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İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması

Year 2020, Volume: 3 Issue: 1, 48 - 57, 15.06.2020

Abstract

Chia son zamanlarda giderek önemini artıran tek yıllık bir bitki olup; gerek hayvan beslemede gerekse de insan beslenmesinde çok önemli etkileri bulunmaktadır. Protein ve yağ içeriğinin yüksek olması, yemin metabolik enerji içeriğinin fazla olmasını sağlayacaktır.
Chianın yüksek yağ içeriğine sahip olması ile süt sığırlarında sıcaklık stresini önlemek kolaylaşacaktır. İnsan beslenmesinde chia, glütensiz ekmek üretiminde kullanılmakta olup;
chia tohumunun alerjik olmayıp, öldürücü bir etkisinin olmadığı tespit edilmiştir. Bu derleme, chia
ve ürünlerinin söz konusu önemine dikkat çekmek için yazılmıştır.

References

  • [1] Sosa-Baldivia A., Ruiz-Ibarra G., Robles de la Torre RR., López RR., López AM. The chia (Salvia hispanica): past, present and future of an ancient Mexican crop, AJCS 2017; 12(10):1626-1632, doi: 10.21475/ajcs.18.12.10.p1202. [2] Sandoval ORM., Paredes LO. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.), Journal of Agriculture Food Chemistry 2013; 63, 193-201. [3] Silveira CM., Salas MDLM. Chemical characterization of chia (Salvia hispanica L.) for use in food products, J Food Nutr Res 2014; 2, 263-269. [4] Scapin G., Schimdt MM., Prestes RC., Ferreira S., Silva AFC., da Rosa CS. Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage, International Food Research Journal 2015; 22(3): 1195-1202. [5] İkizoğlu E. Raf ömrü dolan kinoa, chia, teff, maş fasulyesi ve karabuğdayın ruminant beslemede kullanımının in vitro yöntemlerle araştırılması. Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi 2018; s:47, Tekirdağ. [6] Özbek T., Yeşilçubuk NŞ. Süper besin: Chia tohumu (Salvia hispanica L.) Beslenme ve Diyet Dergisi 2018; 46(1):90-96. [7] Melo D., Machado TB., Oliveira MBPP. Chia seeds: an ancient grain trending in modern human diets, Food Funct 2019; 10(6):3068-3089. doi: 10.1039/c9fo00239a.
  • [8] Jamshidi AM., Amato M., Ahmadi A., Bochicchio R., Rossi R. Chia (Salvia hispanica L.) as a novel forage and feed source: A review, Italian Journal of Agronomy 2019; 14, 1297. [9] Enes BN., Moreira LPD., Silva BP., Grancieri M., L´ucio HG., Venˆancio VP., Mertens-Talcott SU., Rosa COB., Martino HSD. Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review, Journal of Food Science 2020; 85(2): 226-239. [10] Ayerza R. Seed composition of two chia (Salvia hispanica L.) genotypes which differ in seed color, Emirtes Journal of Food Agriculture 2013; 25(7): 495-500. [11] Kulczynski B., Kobus-Cisowska J., Taczanowski M., Kmiecik D., Gramza-Michałowska A. The chemical composition and nutritional value of chia seeds-current state of knowledge, Nutrients 2019; 11, 1242; doi:10.3390/nu11061242. [12] Grancieri M., Duarte Martino HS., Gonzalez de Mejia E. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review, Comprehensive Reviews Food Science Food Safety 2019; 18, 480–499. [13] Nitrayova S., Brestensky M., Heger J., Patras P., Rafay J., Sirotkin A. Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed, Potravinarstvo 2014; 8, 72–76. [14] USDA. National Nutrient Database for Standard Reference, Release 28. 2018. Available online: http://www.ars.usda.gov/ba/bhnrc/ndl (accessed on 3 May 2019). [15] Jin F., Nieman DC., Sha W., Xie G., Qiu Y., Jia W. Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women, Plant Foods Hum Nutr 2012; 67, 105–110. [16] Ciftci ON., Przybylski R., Rudzi´nska M. Lipid components of flax, perilla, and chia seeds, European Journal of Lipid Science Technology 2012; 114, 794–800. [17] Ding Y., Hui-Wen L., Yi-Ling L., Deng-Jye Y., Yu-Shan Y., Jr-Wei C., Sheng-Yao W., Yi-Chen C. Nutritional composition in the chia seed and its processing properties on restructured ham-like products, Journal of Food and Drug Analysis 2018; 2(6): 124-134. [18] Erdoğdu M., Geçgel Ü. Chia tohumu (Salvia hispanica L.) ve yağının fizikokimyasal özellikleri ve gıda sektöründe değerlendirilmesi, Gıda ve Yem Bilimi - Teknolojisi Dergisi 2019; 21: 9-17. [19] Schettino B., Vega S., Gutiérrez R., Escobar A., Romero J., Domínguez E., González-Ronquillo M. Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.), Journal of Dairy Science 2017; 100:6256–6265. [20] Pereira da Silva B., Kolba N., Martino HSD., Hart J., Tako E. Soluble extracts from chia seed (Salvia hispanica L.) affect brush border membrane functionality, morphology and ıntestinal bacterial populations ın vivo (gallus gallus). Nutrients 2019; 11, 2457; doi:10.3390/nu11102457. [21] Tunçil YE., Çelik ÖF. Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color, Akademik Ziraat Dergisi 2019; 8(1): 113-120.
  • [22] Coelho MS., de las Mercedes Salas-Mellado M. Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread, LWT-Food Science and Technology 2015; 60(2): 729-736. [23] Steffolani E., Hera E., Pérez G., Gómez M. Effect of chia (Salvia hispanica L.) addition on the quality of gluten‐free bread, Journal of Food Auality 2014; 37(5): 309-317.
  • [24] Borneo R., Aguirre A., León AE. Chia ( Salvia hispanica L.) gel can be used as egg or oil replacer in cake formulations, Journal of the American Dietetic Association 2010; 110(6): 946-949. [25] Mesías M., Holgado F., Márquez-Ruiz G., Morales F.J. Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour, LWT-Food Science and Technology 2016; 73, 528-535. [26] Ayaz A., Akyol A., Inan-Eroglu E., Kabasakal Cetin A., Samur G., Akbiyik F. Chia seed (Salvia hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial, Nutrition Research and Practice 2017; 11(5): 412-418. [27] Özgören E., Kaplan HB., Tüfekçi S. Chia tohumu kullanılarak zenginleştirilen galetaların bazı kimyasal ve fiziksel özellikleri, Food and Health 2018; 4(2):140-146. [28] Yurt M., Gezer C. Chı̇a tohumunun (Salvia hispanica) fonksı̇yonel özellı̇klerı̇ ve sağlık üzerine etkileri, Gıda 2018; 43(3): 446-460. [29] Demir EA., Bilgic Y. Chia seed (Salvia hispanica L.) supplementation may contribute to raising the levels of vitamin B12: An option for the vegan diet, Rev Nutr 2019; 32:e180249. http://dx.doi.org/10.1590/1678-9865201932e180249 [30] Kılınççeker O., Karahan AM. Chianın (S Salvia hispanica) bazı özellikleri ve et ürünlerinde kullanımı. International Engineering and Science Symposium, 20-22 June, 2019, Siirt, Turkey. [31] Ullah R., Nadeem M., Imran M., Khan MK., Mushtaq Z., Asif A., Din A. Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter, Lipids in Health and Disease 2020; 19, 10, https://doi.org/10.1186/s12944-020-1190-5. [32] Ayerza R., Coates W., Lauria M. Chia seed (Salvia hispanica L..) as an ω-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics, Poultry Science 2002; 81, 826–837. [33] Azcona JO., Schang MJ., Garcia PT., Gallinger C., Ayerza RJr., Coates W. Omega-3 enriched broiler meat: The influence of dietary a-linolenic-v-3 fatty acid sources on growth, performance and meat fatty acid composition, Canadian Journal of Animal Science 2008; 88, 257-269. [34] Komprda T., Zorníková G., Rozíková V., Borkovcová M., Przywarová A. The effect of dietary Salvia hispanica seed on the content of n-3 long-chain polyunsaturated fatty acids in tissues of selected animal species, including edible insects, J Food Compos Anal 2013; 32, 36-43. [35] Ayerza R., Coates W. An omega-3 fatty acid enriched chia diet: Its influence on egg fatty acid composition, cholesterol and oil, Canadian Journal of Animal Science 1999; 79, 53–58. [36] Ayerza R., Coates W. Dietary levels of chia: Influence on yolk cholesterol, lipid content and fatty acid composition, for two strains of hens, Poultry Science 2000; 79:724–739. [37] Ahmed SK. Egg yolk fatty acids, blood parameters and some reproductive measurements of Japanese quail supplemented with chia seeds (Salvia hispanica L.), International Journal of Poultry Science 2019; 18(3):129-135. [38] Sierra L., Roco J., Alarcon G., Medina M., Van Nieuwenhove C., de Bruno MP., Jerez S. Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions, J Funct Food 2015; 14, 641-9. [39] Rodríguez-Abello D., Ramírez-Avilés L., Navarro-Alberto J., Zamora-Bustillos R. Performance of growing rabbits fed increasing levels of discarded Salvia hispanica L. (chia) seed, Trop Anim Health Prod 2016; 48, 959-65. [40] Creus A., Benmelej A., Villafa˜ne N., Lombardo YB. Dietary Salba (Salvia hispanica L.) improves the altered metabolic fate of glucose and reduces increased collagen deposition in the heart of insulin-resistant rats, Prostaglandins, Leukotrienes and Essential Fatty Acids 2017; 121, 30–39. https://doi.org/10.1016/j.plefa.2017.06.002 [41] Rui Y., Lv M., Chang J., Xu J., Qin L., Wan Z. Chia seed does not improve cognitive impairment in SAMP8 mice fed with high fat diet, Nutrients 2018; 10(8):1084. https://doi.org/10.3390/nu10081084 [42] Silva BP., Dias DM., de Castro Moreira ME., Toledo RC., da Matt SL., Lucia CM., Martino HS., Pinheiro-Sant’Ana HM. Chia seed shows good protein quality, hypoglycemic effect and improves the lipid profile and liver and intestinal morphology of wistar rats, Plant Foods Hum Nutr 2016; 71, 225–230. [43] de Miranda DA., da Silva FP., Carnier M., Mennitti LV., Figuerˆedo RG., Hachul ACL., Oyama LM. Chia flour (Salvia hispanica L.) did not improve the deleterious aspects of hyperlipidic diet ingestion on glucose metabolism, but worsened glycaemia in mice, Food Research International 2019; 121, 641–647. https://doi.org/10.1016/j.foodres.2018.12.033 [44] Fonte-Faria T., Citelli M., Atella GC., Raposo HF., Zago L., de Souza T., Barja-Fidalgo C. Chia oil supplementation changes body composition and activates insülin signaling cascade in skeletal muscle tissue of obese animals, Nutrition 2019; 58, 167–174. https://doi.org/https://doi.org/10.1016/j.nut.2018.08.011 [45] Montanher PF., Costa e Silva B., Bonafé EG., Carbonera F., dos Santos HMC., de Lima Figueiredo I., Maruyama SA., Matsushita M., Visentainer JV. Effects of diet supplementation with chia (Salvia hispanica L.) oil and natural antioxidant extract on the omega-3 content and antioxidant capacity of Nile tilapia fillets, Eur. Journal of Lipid Science Technology 2016; 118, 698-707. [46] Santillán-Álvarez A., Dublán-García O., López-Martínez LX., Quintero-Salazar B., Gómez-Oliván LM., Díaz-Bandera D., Hernández-Navarro MD. Effect of Chia seed on physicochemical and sensory characteristics of common carp restructured as functional food, Journal of Food Science and Engineering 7, 115-126. [47] Cherpokov Y. The influence of salvia hispanica as a substitution of fısh meal on the growth performance and economic parameters of common carp (cyprinus carpio l.), raised in net cages, Bulgarian Journal of Agricultural Science 2018; 24 (Supplement 1): 125-131. [48] Ayerza, R., Coates W. Influence of chia on total fat, cholesterol, and fatty acid profile of holstein cow’s milk, Revista Científica de 2006; 2, 39-48. [49] da Silva BP., Toledo RCL., Grancieri M., Moreira MEDC., Medina NR., Silva RR., Martino HSD. Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats, Food Research International 2019; 116, 592–599. [50] Imran M., Nadeem M., Manzoor MF., Javed A., Ali Z., Akhtar MN., Ali M., Hussain Y. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds, Lipids in Health and Disease 2016; 15, 162.
Year 2020, Volume: 3 Issue: 1, 48 - 57, 15.06.2020

Abstract

References

  • [1] Sosa-Baldivia A., Ruiz-Ibarra G., Robles de la Torre RR., López RR., López AM. The chia (Salvia hispanica): past, present and future of an ancient Mexican crop, AJCS 2017; 12(10):1626-1632, doi: 10.21475/ajcs.18.12.10.p1202. [2] Sandoval ORM., Paredes LO. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.), Journal of Agriculture Food Chemistry 2013; 63, 193-201. [3] Silveira CM., Salas MDLM. Chemical characterization of chia (Salvia hispanica L.) for use in food products, J Food Nutr Res 2014; 2, 263-269. [4] Scapin G., Schimdt MM., Prestes RC., Ferreira S., Silva AFC., da Rosa CS. Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage, International Food Research Journal 2015; 22(3): 1195-1202. [5] İkizoğlu E. Raf ömrü dolan kinoa, chia, teff, maş fasulyesi ve karabuğdayın ruminant beslemede kullanımının in vitro yöntemlerle araştırılması. Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi 2018; s:47, Tekirdağ. [6] Özbek T., Yeşilçubuk NŞ. Süper besin: Chia tohumu (Salvia hispanica L.) Beslenme ve Diyet Dergisi 2018; 46(1):90-96. [7] Melo D., Machado TB., Oliveira MBPP. Chia seeds: an ancient grain trending in modern human diets, Food Funct 2019; 10(6):3068-3089. doi: 10.1039/c9fo00239a.
  • [8] Jamshidi AM., Amato M., Ahmadi A., Bochicchio R., Rossi R. Chia (Salvia hispanica L.) as a novel forage and feed source: A review, Italian Journal of Agronomy 2019; 14, 1297. [9] Enes BN., Moreira LPD., Silva BP., Grancieri M., L´ucio HG., Venˆancio VP., Mertens-Talcott SU., Rosa COB., Martino HSD. Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review, Journal of Food Science 2020; 85(2): 226-239. [10] Ayerza R. Seed composition of two chia (Salvia hispanica L.) genotypes which differ in seed color, Emirtes Journal of Food Agriculture 2013; 25(7): 495-500. [11] Kulczynski B., Kobus-Cisowska J., Taczanowski M., Kmiecik D., Gramza-Michałowska A. The chemical composition and nutritional value of chia seeds-current state of knowledge, Nutrients 2019; 11, 1242; doi:10.3390/nu11061242. [12] Grancieri M., Duarte Martino HS., Gonzalez de Mejia E. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review, Comprehensive Reviews Food Science Food Safety 2019; 18, 480–499. [13] Nitrayova S., Brestensky M., Heger J., Patras P., Rafay J., Sirotkin A. Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed, Potravinarstvo 2014; 8, 72–76. [14] USDA. National Nutrient Database for Standard Reference, Release 28. 2018. Available online: http://www.ars.usda.gov/ba/bhnrc/ndl (accessed on 3 May 2019). [15] Jin F., Nieman DC., Sha W., Xie G., Qiu Y., Jia W. Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women, Plant Foods Hum Nutr 2012; 67, 105–110. [16] Ciftci ON., Przybylski R., Rudzi´nska M. Lipid components of flax, perilla, and chia seeds, European Journal of Lipid Science Technology 2012; 114, 794–800. [17] Ding Y., Hui-Wen L., Yi-Ling L., Deng-Jye Y., Yu-Shan Y., Jr-Wei C., Sheng-Yao W., Yi-Chen C. Nutritional composition in the chia seed and its processing properties on restructured ham-like products, Journal of Food and Drug Analysis 2018; 2(6): 124-134. [18] Erdoğdu M., Geçgel Ü. Chia tohumu (Salvia hispanica L.) ve yağının fizikokimyasal özellikleri ve gıda sektöründe değerlendirilmesi, Gıda ve Yem Bilimi - Teknolojisi Dergisi 2019; 21: 9-17. [19] Schettino B., Vega S., Gutiérrez R., Escobar A., Romero J., Domínguez E., González-Ronquillo M. Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.), Journal of Dairy Science 2017; 100:6256–6265. [20] Pereira da Silva B., Kolba N., Martino HSD., Hart J., Tako E. Soluble extracts from chia seed (Salvia hispanica L.) affect brush border membrane functionality, morphology and ıntestinal bacterial populations ın vivo (gallus gallus). Nutrients 2019; 11, 2457; doi:10.3390/nu11102457. [21] Tunçil YE., Çelik ÖF. Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color, Akademik Ziraat Dergisi 2019; 8(1): 113-120.
  • [22] Coelho MS., de las Mercedes Salas-Mellado M. Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread, LWT-Food Science and Technology 2015; 60(2): 729-736. [23] Steffolani E., Hera E., Pérez G., Gómez M. Effect of chia (Salvia hispanica L.) addition on the quality of gluten‐free bread, Journal of Food Auality 2014; 37(5): 309-317.
  • [24] Borneo R., Aguirre A., León AE. Chia ( Salvia hispanica L.) gel can be used as egg or oil replacer in cake formulations, Journal of the American Dietetic Association 2010; 110(6): 946-949. [25] Mesías M., Holgado F., Márquez-Ruiz G., Morales F.J. Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour, LWT-Food Science and Technology 2016; 73, 528-535. [26] Ayaz A., Akyol A., Inan-Eroglu E., Kabasakal Cetin A., Samur G., Akbiyik F. Chia seed (Salvia hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial, Nutrition Research and Practice 2017; 11(5): 412-418. [27] Özgören E., Kaplan HB., Tüfekçi S. Chia tohumu kullanılarak zenginleştirilen galetaların bazı kimyasal ve fiziksel özellikleri, Food and Health 2018; 4(2):140-146. [28] Yurt M., Gezer C. Chı̇a tohumunun (Salvia hispanica) fonksı̇yonel özellı̇klerı̇ ve sağlık üzerine etkileri, Gıda 2018; 43(3): 446-460. [29] Demir EA., Bilgic Y. Chia seed (Salvia hispanica L.) supplementation may contribute to raising the levels of vitamin B12: An option for the vegan diet, Rev Nutr 2019; 32:e180249. http://dx.doi.org/10.1590/1678-9865201932e180249 [30] Kılınççeker O., Karahan AM. Chianın (S Salvia hispanica) bazı özellikleri ve et ürünlerinde kullanımı. International Engineering and Science Symposium, 20-22 June, 2019, Siirt, Turkey. [31] Ullah R., Nadeem M., Imran M., Khan MK., Mushtaq Z., Asif A., Din A. Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter, Lipids in Health and Disease 2020; 19, 10, https://doi.org/10.1186/s12944-020-1190-5. [32] Ayerza R., Coates W., Lauria M. Chia seed (Salvia hispanica L..) as an ω-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics, Poultry Science 2002; 81, 826–837. [33] Azcona JO., Schang MJ., Garcia PT., Gallinger C., Ayerza RJr., Coates W. Omega-3 enriched broiler meat: The influence of dietary a-linolenic-v-3 fatty acid sources on growth, performance and meat fatty acid composition, Canadian Journal of Animal Science 2008; 88, 257-269. [34] Komprda T., Zorníková G., Rozíková V., Borkovcová M., Przywarová A. The effect of dietary Salvia hispanica seed on the content of n-3 long-chain polyunsaturated fatty acids in tissues of selected animal species, including edible insects, J Food Compos Anal 2013; 32, 36-43. [35] Ayerza R., Coates W. An omega-3 fatty acid enriched chia diet: Its influence on egg fatty acid composition, cholesterol and oil, Canadian Journal of Animal Science 1999; 79, 53–58. [36] Ayerza R., Coates W. Dietary levels of chia: Influence on yolk cholesterol, lipid content and fatty acid composition, for two strains of hens, Poultry Science 2000; 79:724–739. [37] Ahmed SK. Egg yolk fatty acids, blood parameters and some reproductive measurements of Japanese quail supplemented with chia seeds (Salvia hispanica L.), International Journal of Poultry Science 2019; 18(3):129-135. [38] Sierra L., Roco J., Alarcon G., Medina M., Van Nieuwenhove C., de Bruno MP., Jerez S. Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions, J Funct Food 2015; 14, 641-9. [39] Rodríguez-Abello D., Ramírez-Avilés L., Navarro-Alberto J., Zamora-Bustillos R. Performance of growing rabbits fed increasing levels of discarded Salvia hispanica L. (chia) seed, Trop Anim Health Prod 2016; 48, 959-65. [40] Creus A., Benmelej A., Villafa˜ne N., Lombardo YB. Dietary Salba (Salvia hispanica L.) improves the altered metabolic fate of glucose and reduces increased collagen deposition in the heart of insulin-resistant rats, Prostaglandins, Leukotrienes and Essential Fatty Acids 2017; 121, 30–39. https://doi.org/10.1016/j.plefa.2017.06.002 [41] Rui Y., Lv M., Chang J., Xu J., Qin L., Wan Z. Chia seed does not improve cognitive impairment in SAMP8 mice fed with high fat diet, Nutrients 2018; 10(8):1084. https://doi.org/10.3390/nu10081084 [42] Silva BP., Dias DM., de Castro Moreira ME., Toledo RC., da Matt SL., Lucia CM., Martino HS., Pinheiro-Sant’Ana HM. Chia seed shows good protein quality, hypoglycemic effect and improves the lipid profile and liver and intestinal morphology of wistar rats, Plant Foods Hum Nutr 2016; 71, 225–230. [43] de Miranda DA., da Silva FP., Carnier M., Mennitti LV., Figuerˆedo RG., Hachul ACL., Oyama LM. Chia flour (Salvia hispanica L.) did not improve the deleterious aspects of hyperlipidic diet ingestion on glucose metabolism, but worsened glycaemia in mice, Food Research International 2019; 121, 641–647. https://doi.org/10.1016/j.foodres.2018.12.033 [44] Fonte-Faria T., Citelli M., Atella GC., Raposo HF., Zago L., de Souza T., Barja-Fidalgo C. Chia oil supplementation changes body composition and activates insülin signaling cascade in skeletal muscle tissue of obese animals, Nutrition 2019; 58, 167–174. https://doi.org/https://doi.org/10.1016/j.nut.2018.08.011 [45] Montanher PF., Costa e Silva B., Bonafé EG., Carbonera F., dos Santos HMC., de Lima Figueiredo I., Maruyama SA., Matsushita M., Visentainer JV. Effects of diet supplementation with chia (Salvia hispanica L.) oil and natural antioxidant extract on the omega-3 content and antioxidant capacity of Nile tilapia fillets, Eur. Journal of Lipid Science Technology 2016; 118, 698-707. [46] Santillán-Álvarez A., Dublán-García O., López-Martínez LX., Quintero-Salazar B., Gómez-Oliván LM., Díaz-Bandera D., Hernández-Navarro MD. Effect of Chia seed on physicochemical and sensory characteristics of common carp restructured as functional food, Journal of Food Science and Engineering 7, 115-126. [47] Cherpokov Y. The influence of salvia hispanica as a substitution of fısh meal on the growth performance and economic parameters of common carp (cyprinus carpio l.), raised in net cages, Bulgarian Journal of Agricultural Science 2018; 24 (Supplement 1): 125-131. [48] Ayerza, R., Coates W. Influence of chia on total fat, cholesterol, and fatty acid profile of holstein cow’s milk, Revista Científica de 2006; 2, 39-48. [49] da Silva BP., Toledo RCL., Grancieri M., Moreira MEDC., Medina NR., Silva RR., Martino HSD. Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats, Food Research International 2019; 116, 592–599. [50] Imran M., Nadeem M., Manzoor MF., Javed A., Ali Z., Akhtar MN., Ali M., Hussain Y. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds, Lipids in Health and Disease 2016; 15, 162.
There are 4 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section REVIEWS
Authors

Tugay Ayaşan

Şevval Ayaşan This is me 0000-0001-8816-3928

Publication Date June 15, 2020
Submission Date March 29, 2020
Acceptance Date May 4, 2020
Published in Issue Year 2020 Volume: 3 Issue: 1

Cite

APA Ayaşan, T., & Ayaşan, Ş. (2020). İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 3(1), 48-57.
AMA Ayaşan T, Ayaşan Ş. İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması. Osmaniye Korkut Ata University Journal of The Institute of Science and Techno. June 2020;3(1):48-57.
Chicago Ayaşan, Tugay, and Şevval Ayaşan. “İnsan Ve Hayvan Beslenmesinde Chia (Salvia Hispanica) Kullanılması”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 3, no. 1 (June 2020): 48-57.
EndNote Ayaşan T, Ayaşan Ş (June 1, 2020) İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 3 1 48–57.
IEEE T. Ayaşan and Ş. Ayaşan, “İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması”, Osmaniye Korkut Ata University Journal of The Institute of Science and Techno, vol. 3, no. 1, pp. 48–57, 2020.
ISNAD Ayaşan, Tugay - Ayaşan, Şevval. “İnsan Ve Hayvan Beslenmesinde Chia (Salvia Hispanica) Kullanılması”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 3/1 (June 2020), 48-57.
JAMA Ayaşan T, Ayaşan Ş. İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması. Osmaniye Korkut Ata University Journal of The Institute of Science and Techno. 2020;3:48–57.
MLA Ayaşan, Tugay and Şevval Ayaşan. “İnsan Ve Hayvan Beslenmesinde Chia (Salvia Hispanica) Kullanılması”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 3, no. 1, 2020, pp. 48-57.
Vancouver Ayaşan T, Ayaşan Ş. İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması. Osmaniye Korkut Ata University Journal of The Institute of Science and Techno. 2020;3(1):48-57.

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