Chia Tohumunun Besin Değeri ve Sağlık Üzerine Etkisi

Yıl 2024, Cilt: 10 Sayı: 2, 117 - 136, 29.06.2024

Elif İşbilir , Yaren Uzuner , Yasemin Ertaş Öztürk

Öz

Bu derleme çalışmada chia tohumunun genel özellikleri, besin bileşimi ve insan beslenmesindeki yeri irdelenerek sağlık üzerine etkisinin değerlendirilmesi amaçlanmıştır. Chia tohumu (Salvia hispanica L.) Lamiaceae familyasına ait tek yıllık otsu bir bitkidir. Günümüzde yaygın olarak tüketilmekte olup %42.1 karbonhidrat, %16.5 protein, %30.7 yağ ve %34.4 diyet lifi içeriğine sahiptir. Yüksek protein içeriğine rağmen yapısında gluten içermemesi sebebiyle çölyak hastalarının da kullanabileceği fonksiyonel bir besin olarak kabul edilmektedir. Chia tohumu yağı içeriğindeki yüksek omega-3 çoklu doymamış yağ asitleri sayesinde antiinflamatuar özelliğe sahiptir. Ayrıca bileşimindeki antioksidan etki gösteren fenolik bileşikler, hücredeki oksidatif dengenin sağlanmasını destekleyerek çeşitli kronik hastalıklara karşı koruyucu rol oynamaktadır. Chia tohumunun kan basıncı, kan şekeri seviyesini düzenleyebileceği, kanser tedavisinde rol oynayabileceği, visseral abdominal yağlanmayı azaltarak obeziteyi önleyebileceği ve non-alkolik yağlı karaciğer hastalığını iyileştirebileceğine yönelik çalışmalar bulunmaktadır. Ancak chia tohumu tüketiminin sağlık üzerine uzun vadeli etkileriyle ilgili daha fazla çalışma yapılmasına gerek vardır.

Anahtar Kelimeler

Chia tohumu, kardiyovasküler sistem, kanser, obezite, non- alkolik yağlı karaciğer hastalığı

Destekleyen Kurum

Bulunmamaktadır.

Nutritional Value and Health Effects of Chia Seeds

Öz

In this review, it is aimed to evaluate the effects on health by examining the general properties, nutritional composition and place of chia seeds in human nutrition. Chia seed (Salvia hispanica L.) is an annual plant belonging to the Lamiaceae family. It is widely consumed and has 42.1% carbohydrate, 16.5% protein, 30.7% fat and 34.4% dietary fiber content. Despite its high protein content, it is considered as a functional food that can be used by celiac patients because it does not contain gluten in its structure. Chia seed oil has anti-inflammatory properties thanks to its high omega-3 polyunsaturated fatty acids. In addition, the antioxidant phenolic compounds of chia seed play a protective role against various chronic diseases by supporting the oxidative balance in the cell. There are studies showing that chia seeds may regulate blood pressure, blood glucose levels, play role in cancer treatment, prevent obesity by reducing visceral abdominal fat, and provide improvement in non-alcoholic fatty liver disease. However, more studies are needed on the long-term consequences of chia seed intake on human health.

Anahtar Kelimeler

Chia seeds, cardiovascular system, cancer, obesity, non-alcoholic fatty liver disease

Kaynakça

• Berner, L.A., O’Donnell. J.A. (1998). Functional foods and health claims legislation: Applications to dairy foods. Int Dairy J, 8(5-6), 355- 362.
• Siro, I., Kapolna, E., Kapolna, B., Lugasi, A. (2003). Market and marketing of functional food in Europe. Journal of Food EngineeringVolume, 56(2-3), 181-188.
• Mısır, G.B. (2012). Denizel kaynaklı bazı fonksiyonel gıdalar ve gıda bileşenleri. Yunus Araştırma Bülteni, Su Ürünleri Merkez Araştırma Enstitüsü; 2012(1), 1-7.
• Ayerza, R., Coates, W. (2008). Chia seeds and the Columbus concept. F. Meester, RR. Watson, Wild-type food in health promotion and disease prevention. (p.377-392). Totowa, NJ: Humana Press Inc.
• Ayerza, R. (1995). Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. Journal of American Oil Chemists’ Society, 72(9), 1079–1081.
• Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., et al. (2016). Nutritional and therapeutic perspectives of chia. Journal of Food Science Technology-Mysore, 53(4), 1750-1758.
• Munoz, L. A., Cobos, A., Diaz, O., Aguilera, J. M. (2013). Chia seed (Salvia hispanica): An ancient grain and a new functional food. Food Reviews International, 29(4), 394-408.
• Marcinek, K., Krejpcio, Z. (2017). Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications - a review. Rocz Panstw Zakl Hi, 68(2), 123-129.
• Felisberto, M.H.F., Wahanik, A.L., Gomes-Ruffi, C.R., Clerici, M.T.P.S., Chang, Y.K., Steel, CJ. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWTFood Sci Technol, 63(2), 1049-1055.
• Vuksan, V., Jenkins, A. L., Brissette, C., Choleva, L., Jovanovski, E., Gibbs, A. L., et al. (2017). Salba-chia (Salvia hispanica L.) in the treatment of overweight and obese patients with type 2 diabetes: A double-blind randomized controlled trial. Nutr Metab Cardiovasc Dis. 27(2), 138-146.
• Ayerza, Jr R. and Coates, W. (2007). Effect of dietary alpha-linolenic fatty acid derived from chia when fed as ground seed, whole seed and oil on lipid content and fatty acid composition of rat plasma. Annals of Nutrition and Metabolizm, 51(1), 27-34.
• Chicco, A.G., D’Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009). Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. Br J Nutr, 101(1), 41-50.
• Ho, H., Lee, A.S., Jovanovski, E., Jenkins, A.L., Desouza, R., Vuksan, V. (2013). Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. Eur J Clin Nutr, 67(7), 786-788.
• Munoz, L.A., Cobos A., Diaz O., Aguilera J.M. (2013). Chia seed (Salvia hispanica): An ancient grain and a new functional food. Food Rev Int, 29(4), 394–408.
• Bochicchio, R., Philips, T.D., Lovelli, S., Labella, R., Galgano, F., Di Marisco, A., et al. (2015). Innovative crop productions for healthy food: the case of Chia (Salvia hispanica L.). A. Vastola (chief editor), The sustainability of agro-food and natural resource systems in the mediterranean basin. (p.29-45). Potenza, Italy: Springer Open
• Dinçoğlu, A.H., Yeşildemir, Ö. A. (2019). Renewable source as a functional food: chia seed. Current Nutrition & Food Science, 15(4), 327-337.
• Orona-Tamayo, D., Valverde, M. E., Paredes-Lopez O. (2017). Chia-the new golden seed for the 21st century: nutraceutical properties and technological uses. S.R. Nadathur, J.P.D. Wanasundara, L. Scanlin. Sustainable protein sources. (p.265–281). USDA National Nutrient Database for Standard Reference Release 28 Basic report 12006, seeds, Chia seeds, dried. Report date: January 11, 2016.
• Ding, Y., Lin, H.W., Lin, Y.L., Yang, D.J., Yu, Y.S., Chen, J.W. et al. (2018). Nutritional composition in the chia seed and its processing properties on restructured ham-like products. J Food Drug Anal, 26(1), 124-34.
• Grancieri M., Duarte Martino H.S., Gonzalez de Mejia E. (2019). Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review, Comprehensive Reviews Food Science Food Safety, 18(2), 480-499.
• Kulczynski, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., GramzaMichałowska, A. (2019). The chemical composition and nutritional value of chia seeds-current state of knowledge. Nutrients 11(6), 1-16.
• Borneo, R., Aguirre, A. and León, A. E. (2010). Chia (Salvia hispanica L.) gel can be used as egg or oil replacer in cake formulations. Journal of the American Dietetic Association, 110(6), 946-949.
• Timilsena, Y.P., Adhikari, R., Barrow, C.J., Adhikari, B. (2016). Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates. Int J Biol Macromol, 91, 347-357.
• Coates, W., Ayerza, R. (1996). Production potential of Chia in northwestern Argentina. Ind Crops Prod, 5(3), 229-233.
• Gopalan, C., Rama Sastri, B.V., Balasubramanian, S.C., Narasinga, R. (2007). Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research: Hyderabad, India
• Munoz, L.A., Cobos, A., Diaz, O., Aguilera, J.M. (2012). Chia seeds: Microstructure, mucilage extraction and hydration. J Food Engin, 108(1), 216-224.
• Bresson, J.L., Flynn, A., Heinonen, M., Hulshof, K., Korhonen, H., Lagiou, P. et al. (2009). Opinion on the safety of “chia seeds (Salvia hispanica L.) and ground whole chia seeds” as a food ingredient. The EFSAJournal, 996(4), 1–26.
• Mohd Ali, N., Keong Yeap, S., Yong Ho, W., Kee Beh, B., Wei Tan, S., Guan Tan, S. (2012). The promising future of chia, Salvia hispanica L. J Biomed Biotechnol, 1-9.
• Martínez-Cruz, O., Paredes-López, O. (2014). Phytocemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. J Chromatogr A, 1346, 43-48. Yurt, M., Gezer, C. (2018). A current functional food chia seed (Salvia hispanica) and its effects on health. Gıda, 43 (3), 446-460.
• Vuksan, V., Whitham, D., Sievenpiper, J. L., Jenkins, A. L., Rogovik, A. L., Bazinet, R. P., et al. (2007). Supplementation of conventional therapy with the novel grain Salba (Salvia hispanica L.) improves major and emerging cardiovascular risk factors in type 2 diabetes: results of a randomized controlled trial. Diabetes Care, 30(11), 2804-2810.
• Gazem, R. A. A., Chandrashekariah, A. S. (2016). Pharmacological properties of Salvia hispanica (chia) seeds: a review. J. Crit. Rev, 3(3), 63-67.
• Toscano, L. T., da Silva, C. S. O., de Almeida, A. E. M., da Cruz Santos, A., Silva, A. S. (2014). Chia flour supplementation reduces blood pressure in hypertensive subjects. Plant Foods Hum Nutr, 69(4), 392-398.
• Timilsena, Y. P., Adhikari, R., Kasapis, S., Adhikari, B. (2016). Molecular and functional characteristics of purified gum fromAustralian chia seeds. Carbohydrate Polymers, 136, 128-136.
• Jenks, A. A., Kim, S. C. (2013). Medicinal plant complexes of Salvia subgenus Calosphace: An ethnobotanical study of new world sages. J Ethnopharmacol, 146, 214-24.
• Ulbricht, C., Chao, W., Nummy, K., Rusie, E., Tanguay-Colucci, S., Iannuzzi, C. M., et al. (2009). Chia (Salvia Hispanica): a systematic review by the natural standard research collaboration. Rev Recent Clin Trials, 4(3), 168-174.
• Vuksan, V., Choleva, L., Jovanovski, E., Jenkins, A. L., Au-Yeung, F., Dias, A. G., et al. (2017). Comparison of flax (Linum usitatissimum) and Salba-chia (Salvia hispanica L. ) seeds on postprandial glycemia and satiety in healthy individuals: a randomized, controlled, crossover study. Eur J Clin Nutr, 71(2), 234-238.
• Bozzetto, L., Costabile, G., Della Pepa, G., Ciciola, P., Vetrani, C., Vitale, M., et al. (2018). Dietary fibre as a unifying remedy for the whole spectrum of obesity associated cardiovascular risk. Nutrients, 10(7), 1-33.
• Medina-Urrutia, A., Lopez-Uribe, A. R., El Hafidi, M., González-Salazar, M. D. C., Posadas-Sánchez, R., Jorge-Galarza E., et al. (2020). Chia (Salvia hispanica)-supplemented diet ameliorates non-alcoholic fatty liver disease and its metabolic abnormalities in humans. Lipids in Health and Disease, 19(1):96, 1-9.
• Vuksan, V., Jenkins, A. L., Dias, A. G., Lee, A. S., Jovanovski, E., Rogovik, A. L., et al. (2010). Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.). Eur J Clin Nutr, 64(4), 436-438.
• Guevara-Cruz, M., Tovar, A. R., Aguilar-Salinas, C. A., Medina-Vera, I., Gil-Zenteno, L., Hernández-Viveros, I., et al. (2012). A dietary pattern including nopal, chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome. J Nutr, 142(1), 64-69.
• Mohamed, D. A., Mohamed, R. S., Fouda, K. (2020). Anti-inflammatory potential of chia seeds oil and mucilage against adjuvant-induced arthritis in obese and non-obese rats. J Basic Clin Physiol Pharmacol. 31(4), 1-11.
• Poudyal, H., Panchal, S. K., Waanders, J., Ward, L., Brown, L. (2012). Lipid redistribution by α-linolenic acid-rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardiac and hepatic protection in diet-induced obese rats. J Nut. Biochem, 23(2), 153-162.
• Tavares Toscano, L., Tavares Toscano, L., Leite Tavares, R., Oliveira Silva, C. S., Silva, A. S. (2015). Chia induces clinically discrete weight loss and improves lipid profile only in altered previous values. Nutr Hosp, 31(3), 1176-1182.
• Nieman, D. C., Cayea, E. J., Austin, M. D., Henson, D. A., McAnulty, S. R., Jin, F. (2009). Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutr Res, 29(6), 414–418.
• Alonso-Calderón, A., Chávez-Bravo, E., Rivera, A., Montalvo-Paquini, C., Arroyo-Tapia, R., Monterrosas-Santamaria, M., et al. (2013). Characterization of black chia seed (Salvia hispanica L) and oil and quantification of β-sitosterol. Int Res J Biological Sci, 2(1), 70-72.
• Fernández‐Martínez, E., Lira‐Islas, I.G., Cariño‐Cortés, R., Soria‐Jasso, LE., Pérez‐Hernández, N., Pérez‐Hernández, E. (2019). Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats. J Food Biochem, 43(9), 1-17.
• Sierra, L. B., Roco, J., Alarcon, G., Medina, M., Van Nieuwenhove, C., de Bruno, M. P., et al. (2015). Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions. J Funct Food, 14, 641-649.
• Thiébaut, A. C., Chajés, V., Gerber, M., Boutron-Ruault, M. C., Joulin, V., Lenoir, G., et al. (2009). Dietary intakes of omega-6 and omega-3 polyunsaturated fatty acids and the risk of breast cancer. Int J Cancer, 124(4), 924-931.
• Brinkman, M. T., Karagas, M. R., Zens, M. S., Schned, A. R., Reulen, R. C., Zeegers, M. P. (2011). Intake of a-linolenic acid and other fatty acids in relation to the risk of bladder cancer: results from the New Hampshire case-control study. Br J Nutr, 106(7), 1070-1077.
• Maillard, V., Hoinard, C., Arab, K., Jourdan, M. L., Bougnoux, P., Chajès, V. (2006). Dietary beta-carotene inhibits mammary carcinogenesis in rats depending on dietary alpha-linolenic acid content. Br J Nutr, 96(1), 18-21.
• Espada, C. E., Berra, M. A., Martinez, M. J., Eynard, A. R., Pasqualini, M. E. (2007). Effect of Chia oil (Salvia Hispanica) rich in omega-3 fatty acids on the eicosanoid release, apoptosis and T-lymphocyte tumor infiltration in a murine mammary gland adenocarcinoma, Prostaglandins Leukotrienes Essent Fatty Acids, 77(1), 21–28.
• Vara-Messler, M., Pasqualini, M. E., Comba, A., Silva, R., Buccellati, C., Trenti, A., et al. (2017). Increased dietary levels of α linoleic acid inhibit mammary tumor growth and metastasis. Eur J Nutr, 56(2), 509-519.