Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

Abstract

Chia seeds (Salvia hispanica L.) are rich in omega fatty acids. Dyslipidemia and steatohepatitis are diseases that require effective treatments in obese and non‐obese patients. The aim was to evaluate the effect of chia intake on acute tyloxapol (TI)‐induced dyslipidemia, on acute carbon tetrachloride (TC)‐induced steatohepatitis, and on mixed damage (TC+TI) in non‐obese rats. Four experimental groups were fed for 4 weeks a diet with established rodent food (DE), and four groups were fed a diet with 15% added chia (DC). Plasma samples were analyzed for total cholesterol, triglycerides, glucose, biochemical liver damage markers, and tumor necrosis factor‐α (TNF‐α). Liver samples were used to quantify glycogen, catalase, lipid peroxidation, and TNF‐α. A histopathological analysis was performed. DC intake partially or totally prevented steatohepatitis, and reduced lipids in the dyslipidemic groups. The hypolipidemic and hepatoprotective effects of chia may be correlated to its high content of α‐linolenic acid (omega‐3) and phenolics. Practical applications Metabolic syndrome is associated with non‐alcoholic fatty liver disease (NAFLD) and non‐alcoholic steatohepatitis (NASH), which are currently the most common causes of chronic liver disease, cirrhosis, and hepatocellular carcinoma (HCC) worldwide. Dyslipidemia is a significant risk factor for NAFLD and NASH. Non‐obese patients may have NAFLD or NASH. Metabolic syndrome and dyslipidemia are more strongly associated with NAFLD in non‐obese than in obese patients. This is the first study evaluating the hypolipidemic and hepatoprotective effects of chia seed intake on acute dyslipidemia and/or steatohepatitis caused by the individual or combined administration of the inducers tyloxapol and carbon tetrachloride, respectively, in non‐obese rats. The pharmacological effects of dietary chia are correlated to its high content of omega‐3 and omega‐6 (1:1), protein, dietary fiber, and phenolics. The results suggest that inclusion of chia in diets of non‐obese patients with dyslipidemia and/or NAFLD/NASH may improve their health state and preventing cirrhosis or HCC.

Association between Three Low-Carbohydrate Diet Scores and Lipid Metabolism among Chinese Adults

“…Dietary fiber, which is a form of carbohydrate, reduces the risk of atherosclerosis and CVD [27]. Several types of fatty acids and their intake also have different effects on lipid metabolism [28,29]. Moreover, according to Acosta-Navarro et al [30], higher consumption of an animal-based diet leads to higher TC levels.…”

A GC–MS method validation for quantitative investigation of some chemical markers inSalvia hypargeiaFisch. & C.A. Mey. of Turkey: Enzyme inhibitory potential of ferruginol

“…In addition, the essential oils and nonvolatile phenolic compounds (flavones, abietane diterpenes, and other simple phenolic compounds) that Salvia species contained have been used in Europe and many other countries as food preservatives because of their antibacterial and antioxidant properties (Bursal et al, 2019;Koubaa-Ghorbel, Chaabane, Turki, Makni-Ayadi, & El Feki, 2020). Scientific researches showed that the extracts prepared from Salvia species and their secondary metabolites (diterpenes, triterpenes, flavonoids) have many biological and pharmacological activities such as anti-inflammatory, hepatotoxic, cytotoxic, anticancer (El-Wakf, El-Habibi, Ali, Abd El-Ghany, & Elmougy, 2020;Fernndez-Martnez et al, 2019;Son, Oh, Choi, Han, & Kwon, 2005;Tayarani-Najaran, Asili, Aioubi, & Emami, 2013;Topcu, Ertaş, Kolak, Ozturk, & Ulubelen, 2007;Topcu et al, 2008). In a study reported by Son et al (2005), it was found that ferruginol, a diterpene containing phenol ring obtained from Salvia species, was effective against breast, colon, and lung cancers.…”

Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread

“…Another alternative grain is chia ( Salvia hispanica L.; 18.0–21.5% protein content, approximately 25% fibre content), which is a staple food in Central American civilisations (Coelho & Salas‐Mellado, 2015; Ullah et al ., 2016). Chia seeds contain many vitamins, minerals, antioxidants (Knez Hrnčič et al ., 2020), polyunsaturated fatty acids (Reyes‐Caudillo et al ., 2008) and have also been found to decrease blood glucose and cholesterol levels, as well as decrease the incidence of diseases related to metabolic syndrome (Fernández‐Martínez et al ., 2019; Oh et al ., 2019). Chia seeds also contain adequate levels of all ten essential amino acids, including lysine, which tends to be an amino acid that is found in insufficient amounts in other grains (Graf et al ., 2015).…”