Salvia hispanica (chia) as a promising source of n-3 polyunsaturated fatty acids with antiatherogenic and cardioprotective properties

Abstract

Chia (Salvia hispanica L.) is an annual plant that belongs to the Lamiaceae family. It is native to Mesoamerica, today’s Mexico and Guatemala, where it has been cultivated since ancient times. Chia seed contains up to 18% α-linolenic acid (ALA, 18:3), which constitutes about 60% of total fatty acids, making S. hispanica one of the richest plant sources of this essential fatty acid. ALA, an n-3 polyunsaturated fatty acid (PUFA), serves as the precursor of eicosapentaenoic acid (EPA, 20:5) and docosahexaenoic acid (DHA, 22:6), long-chain n-3 PUFAs that exert the antiatherogenic and cardioprotective effects. In humans, consumption of chia seeds leads to an increase in plasma ALA and EPA levels, and stimulates endogenous DHA synthesis. Among the beneficial effects of chia seed supplementation is also a reduction in total cholesterol and VLDL cholesterol with a concomitant increase in HDL cholesterol in hyperlipidemic subjects, a significant reduction in the systolic blood pressure (SBP) in hypertensive individuals, an attenuation of postprandial hyperglycemia, and a decrease in plasma levels of C-reactive protein (CRP) – the marker of inflammation. In view of these findings, chia seeds can be considered an important component of a cardioprotective diet.