/2024] [Accepted: 04/03/2024] [Indexed: 04/28/2024] Open
Abstract
The intricate interplay between plant-based nutrition, antioxidants, and their impact on athletic performance forms the cornerstone of this comprehensive review. Emphasizing the pivotal importance of dietary choices in the realm of sports, this paper sets the stage for an in-depth exploration of how stress and physical performance are interconnected through the lens of nutrition. The increasing interest among athletes in plant-based diets presents an opportunity with benefits for health, performance, and recovery. It is essential to investigate the connection between sports, plants, and antioxidants. Highlighting the impact of nutrition on recovery and well-being, this review emphasizes how antioxidants can help mitigate oxidative stress. Furthermore, it discusses the growing popularity of plant-based diets among athletes. It elaborates on the importance of antioxidants in combating radicals addressing stress levels while promoting cellular health. By identifying rich foods, it emphasizes the role of a balanced diet in ensuring sufficient intake of these beneficial compounds. Examining stress within the context of sports activities, this review provides insights into its mechanisms and its impact on athletic performance as well as recovery processes. This study explores the impact of plant-based diets on athletes including their types, potential advantages and challenges. It also addresses the drawbacks of relying on plant-based diets, concerns related to antioxidant supplementation and identifies areas where further research is needed. Furthermore, the review suggests directions for research and potential innovations in sports nutrition. Ultimately it brings together the aspects of sports, plant-based nutrition, and antioxidants to provide a perspective for athletes, researchers and practitioners. By consolidating existing knowledge, it offers insights that can pave the way for advancements in the ever-evolving field of sports nutrition.
Collapse
Affiliation(s)
- Asma Ayaz
- Faculty of Sports Science, Ningbo University, Ningbo 315211, China;
| | - Wajid Zaman
- Department of Life Sciences, Yeungnam University, Gyeongsan 38541, Republic of Korea;
| | - Zsolt Radák
- Research Institute of Sport Science, University of Physical Education, 1123 Budapest, Hungary;
- Faculty of Sport Sciences, Waseda University, Tokorozawa 359-1192, Japan
| | - Yaodong Gu
- Faculty of Sports Science, Ningbo University, Ningbo 315211, China;
| |
Collapse
|
11
|
Deng R, Ren X, Liu D, Lu Z, Liu P. An Evaluation of the Edible Value of Salvia miltiorrhiza Seeds: Proximate Composition, Phytochemical Components and Antioxidant Activity. Molecules 2024; 29:1483. [PMID: 38611763 PMCID: PMC11012964 DOI: 10.3390/molecules29071483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Salvia miltiorrhiza seeds (SMS) are the main by-product of the production processing of Radix Salviae Miltiorrhizae. The main purposes of this work are to analyse the nutritional components in SMS, to explore the antioxidant activity of the chemical components in SMS and to evaluate the possibility of SMS as a raw material for functional foods. The contents of crude fibre, total protein, carbohydrates, total phenolics and flavonoids in SMS and the composition and relative content of fatty acids in SMS oil were determined. The results suggested that SMS has high contents of crude fibre (28.68 ± 4.66 g/100 g), total protein (26.65 ± 2.51 g/100 g), total phenolics (6.45 ± 0.55 mg of gallic acid equivalent/g) and total flavonoids (3.28 ± 0.34 mg of rutin equivalent/g), as well as a high level of α-linolenic acid (33.774 ± 4.68%) in their oil. Twenty-two secondary metabolites were identified in SMS residue, and nine compounds were isolated. The IC50 values of the total phenolic content in SMS on an ABTS radical, DPPH radical, superoxide radical and hydroxyl radical were 30.94 ± 3.68 μg/mL, 34.93 ± 4.12 μg/mL, 150.87 ± 17.64 μg/mL and 230.19 ± 24.47 μg/mL, respectively. The results indicate that SMS contain many nutrients and have high utilization value as a promising functional food.
Collapse
Affiliation(s)
| | | | | | | | - Pu Liu
- School of Chemistry and Chemical Engineering, Henan University of Science and Technology, Kaiyuan Avenue No. 263, Luoyang 471000, China; (R.D.); (X.R.); (D.L.); (Z.L.)
| |
Collapse
|
12
|
Correa LB, Gomes-da-Silva NC, dos Santos CC, Rebelo Alencar LM, Graças Muller de Oliveira Henriques MD, Bhattarai P, Zhu L, Noronha Souza PF, Rosas EC, Santos-Oliveira R. Chia nanoemulsion: anti-inflammatory mechanism, biological behavior and cellular interactions. Ther Deliv 2024; 15:325-338. [PMID: 38469701 PMCID: PMC11157993 DOI: 10.4155/tde-2023-0088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2024] [Accepted: 02/22/2024] [Indexed: 03/13/2024] Open
Abstract
Aim: This study explores chia oil, rich in ω-3 fatty acids and nutraceutical components, as a potential remedy for diseases, especially those linked to inflammation and cancer. Methods/materials: A chia oil-based nanoemulsion, developed through single emulsification, underwent comprehensive analysis using various techniques. In vitro and in vivo assays, including macrophage polarization, nitrite and cytokine production, cellular uptake and biodistribution, were conducted to assess the anti-inflammatory efficacy. Results & conclusion: Results reveal that the chia nanoemulsion significantly inhibits inflammation, outperforming pure oil with twice the efficacy. Enhanced uptake by macrophage-like cells and substantial accumulation in key organs indicate its potential as an economical and effective anti-inflammatory nanodrug, addressing global economic and health impacts of inflammation-related diseases.
Collapse
Affiliation(s)
- Luana Barbosa Correa
- Brazilian Nuclear Energy Commission, Nuclear Engineering Institute, Laboratory of Nanoradiopharmacy & Synthesis of New Radiopharmaceuticals, Rio de Janeiro RJ, 21941906, Brazil
- Laboratory of Applied Pharmacology, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, 21040-360, Brazil
| | - Natália Cristina Gomes-da-Silva
- Brazilian Nuclear Energy Commission, Nuclear Engineering Institute, Laboratory of Nanoradiopharmacy & Synthesis of New Radiopharmaceuticals, Rio de Janeiro RJ, 21941906, Brazil
| | - Clenilton Costa dos Santos
- Biophysics & Nanosystems Laboratory, Federal University of Maranhão, Department of Physics, São Luis, MA, 65065690, Brazil
| | | | | | - Prapanna Bhattarai
- Department of Pharmaceutical Sciences, Irma Lerma Rangel School of Pharmacy, Texas A&M University, College Station, TX 77843, USA
| | - Lin Zhu
- Department of Pharmaceutical Sciences, Irma Lerma Rangel School of Pharmacy, Texas A&M University, College Station, TX 77843, USA
| | - Pedro Filho Noronha Souza
- Drug Research & Development Center, Department of Physiology & Pharmacology, Federal University of Ceará, Ceará, 60430275, Brazil
| | - Elaine Cruz Rosas
- Laboratory of Applied Pharmacology, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, 21040-360, Brazil
- Master & Doctoral Degree in Drugs Translational Research, Farmanguinhos – Oswaldo Cruz Foundation, Rio de Janeiro, 21040-360, Brazil
| | - Ralph Santos-Oliveira
- Brazilian Nuclear Energy Commission, Nuclear Engineering Institute, Laboratory of Nanoradiopharmacy & Synthesis of New Radiopharmaceuticals, Rio de Janeiro RJ, 21941906, Brazil
- Rio de Janeiro State University, Laboratory of Radiopharmacy & Nanoradiopharmaceuticals, Rio de Janeiro, RJ, 23070200, Brazil
| |
Collapse
|
13
|
Chen J, Wu G, Zhu L, Karrar E, Zhang H. A review of the functional activities of chia seed and the mechanisms of action related to molecular targets. Food Funct 2024; 15:1158-1169. [PMID: 38239106 DOI: 10.1039/d3fo02197a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2024]
Abstract
In recent years, as a functional potential pseudocereal, chia seed (Salvia hispanica L.) has been of great interest for its comprehensive nutritional profile and attractive qualities after ingestion. It is reported that a reasonable dietary supplementation of chia seed (CS) contributes to the prevention and treatment of acute and chronic diseases (inflammation, diabetes, hypertension, obesity, kidney stone, etc.). CS contains a variety of bioactive macromolecular substances, such as oil, protein and gum, which manifest distinguished health-promoting activities in both in vivo and in vitro research studies. This article provides a comprehensive compendium on the functional importance of CS, in the context of biological activities and mechanism of actions of CS. Specifically, CS and its components alleviate inflammation and regulate glucose and fatty acid metabolism by regulating key influencing factors in the adenosine 5'-monophosphate-activated protein kinase (AMPK), mitogen-activated protein kinases (MAPK), nuclear factor kappa B (NF-κB), peroxisome-activated receptor gamma (PPAR-γ) and transforming growth factor-beta (TGF-β) pathways and the insulin receptor substrate (IRS)-mediated insulin signaling pathway. In the meantime, predictions of metabolic pathways of CS peptides based on the known tracks of newly researched active peptides were proposed, with the aim of emphasizing the enormous research space of CS peptides compared to other functional active peptides.
Collapse
Affiliation(s)
- Jinghui Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Ling Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Wuxi 214122, China
| |
Collapse
|
14
|
Aref M, FaragAllah EM, Goda NIA, Abu-Alghayth MH, Abomughaid MM, Mahboub HH, Alwutayd KM, Elsherbini HA. Chia seeds ameliorate cardiac disease risk factors via alleviating oxidative stress and inflammation in rats fed high-fat diet. Sci Rep 2024; 14:2940. [PMID: 38316807 PMCID: PMC10844609 DOI: 10.1038/s41598-023-41370-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Accepted: 08/25/2023] [Indexed: 02/07/2024] Open
Abstract
Obesity upsurges the risk of developing cardiovascular disease, primarily heart failure and coronary heart disease. Chia seeds have a high concentration of dietary fiber and increased concentrations of anti-inflammatoryand antioxidant compounds. They are used for weight loss plus enhancing blood glucose and lipid profile. The current perspective was commenced to examine the protective influence of chia seeds ingestion on cardiovascular disease risk factors in high-fat diet-fed rats. Forty male albino rats (with an initial body weight of 180-200 g) were used in this study. Rats were randomly and equally divided into 4 groups: Group I was the control group and group II was a control group with chia seeds supplementation. Group III was a high-fat diet group (HFD) that received HFD for 10 weeks and group IV was fed on HFD plus chia seeds for 10 weeks. In all groups Echocardiographic measurements were performed, initial and final BMI, serum glucose, AC/TC ratio, lipid profile, insulin (with a computed HOMA-IR), creatinine phosphokinase-muscle/brain (CPK-MB), CRP, and cardiac troponin I (cTnI) and MAP were estimated. Whole heart weight (WHW) was calculated, and then WHW/body weight (BW) ratio was estimated. Eventually, a histopathological picture of cardiac tissues was performed to assess the changes in the structure of the heart under Haematoxylin and Eosin and Crossmon's trichrome stain. Ingestion of a high diet for 10 weeks induced a clear elevation in BMI, AC/ TC, insulin resistance, hyperlipidemia, CRP, CPK-MB, and cTnI in all HFD groups. Moreover, there was a significant increase in MAP, left ventricular end diastolic diameter (LVEDD), and left ventricular end systolic diameter (LVESD). Furthermore, histological cardiac examination showed structural alteration of the normal structure of the heart tissue with an increase in collagen deposition. Also, the Bcl-2 expression in the heart muscle was significantly lower, but Bax expression was significantly higher. Chia seeds ingestion combined with HFD noticeably ameliorated the previously-recorded biochemical biomarkers, hemodynamic and echocardiography measures, and histopathological changes. Outcomes of this report reveal that obesity is a hazard factor for cardiovascular disease and chia seeds could be a good candidate for cardiovascular system protection.
Collapse
Affiliation(s)
- Mohamed Aref
- Anatomy and Embryology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Sharkia, Egypt
| | | | - Nehal I A Goda
- Department of Histology and Cytology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt
| | - Mohammed H Abu-Alghayth
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Bisha, 255, Al Nakhil, 67714, Bisha, Saudi Arabia
| | - Mosleh M Abomughaid
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, University of Bisha, 255, Al Nakhil, 67714, Bisha, Saudi Arabia
| | - Heba H Mahboub
- Department of Aquatic Animal Medicine, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Sharkia, Egypt.
| | - Khairiah Mubarak Alwutayd
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, 11671, Riyadh, Saudi Arabia
| | - Hadeel A Elsherbini
- Physiology Department, Faculty of Medicine, Zagazig University, Zagazig, Egypt
| |
Collapse
|
15
|
Wang Y, Hernández-Alvarez AJ, Goycoolea FM, Martínez-Villaluenga C. A comparative study of the digestion behavior and functionality of protein from chia ( Salvia hispanica L.) ingredients and protein fractions. Curr Res Food Sci 2024; 8:100684. [PMID: 38323027 PMCID: PMC10845256 DOI: 10.1016/j.crfs.2024.100684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/08/2024] Open
Abstract
Protein derived from chia (Salvia hispanica L.), characterized by a balanced amino acid composition, represents a potentially healthier and environmentally friendly alternative poised for innovation within the plant-based food sector. It was hypothesized that the growing location of chia seeds and processing techniques used might influence protein digestion patterns, which in turn could affect the biological functions of the digestion products. To examine this hypothesis, we assessed the gastrointestinal fate of degummed-defatted flour (DDF), protein concentrate (PC), and isolated albumin (Alb) and globulin (Glo) fractions. Furthermore, we compared the antioxidant and anti-inflammatory activities of the resulting digesta by means of in vitro and cellular assays. Post-gastrointestinal digestion, the PC exhibited elevated levels of soluble protein (7.6 and 6.3 % for Mexican and British PC, respectively) and peptides (24.8 and 27.9 %, respectively) of larger molecular sizes compared to DDF, Alb, and Glo. This can be attributed to differences in the extraction/fractionation processes. Leucine was found to be the most prevalent amino acids in all chia digesta. Such variations in the digestive outcomes of chia protein components significantly influenced the bioactivity of the intestinal digestates. During gastrointestinal transit, British Glo exhibited the best reactive oxygen species (ROS) inhibition activity in oxidative-stressed RAW264.7 macrophages, while Mexican digesta outperformed British samples in terms of ROS inhibition within the oxidative-stressed Caco-2 cells. Additionally, both Mexican and British Alb showed effectively anti-inflammatory potential, with keratinocyte chemoattractant (KC) inhibition rate of 82 and 91 %, respectively. Additionally, Mexican PC and Alb generally demonstrated an enhanced capacity to mitigate oxidative stress and inflammatory conditions in vitro. These findings highlight the substantial potential of chia seeds as functional food ingredients, resonating with the shifting preferences of health-conscious consumers.
Collapse
Affiliation(s)
- Yan Wang
- School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | | | | | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040, Madrid, Spain
| |
Collapse
|
16
|
Senna C, Soares L, Egea MB, Fernandes SS. The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs. Molecules 2024; 29:440. [PMID: 38257357 PMCID: PMC10819138 DOI: 10.3390/molecules29020440] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/06/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil's nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.
Collapse
Affiliation(s)
- Caroline Senna
- School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, Rio Grande 96203-900, Brazil; (C.S.); (L.S.)
| | - Luiza Soares
- School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, Rio Grande 96203-900, Brazil; (C.S.); (L.S.)
| | - Mariana Buranelo Egea
- Goiano Federal Institute, Campus Rio Verde, Km 01, Rural Area, Rio Verde 75901-970, Brazil
| | - Sibele Santos Fernandes
- School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros, Rio Grande 96203-900, Brazil; (C.S.); (L.S.)
| |
Collapse
|
17
|
Cáceres A, Cruz SM, de León C, Méndez R. Yield and Chemical Characteristics of Salvia hispanica L. (Chia) Oil from Native Seeds from Four Provenances of Guatemala. Comb Chem High Throughput Screen 2024; 27:555-561. [PMID: 37183473 DOI: 10.2174/1386207326666230512124457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/13/2023] [Accepted: 04/13/2023] [Indexed: 05/16/2023]
Abstract
INTRODUCTION Chia (Salvia hispanica L.) is a plant from the Lamiaceae family that has been used as ancestral food, medicine, and oil, with culinary, artistic, and religious purposes by most of the Mesoamerican civilizations. Native from Mesoamerica, introduced into South America, Australia, and Europe, it is presently consumed as a nutritional and functional food. OBJECTIVE This research aims to characterize ancient native cultivars from four provenances in Guatemala to recommend their direct consumption by the population as well as to establish its trade. METHODS Seed samples were collected in four places where they have been cultivated for several generations. The oil was obtained by expression and analyzed chemically by gas chromatography following standard qualitative and quantitative methods. RESULTS Variations in oil yield and some of the characteristic parameters of the phytochemical analysis were obtained. In general, the profile was similar to most of the reported data in the literature, with the saturated fatty acids (8.54-9.25%) relatively lower than the references (7.95-11.45%) but a higher concentration of unsaturated fatty oils, particularly of omega-3 (64.68-68.62%). CONCLUSION The oil from native cultivars contains high quantities of omega-3, which might help pregnant women during gestation and to control other conditions such as metabolic syndrome, particularly in low- and middle-income populations where these seeds are consumed regularly. The suggestion is made to encourage the cultivation and use of these ancestral seeds with the possibility of commercialization abroad with an appellation of origin label.
Collapse
Affiliation(s)
- Armando Cáceres
- Laboratorio de Investigación de Productos Naturales (Lipronat), Facultad de Ciencias Químicas y Farmacia, Universidad de San Carlos, Cdad. de Guatemala, 01002, Guatemala
- Laboratorio de Productos Naturales Farmaya, Guatemala
| | - Sully M Cruz
- Laboratorio de Investigación de Productos Naturales (Lipronat), Facultad de Ciencias Químicas y Farmacia, Universidad de San Carlos, Cdad. de Guatemala, 01002, Guatemala
| | - Claudia de León
- Instituto de Investigaciones Químicas, Biológicas, Biomédicas y Biofísicas, Universidad Mariano Gálvez, Cdad. de Guatemala, Guatemala
| | - Rebeca Méndez
- Instituto de Investigaciones Químicas, Biológicas, Biomédicas y Biofísicas, Universidad Mariano Gálvez, Cdad. de Guatemala, Guatemala
| |
Collapse
|
18
|
Tavera-Hernández R, Jiménez-Estrada M, Alvarado-Sansininea JJ, Huerta-Reyes M. Chia ( Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules 2023; 28:8069. [PMID: 38138560 PMCID: PMC10745661 DOI: 10.3390/molecules28248069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/01/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
Diabetes mellitus (DM) is considered one of the major health diseases worldwide, one that requires immediate alternatives to allow treatments for DM to be more effective and less costly for patients and also for health-care systems. Recent approaches propose treatments for DM based on that; in addition to focusing on reducing hyperglycemia, they also consider multitargets, as in the case of plants. Among these, we find the plant known as chia to be highlighted, a crop native to Mexico and one cultivated in Mesoamerica from pre-Hispanic times. The present work contributes to the review of the antidiabetic effects of chia for the treatment of DM. The antidiabetic effects of chia are effective in different mechanisms involved in the complex pathogenesis of DM, including hypoglycemic, antioxidant, and anti-inflammatory mechanisms, and the inhibition of the enzymes α-glucosidase and α-amylase, as well as in the prevention of the risk of cardiovascular disease. The tests reviewed included 16 in vivo assays on rodent models, 13 clinical trials, and 4 in vitro tests. Furthermore, chia represents advantages over other natural products due to its availability and its acceptance and, in addition, as a component of the daily diet worldwide, especially due to its omega-3 fatty acids and its high concentration of dietary fiber. Thus, chia in the present work represents a source of antidiabetic agents that would perhaps be useful in novel clinical treatments.
Collapse
Affiliation(s)
- Rosario Tavera-Hernández
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, Ciudad de México 04510, Mexico; (R.T.-H.); (M.J.-E.)
| | - Manuel Jiménez-Estrada
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, Ciudad de México 04510, Mexico; (R.T.-H.); (M.J.-E.)
| | - J. Javier Alvarado-Sansininea
- Herbario FEZA, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Batalla de 5 de mayo S/N, Col. Ejército de Oriente, Ciudad de México 09230, Mexico;
| | - Maira Huerta-Reyes
- Unidad de Investigación Médica en Enfermedades Nefrológicas, Hospital de Especialidades “Dr. Bernardo Sepúlveda Gutiérrez”, Centro Médico Nacional Siglo XXI, Instituto Mexicano del Seguro Social, Cuauhtémoc, Ciudad de México 06720, Mexico
| |
Collapse
|
19
|
Elumalai S, Prabhu K, Selvan GP, Ramasamy P. Review on heavy metal contaminants in freshwater fish in South India: current situation and future perspective. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:119594-119611. [PMID: 37945961 DOI: 10.1007/s11356-023-30659-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Accepted: 10/20/2023] [Indexed: 11/12/2023]
Abstract
The primary natural resource we use in our daily lives for a variety of activities is freshwater for drinking and various developmental goals. Furthermore, the pace of human population increase worldwide is rising rapidly and has a great impact on the Earth's natural resources. Natural water quality has diminished owing to various anthropogenic activities. Water is crucial to the life cycle. On the other hand, chemical and agricultural industries pollute heavy metals. Acute and chronic diseases caused by heavy metals, such as slow metabolism and damage to the gills and epithelial layer of fish species, are divided into two categories. Pollutants can also harm liver tissues and result in ulceration as well as diseases such as fin rot, tail rot, and gill disease. The most prevalent heavy metals are As, Cr, Pb, and Hg, which are systemic toxicants that affect human health. These metals are categorized as carcinogens by the US Environmental Protection Agency and the worldwide agency for cancer research because they cause organ damage even at low exposure levels. The focus of the current study is to review various freshwater sources of heavy metal pollution.
Collapse
Affiliation(s)
- Saranya Elumalai
- Department of Biotechnology, Vinayaka Missions Kirupananda Variyar Engineering College, Salem, Tamil Nadu, 636308, India
| | - Kolandhasamy Prabhu
- Department of Marine Science, Bharathidasan University, Tiruchirappalli, Tamil Nadu, 620024, India
| | - Gopi Palani Selvan
- Department of Oceanography & Coastal Area Studies, Alagappa University, Thondi Campus, Thondi, Tamil Nadu, 623409, India
| | - Pasiyappazham Ramasamy
- Department of Physiology, Basic Medical Sciences, Saveetha Dental College & Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai, Tamil Nadu, 600077, India.
| |
Collapse
|
20
|
Khushairay ESI, Ghani MA, Babji AS, Yusop SM. The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH. Foods 2023; 12:3046. [PMID: 37628045 PMCID: PMC10453166 DOI: 10.3390/foods12163046] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 06/27/2023] [Accepted: 07/14/2023] [Indexed: 08/27/2023] Open
Abstract
This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg-1) and oil (8.23 gg-1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities.
Collapse
Affiliation(s)
- Etty Syarmila Ibrahim Khushairay
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
| | - Ma’aruf Abd Ghani
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Terengganu, Malaysia;
| | - Abdul Salam Babji
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Salma Mohamad Yusop
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (E.S.I.K.); (A.S.B.)
- Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| |
Collapse
|
21
|
Agarwal A, Rizwana, Tripathi AD, Kumar T, Sharma KP, Patel SKS. Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds. Antioxidants (Basel) 2023; 12:1413. [PMID: 37507952 PMCID: PMC10376479 DOI: 10.3390/antiox12071413] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual's development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.
Collapse
Affiliation(s)
- Aparna Agarwal
- Department of Food & Nutrition and Food Technology, Lady Irwin College, Sikandra Road, New Delhi 110001, India
| | - Rizwana
- Department of Food Technology, Bhaskaracharya College of Applied Sciences, Sector-2, Dwarka, New Delhi 110075, India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Tarika Kumar
- Department of Environmental Studies, The Maharaja Sayajirao University of Baroda, Vadodara 390002, India
| | - Kanti Prakash Sharma
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh 123031, India
| | | |
Collapse
|
22
|
Quaresma LS, de Oliveira Siais L, Grangeiro ÉD, Rosado EL. Chia Flour (Salvia hispanica L.) Intake Does Not Affect Weight Loss and Lipid Profile but Improve Systolic Blood Pressure Control in Obesity. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2023; 42:403-410. [PMID: 35604811 DOI: 10.1080/07315724.2022.2056773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
BACKGROUND Obesity is an epidemic, multifactorial and difficult-to-control disease, besides being a risk factor for cardiovascular diseases. Among the multiple intervention proposals, the addition of chia in meals has been considered due to its composition and possible effects on weight loss and cardiovascular parameters. OBJECTIVE We evaluate the influence of chia flour (Salvia hispanica L.) intake on body weight, body composition, energy expenditure (EE) and cardiovascular risk in obese women. METHODS This study is a clinical trial performed with 20 adult women with obesity randomized into experimental (chia flour) and control (placebo) groups. We assessed anthropometric and biochemical measurements, as well as clinical, dietary and EE variables before intervention and 90 days later. RESULTS There were no differences in anthropometric indicators, body composition or EE between groups, but a decrease in HDL-c (p = 0.049) and a trend towards the reduction of systolic blood pressure (SBP) (p = 0.062) was observed in the experimental group. CONCLUSION Chia flour had a possible positive effect on SBP control, but negatively affected the lipid profile and did not seem to influence obesity control.
Collapse
Affiliation(s)
- Laura Sampaio Quaresma
- Departament of Nutrition and Dietetics, Nutrition Institute Josué de Castro, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Leysimar de Oliveira Siais
- Departament of Nutrition and Dietetics, Nutrition Institute Josué de Castro, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Érika Duarte Grangeiro
- Departament of Nutrition and Dietetics, Nutrition Institute Josué de Castro, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Eliane Lopes Rosado
- Departament of Nutrition and Dietetics, Nutrition Institute Josué de Castro, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| |
Collapse
|
23
|
Katunzi-Kilewela A, Rweyemamu LM, Kaale LD, Kibazohi O, Fortunatus RM. Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour. FOOD SCI TECHNOL INT 2023; 29:217-227. [PMID: 34964390 DOI: 10.1177/10820132211069471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.
Collapse
Affiliation(s)
- Ashura Katunzi-Kilewela
- Department of Food Science and Technology, 107660University of Dar es Salaam, Dar es Salaam, Tanzania.,363801Tanzania Bureau of Standards, Dar es Salaam, Tanzania
| | - Leonard Mp Rweyemamu
- Department of Food Science and Technology, 107660University of Dar es Salaam, Dar es Salaam, Tanzania
| | - Lilian D Kaale
- Department of Food Science and Technology, 107660University of Dar es Salaam, Dar es Salaam, Tanzania
| | - Oscar Kibazohi
- Department of Food Science and Technology, 107660University of Dar es Salaam, Dar es Salaam, Tanzania
| | | |
Collapse
|
24
|
Health-promoting approaches of the use of chia seeds. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023] Open
|
25
|
Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts. Molecules 2023; 28:molecules28062728. [PMID: 36985699 PMCID: PMC10056211 DOI: 10.3390/molecules28062728] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/14/2023] [Accepted: 03/15/2023] [Indexed: 03/22/2023] Open
Abstract
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.
Collapse
|
26
|
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals. Processes (Basel) 2023. [DOI: 10.3390/pr11030813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023] Open
Abstract
The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a mixture design was created. Based on sensory evaluation, optimal bars were selected, which were then evaluated in terms of biochemical properties, color and antioxidant properties. The main results indicate that the combination of 37.5 g of cereals, 22.5 g of seeds, and 40 g of binder is optimal for the energy bars with non-puffed cereals, followed by 54.57 g of cereals, 10.43 g of seeds, and 35 g of a binder for fiber-rich bars with non-puffed cereals. In contrast, the optimal recipe for energy bars with puffed cereals consisted of 35.42 g of cereals, 20.07 g of seeds, and 44.51 g of binder, and for fiber-rich bars with puffed cereals, it consisted of 50 g of cereals, 15 g of seeds, and 35 g. The biochemical composition indicates that fiber-rich bars are also energetic, with more than 300 kcal/100 g. All bars are rich in antioxidants, with total polyphenol values exceeding 4.97 mg GAE/g d.w. Customers prefer the bars with puffed cereal the most.
Collapse
|
27
|
Chia (Salvia hispanica L.) oil supplementation ameliorates liver oxidative stress in high-fat diet-fed mice through PPAR-γ and Nrf2 upregulation. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023] Open
|
28
|
Mesías M, Gómez P, Olombrada E, Morales FJ. Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.). Food Chem 2023; 401:134169. [DOI: 10.1016/j.foodchem.2022.134169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/04/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022]
|
29
|
Mondor M. Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2160457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Martin Mondor
- J2S 8E3 St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada St-Hyacinthe, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, Canada
| |
Collapse
|
30
|
Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients. LIFE (BASEL, SWITZERLAND) 2023; 13:life13010217. [PMID: 36676166 PMCID: PMC9863612 DOI: 10.3390/life13010217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 12/30/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
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.
Collapse
|
31
|
Lopez C, Sotin H, Rabesona H, Novales B, Le Quéré JM, Froissard M, Faure JD, Guyot S, Anton M. Oil Bodies from Chia ( Salvia hispanica L.) and Camelina ( Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability. Foods 2023; 12:foods12010211. [PMID: 36613428 PMCID: PMC9818916 DOI: 10.3390/foods12010211] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/15/2022] [Accepted: 12/26/2022] [Indexed: 01/05/2023] Open
Abstract
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.
Collapse
Affiliation(s)
| | | | | | - Bruno Novales
- INRAE, UR BIA, F-44316 Nantes, France
- INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316 Nantes, France
| | | | - Marine Froissard
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), F-78000 Versailles, France
| | - Jean-Denis Faure
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), F-78000 Versailles, France
| | | | | |
Collapse
|
32
|
Lucini Mas A, Bonansea RI, Fernandez ME, Kembro JM, Labaque MC, Wunderlin DA, Baroni MV. Dietary supplementation with chia polyphenols alleviates oxidative stress and improves egg nutritional quality in Japanese quails under heat stress. J Therm Biol 2023; 111:103421. [PMID: 36585086 DOI: 10.1016/j.jtherbio.2022.103421] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 10/21/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
Heat stress in poultry is a major concern, especially in regions with hot summers and scarce cooling infrastructure. Dietary supplementation with antioxidants, such as polyphenols, has risen as a strategy to mitigate the physiological consequences of heat stress. A by-product of the extraction of oil from chia seeds, which is discarded if not used, could be a possible source of polyphenols. The aim of the present study was to evaluate the effects of dietary supplementation with polyphenols from defatted chia seed cake on the general performance, and oxidative status of Japanese quail exposed to heat stress. Furthermore, productive performance, egg quality and yolk fatty acid composition were also assessed. A total of 36 females (96 days of age) were randomly assigned to different diets: BASAL (control), LDCP (low dose of chia polyphenols), or HDCP (high dose of chia polyphenols). Half the animals in each diet group were exposed to 34 °C for 9 h a day (Heat Stress; HS), while the other half remained at the standard 24 °C (No Heat Stress; NHS). After 23 days of experimental conditions, animals under HS showed higher body temperatures and time spent panting, but lower egg laying rate. Moreover, HS modulated the activity of catalase and glutathione peroxidase enzymes, increasing lipid peroxidation in serum and liver; and increased saturated fatty acids in egg yolk. Supplementation with chia polyphenols helped to mitigate the HS effects, especially on glutathione peroxidase activity, decreasing lipid peroxidation. In addition, supplementation with HDCP showed the highest proportion of polyunsaturated fatty acids in liver and egg yolk. In conclusion, the use of defatted chia seed cake could represent a sustainable strategy to mitigate heat stress effects on Japanese quail, due to its capacity to decrease oxidative stress and improve the nutritional quality of egg, while decreasing the amount of waste generated by the food industry.
Collapse
Affiliation(s)
- Agustín Lucini Mas
- Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Rocío Inés Bonansea
- Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - María Emilia Fernandez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Córdoba, Argentina
| | - Jackelyn Melissa Kembro
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Química Biológica, Córdoba, Argentina
| | - María Carla Labaque
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Córdoba, Argentina; Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Ecología, Córdoba, Argentina
| | - Daniel Alberto Wunderlin
- Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - María Verónica Baroni
- Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Química Orgánica, Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
| |
Collapse
|
33
|
Khalid W, Arshad MS, Aziz A, Rahim M, Qaisrani TB, Afzal F, Ali A, Ranjha MMAN, Khalid MZ, Anjum F. Chia seeds ( Salvia hispanica L.): A therapeutic weapon in metabolic disorders. Food Sci Nutr 2023; 11:3-16. [PMID: 36655089 PMCID: PMC9834868 DOI: 10.1002/fsn3.3035] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 04/22/2022] [Accepted: 04/30/2022] [Indexed: 12/23/2022] Open
Abstract
The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases. Currently, chia seeds basically belong to the mint family and are edible seeds of Salvia hispanica. These seeds are composed of different functional components including fiber, polyphenols, antioxidants, omega-3 fatty acid vitamins, minerals, and peptides. Besides, these seeds are also a good source of vegetable protein, unsaturated fat, carbohydrates, and ash. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. In GI-tract-related diseases like diabetes and constipation, chia fiber reduces the blood glucose level and provides bulk to stool. However, antioxidants and polyphenols are protected beta cells of the pancreas from inflammation. These components are protected from the cell damage of the different body parts, which can provide help in different types of cancer including breast, colorectal, liver, and pancreatic. Conclusively, some pervious studies approved that chia seed components are played important role in chronic diseases.
Collapse
Affiliation(s)
- Waseem Khalid
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Afifa Aziz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Abdul Rahim
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and TechnologyGhazi UniversityDera Ghazi KhanPakistan
| | - Fareed Afzal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public HealthCentral South UniversityHunanChina
| | | | | | - Faqir Muhammad Anjum
- Islamic Food and Nutrition Council of AmericaIFANCA Halal Apex, Private LimitedFaisalabadPakistan
| |
Collapse
|
34
|
Oteri M, Bartolomeo G, Rigano F, Aspromonte J, Trovato E, Purcaro G, Dugo P, Mondello L, Beccaria M. Comprehensive Chemical Characterization of Chia ( Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components. Foods 2022; 12:foods12010023. [PMID: 36613240 PMCID: PMC9818636 DOI: 10.3390/foods12010023] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil, obtained by Soxhlet extraction, was reported. Reversed phase liquid chromatography (RP-LC) coupled to UV and mass spectrometry (MS) detectors was employed for carotenoids, polyphenols, and TAGs determination; normal phase-LC in combination with fluorescence detector (FLD) was used for tocopherols analysis; PL and FFA fractions were investigated after a rapid solid phase extraction followed by RP-LC-MS and NanoLC coupled to electron ionization (EI) MS, respectively. Furthermore, gas chromatography (GC)-flame ionization (FID) and MS detectors were used for FAMEs and sterols analysis. Results demonstrated a significant content of bioactive compounds, such as the antioxidant tocopherols (22.88 µg mL-1), and a very high content of essential fatty acids (81.39%), namely α-linolenic (62.16%) and linoleic (19.23%) acids. In addition, for the best of authors knowledge, FFA profile, as well as some carotenoid classes has been elucidated for the first time. The importance of free fatty acids in vegetable matrices is related to the fact that they can be readily involved in metabolic processes or biosynthetic pathways of the plant itself. For a fast and reliable determination of this chemical class, a very innovative and sensitive NanoLC-EI-MS analytical determination was applied.
Collapse
Affiliation(s)
- Marianna Oteri
- Department of Veterinary Sciences, Section of Animal Production, University of Messina, I-98168 Messina, Italy
| | - Giovanni Bartolomeo
- Science4Life S.r.l., an Academic Spin-Off of University of Messina, I-98168 Messina, Italy
| | - Francesca Rigano
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Correspondence: ; Tel.: +39-090-676-5722
| | - Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC-PBA, CONICET, Calle 47 esq. 115, La Plata 1900, Argentina
| | - Emanuela Trovato
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, I-00128 Rome, Italy
| | - Marco Beccaria
- Department of Chemical, Pharmaceutical, and Agricultural Sciences (DOCPAS), Via Luigi Borsari 46, University of Ferrara, 44121 Ferrara, Italy
| |
Collapse
|
35
|
Paramita F, Katmawanti S, Kurniawan A. Proximate analysis and fiber content of smoothies fortified with Chia seeds. J Public Health Afr 2022. [DOI: 10.4081/jphia.2022.2407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Consuming adequate intake of fiber from fruit and vegetable is important to prevent metabolic disease. However consumption of fruit and vegetable in Indonesia still less than recommendation. Smoothies fortified with chia seeds has been develop to help achive adequate intake of fruit and vegetable. The objection of this study was to investigating proximate analysis and fiber content of smoothies fortified with various amount of chia seed (0 g, 2.5 g, 5 g and 7.5 g). This was a quantitative study with experimental design using four treatments. Proximat analysis perfomed with Gravimetry, Kjedahl, Soxhlet method for water and ash content, protein and lipid content. Carbohydrate content was test using by difference method. The addition of chia seeds increased the level of crude protein, lipids, carbohydrate and dietary fiber. Fortification of chia seeds in smoothies has improved nutritional content in our product and it became alternative ways to provide adequate intake of dietary fiber.
Collapse
|
36
|
Bermejo NF, Munné-Bosch S. Mixing chia seeds and sprouts at different developmental stages: a cost-effective way to improve antioxidant vitamin composition. Food Chem 2022; 405:134880. [DOI: 10.1016/j.foodchem.2022.134880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/24/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022]
|
37
|
Anju T, Prabhakar P, Sreedharan S, Kumar A. Nutritional, antioxidant and dietary potential of some traditional leafy vegetables used in ethnic culinary preparations. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109161] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
38
|
Garcia E Silva LL, da Silva CAS, Santana RDC. Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5585-5592. [PMID: 35396743 DOI: 10.1002/jsfa.11921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/13/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non-uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.
Collapse
|
39
|
Adamczyk G, Krystyjan M, Kuźniar P, Kowalczewski PŁ, Bobel I. An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds. Gels 2022; 8:gels8090598. [PMID: 36135310 PMCID: PMC9498488 DOI: 10.3390/gels8090598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 12/02/2022] Open
Abstract
With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage. The aim of this study was to investigate the 5% w/w normal and waxy potato starch pastes (hot samples) and gels (cold samples) with the addition of 1% w/w whole and ground chia seeds properties as pasting and flow properties of pastes and textural properties of gels. The pasting process using a viscograph showed that normal and waxy potato starch with the addition of chia had a different pasting characteristic. The addition of chia seeds had a greater effect on the properties of normal potato starch than waxy potato starch. From a rheological point of view, starch pastes without chia were less theologically stable as they showed bigger areas of hysteresis loops. Minor changes in the hardness of gels were obtained in normal starch gels with chia seeds during 20 days of storing compared to the samples without chia seeds, whereas in the waxy starch gels, the effect was the opposite.
Collapse
Affiliation(s)
- Greta Adamczyk
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszow, Poland or
- Correspondence:
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
| | - Piotr Kuźniar
- Department of Food and Agriculture Production Engineering, Institute of Agricultural Sciences, Environment Management and Protection, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszow, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Inna Bobel
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszow, Poland or
- Department of Bakery and Confectionary Goods Technologies, Educational and Scientific Institute of Food Technology, National University of Food Technologies, 68 Volodymyrska St., 01601 Kyiv, Ukraine
| |
Collapse
|
40
|
Development of High-Fibre and Low-FODMAP Crackers. Foods 2022; 11:foods11172577. [PMID: 36076763 PMCID: PMC9455160 DOI: 10.3390/foods11172577] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/19/2022] [Accepted: 08/22/2022] [Indexed: 11/17/2022] Open
Abstract
Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7−10 g/100 g of which 17−23% are soluble), and “high in protein” (24−26 g/100 g).
Collapse
|
41
|
Abd-Elmonsif NM, El-Zainy MA, Rabea AA, Fathy Mohamed IA. The Prospective Effect of Cinnamon and Chia on Submandibular Salivary Glands After Ciprofloxacin Administration in Albino Rats (Histological, Histochemical, and Ultrastructural Study). MICROSCOPY AND MICROANALYSIS : THE OFFICIAL JOURNAL OF MICROSCOPY SOCIETY OF AMERICA, MICROBEAM ANALYSIS SOCIETY, MICROSCOPICAL SOCIETY OF CANADA 2022; 28:1-18. [PMID: 35788256 DOI: 10.1017/s1431927622012119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Ciprofloxacin (CPFX®) is potent fluoroquinolone but has severe side effects. Cinnamon (CIN) and chia seeds are potent antioxidants. The current work aimed to compare the effect of CIN extract and chia seeds on CPFX®-treated submandibular salivary glands (SMGs). Thirty-two male albino rats were divided into four groups: Group 1: received saline. Group 2: received CPFX®. Group 3: received CIN extract after 4 h of CPFX® administration. Group 4: received ground chia seeds after 4 h of CPFX® administration. After 10 days, histological, histochemical, and ultrastructural examinations were done. Different examinations illustrated normal features of SMG in Groups 1 and 3. Group 2 showed degenerative signs. Group 4 showed normal features in some areas. Statistical results illustrated that Group 2 had highest mean vacuolation area%. Highest mean of PAS optical density (OD) was for Group 2. Concerning mercuric bromophenol blue stain OD; Group 1 showed highest mean OD. CPFX® has the deteriorative effect on SMG structure and ultrastructure. It leads to increased levels of glycosaminoglycans (GAGs) and decreased levels of total proteins. CIN extract showed more ameliorative effect compared to chia seeds.
Collapse
Affiliation(s)
| | | | - Amany A Rabea
- Faculty of Oral and Dental Medicine, Future University in Egypt, Cairo, Egypt
| | | |
Collapse
|
42
|
Vega Joubert MB, Ingaramo P, Oliva ME, D'Alessandro ME. Salvia hispanica L. (chia) seed ameliorates liver injury and oxidative stress by modulating NrF2 and NFκB expression in sucrose-rich diet-fed rats. Food Funct 2022; 13:7333-7345. [PMID: 35726830 DOI: 10.1039/d2fo00642a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to analyze the liver injury and oxidative stress in an experimental model of Metabolic Syndrome (MS) induced by chronic administration of a sucrose-rich diet (SRD) and to evaluate the effects of chia seed as a therapeutic strategy. Male Wistar rats were fed with a reference diet (RD) -6 months- or a SRD -3 months. Then, the latter group was randomly divided into two subgroups. One subgroup continued receiving the SRD for up to 6 months and the other was fed with a SRD where whole chia seed was incorporated as a source of dietary fat for the next 3 months (SRD+CHIA). The results showed that rats fed with a SRD for a long period of time developed dyslipidemia, hyperglycemia, hepatic lipid accumulation, liver injury, hepatic lipid peroxidation and oxidative stress. Hepatic NrF2 expression was significantly decreased. In addition, a significant increase in hepatic NFκB p65 expression and a positive correlation of this with plasma TNFα levels were found. The administration of chia seed for 3 months reversed dyslipidemia, hyperglycemia, lipid accumulation, liver injury, lipid peroxidation and oxidative stress. In the liver tissue, NrF2 expression was normalized and NFκB p65 expression was decreased, the latter was associated with a decrease in plasma TNFα levels. The present study showed new aspects of liver damage, lipid peroxidation and oxidative stress in dyslipidemic insulin resistant rats chronically fed with a sucrose-rich diet. However, we demonstrated new properties and molecular mechanisms associated with the beneficial anti-oxidant effects of chia seed consumption.
Collapse
Affiliation(s)
- Michelle Berenice Vega Joubert
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina.
| | - Paola Ingaramo
- Instituto de Salud y Ambiente del Litoral (ISAL), Facultad de Bioquímica y Cs. Biológicas, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina
| | - María Eugenia Oliva
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina.
| | - María Eugenia D'Alessandro
- Laboratorio de Estudio de Enfermedades Metabólicas relacionadas con la Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina.
| |
Collapse
|
43
|
Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: response surface methodology-based optimization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01447-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
AbstractChia seeds (CS) are becoming increasingly consumed due to their great nutritional and therapeutic properties. In this study, solid-state fermentation (SSF) of CS by Trichoderma reesei was employed to maximize the production of the antioxidant-phenolic compounds and some fungal phenolic-associated enzymes (α-amylase, xylanase, β-glucosidase, polygalacturonase, and phenylalanine ammonia-lyase). The SSF-conditions were statistically optimized using response surface methodology (RSM). In the statistical model, four variables were analyzed at two levels. According to RSM, the adjusted R2 (< 0.9) is reasonably consistent with the predicted R2 (< 0.9), indicating that the statistical model is valid. The optimal conditions for maximum production of both phenolic compounds and fungal phenolic-associated enzymes were found to be 28 °C, pH 7.0, 20% moisture, and 7-day fermentation. The total phenolic content of fermented CS (FCS) increased 23 folds and total antioxidant activity was enhanced by 113- and 150-fold using DPPH and ABTS methods, respectively. Three new phenolics (kaempferol, apigenin, and p-coumaric) were recognized in FCS using HPLC analysis. The activities of all the extracted phenolic-associated enzymes showed strong correlations with the phenolic content of FCS. Against some human-pathogenic bacteria, FCS extract displayed considerably better antibacterial activity than UFCS extract. Finally, the phenolic-rich-FCS can be employed as a dietary supplement as well as an antibacterial agent. Furthermore, T. reesei has produced considerable quantities of industrially valuable enzymes.
Collapse
|
44
|
Ortiz-Mendoza N, Aguirre-Hernández E, Fragoso-Martínez I, González-Trujano ME, Basurto-Peña FA, Martínez-Gordillo MJ. A Review on the Ethnopharmacology and Phytochemistry of the Neotropical Sages ( Salvia Subgenus Calosphace; Lamiaceae) Emphasizing Mexican Species. Front Pharmacol 2022; 13:867892. [PMID: 35517814 PMCID: PMC9061990 DOI: 10.3389/fphar.2022.867892] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
Salvia is the most diverse genus within the mint family (Lamiaceae), many of its species are well-known due to their medicinal and culinary uses. Most of the ethnopharmacological and phytochemical studies on Salvia are centred on species from the European and Asian clades. However, studies about the most diverse clade, the Neotropical sages (Salvia subgenus Calosphace; 587 spp.), are relatively scarce. This review aims to compile the information on the traditional medicinal uses, pharmacological and phytochemistry properties of the Neotropical sages. To do so, we carried out a comprehensive review of the articles available in different online databases published from the past to 2022 (i.e., PubMed, Scopus, and Web of Science, among others) and summarized the information in tables. To uncover phylogenetic patterns in the distribution of four different groups of metabolites (mono-, sesqui-, di-, and triterpenes), we generated presence-absence matrices and plotted the tip states over a dated phylogeny of Salvia. We found several studies involving Mexican species of Salvia, but only a few about taxa from other diversity centres. The main traditional uses of the Mexican species of Calosphace are medicinal and ceremonial. In traditional medicine 56 species are used to treat diseases from 17 categories according to the WHO, plus cultural-bound syndromes. Pharmacological studies reveal a wide range of biological properties (e.g., antinociceptive, anti-inflammatory, anxiolytic, cytotoxic, and antidiabetic, etc.) found in extracts and isolated compounds of 38 Neotropical sages. From extracts of these species, at least 109 compounds have been isolated, identified and evaluated pharmacologically; 73 of these compounds are clerodanes, 21 abietanes, six flavonoids, five sesquiterpenoids, and four triterpenoids. The most characteristic metabolites found in the Neotropical sages are the diterpenes, particularly clerodanes (e.g., Amarisolide A, Tilifodiolide), that are found almost exclusively in this group. The Neotropical sages are a promising resource in the production of herbal medication, but studies that corroborate the properties that have been attributed to them in traditional medicine are scarce. Research of these metabolites guided by the phylogenies is recommended, since closely related species tend to share the presence of similar compounds and thus similar medicinal properties.
Collapse
Affiliation(s)
- Nancy Ortiz-Mendoza
- Laboratorio de Productos Naturales, Departamento de Ecología y Recursos Naturales, Facultad de Ciencias, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Eva Aguirre-Hernández
- Laboratorio de Productos Naturales, Departamento de Ecología y Recursos Naturales, Facultad de Ciencias, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | | | - María Eva González-Trujano
- Laboratorio de Neurofarmacología de Productos Naturales, Dirección de Investigaciones en Neurociencias del Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz, Mexico City, Mexico
| | - Francisco A. Basurto-Peña
- Jardin Botánico, Instituto de Biología, Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico City, Mexico
| | - Martha J. Martínez-Gordillo
- Departamento de Biología Comparada, Herbario de la Facultad de Ciencias, Facultad de Ciencias, Universidad Nacional Autónoma de México, Mexico City, Mexico
| |
Collapse
|
45
|
Martín Ortega AM, Carrillo Cocom LM, Segura Campos MR. Salvia hispanica L. Seed Oil: Effect on Cell Viability in Colon Cancer Line Caco2 and Breast Cancer Line MCF7. J Med Food 2022; 25:529-533. [PMID: 35333621 DOI: 10.1089/jmf.2021.0114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Cancer is one of the main causes of mortality and morbidity worldwide, which does not have a fully effective medical treatment. Therefore, the objective of this study was to evaluate the effect of lipidically characterized and hydrolyzed chia seed (Salvia hispanica L.) oil on in vitro colon cancer (Caco2 cell line) and breast cancer cells (MCF7 cell line) cell viability. Cancer cells were treated with different hydrolyzed oil concentrations (12.5-400 μg/mL) for 48 h; then cell viability was assessed using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide assay. All chia seed oil concentrations significantly reduced cell viability in the Caco2 line, with the best reduction being 23.88% with the 25 μg/mL concentration. However, in the breast cancer line the highest concentrations (200 and 400 μg/mL) increased the viability of malignant cells. Chia seed oil significantly reduces the viability of Caco2 cells, although at the higher concentrations it can increase the viability of breast cancer cells.
Collapse
|
46
|
Han J, Zhang Q, Luo W, Wang Z, Pang Y, Shen X. In vitro
digestion of whole chia seeds (
Salvia hispanica
L.): Nutrient bioaccessibility, structural and functional changes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jieyu Han
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Qiufang Zhang
- Zibo Institute for Inspection Testing and Metrology Zibo 255086 China
| | - Wentao Luo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ziyi Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yuehong Pang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiaofang Shen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| |
Collapse
|
47
|
Allameh M, Orsat V. Herbal Anxiolytics: Sources and Their Preparation Methods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2043895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Mina Allameh
- Department of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, Québec, Canada
| | - V. Orsat
- Department of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, Québec, Canada
| |
Collapse
|
48
|
Grover Y, Bhasin J, Dhingra B, Nandi S, Hansda M, Sharma R, Paul V, Idrishi R, Tripathi AD, Agarwal A. Developments and Scope of Space Food. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401317666210809113956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
Humans have conducted numerous space missions in past decades and its success depends
upon many factors, including astronaut health as the major factor. Health and nutrition are
two vital components of life derived from food which helps in keeping one’s body alive, nourished
as well as energetic, including the astronauts during their long-duration manned missions. With the
advancement in research and technology, it became possible to include a wide variety of dishes in
the space menu, with most of them being similar to those eaten on the earth. This review highlights
the evolution of space food starting from mission Mercury to the current International Space Station.
Furthermore, it also enlightens and focuses on types of space food, its packaging considerations,
and vitamin A-rich energy balls as potential space food. Many deleterious effects of outer
space explorations have been observed on the human body, such as loss of body mass, visionrelated
changes, loss in bone density, and even anemia. To overcome these issues, various considerations
must be followed while designing space food. The nutritional requirement plays an important
role in a space mission. Various foods have the potential to overcome the limitations caused by a
space mission. Thus, while developing space food, various parameters should be taken into consideration,
such as deficiencies and illness. The food should be compact, bite-sized, easily digestible,
and shelf-stable. Further research is required to better gain insight into the technological advancements
while considering the nutritional status and requirements of astronauts in a space mission.
Collapse
Affiliation(s)
- Yashmita Grover
- Department of Food Technology, Lady Irwin College, University of Delhi, New Delhi, India
| | - Jagriti Bhasin
- Department of Dairy
Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Bhavika Dhingra
- Department of Dairy
Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Sonali Nandi
- Department of Biotechnology, D.Y. Patil Deemed to be University, Mumbai, India
| | - Mamta Hansda
- Department of Dairy
Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | | | - Veena Paul
- Department of Dairy
Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Rubeka Idrishi
- Centre
for Rural Technology, Indian Institute of Technology, Guwahati, India
| | - Abhishek Dutt Tripathi
- Department of Dairy
Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Aparna Agarwal
- Department of Food Technology, Lady Irwin College, University of Delhi, New Delhi, India
| |
Collapse
|
49
|
Motyka S, Koc K, Ekiert H, Blicharska E, Czarnek K, Szopa A. The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds). Molecules 2022; 27:molecules27041207. [PMID: 35208997 PMCID: PMC8877361 DOI: 10.3390/molecules27041207] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 01/11/2023] Open
Abstract
Chia seeds (Salviae hispanicae semen) are obtained from Salvia hispanica L. This raw material is distinguished by its rich chemical composition and valuable nutritional properties. It is currently referred to as “health food”. The purpose of the present work was to perform a literature review on S. hispanica and chia seeds, focusing on their chemical composition, biological properties, dietary importance, and medicinal uses. The valuable biological properties of chia seeds are related to their rich chemical composition, with particularly high content of polyunsaturated fatty acids, essential amino acids, polyphenols, as well as vitamins and bioelements. The available scientific literature indicates the cardioprotective, hypotensive, antidiabetic, and antiatherosclerotic effects of this raw material. In addition, studies based on in vitro assays and animal and human models have proven that chia seeds are characterized by neuroprotective, hepatoprotective, anti-inflammatory, and antioxidant properties. These properties indicate a valuable role of chia in the prevention of civilization diseases. Chia seeds are increasingly popular in functional food and cosmetic and pharmaceutical industries. That is attributed not only to their desirable chemical composition and biological activity but also to their high availability. Nevertheless, S. hispanica is also the object of specific biotechnological studies aimed at elaboration of micropropagation protocols of this plant species.
Collapse
Affiliation(s)
- Sara Motyka
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Katarzyna Koc
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Halina Ekiert
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Eliza Blicharska
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a St., 20-093 Lublin, Poland
- Correspondence: (E.B.); (A.S.); Tel.: +48-814487182 (E.B.); +48-126205430 (A.S.)
| | - Katarzyna Czarnek
- Institute of Health Sciences, Faculty of Science and Health Sciences in Lublin, The John Paul II Catholic University of Lublin, ul. Konstantynów 1 H, 20-708 Lublin, Poland;
| | - Agnieszka Szopa
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
- Correspondence: (E.B.); (A.S.); Tel.: +48-814487182 (E.B.); +48-126205430 (A.S.)
| |
Collapse
|
50
|
Nazar N, Howard C, Slater A, Sgamma T. Challenges in Medicinal and Aromatic Plants DNA Barcoding-Lessons from the Lamiaceae. PLANTS (BASEL, SWITZERLAND) 2022; 11:137. [PMID: 35009140 PMCID: PMC8747715 DOI: 10.3390/plants11010137] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/26/2021] [Accepted: 12/27/2021] [Indexed: 06/14/2023]
Abstract
The potential value of DNA barcoding for the identification of medicinal plants and authentication of traded plant materials has been widely recognized; however, a number of challenges remain before DNA methods are fully accepted as an essential quality control method by industry and regulatory authorities. The successes and limitations of conventional DNA barcoding are considered in relation to important members of the Lamiaceae. The mint family (Lamiaceae) contains over one thousand species recorded as having a medicinal use, with many more exploited in food and cosmetics for their aromatic properties. The family is characterized by a diversity of secondary products, most notably the essential oils (EOs) produced in external glandular structures on the aerial parts of the plant that typify well-known plants of the basil (Ocimum), lavender (Lavandula), mint (Mentha), thyme (Thymus), sage (Salvia) and related genera. This complex, species-rich family includes widely cultivated commercial hybrids and endangered wild-harvested traditional medicines, and examples of potential toxic adulterants within the family are explored in detail. The opportunities provided by next generation sequencing technologies to whole plastome barcoding and nuclear genome sequencing are also discussed with relevant examples.
Collapse
Affiliation(s)
- Nazia Nazar
- Biomolecular Technology Group, Leicester School of Allied Health Science, Faculty of Health and Life Sciences, De Montfort University, Leicester LE1 9BH, UK;
| | - Caroline Howard
- Tree of Life Programme, Wellcome Trust Sanger Institute, Wellcome Genome Campus, Cambridge CB10 1SA, UK;
| | - Adrian Slater
- Biomolecular Technology Group, Leicester School of Allied Health Science, Faculty of Health and Life Sciences, De Montfort University, Leicester LE1 9BH, UK;
| | - Tiziana Sgamma
- Biomolecular Technology Group, Leicester School of Allied Health Science, Faculty of Health and Life Sciences, De Montfort University, Leicester LE1 9BH, UK;
| |
Collapse
|