Dietary chia seed (Salvia hispanicaL.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats

Abstract

The present study investigates the benefits of the dietary intake of chia seed (Salvia hispanica L.) rich in a-linolenic acid and fibre upon dyslipidaemia and insulin resistance (IR), induced by intake of a sucrose-rich (62·5 %) diet (SRD). To achieve these goals two sets of experiments were designed: (i) to study the prevention of onset of dyslipidaemia and IR in Wistar rats fed during 3 weeks with a SRD in which chia seed was the dietary source of fat; (ii) to analyse the effectiveness of chia seed in improving or reversing the metabolic abnormalities described above. Rats were fed a SRD during 3 months; by the end of this period, stable dyslipidaemia and IR were present in the animals. From months 3-5, half the animals continued with the SRD and the other half were fed a SRD in which the source of fat was substituted by chia seed (SRD þ chia). The control group received a diet in which sucrose was replaced by maize starch. The results showed that: (i) dietary chia seed prevented the onset of dyslipidaemia and IR in the rats fed the SRD for 3 weeks -glycaemia did not change; (ii) dyslipidaemia and IR in the long-term SRD-fed rats were normalised without changes in insulinaemia when chia seed provided the dietary fat during the last 2 months of the feeding period. Dietary chia seed reduced the visceral adiposity present in the SRD rats. The present study provides new data regarding the beneficial effect of chia seed upon lipid and glucose homeostasis in an experimental model of dislipidaemia and IR.

Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)

“…Islas-Hernández et al (2007) reported similar values for tortilla fortified with amaranth, 1.4% in tortilla from 100% maize and 1.5% for corn/amaranth tortilla. The fat contents of the chia seed/tortilla were higher than that of the control (Table 1), showing an increase to 200%, that could be attributed to the high concentrations of oil content of the chia seed (Chicco et al 2009;Coates & Ayerza 2009). This is important from the nutritional point of view, chia seed containing a short-chain omega-3 fatty acid, α-linolenic acid (ALA), which has been reported to be useful in the prevention and treatment of coronary artery disease, hypertension, and type 2 diabetes (Simopoulos 1999).…”

“…However, the nutritional community's attention has recently been drawn to a novel whole grain, chia seed, whose oil content ranges from 25% to 35% with high concentrations of polyunsaturated fatty acids as well as a complement of vitamins and minerals (Chicco et al 2009;Coates & Ayerza 2009). Whole grains are important sources of many nutrients such as dietary fibre, resistant starch, trace minerals, vitamins, folic acid, selenium, zinc, phenolic compounds, and other compounds including phytoestrogens and antioxidants, which may contribute to the apparent cardioprotective effects of whole grains (Djoussé et al 2007).…”

Antilipolytic and hypotriglyceridemic effects of dietary <i>Salvia triloba</i> Lf (Lamiaceae) in experimental rats

“…Salvia species [23][24][25]. The presence of pentacyclic triterpenes (oleanolic acid, carnosic acid, and ursolic acid) in Salvia species may account for the plant PL inhibitory propensities [26][27][28][29]. All in all, pharmacological inhibition of dietary lipid digestion and absorption may induce favorable amelioration of dyslipidemia, atherosclerosis, and obesity.…”

Influence of temperature and substrate on chia seeds germination

“…The chia is a herbaceous plant of annual cycle originating from the mountainous regions of central and western Mexico and northern Guatemala (Bueno et al, 2010, Chicco et al, 2009.…”