Physicochemical Properties and in Vitro Anti-Inflammatory Effects of Indian Chia (Salvia Hispanica L.) Seed Oil
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2016, Vol 11, Issue 2
Abstract
Salvia hispanica L. also known as chia or salba has been used as a fodder/food in Central America and was one of the chief dietary components of the ancient culture. Owing to the fatty acid profile and nutrition value chia is being reintroduced as a food crop across different countries. Many health beneficial effects of chia seed oil have been reported in vitro and in vivo owing to higher content of polyunsaturated fatty acid particularly alpha-linolenic acid (ALA). High ALA content makes chia a perfect candidate for ‘super food’ as it is associated with lower incidence of cardiovascular diseases and neuropathies. These metabolic syndromes are mediated by inflammatory pathways. Hence, we assessed the anti-inflammatory property of chia seed oil per se and in combination with other vegetable oils so as to replicate the daily use methods. Here we report the physicochemical and in vitro anti-inflammatory effects of Indian chia seed oil and compared with the previously reported physicochemical parameters of chia from other countries.
Authors and Affiliations
1Ramzi Abdulrashed Abdulkhaleq Gazem, Honnalagere Ramesh Puneeth, Chakkere Shivmadhu Madhu,, Angatahally Chandrashekariah Sharada*
Keywords
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- EP ID EP383999
- DOI 10.9790/3008-1102040108
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