Salvia hispanica publications: Source PubMed (100 most recent)

Chia seeds and coenzyme Q<sub>10</sub> alleviate iron overload induced hepatorenal toxicity in mice via iron chelation and oxidative stress modulation

3 weeks 1 day ago
Shimaa A Sadek
Iron overload (IOL) can cause hepatorenal damage due to iron-mediated oxidative and mitochondrial damage. Remarkably, combining a natural iron chelator with an antioxidant can exert greater efficacy than monotherapy. Thus, the present study aimed to evaluate the efficacy of Chia and CoQ(10) to chelate excess iron and prevent hepatorenal oxidative damage in IOL mice. Male Swiss albino mice (n = 49) were randomly assigned to seven groups: control, dietary Chia, CoQ(10), IOL, IOL + Chia, IOL +...

Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds

1 month 2 weeks ago
Vanessa Dos Santos Chiappetta Nogueira Salgado
The consumption of chia seeds has become popular due to their beneficial health properties and the germination of chia seeds seems to further enhance these properties. This study aimed to evaluate the changes in the nutritional composition of chia seeds after germination for 3 and 6 days. Chemical composition, fatty acid profile, phenolic content and antioxidant capacity were determined. The indices of lipid quality, atherogenicity, thrombogenicity, and the n-6/n-3 ratio were calculated. Chia...

Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings

1 month 4 weeks ago
Haiyan Gao
This study was designed to investigate the properties of chia seed gum (CSG) and its use in frozen dough. The CSG prepared by vacuum freeze-drying had the lowest water separation (4.22 ± 0.11 %) after three freeze-thaw cycles and the best color among the samples. The addition of 0.4 % to 1.0 % CSG significantly increased the peak, trough and final viscosity and decreased the breakdown and setback of the flour. The water absorption and cooking stability of the dough increased with increasing CSG...

<em>In vivo</em> study of the biological value of amaranth protein concentrate and its module with chicken egg protein

1 month 4 weeks ago
Yu S Sidorova
Amaranth (Amaranthus L.), like other pseudocereals as quinoa (Chenopodium quinoa Willd.), chia (Salvia hispanica L.) and buckwheat (Fagopyrum sp.), is a promising source of dietary protein. Depending on the subspecies and breeds of amaranth, the protein content in its grain is estimated from 13.1 to 21.5%, and its amino acid score varies over a significant range and can be limited. The aim of this study was to obtain a protein concentrate from amaranth (Amaranthus L.) grain of the Voronezh...

The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets

2 months ago
I Çelik
The aim of this study was to utilise low-value spent hen meat and investigate the possibility of using chia (Salvia hispanica L.) as a mucilage-based edible film to prevent loss of quality in meat products. For this purpose, spent hen meat was reconstructed with the addition of transglutaminase (TGase) at different concentrations (0.5, 1 and 1.5%) and used to produce nuggets. These were covered with chia mucilage-based film and kept at 4°C for 7 d.The addition of transglutaminase and coating...

Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (<em>Salvia hispanica</em> L.) Expeller

2 months 1 week ago
Brenda Ozón
By-products from the industrialization of oilseeds, particularly chia, can be sustainably used for the development of new functional products. In this work, wheat breads supplemented with up to 10 mg of chia expeller hydrolysate/g of flour were prepared, obtaining fortified breads with acceptability for consumption, according to a preliminary consumer research study based on an affective test employing a five-point hedonic scale of global acceptance. In this context, protein hydrolysates of the...

Chia (Salvia hispanica L.) flour modulates the intestinal microbiota in Wistar rats fed a high-fat and high-fructose diet

2 months 3 weeks ago
Violeta Nunes de Morais
A diet rich in sugar and fat can promote metabolic disorders development, especially in the intestine. Chia flour (Salvia hispanica. L) is a source of dietary fiber, alpha-linolenic fatty acid (ALA), bioactive peptides, and phenolics, promoting health benefits. This study aimed to analyze chia flour's effect on gut microbiota modulation and intestinal health in adult male Wistar rats fed a high-fat and high-fructose (HFHF) diet. Male Wistar rats (n = 10/group) were fed the diets standard...

Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies

2 months 3 weeks ago
Sibele Santos Fernandes
The use of carrier systems for the protection and delivery of bioactive compounds in the agri-food industry is an area of opportunity that requires the design of new systems and sources of materials for their structure. Chia seeds (Salvia hispanica L.) produce mucilage with functional qualities that allow their application in diverse areas of the food industry. These qualities have been used to form very stable carrier systems, such as capsules, emulsions, coatings, and films that can protect...

Vasorelaxant Activity of <em>Salvia hispanica</em> L.: Involvement of the Nitric Oxide Pathway in Its Pharmacological Mechanism

2 months 3 weeks ago
Luis A Herbert-Doctor
Salvia hispanica L., commonly known as chía, and its seeds have been used since ancient times to prepare different beverages. Due to its nutritional content, it is considered a dietary ingredient and has been reported with many health benefits. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. Still, its vasodilator effects on the vascular system were not reported yet. The hexanic (HESh),...

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

3 months ago
Anaí León Madrazo
Chia-derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia-derived peptides' antibacterial and antibiofilm potential in food preservation. The peptides YACLKVK, KLKKNL, KLLKKYL, and KKLLKI were synthesized, and their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, Escherichia...

Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries

3 months 1 week ago
Natalia Vera-Cespedes
In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as...

Chia Phenolic Extract Appear to Improve Small Intestinal Functionality, Morphology, Bacterial Populations, and Inflammation Biomarkers In Vivo (<em>Gallus gallus</em>)

3 months 1 week ago
Marcella Duarte Villas Mishima
Phenolic compounds can act as a substrate for colonic resident microbiota. Once the metabolites are absorbed and distributed throughout the body, they can have diverse effects on the gut. The objective of this study was to evaluate the effects of the intra-amniotic administration of a chia phenolic extract on intestinal inflammation, intestinal barrier, brush border membrane functionality, intestinal microbiota, and morphology in vivo (Gallus gallus model). Cornish-cross fertile broiler eggs, at...
1 hour 52 minutes ago
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