Organic chia seeds

POWDER Nothing But Plants®

Natural source of vegetable omega-3

PRINCIPAL INDICATIONS:

Cardiovascular, Digestion (constipation), Energy, Weight (appetite suppressants).

12,00 €

Ref. KC30 In Stock

Description

POWDER - NOTHING BUT PLANTS

Discover the exceptional properties of SUPERFOODS with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.

CHIA BIO

DESCRIPTION

Chia (Salvia hispanica L.) is a plant native to southern Mexico and northern Guatemala that was used in ancient times because of its exceptional nutritional and medicinal properties.

Chia seeds are rich in essential fatty acids, primarily linolenic acid (omega 3), proteins and fibres. They also contain antioxidant compounds that add to the beneficial properties of these seeds.

Considered a superfood, chia seeds not only have high nutritional value, but also anti-diabetic, antioxidant, anti-inflammatory and lipid-lowering properties. Thanks to their fibre content they also offer digestive and satiating properties.

Our chia seeds (Salvia hispanica L.) are a natural source of vegetable omega-3, minerals and fibre. Include this superfood in your daily diet!

ORIGIN

Chia (Salvia hispanica L.) belongs to the Lamiaceae family (of which mint and thyme are also members) and is native to southern Mexico and northern Guatemala (1). It is an annual herbaceous plant that can grow to one metre tall, its leaves are wide and their flowers can be purple, blue or white.

Chia seeds are oval, dark grey with small black lines and are approximately 2 mm long and 1 mm wide (2).

Salvia hispanica - CHIA - CHIA BIO POWDER

HISTORY

The word "chia" is a word from the Nahuatl language that refers to several botanical species of different genuses, including the Salvia genus. Chia was, during pre-Columbian times, a very important plant, and its seeds, oil and flour were highly valued due to their food, medicinal, artistic and religious uses (3). It was also one of the main crops grown in Central America at that time, only surpassed in importance by maize and bean cultivation. Of great value to the Mayan and Aztec civilisations (1), when the Spanish arrived, consumption declined dramatically (4). Currently, cultivation of Salvia hispanica has spread to South America, mainly for its oilseeds (1).

COMPOSITION

Lipids make up 25-40% of the composition of chia seeds, of which 60% is alpha-linolenic acid (omega 3) and 20% linoleic acid (omega 6). They also contain proteins (15-25%), carbohydrates (26-41%), fibre (18-30%), minerals (calcium, phosphorus, magnesium, potassium, iron, zinc and copper) and vitamins (1, 5). Chia seeds are also a powerful source of antioxidant molecules such as polyphenols, myricetin, quercetin, kaempferol, caffeic and chlorogenic acids (1).

  • OUR PRODUCT
  • Product Name: Chia from organic farming
  • Scientific name: Salvia hispanica L.
  • Part used: Seeds

BENEFITS

Chia seeds have anti-diabetic, antioxidant, anti-inflammatory, digestive and lipid-lowering properties (help to lower blood lipids and improve lipid profile) (1, 5).

USAGE, DOSAGE

Chia seeds are an excellent alternative for gluten-free recipes: they can be used as a gelling agent and for making pastries. The quantity of wheat-based flour is replaced by a mixture of 50% ground chia seeds and brown rice flour (6). They can also be eaten raw with yoghurt, soft cheese or in smoothies.

We recommend grinding the seeds before eating them to maximise their nutrients or, if it is the mucilage (soluble fibre) that you want to consume, we recommend leaving them to soak for 30 minutes.

Daily intake of chia seeds should not exceed 15 g.

STUDIES

Chia seeds (Salvia hispanica L.) have numerous health benefits, mainly related to their fibre and omega-3 fatty acids (alpha-linolenic acid) content. The presence of this essential fatty acid has been linked to a decrease in inflammatory response (7) and of visceral fat, which helps to protect the liver and heart (8). An improvement in dyslipidemia (abnormal lipid levels) has also been observed, together with insulin resistance and a decrease in systolic blood pressure due to consumption of chia seeds (9-10).

Finally, chia seeds have digestive and satiating properties. Mucilages are soluble fibres that, when ingested together with liquids, form a viscous gel in the digestive system that slows down the absorption of nutrients and delays gastric emptying, creating a feeling of fullness (11).

Bibliography

  1. Gazem et al. (2016) Pharmacological properties of Salvia hispanica (chia) seeds: a review. J Crit Rev 3(3): 63-67.
  2. Ali et al. (2012) The promising future of chia, Salvia hispanica L. J Biomed Biotechnol 2012: 171956.
  3. Hernández and Colín (2008) Caracterización morfológica de chía (Salvia hispanica) (Caractérisation morphologique du chia). Rev Fitotec Mex 31(2): 105-113.
  4. Pizarro et al. (2013) Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT Food Sci Technol 54(1): 73-79.
  5. Ixmucané (2011) Caracterización de la semilla del chan (Salvia hispanica L.) y diseño de un producto funcional que la contiene como ingrediente (Caractérisation de la graine du chia et conception d'un produit fonctionnel dont elle est un ingrédient). Revista de la Universidad del Valle de Guatemala 23 (Revue de l'Université Valle de Guatemala): 43-49.
  6. http://www.consum.es
  7. Guevara-Cruz et al. (2011) A dietary pattern including nopal, chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome. J Nutr 142(1): 64-69.
  8. Podyal et al. (2012) Lipid redistribution by a-linolenic acid-rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardiac and hepatic protection in diet-induced obese rats. J Nutr Biochem 23(2): 153-162.
  9. Chicco et al. (2009) 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 101(1): 41-50.
  10. Creus et al. (2016) Mechanisms involved in the improvement of lipotoxicity and impaired lipid metabolism by dietary -linolenic acid rich Salvia hispanica L (Salba) seed in the heart of dyslipemic insulin-resistant rats. J Clin Med: 5, 18.
  11. Castillo-García E, Martínez-Solís I. Manual de Fitoterapia (Manuel de Phytothérapie). 1ère Édition révisée. Espagne : Elsevier Masson, 2011.

Composition

INGREDIENTS:

Chia (Salvia hispanica L.) seeds (from organic farming).

ALLERGENS:

This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.

FABRICATION AND GUARANTEE:

This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.

Nutritional information

NUTRITION DECLARATION
per 100 g
ENERGY
1859 kJ/451 kcal
FAT
31 g
      OF WHICH SATURATES
3,8 g
      OF WHICH PLYUNSATURATES
25 g
CARBOHYDRATE
4,9 g
      OF WHICH SUGARS
0,8 g
FIBRE
34 g
PROTEIN
21 g
SALT
0 g

Use

DIRECTIONS:

The daily intake is no more than 15 g.

STORAGE INSTRUCTIONS:

Store in a cool dry place away from sunlight.

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