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alliedacademies.comYEARS
LASER, OPTICS AND PHOTONICS
World Conference on
Obesity Summit 2018 & Diabetes Conference 2018 & Laser Photonics Conference 2018
Biomedical Research
|
ISSN: 0976-1683
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Volume 29
Beatrice Nyanchama Kiage Mokua, Biomed Res 2018, Volume 29 | DOI: 10.4066/biomedicalresearch-C7-019
POTENTIAL BENEFITS OF CHIA SEEDS
IN PREVENTION OF CARDIOVASCULAR
DISEASES
Beatrice Nyanchama Kiage Mokua
Jomokenyatta University of Agriculture and Technology, Kenya
C
ardiovascular diseases (CVDs) are mainly caused by atherosclerosis
which occurs when artery walls become thickened due to accumulation
of fatty deposits, smooth muscle cells and fibrous connective tissues col-
lectively termed plaque. Plaque may promote thrombosis within the artery
which in turn narrows the lumen of arteries obstructing blood flow leading
to heart attack and stroke. Low density lipoprotein cholesterol, decreased
high density lipoprotein cholesterol, elevated triglycerides and excess calo-
ries are among of the risk factors that can promote atherosclerosis in the
body. Modern diets are mostly low in omega-3 fatty acids and high in ome-
ga-6 fatty acids and saturated fatty acids (SFA). Such imbalance is associat-
ed with increased risks of heart disease and support chronic inflammation.
Chia seed (
Salvia hispanica L.
) is becoming among the popular foods of plant
origin that contains the greatest amount of omega-3 fatty acid,
α-linolenic
acid. Omega-3 fatty acids have been associated with potential physiological
functions in human body. Additionally the seeds are rich in proteins, dietary
fiber, minerals and phytochemicals such as myricetin, quercetin, kaempferol,
chlorogenic acid and caffeic acid which exhibit cardio-protective, antioxidant
and lipid-lowering properties. This review expounds the prevalence of cardio-
vascular diseases and the importance of chia seed in counteracting CVDs
risk factors as evidenced by various
in vivo
and animal studies.
Key words:
Cardiovascular disease, chia seed, omega-3 fatty acids, risk fac-
tor and phytochemicals
Beatrice Nyanchama Kiage Mokua has completed her
PhD at the age of 37 years from Christian Albrechts Uni-
versity (CAU), Kiel, Germany. She is a lecturer at Jomo-
kenyatta University of Agriculture and Technology at the
department of food science and technology. She has
papers in reputed journals.
beatrice.kiage@jkuat.ac.keBIOGRAPHY