Science & Technology, Australia (Commonwealth Union) – Chia seeds have gained popularity in recent years as a “superfood” due to their numerous health benefits. These tiny black or white seeds come from the plant Salvia hispanica, which is native to Mexico and Guatemala. Chia seeds were a staple food of the Aztecs and Mayans, and were used for their energy-boosting properties.
Researchers from the University of Adelaide have discovered the way chia seeds are consumed may play a significant role in how much or how little dietary fiber advantages an individual receives and grinding them up could be the most suitable way when consuming Chia seeds.
Senior author Professor Rachel Burton of the University of Adelaide, School of Agriculture, Food and Wine indicated that Chia seeds consist of healthy fats, antioxidants as well as dietary fiber but there are limitations in studies into the way the composition of these seeds engage with gut microflora, which assists in the process of the digestion of food.
“Through this research, we discovered that different preparation methods influenced the nutritional benefits gained from the seeds and grinding them up delivered more nutrients than consuming them whole.”
Chia seeds are frequently referred to as a superfood as a result of their elevated levels of omega-3 fatty acids together with dietary fiber. They may be consumed raw or mixed up in liquid, form a gelatinous solution that serves as a thickener.
In addition to fiber, chia seeds are also a good source of protein. They contain 9 essential amino acids, making them a good protein source. This makes them an excellent food choice for vegetarians and vegans who may struggle to get enough protein in their diets.
Omega-3 fatty acids, which are essential for heart health and brain function. They contain more omega-3s than any other plant-based food, including flaxseeds. Omega-3s are important for reducing inflammation in the body, and may also help to lower the risk of chronic diseases such as heart disease and cancer.
Conducting the study involved gut microbes from pigs being exposed to various forms of chia seeds, that consisted of whole seeds as well as seeds that were ground into a meal.
The samples had undergone an incubation period of 70 hours while a special robotic machine took measurements the gas emitted in this time. This was a simulation of the digestion process.
“What we found was that when the seeds were ground down, they produced more beneficial metabolites or fuel that could then be used to renew gut cells,” explained Dr James Cowley from the University of Adelaide, School of Agriculture, Food and Wine, who was engaged in the study as well.
“This shows the benefits of eating chia seeds could be enhanced if the nutlets are ground, improving access to key nutrients such as dietary fibre.”
The results of the study that consisted of a detailed chemical analysis for the composition of chia seeds, appeared in the Food & Function journal.
“There is a lot of emerging research that show gut microbes in the digestive system influence a huge range of conditions including depression and anxiety. Consuming ground chia seeds may potentially shift populations of gut microbes and affect progression of these conditions, however more research needs to be conducted in this area,” said Dr Cowley.
Much of the pre-clinical and clinical research demonstrating the health advantages of chia seeds have been carried out on whole chia seeds. Based on the outcome of this study, there may be certain advantages to revisiting these studies with the utilization of ground chia seeds according to researchers. They further indicated that there is also the possibility of further advancing this study by carrying out clinical trials into the most suitable way of consuming this ancient food.
