THE FUNCTIONAL PROPERTIES OF CHIA (SALVIA HISPANICA) SEEDS AND THEIR EFFECTS ON HEALTH

Öz

Chia seeds are rich in fat, protein, dietary fibers, minerals, and phenolic compounds. Chia seeds contain phenolic compounds including chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol, and antioxidants including tocopherol, phytosterol, and carotenoids. Moreover, the polyunsaturated fatty acid content, particularly omega-3 fatty acids, have a protective effect against cardiovascular diseases, hypertension, inflammatory diseases, and certain types of cancers. Chia seed can be added to various types of foods from yogurt to cakes either in their natural form or by milling or extracting their fat content. Moreover, the seeds can be used as a water retainer, emulsifying agents, and thickeners in the food industry. Currently, chia seeds are regarded as a functional food due to the increasing number of studies on its nutrient content and effects on health. However, further studies performing randomized, double-blind, controlled studies and meta-analysis studies focusing on the subject are needed. This review examines the functional properties of chia seeds and their effects on health. 

Anahtar Kelimeler

• chia seed,functional food,Salvia hispanica,cardiovasculer disease,obesity

CHİA TOHUMUNUN (SALVIA HISPANICA) FONKSİYONEL ÖZELLİKLERİ VE SAĞLIK ÜZERİNE ETKİLERİ

Öz

Chia tohumu yağ, protein, diyet posası, mineral ve fenolik bileşikler bakımından zengindir. Chia tohumunda bulunan klorojenik asit, kafeik asit, mirisetin, kuarsetin, kampferol gibi fenolik bileşikler ve tokoferol, fitosterol, karotenoidler antioksidan etki gösterebilmektedir. Chia tohumu, çoklu doymamış yağ asitleri ve özellikle omega-3 yağ asidi içeriği nedeniyle kardiyovasküler hastalıklar, hipertansiyon, inflamatuvar hastalıklar ve bazı kanser türlerine karşı koruyucu etki gösterebilmektedir. Chia tohumu sade olarak, un haline getirilerek ve yağı ayrıştırılarak yoğurt ve kek gibi birçok besine eklenebilmektedir. Ayrıca gıda sanayinde su tutucu, emulsifiyer ajan ve kıvam artırıcı olarak kullanılabilmektedir. Günümüzde chia tohumunun besin bileşeni içeriği ve sağlık etkileriyle ilgili araştırmaların artması sonucu fonksiyonel bir gıda olarak değerlendirilmektedir. Ancak bu konuda daha fazla randomize kontrollü çift kör çalışmalara ve meta-analiz çalışmalarına ihtiyaç vardır. Bu derlemenin amacı chia tohumunun fonksiyonel özellikleri ve sağlık üzerine etkilerinin irdelenmesidir.  

Anahtar Kelimeler

• chia tohumu,fonksiyonel gıda,Salvia hispanica,kardiyovasküler hastalık,obezite

Kaynakça

1. 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.
2. Álvarez-Chávez, LM., Valdivia-López, MdlA., Aburto-Juarez, MdL., Tecante, A. 2008. Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.). International Journal of Food Properties.  Int J Food Prop. 11(3):687-97.
3. Ayerza Jr, R., Coates, W. 2007. Effect of dietary α-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. Ann Nutr Metab. 51(1):27-34.
4. Ayerza, R. 2009. The seed's protein and oil content, fatty acid composition, and growing cycle length of a single genotype of chia (Salvia hispanica L.) as affected by environmental factors. J Oleo Sci. 58(7):347-354.
5. Ayerza, R., Coates, W. 2011. Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Ind Crops Prod. 34(2):1366-1371.
6. Bochicchio, R., Philips, TD., 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.). The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin. Vastola, A. (baş editör). Springer Open s. 29-45.
7. Boger, RH. 2014. The pharmacodynamics of L-arginine. Altern Ther Health Med. 20(3):48-54.
8. Borderías, AJ., Sánchez-Alonso, I., Pérez-Mateos, M. 2005. New applications of fibres in foods: addition to fishery products. Trends Food Sci Technol. 16(10):458-465.

9. Borneo, R., Aguirre, A., León, AE. 2010. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J Am Diet Assoc. 110(6):946-949.
10. Brosnan, JT., Brosnan, ME. 2013. Glutamate: a truly functional amino acid. Amino Acids. 45(3):413-418.
11. Capitani, MI., Spotorno, V., Nolasco, SM., Tomás, MC. 2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Sci Technol. 45(1):94-102.
12. Chicco, AG., D'Alessandro, ME., Hein, GJ., Oliva, ME., Lombardo, YB. 2009. Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. Br J Nutr. 101(01):41-50.
13. Coelho, MS., de las Mercedes Salas-Mellado, M. 2015. Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT-Food Sci Technol. 60(2):729-736.
14. Coorey, R., Grant, A., Jayasena, V. 2012. Effects of chia flour incorporation on the nutritive quality and consumer acceptance of chips. J Food Res. 1(4):85-95.
15. da Silva Marineli, R., Lenquiste, SA., Moraes, ÉA., Maróstica, MR. 2015. Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. Food Res Int. 76:666-674.
16. da Silva Marineli, R., Moraes, ÉA., Lenquiste, SA., Godoy, AT., Eberlin, MN., Maróstica Jr, MR. 2014. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT-Food Sci Technol. 59(2):1304-1310.
17. de la Paz Salgado-Cruz, M., Calderón-Domínguez, G., Chanona-Pérez, J., Farrera-Rebollo, RR., Méndez-Méndez, JV., Díaz-Ramírez, M. 2013. Chia (Salvia hispanica L.) seed mucilage release characterisation. A microstructural and image analysis study. Ind Crops Prod. 51:453-462.
18. de Souza Ferreira, C., de Sousa Fomes, LdF., Santo da Silva, GE., Rosa, G. 2015. Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review. Nutr Hosp. 32(5):1909-1918.
19. EFSA (2009). Opinion on the safety of ‘Chia seeds (Salvia hispanica L.) and ground whole Chia seeds’ as a food ingredient. Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies. 996, 1-26. Felisberto, MHF., Wahanik, AL., Gomes-Ruffi, CR., Clerici, MTPS., Chang, YK., Steel, CJ. 2015. Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT-Food Sci Technol. 63(2):1049-1055.
20. Fernandes, SS., Salas-Mellado, ML. 2017. Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chem. 227:237-244.
21. Food Commission. 2017. Novel Food Catalogue. Guevara-Cruz, M., Tovar, AR., Aguilar-Salinas, CA., Medina-Vera, I., Gil-Zenteno, L., Hernandez-Viveros, I. et al. 2012.
22. 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.
23. http://ec.europa.eu/food/safety/novel_food/catalogue/search/public/index.cfm (Erişim tarihi: 28 Eylül 2017).
24. Ho, H., Lee, AS., Jovanovski, E., Jenkins, AL., 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.
25. Hu, Z., Yang, X., Ho, PCL., Chan, SY., Heng, PWS., Chan, E. et al. 2005. Herb-drug interactions. Drugs. 65(9):1239-1282.
26. Illian, TG., Casey, JC., Bishop, PA. 2011. Omega 3 chia seed loading as a means of carbohydrate loading. J Strength Cond Res. 25(1):61-65.
27. Jamboonsri, W., Phillips, TD., Geneve, RL., Cahill, JP., Hildebrand DF. 2012. Extending the range of an ancient crop, Salvia hispanica L.—a new ω3 source. Genet Resour Crop Evol. 59(2):171-178.
28. Jin, F., Nieman, DC., Sha, W., Xie, G., Qiu, Y., Jia, W. 2012. Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women. Plant Foods Hum Nutr. 67(2):105-110.
29. Levent H. 2017. Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. J Food Sci Technol. 54(7):1971-1978.
30. 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.
31. Martinez-Cruz, O., Paredes-Lopez, O. 2014. Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. J Chromatogr A. 1346:43-48.
32. McCormack, WP., Hoffman, JR., Pruna, GJ., Jajtner, AR., Townsend, JR., Stout, JR. et al. 2015. Effects of l-Alanyl-l-Glutamine Ingestion on One-Hour Run Performance. J Am Coll Nutr. 34(6):488-496.
33. Mohd Ali, N., Yeap, SK., Ho, WY., Beh, BK., Tan, SW., Tan, SG. 2012. The promising future of chia, Salvia hispanica L. J Biomed Biotechnol. 2012: 1-9.
34. Moreira, R., Chenlo, F., Prieto, DM., Torres, MD. 2012. Water adsorption isotherms of chia (Salvia hispanica L.) seeds. Food Bioproc Tech. 5(3): 1077-1082.
35. Muñoz, LA., Cobos, A., Diaz, O., Aguilera, JM. 2013. Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food Rev Int, 29(4), 394-408.
36. Nieman, DC., Cayea, EJ., Austin, MD., Henson, DA., McAnulty, SR., Jin F. 2009. Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutr Res. 29(6):414-418.
37. Nieman, DC., Gillitt, N., Jin, F., Henson, DA., Kennerly, K., Shanely, RA. et al. 2012. Chia seed supplementation and disease risk factors in overweight women: a metabolomics investigation. J Altern Complement Med. 18(7):700-708.
38. Oliveira-Alves, SC., Vendramini-Costa, DB., Betim Cazarin, CB., Marostica Junior, MR., Borges Ferreira, JP., Silva, AB., et al. 2017. Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chem. 232:295-305.
39. Orona-Tamayo, D., Valverde, ME., Nieto-Rendón, B., Paredes-López, O. 2015. Inhibitory activity of chia (Salvia hispanica L.) protein fractions against angiotensin I-converting enzyme and antioxidant capacity. LWT-Food Sci Technol. 64(1):236-242.
40. Orona-Tamayo, DL., Valverde, ME., Paredes-Lopez, O. Chia―The new golden seed for the 21st century: Nutraceutical properties and technological uses. 2016. Sustainable Protein Sources. Sudarshan Nadathur (baş editör) Elsevier s. 265-281.
41. Pan, A., Chen, M., Chowdhury, R., Wu, JH., Sun, Q., Campos, H. et al. 2012. α-Linolenic acid and risk of cardiovascular disease: a systematic review and meta-analysis. Am J Clin Nutr. 96(6):1262-1273.
42. Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., et al. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr. 133(9):2812-2819.
43. Reyes-Caudillo, E., Tecante, A., Valdivia-López, M. 2008. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem. 107(2):656-663.
44. Salazar-Vega, IM., Betancur-Ancona, DA., Chel-Guerrero, LA., Segura-Campos, MR. 2012. Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates. INTECH Open Access Publisher. Valdez, B. (baş editör) s. 381-398.
45. Sandoval-Oliveros, MR., Paredes-López, O. 2012. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). J Agric Food Chem. 61(1):193-201.
46. Sosa, A., Ruiz, G., Rana, J., Gordillo, G., West, H., Sharma, M., et al. 2016. Chia Crop (Salvia hispanica L.): its History and Importance as a Source of Polyunsatu-rated Fatty Acids Omega-3 Around the World: a Review. J Crop Res Fert. 1: 1-9.
47. Timilsena, YP., Vongsvivut, J., Adhikari, R., Adhikari, B. 2017. Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem. 228:394-402.
48. Toscano, LT., da Silva, CS., Toscano, LT., de Almeida, AE., Santos Ada, C., Silva, AS. 2014. Chia flour supplementation reduces blood pressure in hypertensive subjects. Plant Foods Hum Nutr. 69(4):392-398.
49. Ulbricht, C., Chao, W., Nummy, K., Rusie, E., Tanguay-Colucci, S., Iannuzzi, CM., et al. 2009. Chia (Salvia hispanica): a systematic review by the natural standard research collaboration. Rev Recent Clin Trials, 4(3): 168-174.
50. Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A. et al. 2016. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. J Food Sci Technol. 53(4):1750-1758.
51. United States Department of Agriculture Research Servise. 2017. USDA Food Composition Database. https://ndb.nal.usda.gov/ndb/foods/show/11542?manu=&fgcd=&ds= (Erişim tarihi: 28 Eylül 2017).
52. Valdivia-Lopez, MA., Tecante, A. 2015. Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties. Adv Food Nutr Res, 75: 53-75.
53. Vázquez-Ovando, J., Rosado-Rubio, J., Chel-Guerrero, L., Betancur-Ancona, D. 2010. Dry processing of chía (Salvia hispanica L.) flour: chemical characterization of fiber and protein. Cyta-J Food. 8(2):117-127.
54. Vuksan, V., Choleva, L., Jovanovski, E., Jenkins, A., Au-Yeung, F., Dias, A. et al. 2017a. 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):234-8.
55. Vuksan, V., Jenkins, AL., Brissette, C., Choleva, L., Jovanovski, E., Gibbs, AL et al. 2017b. 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.
56. Vuksan, V., Jenkins, AL., Dias, AG., Lee, AS., Jovanovski, E., Rogovik, AL. 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.
57. Vuksan, V., Whitham, D., Sievenpiper, JL., Jenkins, AL., Rogovik, AL., Bazinet, RP. 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.
58. Yeboah, S., Owusu Danquah, E., Lamptey, J., Mochiah, M., Lamptey, S., Oteng-Darko, P., et al. 2014. Influence of planting methods and density on performance of chia (Salvia hispanica) and its suitability as an oilseed plant. Agric Sci. 2(4): 14-26.
59. Zettel, V., Krämer, A., Hecker, F., Hitzmann, B. 2015. Influence of gel from ground chia (Salvia hispanica L.) for wheat bread production. Eur Food Res Technol. 240(3):655-662.