100% Organic Chia Seed Oil 100ml - Cold-Pressed - 66% Omega-3 - Non-GMO - No Additives or Preservatives - Recyclable Glass Bottle

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With a whopping 177mg (18% RDI) of calcium in each 28g serving, gram for gram, chia seeds have more calcium than most dairy products. Head’s up all you vegans and dairy-intolerant people out there! High protein intake is associated with increased fullness after meals and reduced food intake ( 24, 25). High fiber intake is linked to improved gut health and a lower risk of numerous diseases ( 57, 58). Fast-forward to now, and they’ve obtained ‘superfood’ status and a lot of love in nutrition worldwide – for good reason! Summary Jiang RW, Lau KM, Hon PM, Mak TC, Woo KS, Fung KP. Chemistry and biological activities of caffeic acid derivatives from Salvia miltiorrhiza. Curr Med Chem. 2005; 12:237–246. doi: 10.2174/0929867053363397. [ PubMed] [ CrossRef] [ Google Scholar]

Jeong SM, Kim SY, Kim DR, Man KC, Ahn DU, Lee SC. Effect of heat treatment on the antioxidant activity of extracts from citrus peals. J Agric Food Chem. 2004; 52:3389–3393. doi: 10.1021/jf049899k. [ PubMed] [ CrossRef] [ Google Scholar] Notably, these seeds offer all nine essential amino acids and are thus a high quality plant-based protein. However, they are not recommended as the sole protein source for children ( 26, 27). SUMMARY Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W., & Tomás, M. C. (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166–174.Phosphorus. Usually found in protein-rich foods, phosphorus contributes to bone health and tissue maintenance ( 29). Segura-Campos M.R., Ciau-Solís N., Rosado-Rubio G., Chel-Guerrero L., Betancur-Ancona D. Physicochemical characterization of chia ( Salvia hispanica) seed oil from Yucatán, México. Agricultural Sciences. 2014; 5(3):220–226. doi: 10.4236/as.2014.53025. [ CrossRef] [ Google Scholar] The method used for fatty acid composition analysis of the non-stripped and stripped chia seed oils followed transmethylation with subsequent gas chromatography-flame ionization detection (GC-FID) (Wanasundara and Shahidi 1997) as reported elsewhere (Abad and Shahidi: Autoxidative and photooxidative stability of camelina and sophia seed oils as affected by their fatty acids, triacylglycerols and minor components, forthcoming). The results were expressed as the weight percentage of each fatty acid in the total amount. Triacylglycerol (TAG) profiles Meyer B., Groot R. Effects of omega-3 long chain polyunsaturated fatty acid supplementation on cardiovascular mortality: The importance of the dose of DHA. Nutrients. 2017; 9(12):1305. [ PMC free article] [ PubMed] [ Google Scholar]

Carneiro H.C.F., Tonon R.V., Grosso C.R.F., Hubinger M.D. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering. 2013; 115:443–451. doi: 10.1016/j.jfoodeng.2012.03.033. [ CrossRef] [ Google Scholar] Due to their extraordinary water-absorbing capacity, chia seeds increase the volume of foods in your digestive tract, leading to increased fullness and decreased food intake. SUMMARY Animal studies demonstrate that chia seeds reduce insulin resistance and improve blood sugar control, which are important risk factors for metabolic syndrome, type 2 diabetes, and heart disease ( 48, 49, 50, 51). Chia seeds are full of antioxidants, like polyphenols. In fact, it is estimated that dry chia seeds are 8.8% antioxidant (phenolic)! 8Kumavat S.D., Chaudhari Y.S., Borole P., Mishra P., Shenghani K., Duvvuri P. Degradation studies of curcumin. International Journal of Pharmacy Review and Research. 2013; 3(2):50–55. [ Google Scholar] Phillips GO, Wiliams PA. Introduction to food hydrocolloids. In: Go Phillips, Williams PA., editors. Handbook of Hydrocol