Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

Salazar-Vega, Ine M.; Segura‐Campos, Maira Rubí; Chel‐Guerrero, Luis; Betancur‐Ancona, David

doi:10.5772/30993

Scientific, Health and Social Aspects of the Food Industry 2012

DOI: 10.5772/30993

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Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

Ine M. Salazar-Vega¹,

Maira Rubí Segura‐Campos²,

Luis Chel‐Guerrero³

et al.

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Cited by 3 publications

References 25 publications

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Therapeutic Perspectives on Chia Seed and Its Oil: A Review

et al. 2018

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The attraction of novel foods proceeds alongside epidemic cardiovascular disease, diabetes, obesity, and related risk factors. Dieticians have identified chia (Salvia hispanica) as a product with a catalog of potential health benefits relating to these detriments. Chia is currently consumed not only as seeds, but also as oil, which brings about similar effects. Chia seeds and chia seed oil are used mainly as a food commodity and the oil is also used popularly as a dietary ingredient used in various dietary supplements available in the U. S. market. Chia seed is rich in α-linolenic acid, the biological precursor to eicosapentaenoic acid, a polyunsaturated fatty acid, and docosahexaenoic acid. Because the body cannot synthesize α-linolenic acid, chia has a newfound and instrumental role in diet. However, the inconclusive nature of the scientific communityʼs understanding of its safety warrants further research and appropriate testing. The focus of this work is to summarize dietary health benefits of S. hispanica seed and oil to acknowledge concerns of adverse events from its ingestion, to assess current research in the field, and to highlight the importance of quality compendial standards to support safe use. To achieve this end, a large-scale literature search was partaken on the two well-known databases, PubMed and SciFinder. Hundreds of articles detailing such benefits as decreased blood glucose, decreased waist circumference and weight in overweight adults, and improvements in pruritic skin and endurance in distance runners have been recorded. These benefits must be considered within the appropriate circumstances.

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Therapeutic Perspectives on Chia Seed and Its Oil: A Review

et al. 2018

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Functional Beverages Elaborated From Amaranth and Chia Flours Processed by Germination and Extrusion

et al. 2018

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The aims of this research were to develop functional beverages from amaranth and chia flours, processed by germination and extrusion, and evaluate its nutritional, antioxidant and antihypertensive properties. Optimal conditions, previously obtained, to produce extruded (Extrusion temperature= 141 °C/screw speed = 81 rpm) and germinated (Germination temperature= 30 °C/germination time= 78 h.) amaranth flours (EAF, GAF) were applied. Optimal conditions of germination temperature (29 °C) and germination time (197 h) to elaborate germinated chia flour (GCF), with maximum values of antioxidant activity, total phenolic and protein contents, were obtained. A 200 mL portion of the functional beverages, elaborated with 25 g of 70 % EAF+ 30% GCF or 70 % GAF + 30 % GCF mixtures, had 3.90-4.53 g protein, 5.04-6.81 g dietary fiber, 95-96 kcal of energy, calculated protein efficiency ratio = 2.52-2.69, antioxidant activity= 4,009-6,495 μmol TE, antihypertensive potential (IC50) = 0.43-0.47 μg extract/mL, and sensorial acceptability between “I like it very much” and “I like it extremely”. These functional beverages, due to its high nutritional value, and antioxidant and antihypertensive potential, can be used for health promotion of consumers.

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Review on the Miracle Role of Chia Seeds (Salvia Hispanica L.) Nutritional and Bioactive Compounds in the Treatment of Cardiovascular Disorder

Roohi¹

2020

JBPR

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Chia (Salvia hispanica L.) have growing research interest globally which determined it as functional food which acts as biochemical targets for the treatment of various cardiovascular disorder with reduced toxicological value. It is worldwide popular because of its nutritional, bioactive, and phytochemical compounds value, used as an ingredient in many food industries due to its high dietary fibre content value. Their consumption rate is higher in past years due to the presence of omega-3 fatty acids, proteins, amino acids (essential), and a good source of bioactive peptides. Many researchers focussed on α-linolenic acid which is the effective pioneer of maintenance of functioning of polyunsaturated fatty acids (PUFAs). Chia seed oil is investigated on different screening models either clinically or pre-clinically and demonstrate the levels of the serum lipid profile, diabetic severity changes. The review of the literature highlights the miracle values of the different nutritional composition, antioxidant values, phytochemical constituents, and the role of these in treatment of various cardiovascular disorder such as hypertension, inflammation, atherosclerosis, diabetes. The review highlights antioxidants values, which change the enzyme activities of the liver, blood. There is need to more focussed on the mechanistic approaches on the pharmacological aspects of the chia seeds with respective biological compounds in either clinical trial and animal screening trial before applied to it as a functional food for the therapeutic action in the treatment of diseases. Keywords: Salvia hispanica L. (Chia), Antioxidants, Biological properties of Salvia hispanica L. (Chia).

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Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

Cited by 3 publications

References 25 publications

Therapeutic Perspectives on Chia Seed and Its Oil: A Review

Therapeutic Perspectives on Chia Seed and Its Oil: A Review

Functional Beverages Elaborated From Amaranth and Chia Flours Processed by Germination and Extrusion

Review on the Miracle Role of Chia Seeds (Salvia Hispanica L.) Nutritional and Bioactive Compounds in the Treatment of Cardiovascular Disorder

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