Benefits of Chia Seeds as a Functional Food for Cardiovascular Diseases Prevention: A Review
Keywords:
chia seeds, functional food, lipids, cardiovascular disease, omega-3 fatty acids, antioxidants, polyphenols, obesity, diabetes, cancer, review paper
Abstract
In order to increase the overall health while keeping the lifestyle, the interest of consuming lipid-based food or lipid-modifying foods are growing. Chia seed is an annual herbaceous plant that is rich in lipids (30–33%), carbohydrates (2–41%), dietary fiber (18–30%), and protein (15–25%). Chia seeds also contain high amounts of bioactive compounds, such as omega-3 fatty acids, antioxidants, and polyphenols to prevent some chronic diseases. Its rate of consumption has grown over the years due to its health benefits for chronic conditions such as obesity, cardiovascular disease, diabetes, and cancer. Some studies have been done to prove the benefits of consuming chia seeds. The aim of this paper is to review the morphology, composition, and benefits of chia seeds towards the prevention of cardiovascular diseases.
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References
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Coelho, M. S., & Mellado, M. M. S. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT-Food Science and Technology, 60(2), 729-736.
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Ding, Y., Lin, H.-W., Lin, Y.-L., Yang, D.-J., Yu, Y.-S., Chen, J.-W., Wang, S.-Y., & Chen, Y.-C. (2018). Nutritional composition in the chia seed and its processing properties on restructured ham-like products. Journal of Food and Drug Analysis, 26(1), 124–134. https://doi.org/10.1016/j.jfda.2016.12.012
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Froyen, E., & Burns-Whitmore, B. (2020). The Effects of Linoleic Acid Consumption on Lipid Risk Markers for Cardiovascular Disease in Healthy Individuals: A Review of Human Intervention Trials. Nutrients, 12(8), 2329. https://doi.org/10.3390/nu12082329
Ghafoor, K., Ahmed, I. A. M., Musa Özcan, M., Al-Juhaimi, F. Y., Babiker, E. E., & Azmi, I. U. (2020). An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chemistry, 127531. doi:10.1016/j.foodchem.2020.127531
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. doi:10.1111/1541-4337.12423
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Published
2024-09-30
How to Cite
Kim, J., Ningtyas, A., W, R., Clarabelin, C., Setiawan, W., Wu, A., Arya, A., & Astina, J. (2024). Benefits of Chia Seeds as a Functional Food for Cardiovascular Diseases Prevention: A Review. Indonesian Journal of Life Sciences, 6(2), 1-16. https://doi.org/https://doi.org/10.54250/ijls.v6i2.179
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Section
Food Innovation and Nutrition
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