Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process...Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process in China, and envis- aged how to solve the late blooming period and low yield appeared during the planting process. Emphasis was laid on the introduction of the research progress of efficacy constituents and health care value of Chia seeds with the aim to take full advantage of S. hispanica.展开更多
Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human ...Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human health and nutrition because they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants—approximately 68%. Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties. However, despite the high nutritional value present in the food and the possible health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its micronutrients to measure their effectiveness. Thus, we evaluated the chemical composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.展开更多
A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed...A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.展开更多
In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising su...In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increased uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planning seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier calliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, percentage of crude fat was 31.48 to 42.45, percentage of crude ash was 3.63 to 6.82, and percentage of crude fibre was 30.95 to 38.65 and percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g<sup>-</sup><sup>1</sup> while total flavonoid content was 0.39 to 0.57 mg GAE g<sup>-</sup><sup>1</sup>. The proximate components of chia seeds varied significantly (p < 0.05) based on the chia planting season while the physical properties, total phenolics and total flavonoid contents did not vary significantly.展开更多
Food dyes are chemicals either natural or synthetic that were used by humans to give attractive colors to numerous food products. Colorful food products may cause several health-related issues to us because they may b...Food dyes are chemicals either natural or synthetic that were used by humans to give attractive colors to numerous food products. Colorful food products may cause several health-related issues to us because they may be prepared through synthetic food dyes. The color which is intended to attract people to eat is given to them by the use of some artificial food dyes such as Erythrosine, Allura red, Indigostine, Tartrazine, Sunset yellow, etc. These artificial food dyes are synthetic chemicals that can cause numerous health-related problems if they were taken in by individuals more than the limited amount. Artificial food dyes are becoming very common in use in different ways to provide an attractive and soothing color to food products such as sweets, drinks, candies, etc. The food products we consume with very good and attractive colors are not as good for our health as they appear. Here in this study, we are observing the cytological effect of two different synthetic food dyes (Brilliant blue and Sunset yellow) in the root meristem of Salvia hispanica L. (Chia plant) which is a major source of α-linolenic acid, mainly omega 3 fatty acids and dietary fibers found in the seed. For this purpose, germinated seeds of Chia are in the germinator. After the emergence of the young roots, we have given the treatment of the respective dyes of 0.5%, 1%, 1.5% & 2% respectively with a control set. After treatment, the roots were fixed in Carnoy’s fixative and preserved in alcohol for further analysis. When the slides of the treated roots were prepared and analyzed we observed that numerous cytological abnormalities such as (stickiness, fragmentation, bridge, laggards, disorientation, etc.) were there in the root cells and the level of abnormalities are increasing with increasing treatment period due to the exposure of them to respective dyes. These results are enough to conclude that the consumption of these dyes is harmful to the health of humans.展开更多
Objective:To determine the anticandidal activities of Salvia officinalis L.(S.officinalis)essential oil against Candida albicans(C.albicans)and the inhibitory effects on the adhesion of C.albicans to polymethyl methac...Objective:To determine the anticandidal activities of Salvia officinalis L.(S.officinalis)essential oil against Candida albicans(C.albicans)and the inhibitory effects on the adhesion of C.albicans to polymethyl methacrylate(PMMA)resin surface.Methods:Disc diffusion method was first used to test the anticandidal activities of the S.officinalis L.essential oil against the reference strain(ATCC 90028)and 2 clinical strains of C.albicans.Then the minimal inhibitory concentration(MIC)and minimal lethal concentration(MLX)were determined by modified membrane method.The adhesion of C.albicans to PMMA resin surface was assessed after immersion with S.officinalis L.essential oil at various concentrations of 1XMIC.0.5XMIC and 0.25XMIC at room temperature for30 min.One-way ANOVA was used to compare the Candida cell adhesion with the pretreatment agents and Tukey's test was used for multiple comparisons.Results:5.officinalis L.essential oil exhibited anticandidal activity against all strains of C.albicans with inhibition zone ranging from 40.5 mm to 19.5 mm.The MIC and MLC of the oil were determined as 2.780 g/L against all test strains.According to the effects on C.albicans adhesion to PMMA resin surface,it was found that immersion in the essential oil at concentrations of 1XMIC(2.780 g/L).0.5XMIC(1.390 g/L)and0.25XMIC(0.695 g/L)for 30 min significantly reduced the adhesion of all 3 test strains to PMMA resin surface in a dose dependent manner(P<0.05).Conclusions:S.officinalis L.essential oil exhibited anticandidal activities against C.albicans and had inhibitory effects on the adhesion of the cells to PMMA resin surface.With further testing and development,S.officinalis essential oil may be used as an antifungal denture cleanser to prevent candidal adhesion and thus reduce the risk of candida-associated denture stomatitis.展开更多
芡欧鼠尾草(Salvia hispanica L.)含有脂肪酸、酚酸、黄酮类等化学成分,还含有蛋白质、维生素、矿物质及膳食纤维等营养成分,具有调节血脂、血糖、血压,抗氧化等药理活性,是一种营养保健,食用历史悠久的绿色食品原料。对芡欧鼠尾草的生...芡欧鼠尾草(Salvia hispanica L.)含有脂肪酸、酚酸、黄酮类等化学成分,还含有蛋白质、维生素、矿物质及膳食纤维等营养成分,具有调节血脂、血糖、血压,抗氧化等药理活性,是一种营养保健,食用历史悠久的绿色食品原料。对芡欧鼠尾草的生物学特性、化学成分、活性功能研究、毒理学评价及其在食品工业中的应用前景等方面的研究进展进行综述,以期为芡欧鼠尾草相关深入研究及开发利用提供参考。展开更多
文摘Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process in China, and envis- aged how to solve the late blooming period and low yield appeared during the planting process. Emphasis was laid on the introduction of the research progress of efficacy constituents and health care value of Chia seeds with the aim to take full advantage of S. hispanica.
文摘Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human health and nutrition because they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants—approximately 68%. Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties. However, despite the high nutritional value present in the food and the possible health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its micronutrients to measure their effectiveness. Thus, we evaluated the chemical composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.
文摘A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.
文摘In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increased uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planning seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier calliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, percentage of crude fat was 31.48 to 42.45, percentage of crude ash was 3.63 to 6.82, and percentage of crude fibre was 30.95 to 38.65 and percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g<sup>-</sup><sup>1</sup> while total flavonoid content was 0.39 to 0.57 mg GAE g<sup>-</sup><sup>1</sup>. The proximate components of chia seeds varied significantly (p < 0.05) based on the chia planting season while the physical properties, total phenolics and total flavonoid contents did not vary significantly.
文摘Food dyes are chemicals either natural or synthetic that were used by humans to give attractive colors to numerous food products. Colorful food products may cause several health-related issues to us because they may be prepared through synthetic food dyes. The color which is intended to attract people to eat is given to them by the use of some artificial food dyes such as Erythrosine, Allura red, Indigostine, Tartrazine, Sunset yellow, etc. These artificial food dyes are synthetic chemicals that can cause numerous health-related problems if they were taken in by individuals more than the limited amount. Artificial food dyes are becoming very common in use in different ways to provide an attractive and soothing color to food products such as sweets, drinks, candies, etc. The food products we consume with very good and attractive colors are not as good for our health as they appear. Here in this study, we are observing the cytological effect of two different synthetic food dyes (Brilliant blue and Sunset yellow) in the root meristem of Salvia hispanica L. (Chia plant) which is a major source of α-linolenic acid, mainly omega 3 fatty acids and dietary fibers found in the seed. For this purpose, germinated seeds of Chia are in the germinator. After the emergence of the young roots, we have given the treatment of the respective dyes of 0.5%, 1%, 1.5% & 2% respectively with a control set. After treatment, the roots were fixed in Carnoy’s fixative and preserved in alcohol for further analysis. When the slides of the treated roots were prepared and analyzed we observed that numerous cytological abnormalities such as (stickiness, fragmentation, bridge, laggards, disorientation, etc.) were there in the root cells and the level of abnormalities are increasing with increasing treatment period due to the exposure of them to respective dyes. These results are enough to conclude that the consumption of these dyes is harmful to the health of humans.
基金Supported by Maxillofacial Prosthetic Service Research Fund,Faculty of Dentistry,Mahidol University,Bangkok,Thailand(Grant No.496/2011)
文摘Objective:To determine the anticandidal activities of Salvia officinalis L.(S.officinalis)essential oil against Candida albicans(C.albicans)and the inhibitory effects on the adhesion of C.albicans to polymethyl methacrylate(PMMA)resin surface.Methods:Disc diffusion method was first used to test the anticandidal activities of the S.officinalis L.essential oil against the reference strain(ATCC 90028)and 2 clinical strains of C.albicans.Then the minimal inhibitory concentration(MIC)and minimal lethal concentration(MLX)were determined by modified membrane method.The adhesion of C.albicans to PMMA resin surface was assessed after immersion with S.officinalis L.essential oil at various concentrations of 1XMIC.0.5XMIC and 0.25XMIC at room temperature for30 min.One-way ANOVA was used to compare the Candida cell adhesion with the pretreatment agents and Tukey's test was used for multiple comparisons.Results:5.officinalis L.essential oil exhibited anticandidal activity against all strains of C.albicans with inhibition zone ranging from 40.5 mm to 19.5 mm.The MIC and MLC of the oil were determined as 2.780 g/L against all test strains.According to the effects on C.albicans adhesion to PMMA resin surface,it was found that immersion in the essential oil at concentrations of 1XMIC(2.780 g/L).0.5XMIC(1.390 g/L)and0.25XMIC(0.695 g/L)for 30 min significantly reduced the adhesion of all 3 test strains to PMMA resin surface in a dose dependent manner(P<0.05).Conclusions:S.officinalis L.essential oil exhibited anticandidal activities against C.albicans and had inhibitory effects on the adhesion of the cells to PMMA resin surface.With further testing and development,S.officinalis essential oil may be used as an antifungal denture cleanser to prevent candidal adhesion and thus reduce the risk of candida-associated denture stomatitis.
文摘芡欧鼠尾草(Salvia hispanica L.)含有脂肪酸、酚酸、黄酮类等化学成分,还含有蛋白质、维生素、矿物质及膳食纤维等营养成分,具有调节血脂、血糖、血压,抗氧化等药理活性,是一种营养保健,食用历史悠久的绿色食品原料。对芡欧鼠尾草的生物学特性、化学成分、活性功能研究、毒理学评价及其在食品工业中的应用前景等方面的研究进展进行综述,以期为芡欧鼠尾草相关深入研究及开发利用提供参考。
