EFFECT OF CHIA SEED AND CHIA OIL ON PLASMA LIPID

This Research Article has been supervised by Nutritionist/Food Expert Anum Nazir).She is Lecturer in School of Nutritional sciences At University of Faisalabad).

Researcher And Writer

NOOR-UL-AIN

Supervised By Anum  Nazir 

Department of Nutritional Sciences

University Of Faisalabad,Pakistan.

Topic;EFFECT OF CHIA SEED AND CHIA OIL ON PLASMA LIPID

Abstract:

Coronary heart illness (CHD) is the foremost common cause of passing within the western world. In both the USA and the EU it accounts for over 600,000 passing’s annually. The daily consumption of omega-3 fatty acids prevent from the heart diseases. The purpose of this study is to determine the effect of chia seed on plasma lipid level. Total cholesterol level lower by the chia seed as compared to the chia oil. Chia diets significantly decreased triacylglycerol levels and increased HDL cholesterol and omega-3 fatty acid contents this all proved by a research that was conducted on rats. Analysis shows it known as the top most vegetative source of alpha linolenic fatty acid. The utilization of insoluble fiber that abundantly present in chia seed moreover expanded (P <0.05) the fecal bulk and dampness. The checked cholesterol and lipid lowering impact of insoluble fiber may be somewhat ascribed to its capacity to improve the excretion of lipids and bile acids by means of feces.

Introduction:

Chia seed are plant based species have higher beneficial effect (Ayerza R, Coates W, 2005) These seed are part of lamiaceae family plant that name is herbaceous (M.R. Sandoval et al., 2013). The component of chia seed changes in different conditions like climate, place of cultivation and soil (Ayerza R, Coates W, 2009).

Nutritional composition:

Chia seed contain high content of protein (15-25%), dietary fiber (18-30%) , lipid (30-33%) and polyphenols (Ixtaina et al ., 2008 ). It also contain triglycerides, fatty acids such as omega-3 alphalinolenic acid (40%) and omega-6 linoleic acid (20%) (Mohd Ali et

al., 2012). It contains 7% soluble and 55.9 insoluble fiber on dry basis (Weber CW et al., 1999). Chia seed have no toxic effect of heavy metals that present in seeds (Peiretti and Gai 2009). They use in many countries for different prevention or treatment and mostly use in bakery products, nutritional supplements, cereal bars, cookies, bread, snacks etc (Beltran-Orozco and Romero 2003).It support to decrease the plasma cholesterol level and maintain the sugar level by slowing the digestion process and release of glucose. Major minerals are present in chia seed at a higher content such as calcium, magnesium, potassium (De Tucci 2006). Chia seed also known as salvia hispanica L (Peiretti P.G and Gai F, 2009). Mohid et al. (2013) determine that chia plant and grains have dark coloured or dark grains, like other plants and grains. This plant not assaulted by insects since it contains compounds that offer security. Chia plant contained fundamental oils and can be extracted from the leaves with fundamental oils and can be extracted from the leaves with fundamental components like beta caryophyllene, globulol, muroleno, beta-pinene, alpha humoleno and widdrol that act as repellent against insects.

coactivator-1α (PGC-1α) expression. The antioxidant compounds display in chia is tocopherols,phytosterol, carotenoids and phenolic compounds too had a synergistic impact (Marineli et al.,2015). Part of chia keeping up the lipid and glucose homeostasis within the body there was a critical lessening in midsection circumference in sound people after a month of chia

supplementation with no alter in body weight perhaps due to particular misfortune of fat mass. In a persistent treatment, dietary chia seed diminished the visceral adiposity and affront resistance among sucrose-induced diabetic (Chicco et al., 2009).The affect of feeding chia seeds to a bunch of rats with dyslipidemia comes about uncovered that nourishing chia seeds significantly diminished the visceral adiposity, diminished triglycerides and LDL cholesterol levels within the healthy people ingestion of chia 50g/day for 30 days trial then the diastolic blood weight

diminished from 66.1 to 61.5 mmhg with noteworthy decay in serum triglycerides and no side effects appear. (Vertommen et al., 2005)

Benefit of Chia seed oil:

Studies show chia seed oil was proposed for administration of inflammable issues like torment, redness and swelling which can cause extreme issues. Avoidance and administration of these health related issues was accomplished by incorporation of chia seed and its oil in day by day count calories because it contains PUFA, prostaglandins and eicosanoids which induce lesser degree of swelling (Comba et al., 2010). Divyapriya et al. (2016) stated that

chia seed extract work against three main pathogens of periodontal disease and it has antibacterial effect.

Extraction of chia seed oil:

Two methods were used for extraction of oil from the seeds.

• Hexanic extract (HE).

• Bligh-Dyer method (BDE) (Jumaah F et al., 2015).

Objectives:

To determine chemically, nutritionally, and commercially characterization of chia seed and oil.

To find out the difference between chia seed and chia oil effects on lipid profile.

To identify its possible benefits in the prevention of cardio vascular risk factor.

Review of literature:

Chia seeds with omega-3 fatty acids play a key part in avoiding the arrangement of clots and plaques within the supply routes (Reyes-Caudillo et al., 2008). The lipid substance in chia seeds changes from 25% to 40%, with 60% of the entire lipids made up of ALA (omega-3)and 20% composed of linoleic corrosive (omega-6) (Bresson et al., 2009). Calcium and potassium content in chia seed keep up the level of blood pressure (Vuksan et al., 2007).Among the cardiovascular hazard variables that can be altered, controlled or treated are abundance overweight, hypertension, dyslipidemia and diabetes mellitus, with roughly 5% of global deaths attributed to excess weight (World Heart Federation 2012). High intake of total lipid, polyunsaturated fatty acids such as omega-6 and saturated fats cause the risk of coronary heart disease (Okuyama H, 2001). Epidemiological and clinical studies demonstrate that consuming lipid rich in omega-3 fatty acids reduce the risk of coronary heart disease (Lorgeril M et al., 1996). Studies say that alpha linolenic fatty acid play important role on omega-3 status so the intake of alpha linolenic acid is vital (Baylin A et al., 2003).

Analysis:

Chia seed contain high amount of alpha linolenic acid (Weber CW et al., 1991). A research was conducted on rats. Two group of rats were consider in this research one group of rats fed chia seed and another group fed on normally control diet or chia oil then conduct a result it show low level of cholesterol in the serum of rats. A more research was conducted on animal some animals are on fed of chia seed and some on control diet so in that animals HDL level high which are fed on chia seed diet (Ayerza and Coates, 2005). Chia oil lessens the 66% serum triacylglycerol level and diet that are high in omega-3 fatty acids lower the plasma triacylglycerol

Mohamed AI et al., 2002). Most of the thinks about conducted on people utilizing chia seed looked at the relationship between its consumption and the conceivably impact it may have on cardio vascular variables, by looking at such information as body composition and mass, lipid profile, blood weight, blood sugar and fiery markers (Nieman et al., 2007-2012).

Supplementary analysis:

In exploratory considers chia seed supplementation weakened metabolic, cardiovascular and hepatic alterations in rats. They famous progressed affront affectability and glucose resistance, and a diminishment in visceral fat, greasy liver and heart and liver irritation. No alter was found in plasma lipid concentrations or blood weigh (Poudyal 2012, Chicco 2008).

Postmenopausal analysis: Examined in 10 postmenopausal ladies utilizing 25g of processed chia per day over a seven week period and found a noteworthy increment in serum ALA and EPA concentrations (Coorey et al., 2014)

Chia oil comparison with other oils:

Many oil are used for lower the serum triglycerols level Yaniv Z et al., (1999) stated that sunflower oil enrich diet lower the 20% serum triglycerols. Kabir Y et al., (1996) stated that safflower oil, palm oil and flex seed oil reduce 15% serum or plasma triglycerols level. Study proved that chia fed diet increase HDL as to the further source of alpha linolenic acid this researched is conducted on rats (Ihara Watanabe et al., 1999) . Study demonstrate that stable mitochondrial covering help in oxidation reduction reaction during aerobic respiration by the presence of omega-3 fatty acids in chia seed oil such as eicosapentaenoic acid(ES) and decosahexaenoic acid (DHA) and many of other lipids attack on free radicals and reduce lipid peroxidation (Watts JL et al., 2006).

Conclusion:

Chia seed provide many nutrients that nutrients have many nutraceutical compounds. Chia seed oil make by two methods researches show that Hexane extract method is less effective than Bligh dyer method of chia seed because it extract polyphenols and does not use heat to evaporate the solvent. Result shows the chia containing alpha linolenic acid that increases the HDL level and lowers the triacylglycerol content but many studies did not elaborate statistical data in connection of cardiovascular diseases risk factor. The relationship between cardiovascular risk factor and consumption of chia seed are insufficient. Further research is hence needed.

References

Ayerza R, Coates W (2005) Ground chia seed and chia oil effects on Plasma lipids and fatty acids in the rat Nutr Res 25:995–1003. Doi:10.1016/j.nutres.2005.09.013

Ayerza R, Coates W (2009) some quality components of four chia (Salvia hispanica) genotypes grown under tropical coastal desert ecosystem conditions.Asian J Plant Sci 301–30

1. Ayerza, W. Coates / Nutrition Research 25 (2005) 995–1003

A rapid method of total lipid extraction and purification BLIGH EG, DYER WJ Can J Biochem Physiol. 1959 Aug; 37(8):911-7.[PubMed] [Ref list]

Beltran-Orozco MC, Romero MR. La Chia, Alimento Milenario, Departamento de Graduados e Investigacion en Alimentos IPN, Mexico: ENCB; 2003

Bresson JL, Flynn A, Heinonen M et al. Opinion on the safety of “Chia seeds (Salvia hispanica L) and ground whole Chia seeds as a food ingredient The European Food Safety Authority Journal, v.996, p. 1-26, 2009

Baylin A, Kabagambe EK, Ascherio A, Spiegelman D, Campos H. Adipose tissue a–linolenic acid and nonfatal acute myocardial infarction in Costa Rica. Circulation 2003 107:1586- 91

Comba A, Maestri DM, Berra MA, Garcia CP, Das UN, Eynard AR Effect of n-3and ω-9 fatty acid rich oils on lipoxygenases and cyclooxygenases enzymes and on the growth of an adenocarcinoma mammary model. Lipids Health Disease 2010; 9(4):112- 115.

Coorey A, Novinda H, Williams, Jayasena V. Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil and flaxseed Journal of Food Science. 2014; 1:4

Chicco AG, D’Alessandro ME, Hein GJ, Oliva ME, Lombardo YB Dietary chia seed (Salvia hispanica L.) rich in alpha linolenic acid improves adiposity and normaliseshypertriacylgly cerolaemia and insulin resistance in dyslipaemic rats British Journal of Nutrition, v.101(1), p. 41-50, 2009

De Tucci J (2006) Chia, la semilla que reduce el colesterol. Magazine Bayres Today 5 [Ref list]

Divyapriya GK, Veeresh DJ, Puja, Yavagal Evaluation of Antibacterial efficacy of chia (Salvia hispanica) seeds extract against porphyromonas gingivalis, fusobacterium nucleatum and aggregatibacter action mycetemcomitans an in-vitro study International Journal of Ayurveda and Pharma Research 2016; 4(4):22-26.

Dietary manipulation implicates lipid signaling in the regulation of germ cell maintenance in C. elegans. Watts JL, Browse J Dev Biol. 2006 Apr 15; 292(2):381-92 [PubMed] [Ref list]

Ihara-Watanabe M, Umekawa H, Takahashi T, Furuichi Y. Effects of dietary alpha– or gamma– linolenic acid on level and fatty acid composition of serum and hepatic lipids, and activity and mRNA abundance of 3-hydroxy-3-methylglutaryl CoA reductase in rats. Comp Biochem Physiol a 1999; 122:213- 20

Ixtaina VY, Nolasco SM, Tomas MC. Physical properties of chia (Salvia hispanica L.) seeds.IndCropProd 2008;28(3):286293.doi:10.1016/j.indcrop.2008.03.009 [CrossRef] [Google Scholar] [Ref list]

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 for Human Nutrition.

v.67 (2), p. 105-10, 2012

Kabir Y, Ide T. Activity of hepatic fatty acid oxidation enzymes in rats fed a–linolenic acid. Biochim Biophys Acta 1996; 1304:105- 19

Lema growth and productivity in Argentine agriculture in Conference on Causes and Consequences of Global Agricultural Productivity Growth, Washington, 2010 http://www.farmfoundation.org/news/articlefiles/1725Lema

Lorgeril M, deSalen P, Martin JL, Mamelle N, Monjaud I, Touboui P, et al. Effect of a Mediterranean type of diet on the rate of cardiovascular complications in patients with coronary artery disease J Am Coll Cardiol 1996; 28(5):103 -5.

Mohamed AI, Hussein AS, Bhathena SJ, Yafez YS the effect of dietary menhaden, olive, and coconut oil fed with three levels of vitamin E on plasma and liver lipids and plasma fatty acid composition in rats. J Biochem 2002; 13:434- 41

Mohid AN, Yeap SK, WanYongHo, BoonKeeBeh, SheauWeiTan, Soon GuanTan The Promising Future of Chia, Salvia hispanica L. Journal of Biomedicine and Biotechnology. 2013, 1-9.

1. Sandoval-Oliveros and O. Paredes-L´opez, “Isolation and Characterization of proteins from chia seeds (Salvia hispanica L.),” Journal of Agricultural and Food Chemistry, vol. 61, no. 1, pp. 193–201, 2013

Okuyama H High n-6 to n-3 ratio of dietary fatty acids rather than serum cholesterol as a major risk factor for coronary heart disease Eur J Lipid Sci Technol 2001;103:418- 22

Peiretti PG, Gai F. Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant duringgrowth. AnimFeedSciTechnol 2009148(2–4):26275.doi:10.1016/j.anifeedsci.2008.04.006

Peiretti P.G., Gai F. Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology 2009; 148(2-4):267–275 doi: 10.1016/j.anifeedsci.2008.04.006. [CrossRef] [Google Scholar] [Ref list]

Reyes-Caudillo E, Tecante A, Valdivia-López MA Dietary fiber content and antioxidant activity of Phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry 2008; 107(2):656-663

Sandoval-Oliveros MR, Paredes- López O (2013) Isolation and Characterization of proteins from chia seeds (Salvia hispanica L.) J Agric Food Chem 61:193–201. Doi 10.1021/jf3034978

Supercritical Fluid Extraction and Chromatography of Lipids in Bilberry Jumaah F, Sandahl M, Turner C J Am Oil Chem Soc. 2015; 92(8):1103-1111 [PubMed] [Ref list]

The promising future of chia, Salvia hispanica L. Mohd Ali N, Yeap SK, Ho WY, Beh BK, Tan SW, Tan SG J Biomed Biotechnol. 2012; 2012():171956.

Vertommen J, VanSompel AM, Loenders M, Vander Velpen C, DeLeeuw I. Efficacy and safety of 1 month supplementation of SALBA ( Salvia hispanica Alba) grain to diet of normal adults on body parameters, blood pressure, serum lipids, minerals status and haematological parameters results of a pilot study. The 23th International Symposium on Diabetes and Nutiriton of the European Association for the Study of Diabetes, 2005

Weber CW, Gentry HS, Kohlhepp EA, McCrohan PR The nutritional and chemical evaluation of chia seeds Ecol Food Nutr 1991; 26:119- 25

Weber CW, Gentry HS, Kohlhepp EA, McCrohan PR The nutritional and chemical evaluation of chia seeds Ecol Food Nutr 1991; 26:119- 25

Yaniv Z, Schaffer man D, Shamir I, Madder Z. Cholesterol and triglyceride reduction in rats fed Matthiola incana seed oil rich in (n-3) fatty acids. J Agric Chem 1999; 47:637- 42