scholarly journals Inclusion of Salvia hispanica L. and Chenopodium quinoa into bread formulations improves metabolic imbalances derived from a high-fat intake in hyperglycaemic mice

2020 ◽  
Vol 11 (9) ◽  
pp. 7994-8002
Author(s):  
Raquel Selma-Gracia ◽  
Claudia Monika Haros ◽  
José Moisés Laparra Llopis
Keyword(s):  
Chronic Diseases ◽  
Chenopodium Quinoa ◽  
High Energy ◽  
Fat Intake ◽  
High Fat ◽  
Salvia Hispanica ◽  
High Energy Intake ◽  
High Prevalence ◽  
Salvia Hispanica L ◽  
Nutrient Homeostasis

High-energy intake causes imbalances in nutrient homeostasis contributing to a high prevalence of metabolic chronic diseases.

Cardioprotective action of chia (Salvia hispanica L.) in ovariectomized rats fed a high fat diet

2021 ◽  
Vol 12 (7) ◽  
pp. 3069-3082
Author(s):  
Marcella Duarte Villas Mishima ◽  
Luiz Carlos Maia Ladeira ◽  
Bárbara Pereira da Silva ◽  
Renata Celi Lopes Toledo ◽  
Thomás Valente de Oliveira ◽  
...  
Keyword(s):  
High Fat Diet ◽  
Mineral Content ◽  
Ovariectomized Rats ◽  
High Fat ◽  
Salvia Hispanica ◽  
Positive Effects ◽  
Biometric Parameters ◽  
Pump Activity ◽  
Salvia Hispanica L ◽  
Cardioprotective Action

The combination of ovariectomy with high fat diet consumption, in this study, affected biometric parameters, oxidative stress, mineral content and ATPase pump activity, while chia consumption had positive effects on these factors.

Bioavailability of Calcium from Chia (Salvia hispanica L.) in Ovariectomized Rats Fed a High Fat Diet

2020 ◽  
pp. 1-11
Author(s):  
Marcella Duarte Villas Mishima ◽  
Bárbara Pereira da Silva ◽  
Renata Celi Lopes Toledo ◽  
Neuza Maria Brunoro Costa ◽  
Hércia Stampini Duarte Martino
Keyword(s):  
High Fat Diet ◽  
Ovariectomized Rats ◽  
High Fat ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

Effects of chia (Salvia hispanica L.) on oxidative stress and inflammation in ovariectomized adult female Wistar rats

2019 ◽  
Vol 10 (7) ◽  
pp. 4036-4045 ◽  
Author(s):  
Bárbara Pereira da Silva ◽  
Renata Celi Lopes Toledo ◽  
Marcella Duarte Villas Mishima ◽  
Maria Eliza de Castro Moreira ◽  
Christiane Mileib Vasconcelos ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Adult Female ◽  
High Fat Diet ◽  
Wistar Rats ◽  
Lipid Profiles ◽  
Ovariectomized Rats ◽  
High Fat ◽  
Salvia Hispanica ◽  
Female Wistar Rats ◽  
Salvia Hispanica L

The study investigated the influence of chia consumption on inflammation, oxidative stress, and lipid profiles in female ovariectomized rats fed a high-fat diet.

scholarly journals A high energy intake from dietary fat among middle-aged and older adults is associated with increased risk of malnutrition 10 years later

2015 ◽  
Vol 114 (6) ◽  
pp. 915-923 ◽  
Author(s):  
Lisa Söderström ◽  
Andreas Rosenblad ◽  
Eva T. Adolfsson ◽  
Alicja Wolk ◽  
Niclas Håkansson ◽  
...  
Keyword(s):  
Older Adults ◽  
Energy Intake ◽  
Dietary Fat ◽  
High Energy ◽  
Fat Intake ◽  
Monounsaturated Fat ◽  
Middle Aged ◽  
High Energy Intake ◽  
Total Fat

AbstractA higher fat content in the diet could be an advantage for preventing malnutrition among older adults. However, there is sparse scientific evidence to determine the optimal fat intake among older adults. This prospective cohort study examined whether a high energy intake of dietary fat among middle-aged and older adults is associated with the risk of malnutrition 10 years later. The study population comprised 725 Swedish men and women aged 53–80 years who had completed a questionnaire about dietary intake and lifestyle factors in 1997 (baseline) and whose nutritional status was assessed when admitted to the hospital in 2008–2009 (follow-up). At the follow-up, 383 (52·8 %) participants were identified as being at risk of malnutrition and fifty-two (7·2 %) were identified as malnourished. Multinomial logistic regression models were used to analyse the association between previous dietary fat intake and nutritional status later in life. Contrary to what was expected, a high energy intake from total fat, saturated fat and monounsaturated fat among middle-aged and older adults increased the risk of exhibiting malnutrition 10 years later. However, this applied only to individuals with a BMI<25 kg/m2 at the baseline. In conclusion, these findings suggest that preventive actions to counteract malnutrition in older adults should focus on limiting the intake of total fat in the diet by reducing consumption of food with a high content of saturated and monounsaturated fat.

scholarly journals Immunonutritional Bioactives from Chenopodium quinoa and Salvia hispanica L. Flour Positively Modulate Insulin Resistance and Preserve Alterations in Peripheral Myeloid Population

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1537
Author(s):  
Raquel Selma-Gracia ◽  
Polona Megušar ◽  
Claudia Monika Haros ◽  
José Moisés Laparra Llopis
Keyword(s):  
Insulin Resistance ◽  
Glucose Homeostasis ◽  
Chenopodium Quinoa ◽  
Risk Markers ◽  
Salvia Hispanica ◽  
Hepatic Lipid Accumulation ◽  
Positive Effects ◽  
Glucose And Lipid Metabolism ◽  
Altered Glucose ◽  
Salvia Hispanica L

Innate immunity plays a determinant role in high fat diet (HFD)-induced insulin resistance. This study compares the effects of immunonutritional bioactives from Chenopodium quinoa (WQ) or Salvia hispanica L. (Ch) when used to partially replace wheat flour (WB) into bread formulations. These flours were chosen to condition starch and lipid content in the products as well as because their immunonutritional activity. To be administered with different bread formulations, HFD-fed C57BL/6J mice were distributed in different groups: (i) wild type, (ii) displaying inherited disturbances in glucose homeostasis, and (iii) displaying dietary iron-mediated impairment of the innate immune TLR4/TRAM/TRIF pathway. We analyze the effects of the products on glycaemia and insulin resistance (HOMA-IR), plasmatic triglycerides, intestinal and hepatic gene expression and variations of myeloid (MY), and lymphoid (LY) cells population in peripheral blood. Our results show that feeding animals with WQ and Ch formulations influenced the expression of lipogenic and coronary risk markers, thus attaining a better control of hepatic lipid accumulation. WQ and Ch products also improved glucose homeostasis compared to WB, normalizing the HOMA-IR in animals with an altered glucose and lipid metabolism. These positive effects were associated with positive variations in the peripheral myeloid cells population.

scholarly journals Potential Beneficial Effects of Chenopodium quinoa and Salvia hispanica L. in Glucose Homeostasis in Hyperglycemic Mice Model

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 2
Author(s):  
Raquel Selma-Gracia ◽  
Claudia Monika Haros ◽  
José Moisés Laparra
Keyword(s):  
Glucose Homeostasis ◽  
Chenopodium Quinoa ◽  
Wheat Bread ◽  
Model Assessment ◽  
Mice Model ◽  
Salvia Hispanica ◽  
Beneficial Effects ◽  
Glucose Levels ◽  
Increased Risk ◽  
Salvia Hispanica L

Impaired glucose homeostasis is associated with an increased risk of developing metabolic alterations. In this study, a model in which mice treated with streptozotocin were fed a high-fat diet was used to mimic early stages of the onset of metabolic disorders, and different bread formulations were administrated to evaluate the effect of replacing wheat flour with Chenopodium quinoa (Q) (25%) and Salvia hispanica L. (Sh) (20%). Plasmatic glucose and insulin concentrations were quantified and the homeostasis model assessment (HOMAir) was calculated. Q and Sh showed a lower tendency to hyperglycemia compared to wheat bread (WB). Besides, these low glucose levels were accompanied by three-fold lower values of HOMAir respect to WB, suggesting an improved insulin sensitivity. Thus, inclusion of C. quinoa and S. hispanica into bread formulations could improve the control of glucose homeostasis, which could help to prevent/ameliorate metabolic glucose alterations.

scholarly journals Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

2018 ◽  
Vol 67 (2) ◽  
pp. 215-222 ◽  
Author(s):  
Olga Lucía Torres Vargas ◽  
Angela Janet García Salcedo ◽  
Hernando Ariza Calderón
Keyword(s):  
Chenopodium Quinoa ◽  
Chemical Characterization ◽  
Salvia Hispanica ◽  
Amaranthus Caudatus ◽  
Physical Chemical ◽  
Salvia Hispanica L

Las harinas de quinua, amaranto y la chía tienen proporciones considerables de proteína, almidón, fibra dietética, lípidos, minerales, vitaminas y componentes bioactivos, lo que les confiere propiedades excepcionales para la nutrición humana. El objetivo de esta investigación fue la caracterización fisicoquímica de las harinas y semillas de quinua, amaranto y chía mediante la realización de un análisis proximal, óptico, funcional, térmico y estructural. A partir de los resultados obtenidos en el análisis proximal, se determinaron proporciones considerables de proteína y fibra para las tres harinas, siendo mayor en harina de chía con valores de 28,56% y 39,8%, respectivamente. Estos resultados fueron corroborados por el análisis de microscopía óptica realizada a cortes longitudinales en las tres semillas. Los parámetros térmicos, indicaron que las tres harinas presentaron un proceso de degradación térmica no reversible y un cambio de transición vítrea para la harina de amaranto y chía a temperaturas superiores a 100ºC. La caracterización estructural de las harinas por FTIR, permitió identificar diferencias en las bandas de absorción características de proteínas y lípidos. Patrones de difracción de almidón tipo A, para las harinas de quínoa y amaranto fueron identificados, mientras que la harina de chía presentó dos picos cristalinos correspondientes a calcio y magnesio. Las imágenes SEM permitieron observar agregados de almidones en la harina de quínoa, una estructura compleja compuesta por proteínas esféricas que rodea los almidones en harina de amaranto y estructuras fibrosas y proteínas esféricas en harina de chía.

scholarly journals Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

Gels ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 267
Author(s):  
Yanesti Nuravianda Lestari ◽  
Eko Farida ◽  
Nur Amin ◽  
Wiwik Afridah ◽  
Fifi Khoirul Fitriyah ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Average Energy ◽  
High Energy ◽  
Soluble Solids ◽  
Physical And Mental Health ◽  
Salvia Hispanica ◽  
Total Soluble Solids ◽  
Huge Impact ◽  
Gross Energy ◽  
Salvia Hispanica L

Dehydration during exercise has been shown to limit performance. This study aimed to determine the best hydrocolloid for producing sports energy gel from chia seeds (Salvia hispanica L.). This study was a completed random-design study using one factor: the addition of 0.1% w/w hydrocolloids (SEG1: xanthan gum; SEG2: pectin; and SEG3: carboxymethyl cellulose). A sports energy gel was then analyzed for pH, viscosity, total soluble solids, potassium content, and gross energy. The sensory characteristics that were analyzed include color, texture, aroma, and flavor, using hedonic tests on 25 panelists. The addition of different hydrocolloids resulted in significant differences in pH, viscosity, total soluble solids, potassium, and energy contents (p = 0.026; 0.0001; 0.0001; and 0.0001). Differences in hydrocolloid types also led to differences in the panelists’ perceptions of the sports energy gels’ colors and textures (p = 0.008 and 0.0001). The best formulation was the sports energy gel with added xanthan gum, which showed the highest average energy, total soluble solids, potassium, and viscosity values, and the lowest average of pH values (60.24 ± 0.340, 10.6 ± 0.08, 19.6 ± 0.23, 367.4 ± 9.81, and 5.2 ± 0.38, respectively). The conclusion is that chia seeds can be used as the main ingredient for producing a high-energy sports gel. Energy has a huge impact on a person’s physical and mental health.

scholarly journals Glutensiz Bazı Bitkilere (Amarantus mantegazzianus, Chenopodium quinoa Willd., Eragrostis tef [Zucc]Trotter, Salvia hispanica L.) Ait Tohum Özelliklerinin Belirlenmesi Üzerine Bir Araştırma

2020 ◽  
Vol 8 (8) ◽  
pp. 1650-1655 ◽  
Author(s):  
Zeynep Dumanoğlu ◽  
Hakan Geren
Keyword(s):  
Surface Area ◽  
Average Length ◽  
Chenopodium Quinoa ◽  
Eragrostis Tef ◽  
Animal Nutrition ◽  
Thousand Grain Weight ◽  
Salvia Hispanica ◽  
Adverse Environmental Conditions ◽  
Salvia Hispanica L

To meet the nutritional requirements required for human and animal nutrition due to climatic changes, research on determination of rich in nutrients and quality, products with high resistance to adverse environmental conditions and their possibilities for growing and reproduction are carried out. This research was carried out between 2018-2019. As a material, seeds belonging to the amaranth (Amarantus mantegazzianus), chia (Salvia hispanica L.), quinoa (Chenopodium quinoa) and teff (Eragrostis tef [Zucc] Trotter) plants were studied. Some characteristics of these seeds were determined such as shape, size, mean arithmetic and geometric diameter, sphericity and thousand grain weight. According to the data obtained; the highest average length (1.140 mm), width (1.080 mm) and surface area (0.930 mm2) of the seeds of the quinoa seeds compared to other seeds; the tambourine seeds had the lowest average length (0.540 mm), width (0.300 mm) and surface area (0.130 mm2) values. In terms of thousand grain weights, the seeds of the quinoa plant are the heaviest seeds with 3.3600 g; the lightest seeds were determined to belong to the tambourine seeds with 0.0028 g.

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