Salvia hispanica

Chia Salvia hispanica). Chia seeds contain 32-38% of a highly unsaturated oil (97). The fatty acid composition for five samples from Argentina have saturated acids (9-11%), oleic (7-8%), linoleic (20-21%), and linolenic acid (52-63%). [Pg.279]

Chia (Salvia hispanica L.) is an annual herbaceous plant from the mint family, Labiatae, and it is native to southern Mexico, northern Guatemala, and can be grown in South America and the Southwestern United States (52). This plant was used by the Aztec and other tribes of Central America as an important crop not only for food, but also for medicine and paint. Chia oil is a century-old ingredient that has been rediscovered today as a potential ingredient for cosmetic and food industries (52). Although chia has been cultivated for several centuries, presently it is cultivated only in some states in Mexico. The total area cultivated is less than 450 hectares per year. Trials to adopt this cultivar to other regions of America have been done with positive results (52). Chia seeds and oil are available on the American continent in health food stores. [Pg.938]

Salvia hispanica L. SCN chia OCN Spanish sage Part seed... [Pg.775]

Chicco, A.G., M.E. D Alessandro, G.J. Hein, M.E. OUva, and Y.B. Lombardo. 2008. Dietary chia seed (Salvia hispanica L.) rich in y-linolenic acid improves adiposity and normalises h)rpertri-acylglycerolaemia and insulin resistance in dysUpaemic rats. Br. J. Nutr. 101(l) 41-50. [Pg.775]

Vuksan, V, D. Whitham, J.L. Sievenpiper, et al. 2007. Supplementation of conventional therapy with the novel grain salba (Salvia hispanica L.) improves major and emerging cardiovascular risk factors in type 2 diabetes Results of a randomized controlled tiiaL Diabetes Care 30(11) 2804-2810. [Pg.775]

Ayerza, R. (1995) Oil Content and Fatty Acid Composition of Chia (Salvia hispanica L.) from Five Northwestern Locations in Argentina, J. Am. Oil Chem. Soc. 72,1079-1081. [Pg.84]

Sage (Salvia hispanica) extract CAS 93384-40-8 EINECS/ELINCS 297-250-8 Synonyms Sage extract Salvia hispanica Salvia hispanica extract Salvia hispanica herb extract... [Pg.3868]

Definition Extract obtained from the herb of the sage. Salvia hispanica Uses Emollient in cosmetics natural deodorizer in antiperspirants Sage (Salvia lavandulaefolia) oil CAS 977125-77-1 FEMA 3003... [Pg.3868]

Sage (Salvia hispanica) extract 297-355-9 Kemamide S-65 Tallow amide 297-382-6... [Pg.7010]

Chai oil n. Mexican oil obtained from Salvia hispanica. It has excellent drying properties. A prominent characteristic of the oil is its high surface tension, which causes it to crawl , cooking at 260° C (500°F) for a short time destroys this property. Its main constituent acids may make up more than 90% of the total acids. Properties Sp gr, 0.9338/15°C refractive index, 1.4855 iodine value, 196.3 saponification value 192.2. [Pg.176]

Chia (Salvia hispanica L.) is a member of the Laminaceae family. The center of genetic diversity of chia is in the highlands of western Mexico (Cahill, 2004), with a diploid chromosome number of 12 (Estilai et al., 1990). The genus Salvia... [Pg.278]

Alvarez-Chavez, L.M., Valdivia-Lopez, M.D., Aburto-Juarez, M.D., Tecante, A., 2008. Chemical characterization of the Upid fraction of Mexican chia seed (Salvia hispanica L.). Int. J. Food Prop. 11, 687-697. [Pg.285]

Ayerza, R., Coates, W., 2004. Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America. Trop. Sci. 44, 131-135. [Pg.285]

Bueno, M., Di Sapio, O., Barolo, M., Busilacchi, H., Quiroga, M., Severin, C., 2010. Quality tests of Salvia hispanica L. (Lamiaceae) fruits marketed in the city of Rosario (Santa Fe province, Argentina). Bol. Latinoam. Caribe Plant. Med. 9, 221-227. [Pg.285]

Cahill, J.P., 2004. Genetic diversity among varieties of Chia (Salvia hispanica L.). Gen. Resour. Crop Evol. 51, 773-781. [Pg.285]

Capitani, M., Spotomo, V., Nolasco, S., Tomas, M., 2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Sci. Technol. 45, 94-102. [Pg.285]

Capitani, M.I., Ixtaina, V.Y., Nolasco, S.M., Tomas, M.C., 2013. Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina. J. Sci. Food Agri. 93, 3856-3862. [Pg.285]

Da Silva Marineli, R., Lenquiste, S.A., Moraes, fi.A., Mardstica Jr., M.R., 2015. Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. Food Res. Int. 76, 666-674. [Pg.285]

Espada, C.E., Berra, M.A., Martinez, M.J., Eynard, A.R., Pasqualini, M.E., 2007. Effect of Chia oil (Salvia hispanica) rich in omega-3 fatty acids on the eicosanoid release, apoptosis and T-lymphocyte tumor infiltration in a murine mammary gland adenocarcinoma. Prostaglandins Leukot. Essent. Fatty Acids 77, 21-28. [Pg.286]

Estilai, A., Hashemi, A., Truman, K., 1990. Chromosome number and meiotic behavior of cultivated chia, Salvia hispanica (Lamiaceae). Hort Sd. 25, 1646-1647. [Pg.286]

Jamboonsri, W., Phillips, T., Geneve, R., Cahill, J., Hildebrand, D., 2012. Extending the range of an ancient crop. Salvia hispanica L.—a new o)3 source. Gen. Resourc. Crop Evol. 59,171-178. [Pg.286]

Komprda, T., Zornikova, G., Rozikova, V., Borkovcova, M., Przywarova, A., 2013. The effect of dietary Salvia hispanica seed on the content of n-3 long-chain polyunsaturated fatty acids in tissues of selected animal species, including edible insects. J. Food Comp. Anal. 32, 36-43. [Pg.286]

Oliva, M.E., Ferreira, M.R., Chicco, A., Lombardo, Y.B., 2013. Dietary Salba (Salvia hispanica L.) seed rich in alpha-linolenic acid improves adipose tissue dysfunction and the altered skeletal muscle glucose and Upid metaboUsm in dysUpidemic insulin-resistant rats. Prostaglandins Leukot. Essent. Fatty Acids 89,279-289. [Pg.287]

Ulbricht, C., Chao, W., Nummy, K., Rusie, E., Tanguay-Colucci, S., lannuzzi, C., Planunoottil, J., Varghese, M., Weissner, W., 2009. Qua (Salvia hispanica) a systematic review by the natural standard research collaboration. Rev. Recent CUn. Trials 4, 168-174. [Pg.287]

Vazquez-Ovando, A., Rosado-Rubio, G., Chel-Guerrero, L., Betancur-Ancona, D., 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT-Food Sci. Technol. 42, 168-173. [Pg.287]

Vuksan, V., Jenkins, A.L., Dias, A.G., Lee, A.S., Jovanovski, E., Rogovik, A.L., Hanna, A., 2010. Reduction in postprandial glucose excursion and prolongation of satiety possible explanation of the long-term effects of whole grain Salba (Salvia hispanica L.). Eur. J. CUn. Nutr. 64, 436-438. [Pg.287]

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