DOCSLIB.ORG

Ch-Ch-Ch-Chia: an Introduction to the Nutrient-Dense Chia Seed

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ch-Ch-Ch-Chia: an Introduction to the Nutrient-Dense Chia Seed Chapter 1 Ch-Ch-Ch-Chia: An Introduction to the Nutrient-Dense Chia Seed In This Chapter ▶ Finding out what chia is ▶ Delving into the history of chia ▶ Discovering why chia is the ultimate superfood one are the days when chia was known only because of the Chia Pet. GFew people realized the huge nutritional power of those novelty gifts until recently. Chia’s popularity has a whole different meaning now, as ath- letes, nutritionists, and raw food enthusiasts have encouraged its comeback. Chia is a highly nutritious food that can prolong endurance, improve heart health, and encourage good digestion, among many other health benefits that more and more people are discovering every day. An ancient food that was used by the Aztecs, Mayans, and other cultures, chia has been used for strength, endurance, medicine, currency, and in reli- gious ceremonies as a tribute to gods. It disappeared 500 years ago when the Spanish invaded Central America, but thanks to Dr. Wayne Coates’s research efforts, it’s back and produced commercially so that people around the world can benefit from these powerful seeds. Chia is fast becoming the go-to ultimate superfood for athletes, busy moms, people sufferingCOPYRIGHTED inflammation or digestion MATERIAL problems, and anyone who needs more energy. It packs loads of nutrients into a tiny space and is proving to be easy for all kinds of people to add to their diets and improve their health and well-being. In this chapter, we fill you in on where chia came from, how it’s grown, and why it’s making its way to more tables across the United States and around the world. We also compare chia to other seeds. (Spoiler alert: Chia comes out ahead.) 005_9781118867068-ch01.indd5_9781118867068-ch01.indd 7 55/22/2014/22/2014 112:59:412:59:41 AAMM 8 Part I: Getting Started with Chia A Simple Seed Brimming with Nutrients Simple is a great word for chia. The seeds are tiny but powerful, and adding them to your foods is simple. Within these small, black and white seeds are great levels of omega-3 fatty acids, fiber, protein, vitamins, and minerals, and getting these valuable nutrients into your body has never been simpler. The subtle taste of chia means you can add it to anything you already enjoy and it won’t affect the flavor whatsoever. This is only one of the many reasons why chia has become so popular as a health food. Nowadays chia is available in health food stores and supermarkets everywhere. Chia is also becoming an ingredient in more branded foodstuff worldwide. So, you may be asking, “Why this sudden surge in popularity?” Here’s why: ✓ Chia is high in omega-3 fatty acids. Chia is among the highest plant sources of omega-3s in the world. Our bodies need omega-3s for brain function, heart health, and many other biological functions, and most people don’t get enough. Chia can help provide more of this essential nutrient. ✓ Chia is high in fiber. We need fiber in our diets to keep our digestive systems healthy. Chia provides 5 g of fiber in every 15 g serving. It goes a long way toward keeping digestion running smoothly. ✓ Chia is gluten-free. More people are being diagnosed with gluten intoler- ance and try to avoid it in their diets. Chia is naturally gluten-free, so it’s great for people who have problems with gluten. ✓ Chia is a complete protein. Chia has all the essential amino acids needed for growth and repair of body cells. This is unusual in a plant. Chia is a great way for vegetarians to get their complete proteins. ✓ Chia is high in vitamins and minerals. Chia provides high levels of cal- cium, iron, magnesium, zinc, selenium, folic acid, and many other vita- mins and minerals that are needed for various functions in the body. ✓ Chia is 100 percent natural. Chia provides lots of nutrients, completely naturally. Instead of popping pills, you can eat chia to get nutrition that your body needs. ✓ Chia helps to keep your heart healthy. The high levels of omega-3 fatty acids and fiber help reduce cholesterol, reduce blood pressure, and pro- tect against cardiovascular disease. ✓ Chia helps prolong endurance. Chia has long been known for its endurance benefits. The seeds release energy slowly, helping to prolong endurance. ✓ Chia helps balance blood sugar levels. Chia’s hydrophilic (water- absorbing) properties help reduce sugar peaks and troughs, helping people to balance their blood sugar levels naturally. These are just some of the great benefits that chia can provide, the list goes on (see Chapter 2 ). 005_9781118867068-ch01.indd5_9781118867068-ch01.indd 8 55/22/2014/22/2014 112:59:412:59:41 AAMM Chapter 1: Ch-Ch-Ch-Chia: An Introduction to the Nutrient-Dense Chia Seed 9 A relative to the humble mint leaf Chia seeds are harvested from a flowering Salvia hispanica L loves a sandy soil with good plant called Salvia hispanica L. This plant is drainage and is grown best in tropical and sub- a member of the mint family, Lamiaceae. It’s tropical conditions. It’s a desert plant that is an annual herb that has purple and white not tolerant of frost. Although the plant needs flowers that produce the valuable chia wet soil to germinate, after that it does well with seeds. The plant grows to around 3 to 5 feet varying degrees of rainfall. Chia seeds absorb tall. Salvia hispanica L is native to southern up to ten times their weight in water, which is Mexico and northern Guatemala, but today ideal for a plant that grows in the desert. it’s grown in Argentina, Mexico, Bolivia, The great perk of being related to mint is that and Australia. Trials are happening in a few insects don’t like mint, so they stay away without more countries to test if chia’s specific grow- the use of pesticides. This is fantastic for chia ing conditions can be met elsewhere, so we because the seeds are grown in a pesticide- may see more countries farming chia in the free environment, another bonus for health. coming years. The Endurance Food of Ancient Cultures Chia seeds have been around a long time. The Aztecs were known to use the seeds, and there is evidence that chia seeds were first used as a food as early as 3500 B.C. The Aztec name for chia was chian, which means “oily.” Supposedly, when it was translated from Nahuatl, the native language of the Aztecs, it was shortened to chia. In another version of the story, chia goes back to the Mayans. The Mayan word chia is said to mean “strength.” Chia may have been available to the Mayan people, but it was the Aztecs who revered its use and recorded its benefits, so the crop was of utmost impor- tance to the Aztecs. Chia was available to the Aztecs as early as 2600 B .C. Chia went missing for over 500 years, but it’s back, and we can all benefit immensely from it. Chia and the Aztecs Evidence that the Aztecs used chia appears in codices written 500 years ago. Codices were documents written in Nahuatl, the native language of the Aztecs, as well as in Spanish. A lot of them described life at that time and in them, we can see evidence of why chia was used. Chia was one of four main crops grown by the Aztec cultures. The other three were amaranth, maize (corn), and beans. These four crops served as the basis for the Aztecs’ daily diets. Chia seeds were eaten alone, mixed with other grains, ground into flour, used in drinks, and pressed for oil to be used as body and face paints. 005_9781118867068-ch01.indd5_9781118867068-ch01.indd 9 55/22/2014/22/2014 112:59:422:59:42 AAMM 10 Part I: Getting Started with Chia Another use for chia was in religious ceremonies. The Aztecs thought so much of chia that they offered the seeds to their gods as worship. They were also paid as tributes to Aztec rulers from conquered nations. One codex describes how 4,410 tons of chia were paid annually to the Aztec Empire. Chia was valued by the Aztec cultures because of the strength, stamina, and endurance that it provided to their people. A tablespoon of chia was said to sustain Aztec warriors for an entire day! The seeds were also used as medicine and prescribed for wounds, joint pain, sore throats, and sore eyes. Although the Aztecs didn’t have the scientific knowledge we do today, they knew that the seeds were highly nutritious. They valued chia as a hugely important crop that could be used for many purposes. The disappearance of chia You may wonder why chia disappeared at all if it was such an important part of the Aztec people’s daily lives. The answer lies in the conquest of the land by the Spanish. When the Spanish arrived in South America and came upon the Aztecs, they wanted to overtake everything and get rid of the cultures that were there. Chia disappeared for a few reasons: ✓ Chia seeds gave the Aztecs such strength that they thought the seeds gave them almost supernatural powers. Cortez, who led the Spanish invasion, felt that if he got rid of chia, the Aztecs wouldn’t last long with- out it. ✓ Because chia was used in religious ceremonies, the friars who came with the Spanish and who wanted to establish their own religions outlawed chia in an attempt to replace the Aztec religions with their own.
Load more

Recommended publications
  • What Are Chia Seeds? Chia (Salvia Hispanica L.) Is a Desert Plant That Was Cultivated for Centuries by the Aztecs of Ancient Mexico
    chiaseeds Alexandra M. Franklin Undergraduate Research Assistant, Department of Nutritional Sciences, University of Arizona Nobuko Hongu, Ph.D., M.Ed., R.D. Associate Professor, Nutrition & Physical Activity Extension Specialist, Department of Nutritional Sciences, University of Arizona Chia seeds have become popular in the health foods market recently, despite the fact that they are actually one of the oldest staples of the Aztec and Mayan diets. Most supermarkets and health food stores sell chia seeds, but they can sometimes be difficult to locate in the store. They can often be found in the produce section or the baking section, however some stores may keep them with their specialty items such as next to the flaxseeds. Consumers are adding chia seeds to baked goods, breads, smoothies, or simply sprinkling on top of salads, cereals, and soups. Because of their mild flavor, chia seeds can be added to a wide variety of dishes. This article can help you learn more about chia seeds, and show you how to incorporate them into a balanced diet. What are Chia Seeds? Chia (Salvia hispanica L.) is a desert plant that was cultivated for centuries by the Aztecs of ancient Mexico. Chia seeds were a very important crop of the Aztec people, along with corn, as they Unique Properties of Chia Seeds incorporated these seeds into their daily diet. Salvia columbariae, a When chia seeds are added to water and allowed to sit for 30 minutes, slightly different plant than that is grown in ancient Mexico, can be they form a gel. (See Figure 1. Chia seeds) Chia seed gum, a slimy 1, 2 found in California, Nevada, Arizona, and New Mexico.
    [Show full text]
  • The Effect of Chia Seed Consumption on Depression and Sleep Quality
    THE EFFECT OF CHIA CONSUMPTION ON DEPRESSION AND SLEEP QUALITY A Thesis Presented to the Faculty of California State Polytechnic University, Pomona In Partial Fulfillment Of the Requirements for the Degree Master of Science In Agriculture By Emily N. Tai 2020 SIGNATURE PAGE THESIS: THE EFFECT OF CHIA CONSUMPTION ON DEPRESSION AND SLEEP QUALITY AUTHOR: Emily N. Tai DATE SUBMITTED Spring 2020 Department of Nutrition & Food Science Erik Froyen, Ph.D. Thesis Committee Chair Nutrition and Food Science _________________________________________ David Edens, Ph.D. Nutrition and Food Science _________________________________________ Emily Kiresich, Ph.D. Nutrition and Food Science _________________________________________ ii ABSTRACT In recent years, Major Depressive Disorder (MDD) has been documented with both higher rates of incidence and earlier age of onset. Though treatments for MDD currently exist, they are limited by inherent obstacles, such as anergia and decreased motivation, or by external obstacles such as lack of knowledge or social stigma. Complications such as these could potentially be improved upon through dietary intervention, with dietary changes allowing for a mitigation of depressive symptoms that can compliment traditional antidepressant treatment. Chia, as a food product high in omega-3 fatty acids, tryptophan, and antioxidants, could be beneficial for the management of MDD. In addition, because chia can be easily incorporated into different foods, it can be easily introduced to the diets of individuals who suffer decreased motivation or energy due to depression. To study the potential effects, participants from the California State Polytechnic University, Pomona campus were recruited for an 8-week study period, taking either water or chia mixed with water 30 minutes prior to each meal.
    [Show full text]
  • Chia Seed COMMON NAME: Chia Seed
    Supplements to help manage total cholesterol, LDL and HDL Chia Seed COMMON NAME: Chia Seed SCIENTIFIC NAME: Salvia hispanica RECOMMENDED WITH CAUTION LEVELS OF EVIDENCE 1 2 Recommended: Recommended with Caution: Several well-designed studies in humans Preliminary studies suggest some benefit. have shown positive benefit. Our team is Future trials are needed before we can confident about its therapeutic potential. make a stronger recommendation. 3 4 Not Recommended - Evidence: Not Recommended - High Risk: Our team does not recommend this Our team recommends against using this product because clinical trials to date product because clinical trials to date suggest little or no benefit. suggest substantial risk greater than the benefit. Evaluated Benefits • Chia seeds fiber reduces LDL and total cholesterol. • Chia seed reduced systolic blood pressure and C-reactive protein (CRP) concentrationsand increased serum ALA and EPA concentrations. • Chia reduced postprandial glycemia. Supported by a grant from P&G HeartHealth-RecommendedWithCaution.indd 1 9/27/2017 9:09:52 AM Source Salvia hispanica is an annual herbaceous plant of the Lamiaceae (mint) family. Its origin is believed to be in Central America, where the seed (historically called “chian” or “chia”) was a staple in the ancient Aztec diet. The seeds of a related plant, Salvia columbariae (also called "golden chia"), were used primarily by Native Americans in the southwestern United States. The roots of another relative, Salvia miltiorrhiza (danshen), are used medicinally in China and other countries. The seed contains from 25% to 40% oil with 60% of the oil comprising omega-3 alpha-linolenic acid and 20% omega-6 linoleic acid.
    [Show full text]
  • Effects of Chia Supplementation on Meat Fat Quality
    Journal of Dairy & Veterinary Sciences ISSN: 2573-2196 Mini Review Dairy and Vet Sci J Volume 10 Issue 4 - March 2019 Copyright © All rights are reserved by Jorge Arturo Santos López DOI: 10.19080/JDVS.2019.10.555791 Effects of Chia Supplementation on Meat Fat Quality Jorge Arturo Santos López1* and Rafael Gómez Moreno2 1Department of Pharmacology, Pharmacognosy and Botany, Complutense University of Madrid. Spain 2Las Calesas Primary Care Health Center. Spain Submission: February 28, 2019; Published: March 07, 2019 *Corresponding author: Jorge Arturo Santos López, Department of Pharmacology, Pharmacognosy and Botany, Complutense University of Madrid. Plaza Ramón y Cajal w/n, 28040, Madrid, Spain Abstract countries. Meat is an important source of proteins, minerals, and vitamins. Nonetheless, its consumption has been associated with degenerative diseases,While mainly plant-based related diet to its has fat gain content. recognition Although for itsthere health has benefits,been a general meat and recommendation meat products against are still some one of kinds the most of dietary consumed fat consumption foods in western over the years, there is a lack of information regarding the different techniques of breeding and feeding animals intended for food that could lead to add, reduce, or increase substances with proven biological properties (functional ingredients). In this regard, interest in polyunsaturated fatty diverse health effects after their consumption. In the process of obtaining healthier meat products, a number of modifications could be made to compositionalacids, such as α-linolenic data from acidall reported (ALA), has studies become it could a nutrition be considered research that target. chia The seeds chia are seeds nutritionally are one of valuable.
    [Show full text]
  • Advances in Chia Seed Research
    Review Article Adv Biotech & Micro Volume 5 Issue 2 - August 2017 Copyright © All rights are reserved by Akan Das DOI: 10.19080/AIBM.2017.05.555662 Advances in Chia Seed Research Ranjana Deka and Akan Das* Department of Applied Biology, University of Science and Technology Meghalaya (UTSM), India Submission: July 29, 2017; Published: August 17, 2017 *Corresponding author: Akan Das, Department of Applied Biology, University of Science and Technology Meghalaya (USTM), Ri-Bhoi, Meghalaya, 793101, India; Tel: ; Email: Abstract Chia (Salvia hispanica L.) is a tiny edible seed that comes from an annual herbaceous plant, Salvia hispanica L.. Chia seeds are highly valued protein-including all essential amino acids, vitamins, calcium and other important minerals. Besides, it is also a rich source of polyphenols and antioxidants.for their nutritional Rosmarinic properties acid and and daidzein medicinal were value. the two It containsmajor phenolics healthy presentomega-3 in fatty Chia acids,seed along polyunsaturated with the presence fatty acids, of myricetin, dietary quercetin,fiber, and little information available in biological databases. In a recent study, next generation sequencing based analysis revealed candidate genes of lipid biosynthesiskaemferol, caffeic and oil acid, accumulation flavonol glycosides in different and stages chlorogenic of Chia acid. seeds. Genomics In this review, research nutritional on Chia has properties, started very phytochemicals recently, because and genomic of which research there is of Chia seeds have been discussed. Keywords: Chia; Seeds; Omega fatty acids; Polyphenol; Genomic Opinion the development of food products as thickener, emulsifier and healthiest foods on the planet, packed with nutrients and health stabilizer [4]. It has been claimed that Chia seeds are one of the include supporting the digestive system, promoting healthy skin, benefits for human body and brain.
    [Show full text]
  • Chia Seeds Are Richer in Polyphenols Compared to Flax Seeds
    Integrative Food, Nutrition and Metabolism Research Article ISSN: 2056-8339 Chia seeds are richer in polyphenols compared to flax seeds Oshra Saphier1*, Tali Silberstein2, Hila Kamer1, Yuval Ben-Abu3 and Dorith Tavor1 1Department of Chemical Engineering, Sami Shamoon College of Engineering, Beer-Sheva, Israel 2Department of Gynecology and Obstetrics, Soroka University Hospital, Ben-Gurion University of the Negev, Beer-Sheva, Israel 3Projects and Physics Section, Sapir Academic College, Ashkelon, Israel Abstract Background: Polyphenols are the most abundant antioxidants in human diet. The main dietary sources of polyphenols are fruits and plant-derived beverages such as fruit juices, tea, coffee and red wine. Polyphenols are structurally characterized by the presence of one or more phenol units. Flax seeds are rich in phenolic compounds, known as lignans, responsible for its antioxidant activities. Chia seeds exhibit a high antioxidant activity, which is associated with the polyphenolic compounds and the presence of tocopherols. Objectives: (1) To determine total polyphenols in chia seeds compared with flax seeds. (2) To find the optimal conditions for extracting polyphenols from chia and flax seeds using green solvents. Design: A series of experiments were done in order to determine quantity of total polyphenols: different water: ethanol ratios, different polar index extraction solution, single extraction cycle at delay times ranging from 1-72 hours and one to four extraction cycles. The total amount of seed polyphenol extracts was determined by acolorimetric method by the Folin-Ciocalteu reagent. The amount of polyphenols was determined as equivalents of gallic acid. Results: Chia seeds are richer in polyphenols than Flax seeds by approximately 42%.
    [Show full text]
  • Soy Protein Includes 5 G Added Sugars 10% Vegan | Non-GMO | Gluten Free | No Artificial Flavors, Sweeteners, Or Preservatives | Kosher Protein 20 G 40%
    Delicious, all-in-one meal clinically proven to help create the NEW & DIRECTIONS: Blend or shake 2 scoops with 8 oz. of your foundation for a longer, healthier life. Designed to provide IMPROVED 8 oz. favorite dairy or dairy substitute beverage for a healthy increased energy and help you achieve a healthy weight.† meal replacement. Also includes powerful digestive support. Amount per serving % DV* Amount per serving % DV* Increased Energy and Satiety Nutrition Facts Vitamin D 3.5 mcg (140 IU) 20% Vitamin B12 0.83 mcg 35% 20 g of ultra-pure, non-GMO plant protein with precise 14 servings per container Calcium 120 mg 10% Biotin 10.5 mcg 35% ratios of all 9 essential amino acids. Serving size 2 scoops (45 g) Iron 4.2 mg 25% Pantothenic Acid 1.8 mg 35% Clinically Proven to Help you Reach and Maintain Amount per serving (mix alone) Potassium 236 mg 6% Phosphorus 230 mg 20% † Your Perfect Weight Vitamin A 90 mcg 10% Magnesium 100 mg 25% ® Powered by Leucine to help you build lean muscle, Calories 160 Vitamin C 21 mg 25% Zinc 4 mg 35% burn fat, improve metabolism, and reduce cravings. % Daily Value* Vitamin E 5.2 mg 35% Selenium 13 mcg 25% Total Fat 4 g 5% A healthy base Healthy Digestion, Regularity, and Digestive Comfort Thiamin 0.42 mg 35% Copper 0.4 mg 45% to build on: Saturated Fat 1 g 5% 6 grams of fiber and a proprietary prebiotic from organic ancient grains Riboflavin 0.45 mg 35% Manganese 0.4 mg 15% Add fruits, blend.
    [Show full text]
  • EFSA Opinion on Chia (Salvia Hispanica L.) Seeds (05.10.2005)
    The EFSA Journal (2005) 278, 1-12 Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the safety of chia (Salvia hispanica L.) seed and ground whole chia seed as a novel food ingredient intended for use in bread (Request N° EFSA-Q-2005-059) (adopted on 5 October 2005) SUMMARY This Opinion refers to an application for placing on the European Union market of chia (Salvia hispanica L.) seed and ground whole chia seed as a novel food (NF) ingredient intended for use in bread. The Panel has been requested to consider whether the authorisation of chia as a food ingredient for bread is likely to have an effect on public health and to focus on the concerns of a scientific nature raised by various Members States (MS). In particular, the Panel has been asked to address the question of whether the safety of chia may be established without additional toxicological studies. The compositional data on chia seeds provided by the applicant are not sufficient to perform a full nutritional assessment. From the data provided by the applicant there is no evidence of adverse effects of whole chia seed and whole ground chia seeds. There are uncertainties with regard to the potential allergenicity of chia. The presence in the intended NF ingredient of constituents which might exert anti-nutritional or toxic effects cannot be excluded. Adequate toxicological information on chia seed is not available and the human data provided to the Panel are limited. Therefore the safety of chia cannot be established from the available information and additional studies are required.
    [Show full text]
  • Development of Nutritionally Superior and Eggless Vegetarian Cookies by Using Chiaseed Flour
    JOURNAL OF GRAIN PROCESSING AND STORAGE Journal homepage: www.jakraya.com/journal/jgps ORIGINAL ARTICLE Development of Nutritionally Superior and Eggless Vegetarian Cookies by Using Chiaseed Flour Mansi Shah a* , Gayatri Mishra b and Nirali Christian a aCollege of Food Processing Technology and Bio-Energy, AAU, Anand-388110, Gujarat, India. bDepartment of Agriculture and Food Engineering, Indian Institute of Technology Kharagpur, West Bengal 721302, India. Abstract The influence of partial replacement of refined wheat flour (maida) *Corresponding Author: by chia seed ( Salvia hispanica L. ) flour on nutritional and sensory qualities Mansi Shah of cookies was analyzed. The ingredients used in the cookies were refined wheat flour, chia seed flour, chia gel, butter, sugar, milk, baking soda, Email: [email protected] cocoa powder and vanilla essence. The sensory analysis of cookies prepared with different proportions of chia flour and maida was done. The fat, crude fiber, protein and carbohydrate content of the developed cookies Received: 18/11/2014 having 50% chia seed flour was determined. Chia flour is rich in protein and is complete with all eight essential amino acids. It is also rich in Revised: 22/12/2014 calcium, iron, vitamin C, omega-3-fatty acids, and antioxidants, rightly called as a food for healthy skin, hair and nail. Therefore, the developed Accepted: 25/12/2014 cookies indicated the commercial scope of manufacturing good quality vegetarian cookies, which will be helpful for providing daily dietary requirement of protein, dietary fiber and other minerals. Keywords: Cookies, Chia seed flour, Chia gel, Omega-3 fatty acids. 1. Introduction sources that contains high levels of PUFA.
    [Show full text]
  • Product Development of Chia Seeds Enriched Vegetable Balls: Effects on the Physicochemical Properties
    International Journal of Innovative Technology and Exploring Engineering (IJITEE) ISSN: 2278-3075, Volume-8 Issue-5S March, 2019 Product Development of Chia Seeds Enriched Vegetable Balls: Effects on the Physicochemical Properties Mok Kaie Yan, Carolyn Loong Yook Lean Abstract: Over the last decade, the market for vegetarian food due to the nutritional content such as vitamin,mineral, fibers and consumers‘ demand for functional food has been growing and phytochemicals [2].For example, fruits such as berries, along with the rising health awareness. Chia seeds with profound vegetables, mushroom and whole grains are generally termed nutritional benefits are getting more recognized due to their high as functional food due to the functional components they alpha-linolenic acid, high dietary fiber and high protein. They have provide. the potential to be food additive for industrial uses due to their water holding capacity and amazing gelling properties. In this During the past few years, chia seeds are getting more study, vegetable balls incorporated with chia seeds were developed recognition with its good nutritional benefits and useful using allergen-free plant-derived ingredients as the base, while functional properties. The largest contributor to health within eggplant and chia seeds were used as the major binder. Chia seeds this small seed is the alpha-linolenic acid (ALA) which gel was incorporated at 0% (control), 10% (F1), 20% (F2) and 30% comprises 60% of the oil content. Due to this fatty acid (F3) to substitute eggplant in the vegetable balls. The effects of chia content, chia seeds are related to the reduction in the risk of seeds incorporation on the proximate composition (moisture, coronary heart disease and other cardiovascular diseases, protein, fat, ash, carbohydrates and dietary fiber), cooking which is proven through extensive studies in animals.
    [Show full text]
  • Dietary Levels of Chia: Influence on Hen Weight, Egg Production and Sensory Quality, for Two Strains of Hens
    Sitio Argentino de Producción Animal British Poultry Science (2002) 43: 283–290 Dietary levels of chia: influence on hen weight, egg production and sensory quality, for two strains of hens R. AYERZA (H) AND W. COATES* Southwest Center for Natural Products Research and Commercialization, The University of Arizona, Tucson, AZ 85706, USA Abstract 1. Laying hens, 225 white and 225 brown, were fed for 90 d to compare a control diet with diets containing 70, 140, 210 and 280 g/kg chia (Salvia hispanica L.) seed. 2. Hen weight was not significantly affected by diet; however, manure production was less for the hens fed on chia. 3. Egg weight and production, yolk weight, and yolk percentage were determined at d 0, 30, 43, 58, 72 and 90. 4. A sensory evaluation was conducted on eggs produced during the last week of the trial. 5. No significant differences in egg production were found among treatments for the brown hens. 6. With the 280 g/kg chia diet, the white hens produced fewer and lighter eggs than did the hens fed on the control diet. 7. No significant differences were detected in yolk weight until d 90. 8. On this date the yolks produced by the white hens fed on the 70 g/kg chia diet were significantly lighter in weight, whereas the brown hens produced significantly heavier yolks, compared with the hens fed on the control diet. 9. Yolk weight as a percentage of egg weight was lower for white hens throughout the trial except on d 58 with the 140 g/kg chia diet.
    [Show full text]
  • Chia Seed Does Not Promote Weight Loss Or Alter Disease Risk Factors in Overweight Adults ⁎ David C
    Available online at www.sciencedirect.com Nutrition Research 29 (2009) 414–418 www.nrjournal.com Chia seed does not promote weight loss or alter disease risk factors in overweight adults ⁎ David C. Niemana, , Erin J. Cayeaa, Melanie D. Austina, Dru A. Hensonb, Steven R. McAnultya, Fuxia Jina aDepartment of Health, Leisure, and Exercise Science Appalachian State University, Boone, NC 28608, USA bDepartment of Biology, Appalachian State University, Boone, NC 28608, USA Received 11 March 2009; revised 26 May 2009; accepted 28 May 2009 Abstract The objective of this study was to assess the effectiveness of chia seed (Salvia hispanica L) in promoting weight loss and altering disease risk factors in overweight adults. The hypothesis was that the high dietary fiber and α-linolenic (ALA) contents of chia seed would induce a small but significant decrease in body weight and fat and improve disease risk factors. Subjects were randomized to chia seed (CS) and placebo (P) groups, and under single-blinded procedures, ingested 25 g CS or P supplements mixed in 0.25 L water twice daily before the first and last meal for 12 weeks. Ninety nondiseased, overweight/obese men and women between the ages of 20 and 70 years were recruited into the study, with 76 subjects (n = 39 CS, n = 37 P) completing all phases of the study. Pre- and poststudy measures included body mass and composition (dual energy x-ray absorptiometry), inflammation markers from fasting blood samples (C-reactive protein, interleukin 6, monocyte chemoattractant protein 1, and tumor necrosis factor α), oxidative stress markers (trolox equivalent antioxidant capacity and plasma nitrite), blood pressure, and a serum lipid profile.
    [Show full text]