Chia seeds provide many health benefits. They are high in omega-3 fatty acids which help cardiovascular health. Chia seeds also contain a significant amount of fiber and protein. The fiber aids digestion and supports weight loss while the protein provides nutrition. Chia seeds have antioxidants that may reduce the risk of chronic diseases. Overall, chia seeds are a nutritious seed that was an important part of the ancient Aztec and Maya diets and continue to benefit health today.

1. Review on the topic
HEALTH BENEFIT OF CHIA SEED
Submitted by
Sanchita Chowdhury
Master of Science in food science and nutrition
Roll- 159/202/FSN II sm No- 041
Midnapore City College
Guided by
Dr. Shrabani Pradhan

2. INTRODUCTION
 Salvia hispanica L., a biannually cultivated plant, is categorized under the mint
family (Labiatae), superdivision of Spermatophyta, and kingdom of Plantae.
The genus Salvia consists of ca 900 species (Ayerza and Coates 2005) and its
name comes from the Latin word ‘‘salvere.
 The seed contains from 25% to 40% oil with 60% of it comprising (omega) ω-3
alphalinolenic acid and 20% of (omega) ω-6 linoleic acid. Both essential fatty
acids are required by the human body for good health, and they cannot be
artificially synthesized.
 The seeds are hydrophilic , absorbing up to 12 times their weight in liquid when
soaked and developing a mucilaginous coating that gives chia-based creams and
beverages a distinctive gel texture
 The declaration chia a functional food by the European Parliament had a great
deal of effect on its popularity, chia seed is now extensively used as a part of
foods in Mexico, Argentina, Chile, New Zealand, Japan, USA, Canada and
Australia for different purposes. Chia is considered as a safe food with no
potentially harmful effects and widely used in baked goods, nutritional
supplements, cereal bars, cookies, bread, snacks etc (Beltran-Orozco and
Romero 2003).

3. HISTORY OF CHIA SEED :
Chia (Salvia hispanica L.) was originated from Mexico and
Guatemala; it has been the part of human food for about 5500 years.
Traditionally, the seeds were used by Aztecs and Mayas people in
the preparation of folk medicines, food and canvases. In pre-historic
times in Columbian societies, it was the second main crop after
beans (Armstrong 2004). Whole and ground versions of chia along
with its oil was the part of food, ancient cosmetics and the part of
religious rituals in prehistoric times in Aztecs communities (Beltran-
Orozco and Romero 2003). The chia seed is widely used in many
countries since thousands of years due to its massive nutritional and
therapeutic potential (Fernandez et al. 2006).
Salvia hispanica

4. STRUCTURE OF CHIA SEED:
Chia seeds are small flattened ovals measuring on average 2.1mm x 1.3mm x 0.8mm
(0.08 in x 0.05in x 0.03in ), with an average weight of 1.3 mg per seed. They are
mottle – colored with brown, grey, black , and white .the seeds are hydrophilic,
absorbing up to 12 times their weight in liquid when soaked ; they develop a
mucilaginous coating that gives chia based creams and beverages a distinctive gel
texture. Chia seed also produces white or purple flowers. Chia can grow up to 1m
tall and has opposite arranged leaves. Chia flowers are small flower (3-4mm) with
small corollas and fused flower parts that contribute to a high self-pollination rate .
Figure 1: Chia plant (left side) and seeds (right side).

5. NUTRITIONAL COMPOSITION OF CHIA
SEED :
The protein, fat, carbohydrate, dietary fibre, ash and dry matter contents of chia
seeds ranged from 15 to 25 %, 30–33 %, 41 %, 18–30 %, 4–5 % and 90–93 %
with a wide range of polyphenols (Ixtaina et al. 2008). The heavy metal content
of seeds was within the safe limits with no potentially toxic mycotoxins and
gluten (Peiretti and Gai 2009). Chia seed contains appreciable amount of fiber,
which can absorb up 15 times water the weight of seed. The biological value of
chia is superior to cereals and higher content of calcium, magnesium and
potassium than milk (De Tucci 2006). US dietary guidelines recommend
consuming chia as a primary source of food, chia sprouts are used in salads, chia
seed is used in beverages and cereals based foods and it can be consumed in raw
form (Ali et al. 2012).

6. Protein content:
With 20 % protein content, chia possesses a massive potential to correct and
prevent protein energy malnutrition. Protein content of the seed greatly
depends upon environmental and agronomic factors. The protein content of
chia seed is greater than protein content of all the cereals. Foods rich in
protein had a great deal of effect on weight loss due to the loss of fats in the
body. The results of a study revealed that intake of 25 % protein of the total
energy, consequence in a significant fat loss (Pskov et al. 1999). Consumption
of high protein diet may also help to maintain body weight. The effect of high
protein (18 % of the total energy intake) and low protein diet (5 % of the total
energy intake) on 113 overweight male and females was investigated for 4
weeks. The regular intake of chia may help the overweight men and women
to lose weight; however, this aspect needs detailed investigation.

7. FIBRE CONTENT:
The dietary fiber contained in foods and especially in whole grains is an
important bio component due to its potential health benefit. The effect of fiber
consume such as the decrease of risk for coronary heart disease, risk for
diabetes mellitus type 2, and several types of cancer (Reyes-Caudillo et al.
2008). On other hand, the consumption of dietary fiber has been associated with
the increases of post meal satiety and decreases subsequent hunger. Chia seed
contains between 34 and 40 g of dietary fiber per 100 g, equivalent to 100 % of
the daily recommendations for the adult population; the defatted flour possesses
40 % fiber, 5–10 % of which is soluble and forms part of the mucilage (Mohr et
al. 2012) . This fiber content is higher than flaxseed, and amaranth, even grater
compared with other dried products . Therefore, chia seed can be used in the
prevention of many cardiovascular diseases and diabetes, among others, as
demonstrated by a number of epidemiological studies.

8. MINERLS:
The calcium, phosphorous and potassium content of chia is many folds greater than
wheat, rice, oats and corn with 6 and 2.4 times greater iron spinach and liver (Beltran-
Orozco and Romero 2003). The concentration of macronutrients in chia is as; calcium
631, potassium 407, magnesium 335, phosphorus 860 mg/100 g. Microelements;
selenium55.2, copper 0.924, iron 7.72, manganese 2.72, molybdenum 0.2, sodium 16
and zinc 4.58 mg /100 g.
FATTY ACID COMPOSITION :
Of all the known food sources chia contains the highest concentration of these fatty
acids. On an average it contains about 64 % ω-3 and 19 % ω-6 fatty acids (Ali et al.
2012). The seed is appropriately known as power house of omega fatty acids.
Eicosapentaenoic acid, and docosahexaenoic acid have cardio-protective effects
(Manzella and Paolisso 2005). Omega-3 fatty acids are comprised of three essential
fatty acids; alpha-linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid
whereas omega-6 is comprised of linoleic acid and arachidonic acid (Pawlosky et al.
2003).

9. NUTRITIVE VALUE OF CHIA SEED
NUTRITIVE VALUE PER 100 g
Nutrient Amount
Energy 486 kcal
Carbohydrate 42.12 g
Dietary fiber 34.4 g
Fat 30.74 g
Saturated fat 3.330 g
Monounsaturated fat 2.309 g
Polyunsaturated fat 23.665 g
Protein 16.54 g
Vitamin A 54 mug
Vitamin B1 0.62 mg
Vitamin C 1.6 mg
Vitamin E 0.5 mg
Calcium 631 mg
Iron 7.72 mg
Magnesium 335 mg
Sodium 16 mg
Zink 4.58 mg

10. HEALTH BENEFITS OF CHIA SEED :
Therapeutic perspectives of chia :
1.Cardio-protective effects :
Alpha-linolenic acid, eicosapentaenoic acids play a vital role in the
formation of vital biochemical compounds such as prostaglandins, leukotrienes, and
thromboxanes which are encountered in numerous physiological functions (Pawlosky
et al. 2003). Omega-3 fatty has the capability of blocking calcium and sodium
channel dysfunctions, which otherwise can consequences in hypertension (Leaf and
Kang 1998). Omega-3 fatty acids improve the parasympathetic tone, heart rate
variability and protect ventricular arrhythmia.

11. Omega-3 fatty acid
Reactive oxygen
species Pro-inflammatory
cytokinese
Upper airway muscle force-
generating capacity
Upper airway
neuromuscular control
OSAS severity
CVD risk
Antioxidative Anti-inflammatory
Effects effects
Figure 1 : omega – 3 fatty acid play role to decrease CVD diseases.
Reactive oxygen
species Pro-inflammatory
cytokinese
Upper airway
neuromuscular control

12. 2.Angiotensin I-converting enzyme inhibitory peptides of chia :
The perceived side effects of synthetic angiotensin I-converting enzymes
(ACE-I) on human body has led to the discovery of natural bioactive peptides
having ACE-I inhibitory effect. A peptide of chia was tested for ACE-I
inhibitory effect in terms of hydrolysate and ultra-filtered fractions.
3.Effect of chia on immune system :
The effect of chia seed on the immune system of 23 days old Weanling male
Wistar rats, the concentrations of thymus and serum IgE were used as an indicator of
immunity (Fernandez et al. 2008) . The results evidenced no difference in body
weight and IgE, when chia was administered in seed or oil form. Concentration of
IgE was consider ably higher in both the groups as compared to the control. Inclusion
of chia in any form did not induce any symptom of abnormal behavior, diarrhea,
dermatitis, supplementation of diets with other sources of omega-3 fatty acids such as
flaxseed or marine products usually results in allergy, fishy flavor, problems of
gastrointestinal tract, diarrhea (Ayerza and Coates 2005).

13. 4. High fiber and protein content in chia seeds may help weight loss.
5. There are present in high calcium , magnesium, phosphorus and protein . All this
nutrients are essential for bone health.
6.Chia seeds may reduce blood suger level and prevent diabetes.
7. Chia seeds present high amount of omega-3 fatty acid , its good for health.
8. High dietary fiber increases the weight and size of stool as a result normalizes
bowl movement.

14. Figure 2–Uses of chia plant and some products obtained from chia seed

15. RIVIEW OF LITERATURE
 Ranjana Deka and Akan Das 2017 prove that Chia seeds are highly valued for their
nutritional properties and medicinal value. It contains healthy omega-3 fatty acids,
polyunsaturated fatty acids, dietary fiber, and protein-including all essential amino acids,
vitamins, calcium andother important minerals. Besides, it is also a rich source of
polyphenols and antioxidants. And the two major phenolics present in Chia seed along with
the presence of myricetin, quercetin, kaemferol, caffeic acid, flavonol glycosides and
chlorogenic acid.
 Bruna de Falco and Mariana Amato 2017 suggest that seeds are a rich source of nutrients
first of all the polyunsaturated omega-3 fatty acids that protect from inflammation, enhance
cognitive performance seeds are a rich source of nutrients first of all the polyunsaturated
omega-3 fatty acids that protect from inflammation, enhance cognitive performance and
reduce the level of cholesterol, polyphenols derived from caffeic acid that are antioxidant
compounds protecting the body from free radicals, aging and cancer. In addition,
carbohydrate based fibers, present at high concentration levels, are associated with reducing
inflammation, lowering cholesterol and regulating bowel function.

16.  Ranjana Deka and Akan Das 2017 reval that Chia seeds are highly valued for
their nutritional properties and medicinal value. It contains healthy omega-3 fatty
acids, polyunsaturated fatty acids, dietary fiber, and protein-including all
essential amino acids, vitamins, calcium and other important minerals. Besides, it
is also a rich source of polyphenols and antioxidants. And the two major
phenolics present in Chia seed along with the presence of myricetin, quercetin,
kaemferol, caffeic acid, flavonol glycosides and chlorogenic acid.
 Rahman Ullah1 & M. Nadeem1 et al. 2015 suggest that Therapeutic effects of
chia in the control of diabetes dyslipidaemia, hypertension, as anti-inflammatory,
antioxidant, anti-blood clotting,laxative,antidepressant antianxiety, analgesic,
vision and immune improver is scientific- ally eatablished.

17.  NorlailyMohd Ali, Swee Keong Yeap ei al. 2012 proved that Based on the
current research findings, chia seed is a good choice of healthy oil to
maintain a balanced serum lipid profile. However, unlike vitamin E and
coenzyme Q10, in vivo clinical bioactivity and safety evaluation of chia
seeds are still limited. Furthermore, details on the mechanisms of chia
seed’s hypolipidemic effects need to be studied and compared with those
of the isolated omega 3 and omega 6 fatty acids.
 Cynthia de Souza Ferreira, et al. 1918 estublised that The studies
investigating the effect the consumption of chia seed has on cardio-
vascular risk present inco -nclusive results and underscore the need for
randomized, double -blind, placebo-controlled clinical trials inorder to
obtain results that are more reliable.

18. AIM AND OBJECTIVES :
The review is aimed to explore the various health formative activities of resvera in chia . To
fulfill the aim, the following objectives are considered .

 To search out the nutrients of chia seeds helps in our body.
 To circulate the important of chia seeds to the common people.
 To find out the role of fatty acid present in chia seeds effect on cardiovascular health.
 To investigate the anti-oxidant availability of chia seeds .

19. DISCUSSION
Salvia hispanica L., a biannually cultivated plant, is categorized under the mint family (Labiatae),
superdivision of Spermatophyta, and kingdom of Plantae.
Chia seeds was one of the most important components of the diet. The chemical composition and
technological properties of chia seeds give the plant a high nutritional potential. Chia is a good sources of
polyunsaturated fatty acid : omega-3 and omega -4 fatty acid , soluble dietary fiber content of chia seed .
And a large number of fiber effect of consume such as the decrease of risk for coronary heart disease, risk
for diabetes mellitus type 2, and fiber increases stool volume, prevent from diverticulosis and several
types of cancer On other hand, the consumption of dietary fiber has been associated with the increases of
post meal satiety and decreases subsequent hunger.
It also contains appreciable amount of protein and phytochemicals .The 9 essential amino acids present
in chia in appreciable amount. Foods rich in protein had a great deal of effect on weight loss due to the
loss of fats in the body. The results of a study revealed that intake of 25 % protein of the total energy,
consequence in a significant fat loss . Consumption of high protein diet may also help to maintain body
weight.
And the large number of calcium, phosphorous and magnesium are present.
Chia seeds and oil contain a large number of natural antioxidant such as tocopherols, phytosterols,
carotenoids polyphenol compounds which are mainly. Antioxidant compounds reduce the risk of chronic
diseases including cancer and heart disease, they offer protection against some disorders such
atherosclerosis, stroke, diabetes and neurodegenerative diseases.

20. SUMMARY AND CONCLUTION
Chia was originated from Mexico and Guatemala; it has been the part of human food for
about 5500 years. Traditionally, the seeds were used by Aztecs and Mayas people in the
preparation of folk medicines, food and canvases. The chia seed is widely used in many
countries since thousands of years due to its massive nutritional and therapeutic potential.
Chia seed is a small and oval shaped food and with an average weight 1.3 mg per seed .
Chia seeds are a good source of nutraceuticals. and their beneficial effects on human
health due to their chemical composition. They are rich in dietary fiber and
polyunsaturated fatty acids, especially a linoleic acid. and also contain high amount of
polyphenols, including caffeic and chromogenic acids, myricetin, quercetin and
kaempferol, which give rise to high antioxidant activity. Due to its mucilaginous gel, Chia
seeds can be also used in cosmetic, pharmaceutical and food companies as protective agent
against moisture, foam stabilizer and emulsifier agents for its particular composition rich
in carbohydrates.

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