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Salvia hispanica
Beverages
Chia Water
Chia water is also a common method to absorb the nutrients of chia seeds. Chia water is created by soaking chia seeds in water for about 20-30 minutes. It is common to add additional flavors to the water to mask the taste of the chia seeds.
Chia Smoothies
Dyakonova, Andgela, and Victoria Stepanova. “Usage of the Nut Raw Materials and Chia Seeds to Improve Fatty Acid Composition of the Smoothies.” Ukrainian Food Journal, vol. 5, no. 4, Oct. 2016, pp. 713–723. EBSCOhost, doi:10.24263/2304-974X-2016-5-4-10.
"Usage of chia seeds and walnuts significantly increase the content of biologically valuable substances in beverages. Chia seeds significantly affect on the rheological parameters of smoothies, increasing density and viscosity of drinks due to mucous substances of seeds' grains and also provides stability of fatty system at storage. The ability of chia seeds to create sliminess is explained by content of water-soluble polysaccharide ‒ pentozans, which constituted to 8 % weight of grain seed."
Biofuels
Mahishi, V. V., & Kulkarni, S. (2020, January). Production and Optimization of Biodiesel by Transesterification of Chia Seed Oil. Retrieved February 16, 2021, from
https://www.ijresm.com/Vol.3_2020/Vol3_Iss1_January20/IJRESM_V3_I1_78.pdf
"The kinematic viscosity and specific gravity of the chia seed oil has Reduced to a great extent by the transesterification process and calorific value has slightly increased. The biodiesel obtained by means of transesterification, given there is no un-reacted oil and glycerol, is suitable for use in diesel engines."
"The objective of this study was to characterize Chia seed oil,
Chia seed oil biodiesel, and properties and how the properties changed
when the oil is treated with varied parameters and also compare it with neat diesel oil."
Construction
Each chia nutlet is made up of a true seed enclosed within the pericarp. The true seed consists in a seed coat (testa), the endosperm and the embryo, which is made up mostly of cotyledons.
Hrnčič, M. K., Ivanovski, M., Cör, D., & Knez, Ž. (2019, December 18). Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application. Retrieved February 15, 2021, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994964/
Dyes
Antigo, J. L., Stafussa, A. P., Bergamasso, R. C., & Madrona, G. S. (2020, April 30). Chia seed mucilage as a potential encapsulating agent of a natural food dye. Retrieved February 16, 2021, from
https://www.sciencedirect.com/science/article/abs/pii/S0260877420301990#!
Was shown the applicability of betacyanin microcapsules (in a range of food processes.
Microcapsules presented good dye retention at different pHs and temperatures.
Chia mucilage was used as a potential encapsulating agent of natural beet dye.
Freeze-dried chia mucilage showed promising results in the encapsulation of food dye.
Essential Oils
Vasileios Xanthis, et al. “Antioxidant and Cytoprotective Potential of the Essential Oil Pistacia Lentiscus Var. Chia and Its Major Components Myrcene and α-Pinene.” Antioxidants, vol. 10, no. 127, Jan. 2021, p. 127. EBSCOhost, doi:10.3390/antiox10010127.
"Chia seeds have a high oil content that consists primarily of omega-3 and omega-6 fatty acids, which are essential for humans. The technique used for chia oil extraction can be influences the final quality of the oil; thus, it is highly important to study the different extraction techniques."
"Chia oils were extracted by pressing, cold solvent and by supercritical CO 2 with/without ultrasound and co-solvent (ethanol) and the oils were evaluated for their chemical and physicochemical characteristics. In addition, the extracted oils were compared with a commercial sample."
"By evaluating the characteristics of the extracted chia oils, we determined that they can be an excellent source of omega-3 fatty acids for foods, medicines, and cosmetics."
Fernandes, Sibele Santos, et al. “Yield and Quality of Chia Oil Extracted via Different Methods.” Journal of Food Engineering, vol. 262, Dec. 2019, pp. 200–208. EBSCOhost, doi:10.1016/j.jfoodeng.2019.06.019.
"Mastic oil and myrcene demonstrated a favorable dose-dependent effect for cell migration and wound closure."
"Μastic oil and major components did not show significant direct antioxidant activity, however they increased the mRNA levels of antioxidant response genes, suggesting indirect antioxidant activity."
Fibers
Ivan Švec, and Marie Hrušková. “Effect of Chia and Teff Supplement on Dietary Fibre Content, Non fermented Dough and Bread Characteristics from Wheat and Wheat Barley Flours.” Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, vol. 65, no. 2, Jan. 2017, pp. 727–736. EBSCOhost, doi:10.11118/actaun201765020727.
"To elevate dietary fiber content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff whole meals."
"In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri-composites."
"Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds."
Tamargo, Alba, et al. “Intake of Soluble Fibre from Chia Seed Reduces Bioaccessibility of Lipids, Cholesterol and Glucose in the Dynamic Gastrointestinal Model Simgi®.” Food Research International, vol. 137, Nov. 2020, p. N.PAG. EBSCOhost, doi:10.1016/j.foodres.2020.109364.
"Dynamic gastrointestinal model simgi® combined with absorption static techniques have been used to explore the effect of chia seed mucilage at 0.75 and 0.95% w/w on the bioaccessibility of glucose, dietary lipids and cholesterol along the gastrointestinal tract."
"These innovative results highlight the potential functionality of the soluble fibre extracted from chia seeds to improve lipid and glycemic profiles and suggest the dietary health benefits of this new soluble fibre source as an ingredient in functional foods designed to reduce the risk of certain non-communicable diseases."
Food
Tichy, Hans-Volker, et al. “Development of Real-Time Polymerase Chain Reaction Systems for the Detection of So-Called ‘Superfoods’ Chia and Quinoa in Commercial Food Products.” Journal of Agricultural and Food Chemistry, vol. 68, no. 49, Dec. 2020, pp. 14334–14342. EBSCOhost, doi:10.1021/acs.jafc.0c02441.
"To assess the authenticity of food products containing chia and quinoa, we developed real-time polymerase chain reaction systems for the detection of seeds of these plant species."
Chia and quinoa seeds are often referred to as a "superfood" or functional food as a result of the claims of numerous health benefits. This often resulted in a sudden increase in demand, which frequently exceeds existing supply capacities and fostering fraudulent practices.
Almost every site that is used contains the benefits of chia and chia seeds. This reiterates the fact that chia is a very good source of fiber and omega-3 fatty acids for our bodies.
Health Benefits in Chia
Zettel, V., and B. Hitzmann. “Applications of Chia (Salvia Hispanica L.) in Food Products.” Trends in Food Science & Technology, vol. 80, Oct. 2018, pp. 43–50. EBSCOhost, doi:10.1016/j.tifs.2018.07.011.
"Examples for the various applications in food products are given in five main topics: baked goods, dairy products, meat and fish products, gluten-free products and other products such as functional food, hydrocolloid and thickener."
"Summarized in five main topics, most authors conclude that chia is a valuable food ingredient for functional food development. The application of chia in baked goods for example is beneficial not only to improve the nutritional value but acting as hydrocolloid or substitute egg, fat or gluten."
Herbicide
KARKANIS, Anestis C., et al. “Efficacy and Selectivity of Pre- and Post-Emergence Herbicides in Chia (Salvia Hispanica L.) under Mediterranean Semi-Arid Conditions.” Notulae Botanicae Horti Agrobotanici Cluj-Napoca, vol. 46, no. 1, Jan. 2018, pp. 183–189. EBSCOhost, doi:10.15835/nbha46110979.
"The selectivity and efficacy of several post and pre-emergence herbicides in chia were examined. Field experiments were conducted at two locations with different soil types and environmental conditions."
"Despite their high effectiveness against specific weed species, the abovementioned herbicides had a negative effect on plant density and biomass yield. In addition, herbicides bentazon and fluazifopp- butyl which applied post-emergence did not affect significantly plant height and biomass yield."
Medicines
Chia: Uses, side effects, interactions, dosage, and warning. (n.d.). Retrieved February 17, 2021, from
https://www.webmd.com/vitamins/ai/ingredientmono-1224/chia
"High blood pressure. Early research suggests that taking 35 grams per day of chia flour for 12 weeks reduces blood pressure in people with high blood pressure. It seems to work best in people already taking medicine to lower their blood pressure."
"Early research shows that applying lotion containing chia seed oil to the skin for 8 weeks reduces itching."
Ornaments
Chia Pets are American styled terracotta figurines used to sprout chia, where the chia sprouts grow within a couple of weeks to resemble the animal's fur or hair. Moistened chia seeds are applied to a grooved terracotta figurine.
Spices
Chia seeds. (2019, June 01). Retrieved February 17, 2021, from
https://www.worldofchia.com/chia/
"Chia seeds have a mild, nutty flavor that works well to complement both sweet and savory dishes. They're very subtle in their taste, though some find the taste to be similar to a poppy seed or an alfalfa sprout. In raw form, the texture of the chia seed is crunchy and dense (much like a poppy seed as well)."
"Because of their ability to absorb both water and fat, they can be used to thicken sauces and as egg substitutes in recipes. They can also be mixed with water and turned into a gel. Adding chia seeds to recipes will dramatically boost their nutritional value."
Textiles
Deborah Cristina Crominski da Silva, Juliana Martins Teixeira de Abreu Pietrobelli,Residual biomass of chia seeds (Salvia his panica) oil extraction as low cost and eco-friendly bio sorbent for effective reactive yellow B2R textile dye removal: Characterization, kinetic, thermodynamic and isotherm studies, Journal of Environmental Chemical Engineering, Volume 7, Issue 2,2019,103008,ISSN 2213-3437,
https://doi.org/10.1016/j.jece.2019.103008.(https://www.sciencedirect.com/science/article/pii/S2213343719301319
)
"Residual chia-seed-oil-extraction biomass was studied as a biosorbent for removal of Reactive Yellow B2R textile dye from aqueous solutions in batch system to suggest an appropriate and eco-friendly application, other than incineration or landfill."
"Biosorption process occurs favorably, spontaneously and possibly through physical adsorption, indicating possible dye recovery and reuse of the biosorbent, as concluded by thermodynamic studies."
Impact of Collecting/Harvesting
Kashif Ghafoor, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Fahad Y. Al-Juhaimi, Elfadıl E. Babiker, Ichsan Ulil Azmi, An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures, Food Chemistry, 10.1016/j.foodchem.2020.127531, 333, (127531), (2020).
"Kashif Ghafoor, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Fahad Y. Al-Juhaimi, Elfadıl E. Babiker, Ichsan Ulil Azmi, An evaluation of bioactive compounds, fatty acid composition and oil quality of chia."
"This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile."
Calvo-Lerma, J., Paz-Yépez, C., Asensio-Grau, A., Heredia, A., & Andrés, A. (2020). Impact of processing and INTESTINAL conditions on in VITRO digestion of CHIA (salvia hispanica) seeds and derivatives. Foods, 9(3), 290. doi:10.3390/foods9030290
Myths/Legends
“Myth Busted: Chia Seeds May Make You FAT!” Times of India, The (Mumbai, India), 23 Dec. 2017. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&db=edsnbk&AN=168F6026B6905A70&site=eds-live.
"Chia seeds are relatively high in calories and fat. Two tablespoons have 138 calories and 9 grams of fat (1 gram saturated). When used in moderation, chia seeds may help you feel more satisfied and less likely to eat too much. Still, if you eat too many throughout the day, you may go over your daily calorie limit."
"The High Fiber and Protein Content in Chia Seeds May Help You Lose Weight. Many health experts believe that chia seeds can aid weight loss. Its soluble fiber absorbs large amounts of water and expands in your stomach, which should increase fullness and slow the absorption of food."
Differences Depending On Age
Albert CM, Oh K, Whang W, Manson JE, Chae CU, Stampfer MJ, Willett WC, Hu FB. Dietary alpha-linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation. 2005 Nov 22;112(21):3232-8. doi: 10.1161/CIRCULATIONAHA.105.572008. PMID: 16301356.
"Alpha-linolenic acid, an intermediate-chain n-3 fatty acid found in chia, may decrease the risk of fatal coronary heart disease (CHD) through a reduction in fatal ventricular arrhythmias and sudden cardiac death."
The prospective data in this article suggest that increasing dietary intake of alpha-linolenic acid may reduce the risk of SCD but not other types of fatal CHD or nonfatal MI in women. The specificity of the association between alpha-linolenic acid and SCD supports the hypothesis that these n-3 fatty acids may have antiarrhythmic properties.
Merriman, W. (2015, December 16). The Health Benefits of Chia Seeds. Retrieved February 16, 2021, from
https://www.synergyhomecare.com/agencies/wa/bellevue/wa01/blog/posts/2015/12/16/the-health-benefits-of-chia-seeds/#:~:text=Elderly%20adults%20who%20are%20lactose,help%20to%20prevent%20cell%20damage
.
Chia seeds are packed with nutrients that can benefit elderly adults and help keep them healthy. They are a good source of calcium for strong and healthy bones and teeth. Elderly adults who are lactose intolerant but who also need to get more calcium may benefit from incorporating chia seeds into their diet.
Different Names
Chia supplement: Benefits, Uses, side EFFECTS, Dosage & interactions. (2019, September 17). Retrieved February 17, 2021, from
https://www.medicinenet.com/chia/supplements-vitamins.htm
Chía, Chia Fresca, Chia Grain, Chia Oil, Chia Seed, Chia Sprout, Germe de Chia, Graine de Chia, Graine de Salba, Huile de Chia, Pinole, S. Hispanica, Salba, Salba Grain, Salvia hispanica, Salvia Hispanica L.
Chemical Analysis
Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., & Gramza-Michałowska, A. (2019, May 31). The chemical composition and nutritional value of Chia Seeds-Current state of knowledge. Retrieved February 17, 2021, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627181/
"Detailed data on basic chia seeds composition is presented in Figure 1. Chia seeds are ascribed high nutritive value particularly thanks to their high contents of dietary fibre and fat (Table 1)."
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627181/table/nutrients-11-01242-t001/
Table 1 above
"It is characterized by high contents of polyunsaturated fatty acids, mainly α-linolenic acid (ALA), which accounts for approximately 60% all fatty acids. Linoleic, oleic and palmitic acids are found in lower amounts (Table 2). Chia seeds have greater contents of omega-3 acids than flaxseed."
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627181/table/nutrients-11-01242-t002/
Table 2 above
What Does It Cure?
Chia seed. (n.d.). Retrieved February 17, 2021, from
https://www.sciencedirect.com/topics/food-science/chia-seed
"Chia seed (Salvia hispanica L.) is widely cultivated in Latin America and Australia for its oils that are known for health-promoting characteristics due to the high content of omega-3 α-linolenic acid (ω-3 ALA) and other polyunsaturated fatty acids (PUFAs)."
Each of these topics bring light to all of the nutrients found in Chia. (Ex. calcium, high content of omega-3 fatty acids, and other polysaturated fatty acids)
Specific Contents in Our Body that Chia Enhances
What Portion of the Plant is Used?
The main portion of Chia that is used is the seeds.
Chia seeds provide numerous health benefits to the human body.
Rich in omega-3 fatty acids
How is it Prepared?
Chia seed. (n.d.). Retrieved February 17, 2021, from
https://www.sciencedirect.com/topics/food-science/chia-seed
"Chia seed oil is obtained from the seed through different extraction methods, which result in varying quality parameters of the oil; purity, percentage yield, fatty acids content, preservation of antioxidant content, and functionality of the oil. These extraction methods include cold pressing, solvent extraction, vacuum steam distillation, and supercritical fluids extraction. Cold pressed chia seed oils are purer with better aroma and nutritive value."
Active Chemicals
Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., & Gramza-Michałowska, A. (2019, May 31). The chemical composition and nutritional value of Chia Seeds-Current state of knowledge. Retrieved February 17, 2021, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627181/#:~:text=Chia%20seeds%20are%20also%20a%20rich%20source%20of%20particularly%20interesting,apigenin%20and%20p%2Dcoumaric%20acid
.
"Chia seeds are also a rich source of particularly interesting groups of phytocompounds characterized by high biological activity [36,37]. These are particularly polyphenols: gallic, caffeic, chlorogenic, cinnamic and ferulic acids, quercetin, kaempferol, epicatechin, rutin, apigenin and p-coumaric acid."
Wild/Cultivated?
Chia seeds. (2019, June 01). Retrieved February 17, 2021, from
https://www.worldofchia.com/chia/
"While chia, still growing wild in several areas of Mexico, is now commercially grown in many countries, it has seen a massive adoption by consumers looking to attain the healthy properties and incorporating the seeds into their daily diets, by using them in smoothies, salads, drinks, even as egg substitute and bakery aids."
Where is it Grown?
Chia: Uses, side effects, interactions, dosage, and warning. (n.d.). Retrieved February 17, 2021, from
https://www.webmd.com/vitamins/ai/ingredientmono-1224/chia
Chia originated in Mexico and was cultivated by the Aztecs. Today, chia is grown commercially in Central America and South America. It is grown mainly for its seed, which is a rich source of omega-3 fatty acids.
(Previously used Source)^
Where Can It Occur?
Chia seeds. (2019, June 01). Retrieved February 17, 2021, from
https://www.worldofchia.com/chia/
Salvia hispanica is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala.
What Time of the Year is it Harvested?
Baginsky, C., Arenas, J., Escobar, H., Garrido, M., Valero, N., Tello, D., . . . Silva, H. (2015, June 20). Growth and yield of chia (Salvia hispanica L.) in the Mediterranean and desert climates of Chile. Retrieved February 16, 2021, from
http://www.bioline.org.br/pdf?cj16034\
"The objective of the present study was to determine the effect of different climatic conditions on the growth, grain yield and oil production of chia under irrigation in three geographic areas of Chile: Valle de Azapa (18°30' S lat) with a coastal desert climate, normal desert climate in Canchones (20°26' S lat), and Las Cruces (33°30' S lat) with dry Mediterranean climate with marine influence, and two chia phenotypes: white and dark."
"Results indicated that desert conditions in the Valle de Azapa (VA) and Canchones (CH) provided better conditions for plant growth; the highest yield (> 2900 kg ha-1) and oil production (> 550 L ha-1). In Las Cruces (LC), at higher latitude, low temperatures present beginning in April coincided with the reproductive stage, affecting yield which was no more than 129 kg ha-1; thus this zone is not recommendable for chia cultivation."
Case Studies for Medicinal Uses
"The results of a scientific investigation conducted in St. Michael Hospital in Toronto Canada revealed some key benefits of chia, which are (1) best source of omega-3 fatty acids, (2) higher iron and fibre content gluten free, more calcium and magnesium than milk, (3) 37 g seed on daily basis stabilized blood glucose level in diabetic patients, (4) prevent myocardial infraction and strokes by inhibiting platelets aggregation, (5) lower systolic blood pressure up to 6 mmHg (Vuksan et al. 2007; Vuksan et al. 2010)."
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., & Hussain, J. (2016, April). Nutritional and therapeutic perspectives of CHIA (SALVIA hispanica L.): A review. Retrieved February 17, 2021, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926888/
Case Studies
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., & Hussain, J. (2016, April). Nutritional and therapeutic perspectives of CHIA (SALVIA hispanica L.): A review. Retrieved February 17, 2021, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4926888/
"In a study regarding the nutritional characterization of chia seed; medicinal characteristics of chia seed] reported that seed exhibited 20 % protein, 25 % fibre and 34 % oil. The high fibre content of chia seed as health perspective, fibre increases stool volume, prevent from diverticulosis and cancer."
Each of the case studies researched had positive effects on patients who used chia seeds as a remedy for illnesses. (Ex. lower systolic blood pressure, fibre prevents patients from diverticulosis and cancer, stabilized blood glucose levels in diabetic patients)
Medicinal Case Studies and Positive Feedback
"The results of a study revealed that intake of 25 % protein of the total energy, consequence in a significant fat loss (Skov et al. 1999). Consumption of high protein diet may also help to maintain body weight. The effect of high protein (18 % of the total energy intake) and low protein diet (5 % of the total energy intake) on 113 overweight male and females was investigated for 4 weeks."
