Segura-Campos et al. (2013) identified and quantified the ACE-inhibitory effect
produced by hydrolysates from chia protein hydrolysates obtained with Alcalase
® -
Flavourzyme
® sequential enzymatic system and evaluated the effect in a carrot
cream. The chia protein hydrolysates produced with this sequential system exhibited
ACE-inhibitory activity, suggesting that the peptides released from the proteins are
the agents behind the inhibition. On the other hand, ACE-inhibitory activity in the
carrot cream improved markedly with addition of the chia protein hydrolysates.
11.6.5 Anti-inflammatory Effects
Foods with anti-inflammatory components are responsible for reducing the production of substances that stimulate the inflammatory process, strengthening the
immune system, making the body more resistant against respiratory diseases like
flu and cold. For a food to be considered anti-inflammatory, it must be rich in
substances such as allicin, omega-3 fatty acids, and vitamin C. Although there are
no scientific studies that prove the anti-inflammatory action of chia seed, the high
omega-3 content present in this seed has a great potential to show anti-inflammatory
effects to the human body.
11.6.6 Inhibition of Melanin Hyperpigmentation
Diwakar et al. (2014) found that in addition to being essential fatty acids, omega-3
and omega-6 fatty acids play an important role in maintaining skin hydration and the
stratum corneum epidermal barrier and influence melanogenesis in epidermal melanocytes. Consumption of chia seeds has shown the inhibition of melanin biosynthesis in melan-a cells. In addition, the authors combined chia seed extract with
pomegranate fruit extract, providing inhibition of melanin production, possibly
through downregulated expression of genes related to melanin synthesis (Diwakar
et al. 2014).
11.6.7 Antimicrobial Effects
The rapid emergence of antibiotic-resistant bacterial pathogens is a serious public
health concern, and considerable efforts have been focused on the development of
new classes of antimicrobial agents, such as antimicrobial peptides. Segura-Campos
et al. (2013) evaluated the antimicrobial activity of hydrolysates from chia proteinrich fraction against seven pathogens using the agar disk diffusion assay. The results
obtained by the authors were that the chia protein hydrolysates did not inhibit the
growth of Gram-negative (E. coli, S. typhi, S. flexneri) and Gram-positive bacteria
11 Chia Seed (Salvia hispanica)
293
produced by hydrolysates from chia protein hydrolysates obtained with Alcalase
® -
Flavourzyme
® sequential enzymatic system and evaluated the effect in a carrot
cream. The chia protein hydrolysates produced with this sequential system exhibited
ACE-inhibitory activity, suggesting that the peptides released from the proteins are
the agents behind the inhibition. On the other hand, ACE-inhibitory activity in the
carrot cream improved markedly with addition of the chia protein hydrolysates.
11.6.5 Anti-inflammatory Effects
Foods with anti-inflammatory components are responsible for reducing the production of substances that stimulate the inflammatory process, strengthening the
immune system, making the body more resistant against respiratory diseases like
flu and cold. For a food to be considered anti-inflammatory, it must be rich in
substances such as allicin, omega-3 fatty acids, and vitamin C. Although there are
no scientific studies that prove the anti-inflammatory action of chia seed, the high
omega-3 content present in this seed has a great potential to show anti-inflammatory
effects to the human body.
11.6.6 Inhibition of Melanin Hyperpigmentation
Diwakar et al. (2014) found that in addition to being essential fatty acids, omega-3
and omega-6 fatty acids play an important role in maintaining skin hydration and the
stratum corneum epidermal barrier and influence melanogenesis in epidermal melanocytes. Consumption of chia seeds has shown the inhibition of melanin biosynthesis in melan-a cells. In addition, the authors combined chia seed extract with
pomegranate fruit extract, providing inhibition of melanin production, possibly
through downregulated expression of genes related to melanin synthesis (Diwakar
et al. 2014).
11.6.7 Antimicrobial Effects
The rapid emergence of antibiotic-resistant bacterial pathogens is a serious public
health concern, and considerable efforts have been focused on the development of
new classes of antimicrobial agents, such as antimicrobial peptides. Segura-Campos
et al. (2013) evaluated the antimicrobial activity of hydrolysates from chia proteinrich fraction against seven pathogens using the agar disk diffusion assay. The results
obtained by the authors were that the chia protein hydrolysates did not inhibit the
growth of Gram-negative (E. coli, S. typhi, S. flexneri) and Gram-positive bacteria
11 Chia Seed (Salvia hispanica)
293