Benefícios da chia: uma revisão
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2017-01
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Conde, Simara Rufatto
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Os alimentos funcionais vêm despertando o interesse da população, devido aos diversos benefícios ao organismo. A chia é considerado um alimento funcional por possuir elevado teor de fibras, proteínas e ácidos graxos poliinsaturados podendo auxiliar na prevenção de diferentes doenças. O presente estudo teve como objetivo revisar na literatura os benefícios da chia para a saúde. Foram consultadas as base de dados: Lilacs -Bireme, Medline e Scielo com os seguintes descritores: Salvia hispanica, Benefits, funcional foods, Seeds, weight loss, diet, diseases, pathologies, intake. Foram selecionados artigos publicados em inglês, português e espanhol, sobre ensaios clínicos em seres humanos e em ratos nos últimos cinco anos. Resultado: Estudos mostraram a eficácia da chia para prevenção do câncer de colón, doença cardíaca coronária CHD, diabetes, hiperlipidêmica, hipertensão, acidente vascular cerebral, e vasodilatação. Algumas evidências sugerem possível ação anticoagulante, antioxidante e efeitos antivirais. Conclusão: Constatou-se que a chia contém muitos componentes que apresentam importantes atividades sobre o organismo como fibras alimentares, ácidos linolênicos e compostos fitoquímicos, além de possuir alto teor cálcio, proteína e potássio, antioxidantes, minerais, vitaminas e aminoácidos essenciais. Estes componentes estão associados a uma redução do colesterol total e aumento dos níveis da lipoproteína de alta densidade, controle da hipertensão e da glicemia, além de aumentar a saciedade agindo como um coadjuvante na redução de peso.
Functional foods have attracted the interest of the population due to several benefits to the body. The chia is considered a functional food because it has a high content of fiber, protein and polyunsaturated fatty acids may help prevent various diseases. This study aimed to review the literature the benefits of chia to health. The database were consulted: Lilacs -Bireme, Medline and Scielo using the following keywords: Chia, Benefits, functional foods, seeds, weight loss, diet, diseases, pathologies, intake. Articles were selected published in English, Portuguese and Spanish on clinical trials in humans and in rats in the last five years. Result: studies have shown the efficacy of chia for prevention of colon cancer, coronary heart disease CHD, diabetes, hyperlipidemic, hypertension, stroke, and vasodilation. Some evidence suggests possible anticoagulant action, antioxidant and antiviral effects. Conclusion: It was found that chia contains many components that have significant activity on the organism as dietary fiber and phytochemicals linolenic acid compounds, besides having high calcium content, protein and potassium, antioxidants, minerals, vitamins and essential amino acids. These components are associated with a reduction in total cholesterol and increased levels of high density lipoprotein, controlling hypertension and glucose, in addition to increasing satiety acting as an adjuvant for weight reduction.
Functional foods have attracted the interest of the population due to several benefits to the body. The chia is considered a functional food because it has a high content of fiber, protein and polyunsaturated fatty acids may help prevent various diseases. This study aimed to review the literature the benefits of chia to health. The database were consulted: Lilacs -Bireme, Medline and Scielo using the following keywords: Chia, Benefits, functional foods, seeds, weight loss, diet, diseases, pathologies, intake. Articles were selected published in English, Portuguese and Spanish on clinical trials in humans and in rats in the last five years. Result: studies have shown the efficacy of chia for prevention of colon cancer, coronary heart disease CHD, diabetes, hyperlipidemic, hypertension, stroke, and vasodilation. Some evidence suggests possible anticoagulant action, antioxidant and antiviral effects. Conclusion: It was found that chia contains many components that have significant activity on the organism as dietary fiber and phytochemicals linolenic acid compounds, besides having high calcium content, protein and potassium, antioxidants, minerals, vitamins and essential amino acids. These components are associated with a reduction in total cholesterol and increased levels of high density lipoprotein, controlling hypertension and glucose, in addition to increasing satiety acting as an adjuvant for weight reduction.
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Palavras-chave
Chia (Salvia hispânica); Ácido linoleico; Alimentos funcionais
Citação
KLEIN, Leoni. Benefícios da chia: uma revisão. 2015. Artigo (Graduação) – Curso de Nutrição, Universidade do Vale do Taquari - Univates, Lajeado, 30 nov. 2015. Disponível em: http://hdl.handle.net/10737/1193.