The extracts of water and methanol produced by extracting oil from chia seeds
present strong antioxidant activity, mainly due to their chlorogenic acid, caffeic acid,
and flavonol contents. These compounds assist in stabilizing the lipid composition of
the seeds, which is why chia oil or flour does not require the addition of antioxidants
for preservation (Segura-Campos et al. 2016).
There are several studies that have determined the antioxidant effect of seed and
chia oil. The objective of one study was to compare the antioxidant activity of chia
seeds in different types of regions, such as Jalisco and Sinaloa, Mexico (ReyesCaudillo et al. 2008). These authors verified that the chia extracts of Jalisco and
Sinaloa showed higher antioxidant activity than other Salvia species, such as Salvia
caespitosa (55.9%), Salvia candidissima (62.3%), Salvia hypargeia (62.9%), Salvia
euphratica (59.1%), Salvia sclarea (63.5%), and Salvia aethiopis (29.0%).
Other studies have focused on comparing the antioxidant activity of chia seed
with other seeds, such as flax and perilla (Sargi et al. 2013). Among the flax and
perilla species, the gold and white species had higher levels of omega-3 and omega6, while both brown flax and perilla seeds showed higher antioxidant capacity, and
chia showed a higher content of fatty acids and intermediate antioxidant capacity.
11.6.3 Diabetes
On ingestion, chia seeds form a gel with the acid present in the stomach. This gel acts
as a physical barrier between consumed carbohydrates and digestive enzymes, which
consequently slows carbohydrate digestion, leading to a more gradual and sustained
conversion to glucose and, thus, avoids abrupt peaks in blood glucose after consuming the seeds (Reyes-Caudillo et al. 2008).
The soluble fiber present in the chia seed exerts an influence on the stabilization
of blood glucose levels by regulating the rate at which complex carbohydrates are
digested and assimilated in the body. It is proven that supplementing daily diets with
35–37 g of chia seeds for diabetics controls hyperglycemia (reduces blood glucose
levels) and reduces systolic blood pressure (Vuksan et al. 2007; Toscano et al. 2014).
11.6.4 ACE-Inhibitory Activity
The elevation of blood pressure affects the risk of cardiovascular diseases such as
arteriosclerosis, stroke, and myocardial infarction. To regulate blood pressure, the
angiotensin I-converting enzyme (ACE, dipeptidylcarboxypeptidase, EC 3.4.15.1),
through a rennin-angiotensin system, converts angiotensin I to angiotensin II and
inactivates the vasodilator bradykinin. ACE inhibition mainly produces a hypotensive effect but can also influence the regulatory systems involved in immune defense
and nervous system activity (Haque et al. 2009).
292
S. S. Fernandes et al.
present strong antioxidant activity, mainly due to their chlorogenic acid, caffeic acid,
and flavonol contents. These compounds assist in stabilizing the lipid composition of
the seeds, which is why chia oil or flour does not require the addition of antioxidants
for preservation (Segura-Campos et al. 2016).
There are several studies that have determined the antioxidant effect of seed and
chia oil. The objective of one study was to compare the antioxidant activity of chia
seeds in different types of regions, such as Jalisco and Sinaloa, Mexico (ReyesCaudillo et al. 2008). These authors verified that the chia extracts of Jalisco and
Sinaloa showed higher antioxidant activity than other Salvia species, such as Salvia
caespitosa (55.9%), Salvia candidissima (62.3%), Salvia hypargeia (62.9%), Salvia
euphratica (59.1%), Salvia sclarea (63.5%), and Salvia aethiopis (29.0%).
Other studies have focused on comparing the antioxidant activity of chia seed
with other seeds, such as flax and perilla (Sargi et al. 2013). Among the flax and
perilla species, the gold and white species had higher levels of omega-3 and omega6, while both brown flax and perilla seeds showed higher antioxidant capacity, and
chia showed a higher content of fatty acids and intermediate antioxidant capacity.
11.6.3 Diabetes
On ingestion, chia seeds form a gel with the acid present in the stomach. This gel acts
as a physical barrier between consumed carbohydrates and digestive enzymes, which
consequently slows carbohydrate digestion, leading to a more gradual and sustained
conversion to glucose and, thus, avoids abrupt peaks in blood glucose after consuming the seeds (Reyes-Caudillo et al. 2008).
The soluble fiber present in the chia seed exerts an influence on the stabilization
of blood glucose levels by regulating the rate at which complex carbohydrates are
digested and assimilated in the body. It is proven that supplementing daily diets with
35–37 g of chia seeds for diabetics controls hyperglycemia (reduces blood glucose
levels) and reduces systolic blood pressure (Vuksan et al. 2007; Toscano et al. 2014).
11.6.4 ACE-Inhibitory Activity
The elevation of blood pressure affects the risk of cardiovascular diseases such as
arteriosclerosis, stroke, and myocardial infarction. To regulate blood pressure, the
angiotensin I-converting enzyme (ACE, dipeptidylcarboxypeptidase, EC 3.4.15.1),
through a rennin-angiotensin system, converts angiotensin I to angiotensin II and
inactivates the vasodilator bradykinin. ACE inhibition mainly produces a hypotensive effect but can also influence the regulatory systems involved in immune defense
and nervous system activity (Haque et al. 2009).
292
S. S. Fernandes et al.