Lejeune MP, Kovacs EM, Westerterp-Plantenga MS. Additional protein intake limits weight regain after weight loss in humans. Br J Nutr. 2005; 93:281–289. doi: 10.1079/BJN20041305. [ PubMed] [ CrossRef] [ Google Scholar]

It was demonstrated that column chromatographic stripping technique was able to totally remove tocopherols from borage oil (Khan & Shahidi 2002). Furthermore, using the same method of stripping (column chromatographic), Abuzaytoun and Shahidi ( 2006a, 2006b) were able to entirely eliminate and remove the tocopherols in various types of oils including flax and hemp oils by conventional column stripping method. Recently, Abad and Shahidi ( 2020) used a new and simplified stripping method by mixing the oil with striping material diluted with eluting solvent for 2 h to remove the minor components from different oil samples and reported that the simplified method was successful in eliminating the minor components from the oil samples. Thus, the results in this study as given in Table 3 are in good agreement with the column stripping method in entirely eliminating the tocopherols from the tested oils. Pigments in stripped and non-stripped chia seed oils Timilsena Y.P., Adhikari R., Barrow C.J., Adhikari B. Digestion behaivour of chia seed oil encapsulated in chia seed protein-gum complex coacervates. Food Hydrocolloids. 2017; 66:71–81. doi: 10.1016/j.foodhyd.2016.12.017. [ CrossRef] [ Google Scholar] MECO, Microencapsulated chia seed oil; MECCO, Microencapsulated chia seed oil with curcumin. *Values are presented as mean values indicate the replicates of three independent and two experimental repetitions.High protein intake is associated with increased fullness after meals and reduced food intake ( 24, 25).

Etzler F.M., Deanne R. Particle size analysis: A comparison of various methods II. Particle and Particle System Characterization. 1997; 14:278–282. doi: 10.1002/ppsc.19970140604. [ CrossRef] [ Google Scholar] From skin creams to aromatherapy kits, we have been continuously developing our unique knowledge of natural ingredients since our founding in 1997. We believe you should complement your body the way nature intended, without damaging toxins or harsh chemicals. Ayerza R, Coates W. Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America. Trop Sci. 2004; 44(3):131–135. doi: 10.1002/ts.154. [ CrossRef] [ Google Scholar]The method used for fatty acid composition analysis of the non-stripped and stripped chia seed oils followed transmethylation with subsequent gas chromatography-flame ionization detection (GC-FID) (Wanasundara and Shahidi 1997) as reported elsewhere (Abad and Shahidi: Autoxidative and photooxidative stability of camelina and sophia seed oils as affected by their fatty acids, triacylglycerols and minor components, forthcoming). The results were expressed as the weight percentage of each fatty acid in the total amount. Triacylglycerol (TAG) profiles Lokuruka MNI (2007) Role of fatty acids of milk and dairy products in cardiovascular diseases: a review. AF J Food Agri Nutr and DEV 7(1). http://www.bioline.org.br

Who should use it: Mudgil says thanks to its versatility, chia seed oil, in general, offers benefits for all skin types.Russak adds that anyone with sensitive, inflamed, and dehydrated skin would particularly benefit from chia seed oil in their routine, and it even works well for irritated and oil-prone skin. Craig R (2004) Application for approval of whole chia (Salvia hispanica L.) seed and ground whole seed as novel food ingredient. Northern Ireland, Company Representative Mr D Amstrong. Craig & Sons, http://www. food.gov.uk/multimedia/pdfs/chiaapplication.pdf Leaf A, Kang JX. Omega-3 fatty acids and cardiovascular disease. The re - turn of T-3 fatty acids into the food supply. I- Land-based animal food products and their health effects, edited by Simopoulos AP. Basel AG: Karger S; 1998. pp. 24–37. [ Google Scholar] Ayerza RJ, Coates W. seeed yield oil content and fatty acid composition of three botanical sources of & ohgr: 3 fatty acid planted in the Yugas ecosystem of tropical Argentina. Trop Sci. 2007; 47(4):183–187. doi: 10.1002/ts.211. [ CrossRef] [ Google Scholar] Chia seeds contain multiple nutrients that are essential for healthy bones, including calcium, magnesium, phosphorus and protein.

Will you be claiming the VAT back?

Fang Z., Bhandari B. Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation. In: Garti N., Mc Clements D.J., editors. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals. Woodhead Publishing Limited; Cambridge, UK: 2012. pp. 73–109. [ CrossRef] [ Google Scholar] Protects from free-radical damage: The strong antioxidant properties of chia seed oil help protect the skin from oxidative damage and free radicals (which play a major role in skin aging) due to environmental aggressors, such as UV radiation or pollution. Joung H., Choi M.J., Kim J.T., Park S.H., Park H.J., Shin G.H. Development of food-grade curcumin nanoemulsion and its potential application to food beverage system: Antioxidant property and in vitro digestion. Journal of Food Science. 2016; 81(3):745–753. doi: 10.1111/1750-3841.13224. [ PubMed] [ CrossRef] [ Google Scholar] The tocopherols in chia oil samples were analyzed as described elsewhere (Li et al. 2016), using an Agilent 1100 HPLC unit (Palo Alto, CA, USA). Samples (0.1 g) were dissolved in 2 mL of methanol/acetonitrile/isopropanol (41:59:300, v/v/v). Meanwhile, standards were prepared by dissolving a known amount of tocopherol in the same solvent with serial dilution.

Secondary oxidation products of chia seed oil were determined by monitoring the thiobarbituric acid reactive substances (TBARS). Determination of TBARS is based on the colour intensity of the reaction between secondary oxidation products of PUFA, including malondialdehyde (MDA), and TBA; the values of TBARS are expressed as mmol MDA eq/ g of oil. M.M., Al-Juhaimi F.Y., Ahmed I.A., Osman M.A., Gassem M.A. Effect of different microwave power setting on quality of chia seed oil obtained in a cold press. Food Chemistry. 2019; 278:190–196. doi: 10.1016/j.foodchem.2018.11.048. [ PubMed] [ CrossRef] [ Google Scholar] Zeta potential value is one of the important factors that provide the interpretation of the stability of emulsions. The zeta potential value measures the charge gravitations or repulsions between the emulsifying particles. ( Premi & Sharma, 2017). When zeta potential and CI results were taken into consideration, it was shown that Sample 6 was the most stable one amongst the samples investigated. Chicco AG, D’Alessandro ME, Hein GJ, Oliva ME, Lombardo YB. Dietary chia seed ( Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. Br J Nutr. 2009; 101:41–50. doi: 10.1017/S000711450899053X. [ PubMed] [ CrossRef] [ Google Scholar] Abuzaytoun, R., & Shahidi, F. (2006b). Oxidative stability of flax and hemp oils. Journal of the American Oil Chemists' Society, 83(10), 855–861.Ch-ch-ch-chia” may be a familiar jingle if you grew up during the 1980s. Little did we know that those popular ceramic pets sprouting grass “hair” were a foretelling of the even greater success their seeds would have in edible form 25 years later. Chia seeds are often referred to as a “ superfood” or functional food—unregulated terms more useful in the marketing sphere than by nutrition experts who understand that there is no magic bullet or replacement for a healthful dietary pattern that relies on a variety of nutritious foods. Marineli R.D., Moraes É.A., Lenquiste S.A., Godoy A.T., Eberlin M.N., Jr M.R. Chemical characterization and antioxidant potential of Chilean chia seeds and oil ( Salvia hispanica L.) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology. 2014; 59(2):1304–1310. doi: 10.1016/j.lwt.2014.04.014. [ CrossRef] [ Google Scholar] Ali, M., Gafur, M., Rahman, M., & Ahmed, G. (1985). Variations in fat content and lipid class composition in ten different mango varieties. Journal of the American Oil Chemists' Society, 62(3), 520–523.