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

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Craig R (2004) Application for approval of whole chia (Salvia hispanica L.) seed and ground whole seed as novel food ingredient. Northern Ireland, Company Representative Mr D Amstrong. Craig & Sons, http://www. food.gov.uk/multimedia/pdfs/chiaapplication.pdf González A., Martínez M.L., Paredes A.J., León A.E., Ribotta P.D. Study of the preparation process and variation of wall components in chia ( Salvia hispanica L.) oil microencapsulation. Powder Technology. 2016; 301:868–875. doi: 10.1016/j.powtec.2016.07.02. [ CrossRef] [ Google Scholar] Kumavat 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] Neff et al. ( 1997) reported that the oxidative stability of an oil depends on its triacylglycerol composition. Furthermore, TAG can affect the functional properties of foods to which the oil is added, including the taste and texture quality of products (Bakowska-Barczak et al. 2009). Neff et al. ( 1993), as well as Neff et al. ( 1994) reported that TAG types such as LOO, LLO, POO, LOP, LOS, and OOO increased the oil stability; however, LnLP, LLLn, LLP, LLS, LnLO, and PLP decreased it. Thus, the results in Table 2 that show chia seed oil is rich in LnLLn, LnLnLn, LLLn, LnLnP, and LnOLn indicate its faster oxidative deterioration than other oils that are rich in oleic acid, for instance, mango seed kernel oil (Ali et al. 1985; Bakowska-Barczak et al. 2009). Tocols in stripped and non-stripped chia seed oils

Cunico L.P., Acosta M.C., Turner C. Experimental measurements and modeling of curcumin solubility in CO 2-expanded ethanol. The Journal of Supercritical Fluids. 2017; 130:381–388. doi: 10.1016/j.supflu.2017.06.018. [ CrossRef] [ Google Scholar]Chicco AG, D’Alessandro ME, Hein GJ, Oliva ME, Lombardo YB. 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. 2009; 101:41–50. doi: 10.1017/S000711450899053X. [ PubMed] [ CrossRef] [ Google Scholar]

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Albert CM, Oh K, Whang W, Manson JE, Chae CU, Stampfer MJ, Willett WC, Hu FB. Dietary α-linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation. 2005 Nov 22;112(21):3232-8. Nijveldt, R. J., van Nood, E., van Hoorn, E. C., Boelens, P. G., van Norren, K., & van Leeuwen, P. A. (2001). Flavonoids: A review of probable mechanisms of action and potential applications. The American Journal of Clinical Nutrition, 74(4), 418–425.

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]Leaf A, Kang JX. Omega-3 fatty acids and cardiovascular disease. The re - turn of T-3 fatty acids into the food supply. I- Land-based animal food products and their health effects, edited by Simopoulos AP. Basel AG: Karger S; 1998. pp. 24–37. [ Google Scholar] In fact, chia seeds are the best known plant-based source of omega-3 fatty acids — even better than flaxseed ( 12, 13). Some scientists believe that a high intake of omega-3s relative to omega-6s reduces inflammation in your body ( 14). Haddad, R., Sparrapan, R., & Eberlin, M. N. (2006). Desorption sonic spray ionization for (high) voltage-free ambient mass spectrometry. Rapid Communications in Mass Spectrometry: An International Journal Devoted to the Rapid Dissemination of Up-to-the-Minute Research in Mass Spectrometry, 20(19), 2901–2905.

Because they’re a great source of omega-3 fatty acids, chia seeds promote a lower omega-6 to omega-3 ratio. Reyes-Caudillo, E., Tecante, A., & Valdivia-López, M. A. (2008). Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 107(2), 656–663. de Souza Ferreira C, de Sousa Fomes LD, Espirito Santo da Silva G, Rosa G. Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review. Nutricion hospitalaria. 2015;32(5). Fast-forward to now, and they’ve obtained ‘superfood’ status and a lot of love in nutrition worldwide – for good reason! Summary Teo Y.Y., Misran M., Low K.H. Effect of pH on physicochemical properties and encapsulation efficiency of PEGylated linolenic acid vesicles. Journal of Chemistry. 2012; 9(2):729–738. doi: 10.1155/2012/421286. [ CrossRef] [ Google Scholar]

Curcumin is a promising bioactive compound due to its therapeutic and antioxidant properties. However, its high rate of degradation, poor intestinal absorption, low solubility in aqueous solutions and chemical instability limit its potential usage. In this study, according to the findings, some of these problems were overcome. Solubility of curcumin was improved with the use of emulsification technique in chia seed oil. Moreover, MD and GA enhanced the stability of microcapsules, which leads to enhancement of curcumin stability. Finally, incorporation of curcumin in chia seed oil provided significant increment of total phenolic content of microcapsules . Full size image Oxidative stability of non-stripped and stripped chia seed oil Oxidative stability under schaal oven test conditions (CD test) EFSA Scientific Opinion of the Panel on Dietetic Products Nutrition and Allergies on a request from the European Commission on the safety of Chia seed (Salvia hispanica) and ground whole Chia seed’ as a food ingredient. EFSA J. 2009; 996:1–2. [ Google Scholar] Marineli R.D., Moraes É.A., Lenquiste S.A., Godoy A.T., Eberlin M.N., Jr M.R. Chemical characterization and antioxidant potential of Chilean chia seeds and oil ( Salvia hispanica L.) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology. 2014; 59(2):1304–1310. doi: 10.1016/j.lwt.2014.04.014. [ CrossRef] [ Google Scholar] Solubility of curcumin in chia seed oil was measured spectrophotometrically. Curcumin and chia seed oil mixture was diluted by 1/200 and absorption was measured at 428nm. Curcumin/chia oil solutions prepared at different concentrations and the maximum solubility amount of curcumin in chia seed oil was calculated as 0.77mg curcumin/mL chia seed oil based on the absorption curve.