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Chia Seeds (Salvia Hispanica): Health Promoting Properties Konsultanta Krajowego W Dziedzinie and Therapeutic Applications – a Review

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Chia Seeds (Salvia Hispanica): Health Promoting Properties Konsultanta Krajowego W Dziedzinie and Therapeutic Applications – a Review Rocz Panstw Zakl Hig 2017;68(2):123-129 KONFERENCJA NAUKOWA http://wydawnictwa.pzh.gov.pl/roczniki_pzh/ POD HONOROWYM PATRONATEM REVIEW ARTICLE prof. dr hab. n. med. Mirosława J. Wysockiego CHIA SEEDS (SALVIA HISPANICA): HEALTH PROMOTING PROPERTIES KONSULTANTA KRAJOWEGO W DZIEDZINIE AND THERAPEUTIC APPLICATIONS – A REVIEW ZDROWIA PUBLICZNEGO * Katarzyna Marcinek , Zbigniew Krejpcio IV KRAJOWA KONFERENCJA NAUKOWA Poznan University of Life Sciences, Department of Human Nutrition and Hygiene, Poznan, Poland ŻYWIENIE – AKTYWNOŚĆ FIZYCZNA – PROMOCJA ZDROWIA ABSTRACT W ZAPOBIEGANIU CHOROBOM CYWILIZACYJNYM Chia has been known for over 5,500 years. Chia seeds were one of the most important components of the diet of Mayas and Aztecs. The chemical composition and technological properties of chia give the plant a high nutritional potential. Chia ZAMEK BISKUPI W JANOWIE PODLASKIM, 15-16 WRZEŚNIA 2017R. is a good source of polyunsaturated fatty acids: omega-3 and omega-6, soluble dietary fiber. It also contains appreciable amount of proteins and phytochemicals. Nutritional value of chia is the reason why it is used in prophylaxis of several TEMATYKA OBRAD KONFERENCJI non-infectious diseases such as obesity, hypertension, cardiovascular diseases (CVDs), cancer and diabetes. Nutritional and therapeutic aspects of chia are currently being researched by many scientific centres. The aim of this article is to present the 1. Żywienie człowieka nutritional and therapeutic values of chia. 2. Aktywność fizyczna 3. Promocja zdrowia Key words: chia seeds, Salvia hispanica, health, fatty acids 4. Turystyka zdrowotna KOMITET NAUKOWY KONFERNCJI STRESZCZENIE dr hab. prof. UMCS Teresa Brzezińska-Wójcik (Lublin), prof. dr hab. Jadwiga Charzewska (Warszawa), dr Szałwia hiszpańska jest znana od ponad 5500 lat. Nasiona szałwii hiszpańskiej były jednym z najważniejszych składników n. med. Ewa Czeczelewska (Siedlce), dr hab. prof. AWF Jan Czeczelewski (Biała Podlaska), dr n. przyr. pożywienia dla Majów i Azteków. Skład chemiczny oraz właściwości technologiczne szałwii hiszpańskiej sprawiają iż Paweł Goryński (Siedlce), dr hab. prof. SGGW Jadwiga Hamułka (Warszawa), prof. dr hab. Marzena roślina ta posiada duży potencjał żywieniowy. Szałwia hiszpańska jest dobrym źródłem niezbędnych wielonienasyconych Jeżewska-Zychowicz (Warszawa), prof. dr hab. n. med. Jerzy Jurkiewicz (Siedlce), prof. dr hab. Jan kwasów tłuszczowych omega-3 i omega-6 oraz rozpuszczalnego błonnika. Zawiera także znaczne ilości białka i związków Karczewski (Biała Podlaska), dr hab. Waldemar Kociuba (Lublin), dr hab. Anna Kołłajtis-Dołowy fitochemicznych. Wartość odżywcza szałwii sprawia iż roślina ta wykorzystywana jest wspomagająco w profilaktyce wielu (Warszawa), dr hab. prof. AWF Hubert Makaruk (Biała Podlaska), prof. dr hab. n. med. Longin chorób niezakaźnych, takich jak: otyłość, nadciśnienie, choroby sercowo-naczyniowe, a także chorób nowotworowych Marianowski (Siedlce), dr hab. prof. AWF Ewa Mędrela-Kuder (Kraków), dr hab. Barbara Pietruszka czy cukrzycy. Aspekty żywieniowe i zdrowotne szałwii hiszpańskiej są obecnie przedmiotem badań w wielu ośrodkach (Warszawa), dr hab. prof. UMCS Ewa Skowronek (Lublin), dr inż. Małgorzata A. Słowińska (Olsztyn), naukowych. Niniejszy artykuł ma na celu przybliżenie czytelnikowi walorów żywieniowych i zdrowotnych szałwii prof. dr hab. Romuald Stupnicki (Pruszków), prof. dr hab. Andrzej Świeca (Lublin), prof. dr hab. n. med. hiszpańskiej. Mieczysław Szostek (Siedlce), prof. dr hab. n. med. Andrzej Szpak (Białystok), prof. dr hab. Lidia Wądołowska (Olsztyn), prof. dr hab. n. med. Andrzej Wojtczak (Siedlce), dr hab. inż. prof. UP Joanna Słowa kluczowe: nasiona chia, Salvia hispanica, zdrowie, kwasy tłuszczowe Wyka (Wrocław) INTRODUCTION sized 3-4 mm. They are gathered in whorls on top ORGANIZATORZY of shoots. The fruits (schizocarps) contain numerous Salvia is a genus of about 900 species of green oval seeds, which are about 2 mm long. The seeds are Pracownia Żywienia Człowieka Wydział Nauk o Zdrowiu Wydziału Wychowania Fizycznego i Sportu Collegium MAZOVIA Innowacyjnej plants, shrubs, subshrubs and bushes of the Salvia L. mottle-coloured with brown, grey, black and white Filii AWF Warszawa w Białej Podlaskiej Szkoły Wyższej w Siedlcach family. Chia (Salvia hispanica L.) is a representative [23, 33, 39]. The word ‘chia’ derives from the Náhuatl of the Salvia genus. Among the species of the Labiatae word ‘Chian’, which means ‘oily’. The other part of Zakład Geografii Regionalnej i Turyzmu WNoZiGP UMCS w Lublinie family chia is distinguished by both high nutritional the name Salvia hispanica was given to the plant by and therapeutic potential. Salvia hispanica L. is Carl Linnaeus (1707-1778), who discovered the wild- INFORMACJE O KONFERENCJI SĄ DOSTĘPNE NA STRONACH: an annual plant growing in an area stretching from growing plant in the new world and confused it with western Mexico to northern Guatemala. The optimal a native plant from Spain [16]. However, chia comes http://www.awf-bp.edu.pl w zakładce „Nauka” → „Konferencje naukowe” development of the plant is guaranteed by the warm from Mexico and it was imported to Spain by Hernán http://www.mazovia.edu.pl w zakładce „Badania naukowe” → „Konferencje” climate, high rainfall and temperatures of 15-30 °C Cortés [40]. http://www.umcs.pl/pl/wydzial-nauk-o-ziemi-i-gospodarki-przestrzennej-umcs-w-lublinie,47.htm w [13, 14]. The maximum height of the plant is 1 m. It Chia has a high nutritional potential due to the seed zakładce „Aktualności” has opposite leaves, which are 4-8 cm long and 3-6 composition. The composition depends on genetic Dodatkowych informacji udziela: dr hab. prof. AWF J.Czeczelewski cm wide [38]. The flowers are purple or white and factors and on the effect of the ecosystems where the tel. 609 965 766 e-mail: [email protected] * Corresponding author: Katarzyna Marcinek, Poznań University of Life Sciences, Department of Human Nutrition and Hygiene, 60- Zgłoszenie uczestnictwa w konfereencji do 30 kwietnia 2017r. 637 Poznań, Poland, phone: +4861 8487306, e-mail: [email protected] Opłata konferencyjna i przesłanie streszczenia do 15 maja 2017r. © Copyright by the National Institute of Public Health - National Institute of Hygiene 124 Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications – a review No 2 plants were grown [5]. Chia seeds contain 16-26% of The energetic value of chia seeds is 459-495 kcal/100 protein, 31-34% of fat, 37-45% of carbohydrates in g [15, 27]. total, 23-35% of total dietary fibre (Table 1). Apart The influence of bioactive compounds in chia from that, they are a source of minerals (calcium, seeds is the subject of research conducted in numerous phosphorus, potassium and magnesium), vitamins scientific centres. The aim of this article is to present (thiamine, riboflavin, niacin, folic acid, ascorbic acid the nutritional and therapeutic values of chia. and vitamin A) and antioxidant compounds [23, 33]. Table 1. The chemical composition of chia seeds Component Content of nutrients in chia seeds [g/100 g d.w.] Reference [38] Reference [5] Reference [44] Reference [5] Reference [34] Protein 16.54 19.6 21.52 16.45-26.03 18.65 Fats 30.47 34.4 21.69 29.98-33.50 33.00 Ash - 4.6 3.63 - 4.35 Carbohydrates - 41.4 45.30 - 37.73 Dietary fibre 34.4 23.7 - - 28.36 ‘-’ no data NUTRITIONAL PROPERTIES and docosahexaenoic acid (DHA) [18]. In comparison OF CHIA SEEDS with other vegetable oils chia seed oil is characterised by high content of polyunsaturated fatty acids (Table Lipids 2). The therapeutic quality of a diet is affected not Lipids are bioactive substances which the only by the amount of omega-3 PUFAs consumed human organism needs to accumulate energy, form but also by their proportion to omega-6 acids. The structural elements of cell membranes and regulate adequate ratio between the supply of ω-6 and ω-3 physiological functions. If there are no enzymatic acids is 4-5:1 [25, 46]. However, this proportion is far systems capable of forming double bonds at positions from recommended (15-20:1) in the diet of an average n-3 and n-6, the organism cannot synthesise fatty European inhabitant due to excessive consumption of acids, such as ω-3 alpha-linolenic acid and ω-6 alpha- ω-6 fatty acids and saturated fatty acids. In chia seed linoleic acid. Therefore, it is necessary to provide oil the ratio between ω-6 and ω-3 acids is 0.32-0.35 the organism with a supply of lipids in food. Chia [12, 44]. The high content of ω-3 acids in chia seed seeds contain 25 - 40% of fat, most of which is in oil enables reduction of the share of ω-6 acids in daily the form of polyunsaturated fatty acids, such as ω-3 food rations. Apart from that, an adequate supply of alpha-linolenic acid and ω-6 alpha-linoleic acid unsaturated fatty acids reduces the risk of ischaemic [33]. As a result of the processes of desaturation and heart disease and increases immunity of the organism elongation these acids are converted into long-chain [32]. polyenoic acids, such as eicosapentaenoic acid (EPA) Table 2. The composition of fatty acids in chia seed oil Content of individual fatty acids [% of total fat content] Fatty acids Ref. [12] Ref. [3] Ref. [1] Ref. [22] Ref.[15] Ref.[44] Palmitic acid 16:0 7.10 9.66 6.30 7.2 6.69 5.85 Stearic acid 18:0 3.24 4.34 3.10 3.8 2.67 2.49 Oleic acid 18:1 10.53 6.84 7.50 15.2 10.55 6.16 ω-6 α-linolenic acid 18:2 20.37 17.65 19.90 19.1 17.36 17.47 ω-3 α-linolenic acid 18:3 59.76 64.08 63.4 64.7 62.02 54.49 Proteins kg of crude protein) and albumins (39 g/kg of crude Proteins, peptides, amino acids being different protein) [5, 38, 39]. Patients suffering from coeliac matrices are necessary cell components enabling disease can consume chia seeds because they do not normal function of the organism.
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