Review Article

Health Potential of Chia (Salvia hispanica L.) Seeds-Derived α-linoleic Acid and α-linolenic Acids: A Review

Josiah Oyalo
Dedan Kimathi University of Technology, Kenya
Monica Mburu
Dedan Kimathi University of Technology, Kenya
* Corresponding author
DOI icon 10.24018/ejfood.2021.3.4.271

Read Counter
1339

Downloads
707

Citations

Share

Article Sidebar

Submitted 2021-03-30
Published 2021-07-08

Read counter = 1339 times

Table of Contents

Article Main Content

The desirability of functional foods proceeds alongside non-communicable epidemic; diabetes, cardiovascular diseases, obesity and interrelated risk factors. Consequently, research on chia seeds (Salvia hispanica L.) has increased not only as seeds but also as oil due to their rich functional and nutritional proprieties. Chia seed is rich in essential fatty acids such as α-linolenic (ALA) and α-linoleic acids (LA) with ALA being the biological precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is a plant-based essential omega-3 polyunsaturated fatty acids that must be obtained through the diet since humans do not possess the enzymes to synthesize the compound. The objective of this review was to identify the beneficial effects of chia seeds derived ALA and LA on human health. From the articles reviewed; it was observed that ALA and LA from chia seed could offer benefits for example; anti-obesity, improvement in glucose homeostasis, athletic performance, and anti-cholesterolemic effects and maintenance of healthy serum lipid level. Furthermore, some articles reported anti-inflammatory, anti-proliferative and apoptotic effects and anti-oxidant activity, which could strengthen the prevention of chronic diseases. Although these benefits are appealing to humans, mechanistic cell culture and animal models are required to enhance our knowledge on their mode of action

Keywords: Health potential; chia; α –linoleic; α-linolenic acids; polyunsaturated fatty acids

References

  1. Abdulrashed, R., Gazem, A., & Chandrashekariah, S. A. (2016). Pharmacological Properties of Salvia Hispanica (Chia) Seeds : a Review. Journal of Critical Reviews, 3(3), 63–67.
     Google Scholar
  2. Ayerza, 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. Annals of Nutrition and Metabolism, 51(1), 27–34. https://doi.org/10.1159/000100818.
     Google Scholar
  3. Bartosz, K., Joanna, K.-C., Maciej, T., Dominik, K., & Anna, G.-M. (2019). The chemical composition and nutritional value of chia seeds – current state of knowledge. Nutrients, 115(9), 1–16.
     Google Scholar
  4. Blondeau, N., Lipsky, R. H., Bourourou, M., Duncan, M. W., Gorelick, P. B., & Marini, A. M. (2015). Alpha-linolenic acid: An omega-3 fatty acid with neuroprotective properties - Ready for use in the stroke clinic? BioMed Research International, 2015. https://doi.org/10.1155/2015/519830.
     Google Scholar
  5. Burdge, G. C. (2006). Metabolism of α-linolenic acid in humans. Prostaglandins Leukotrienes and Essential Fatty Acids, 75(3), 161–168. https://doi.org/10.1016/j.plefa.2006.05.013.
     Google Scholar
  6. Burdge, G. C., Finnegan, Y. E., Minihane, A. M., Williams, C. M., & Wootton, S. A. (2003). Effect of altered dietary n -3 fatty acid intake upon plasma lipid fatty acid composition, conversion of [ 13 C]α-linolenic acid to longer-chain fatty acids and partitioning towards β-oxidation in older men . British Journal of Nutrition, 90(2), 311–321. https://doi.org/10.1079/bjn2003901.
     Google Scholar
  7. 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 a-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British Journal of Nutrition, 101(1), 41–50. https://doi.org/10.1017/S000711450899053X.
     Google Scholar
  8. Coates, W., & Ayerza, R. (1998). Commercial production of chia in Northwestern Argentina. JAOCS, Journal of the American Oil Chemists’ Society, 75(10), 1417–1420. https://doi.org/10.1007/s11746-998-0192-7.
     Google Scholar
  9. Creus, A., Ferreira, M., Oliva, M., & Lombardo, Y. (2016). Mechanisms Involved in the Improvement of Lipotoxicity and Impaired Lipid Metabolism by Dietary α-Linolenic Acid Rich Salvia hispanica L (Salba) Seed in the Heart of Dyslipemic Insulin-Resistant Rats. Journal of Clinical Medicine, 5(2), 18. https://doi.org/10.3390/jcm5020018.
     Google Scholar
  10. Dąbrowski, G., Konopka, I., & Czaplicki, S. (2018). Supercritical CO2 extraction in chia oils production: impact of process duration and co-solvent addition. Food Science and Biotechnology, 27(3), 677–686. https://doi.org/10.1007/s10068-018-0316-2.
     Google Scholar
  11. de Souza Ferreira, C., de Sousa Fomes, L. de F., da Silva, G. E. S., & Rosa, G. (2015). Effect of chia seed (Salvia hispanica l.) consumption on cardiovascular risk factors in humans: A systematic review. Nutricion Hospitalaria, 32(5), 1909–1918. https://doi.org/10.3305/nh.2015.32.5.9394.
     Google Scholar
  12. Enes, B. N., Moreira, L. P. D., Silva, B. P., Grancieri, M., Lúcio, H. G., Venâncio, V. P., Mertens-Talcott, S. U., Rosa, C. O. B., & Martino, H. S. D. (2020). Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review. Journal of Food Science, 85(2), 226–239. https://doi.org/10.1111/1750-3841.15003.
     Google Scholar
  13. Espada, C. E., Berra, M. A., Martinez, M. J., Eynard, A. R., & Pasqualini, M. E. (2007). Effect of Chia oil (Salvia Hispanica) rich in ω-3 fatty acids on the eicosanoid release, apoptosis and T-lymphocyte tumor infiltration in a murine mammary gland adenocarcinoma. Prostaglandins Leukotrienes and Essential Fatty Acids, 77(1), 21–28. https://doi.org/10.1016/j.plefa.2007.05.005.
     Google Scholar
  14. Felemban, L. F., Attar, A. M. A.-, & Zeid, I. M. A. (2021). Medicinal and Nutraceutical Benefits of Chia Seed (Salvia hispanica). Journal of Pharmaceutical Research International, 32(41), 15–26. https://doi.org/10.9734/jpri/2020/v32i4131040.
     Google Scholar
  15. Flachs, P., Rossmeisl, M., Bryhn, M., & Kopecky, J. (2009). Cellular and molecular effects of n-3 polyunsaturated fatty acids on adipose tissue biology and metabolism. In Clinical Science (Vol. 116, Issue 1, pp. 1–16). https://doi.org/10.1042/CS20070456.
     Google Scholar
  16. Grancieri, M., Martino, H. S. D., & 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 in Food Science and Food Safety, 18(2), 480–499. https://doi.org/10.1111/1541-4337.12423.
     Google Scholar
  17. Harper, C. R., Edwards, M. C., & Jacobson, T. A. (2006). Flaxseed oil supplementation does not affect plasma lipoprotein concentration or particle size in human subjects. Journal of Nutrition, 136(11), 2844–2848. https://doi.org/10.1093/jn/136.11.2844.
     Google Scholar
  18. Harper, C. R., Edwards, M. J., DeFilipis, A. P., & Jacobson, T. A. (2006). Flaxseed oil increases the plasma concentrations of cardioprotective (n-3) fatty acids in humans. Journal of Nutrition, 136(1), 83–87. https://doi.org/10.1093/jn/136.1.83.
     Google Scholar
  19. Hernández-Pérez, T., Valverde, M. E., & Paredes-López, O. (2021). Seeds from ancient food crops with the potential for antiobesity promotion. Critical Reviews in Food Science and Nutrition, 0(0), 1–8. https://doi.org/10.1080/10408398.2021.1877107.
     Google Scholar
  20. Ikumi, P., Mburu, M., & Njoroge, D. (2019). Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa. Journal of Food Research, 8(6), 104–118. https://doi.org/10.5539/jfr.v8n6p104.
     Google Scholar
  21. Jin, F., Nieman, D. C., Sha, W., Xie, G., Qiu, Y., & Jia, W. (2012). Supplementation of Milled Chia Seeds Increases Plasma ALA and EPA in Postmenopausal Women. Plant Foods for Human Nutrition, 67(2), 105–110. https://doi.org/10.1007/s11130-012-0286-0.
     Google Scholar
  22. Luvián-Morales, J., Varela-Castillo, F. O., Flores-Cisneros, L., Cetina-Pérez, L., & Castro-Eguiluz, D. (2021). Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review. Critical Reviews in Food Science and Nutrition, 0(0), 1–22. https://doi.org/10.1080/10408398.2021.1875189.
     Google Scholar
  23. Marineli, R. da S., Moraes, É. A., Lenquiste, S. A., Godoy, A. T., Eberlin, M. N., & Maróstica, M. R. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT - Food Science and Technology, 59(2P2), 1304–1310. https://doi.org/10.1016/j.lwt.2014.04.014.
     Google Scholar
  24. Melo, D., & Oliveira, B. (2018). Health Benefits of Chia Seeds’ Dietary Consumption. EC Nutrition, 13, 738–741.
     Google Scholar
  25. Mohd, A. N., Yeap, S. K., Ho, W. Y., Beh, B. K., Tan, S. W., & Tan, S. G. (2012). The promising future of chia, Salvia hispanica L. Journal of Biomedicine and Biotechnology, 2012. https://doi.org/10.1155/2012/171956.
     Google Scholar
  26. 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. Nutrition Research, 29(6), 414–418. https://doi.org/10.1016/j.nutres.2009.05.011.
     Google Scholar
  27. Nieman, D. C., Gillitt, N. D., Meaney, M. P., & Dew, D. A. (2015). No positive influence of ingesting chia seed oil on human running performance. Nutrients, 7(5), 3666–3676. https://doi.org/10.3390/nu7053666.
     Google Scholar
  28. Nieman, D. C., Scherr, J., Luo, B., Meaney, M. P., Dréau, D., Sha, W., Dew, D. A., Henson, D. A., & Pappan, K. L. (2014). Influence of pistachios on performance and exercise-induced inflammation, oxidative stress, immune dysfunction, and metabolite shifts in cyclists: A randomized, crossover trial. PLoS ONE, 9(11), 1–12. https://doi.org/10.1371/journal.pone.0113725.
     Google Scholar
  29. Onneken, P. (2018). Salvia Hispanica L (Chia Seeds) as Brain Superfood – How Seeds Increase Intelligence. Global Journal of Health Science, 10(7), 69. https://doi.org/10.5539/gjhs.v10n7p69.
     Google Scholar
  30. Parker, J., Schellenberger, A. N., Roe, A. L., Oketch-Rabah, H., & Calderón, A. I. (2018). Therapeutic Perspectives on Chia Seed and Its Oil: A Review. Planta Medica, 84(9–10), 606–612. https://doi.org/10.1055/a-0586-4711.
     Google Scholar
  31. 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. Journal of Nutritional Biochemistry, 23(2), 153–162. https://doi.org/10.1016/j.jnutbio.2010.11.011.
     Google Scholar
  32. Rincón-Cervera, M. Á., Valenzuela, R., Hernandez-Rodas, M. C., Barrera, C., Espinosa, A., Marambio, M., & Valenzuela, A. (2016). Vegetable oils rich in alpha linolenic acid increment hepatic n-3 LCPUFA, modulating the fatty acid metabolism and antioxidant response in rats. Prostaglandins Leukotrienes and Essential Fatty Acids, 111, 25–35. https://doi.org/10.1016/j.plefa.2016.02.002
     Google Scholar
  33. Schley, P. D., Jijon, H. B., Robinson, L. E., & Field, C. J. (2005). Mechanisms of omega-3 fatty acid-induced growth inhibition in MDA-MB-231 human breast cancer cells. Breast Cancer Research and Treatment, 92(2), 187–195. https://doi.org/10.1007/s10549-005-2415-z
     Google Scholar
  34. Sokoła-Wysoczańska, E., Wysoczański, T., Wagner, J., Czyż, K., Bodkowski, R., Lochyński, S., & Patkowska-Sokoła, B. (2018). Polyunsaturated fatty acids and their potential therapeutic role in cardiovascular system disorders—a review. Nutrients, 10(10), 1–21. https://doi.org/10.3390/nu10101561.
     Google Scholar
  35. Teoh, S. L., Lai, N. M., Vanichkulpitak, P., Vuksan, V., Ho, H., & Chaiyakunapruk, N. (2018). Clinical evidence on dietary supplementation with chia seed (Salvia hispanica L.): A systematic review and meta-analysis. Nutrition Reviews, 76(4), 219–242. https://doi.org/10.1093/NUTRIT/NUX071.
     Google Scholar
  36. Ullah, R., Nadeem, M., & Imran, M. (2017). Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. Lipids in Health and Disease, 16(1), 1–8. https://doi.org/10.1186/s12944-017-0420-y.
     Google Scholar
  37. Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., & Hussain, J. (2016). Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. Journal of Food Science and Technology, 53(4), 1750–1758. https://doi.org/10.1007/s13197-015-1967-0.
     Google Scholar
  38. Valdivia-López, M. Á., & Tecante, A. (2015). Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties. In Advances in Food and Nutrition Research (1st ed., Vol. 75). Elsevier Inc. https://doi.org/10.1016/bs.afnr.2015.06.002.
     Google Scholar
  39. Valenzuela, R., Barrera, C., Ayala, J. M., Sanhueza, J., & Valenzuela, A. (2014). Vegetable oils rich in alpha linolenic acid allow a higher accretion of n-3 LCPUFA in the plasma, liver and adipose tissue of the rat. Grasas y Aceites, 65(2). https://doi.org/10.3989/gya.110113.
     Google Scholar
  40. Vedtofte, M. S., Jakobsen, M. U., Lauritzen, L., & Heitmann, B. L. (2011). Dietary a-linolenic acid, linoleic acid, and n–3 long-chain PUFA and risk of ischemic heart disease. American Journal of Clinical Nutrition, 94, 1097–1103. https://doi.org/10.3945/ajcn.111.018762.Am.
     Google Scholar
  41. Whelan, J., & Rust, C. (2006). Innovative dietary sources of n-3 fatty acids. Annual Review of Nutrition, 26, 75–103. https://doi.org/10.1146/annurev.nutr.25.050304.092605.
     Google Scholar
  42. Wootton, S. A., & Burdge, G. C. (2002). Conversion of α-linolenic acid to eicosapentaenoic, docosapentaenoic and docosahexaenoic acids in young women. British Journal of Nutrition, 88(4), 411–420. https://doi.org/10.1079/bjn2002689.
     Google Scholar