In Vitro Anticancer and Anti-Lipoxygenase Activities of Chia Seed Oil and Its Blends With Selected Vegetable Oils

Gazem, Ramzi Abdulrashed Abdulkhaleq; Puneeth, Honnalagere Ramesh; Madhu, Cherukury; Sharada, Angatahalli Chandrashekaraiah

doi:10.22159/ajpcr.2017.v10i10.19450

Cited by 9 publications

(6 citation statements)

References 19 publications

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“…Numerous findings have confirmed that chia seed oil is a healthy oil for lowering the risk for cardiovascular disease, hepatoprotective effect, inflammation, and prevention of obesity-related disorders [6]. At present, the in vitro cancer cytotoxic properties of CSO have been reported by Ramzi et al, who showed that the CSO significantly inhibited the proliferation of human lymphoblastic leukemic cell lines, HeLa, and MCF-7 cells [7]. Up to now, there has been no evidence of adverse effects of chia seeds, and toxicological data on CSO from animal and controlled human trials on the safety and efficacy are still limited.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

et al. 2018

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The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH• methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

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Section: Introductionmentioning

confidence: 99%

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

et al. 2018

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“…Being rich in PUFAs, CSO showed inhibitory activities against tumors or uncontrolled cell growth and therefore could potentially be considered as a good therapeutic source in the treatment of cancer. CSO and its blends with soybean and palmolein showed in vitro cytotoxic properties against cancerous cells lines (chronic myelogenous leukemia, HeLa, and MCF‐7) by MTT and Trypan blue assays (Gazem et al., 2017). Administration of 400 µg/ml of CSO to tumor cells, breast cancer cell line MCF‐7, showed enhanced cell viability (159.8 ± 4.5%), which was determined by the (3‐(4,5‐dimethyl thiazole‐2yl)–2,5‐diphenyl tetrazolium bromide) MTT assay.…”

Section: Cso Applicationsmentioning

confidence: 99%

Repurposing chia seed oil: A versatile novel functional food

Tak

Kaur

Kumar³

et al. 2022

Journal of Food Science

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Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.

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“…Chia seeds contain fat (30 to 33%) and proteins (15 to 25%) (Ixtaina et al, 2008). More than 60% of its fat contains polyunsaturated fatty acids (PUFA), mainly Omega 3 and 6 fatty acids (Di Marco et al, 2020;Ghafoor et al, 2020;Grancieri et al, 2019;Rajaram, 2014;Segura-Campos et al, 2014;Shen et al, 2018) are vital to human health throughout one's lifespan (Gazem et al, 2017;Wu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil

Katunzi-Kilewela¹,

Lilian²,

Kibazohi³

et al. 2022

Afr. J. Food Sci.

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The study analysed the fatty and amino acid compositions of chia seeds and the physicochemical characterisation of chia seeds oil. The quantification of amino and fatty acids was done using highperformance liquid chromatography (HPLC) and gas chromatography equipped with a flame ionisation detector (GC-FID). The amino acids from chia seeds were leucine, valine, phenylalanine, lysine, isoleucine, threonine, histidine, and methionine with 1.63, 1.37, 1.34, 1.14, 0.98, 0.98, 0.88 and 0.81 g/100 g, respectively. Saturated and unsaturated fatty acids were 3.95 and 30.48%, respectively. Meanwhile, the mean ratio of Omega 6/Omega 3 fatty acids was 0.333. The established physicochemical characteristics of CSO were acid value 2.63 mg KOH/g, peroxide value 6.23 meq active oxygen/kg, iodine value 200.721 g I 2 /100 g, saponification value 193.345 mg KOH/g, refractive index 1.454 at 40°C relative density 0.8824 g/cm 3 at 20°C and specific gravity 0.882 at 40°C. The fatty acid and amino acid profiling of chia seeds revealed the presence of an appreciable amount of polyunsaturated fatty acids (PUFA) and essential amino acids. The physicochemical characteristics of CSO constitute a drying oil category that requires timely usage and proper storage condition to reduce rancidity from air or light exposure.

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In Vitro Anticancer and Anti-Lipoxygenase Activities of Chia Seed Oil and Its Blends With Selected Vegetable Oils

Cited by 9 publications

References 19 publications

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Repurposing chia seed oil: A versatile novel functional food

Fatty acid and amino acid profiling of chia seeds and physicochemical characterisation of chia seeds oil

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