Chia
Scientific Name(s): Salvia columbariae Benth., Salvia hispanicaI L.
Common Name(s): Chia, Salba
Medically reviewed by Drugs.com. Last updated on Oct 22, 2021.
Clinical Overview
Use
Findings from small clinical studies are equivocal with regard to the effect of chia seed supplementation in type 2 diabetes and hypertension. Evidence is lacking to support a purported use as a weight-loss supplement in the absence of other dietary restrictions.
Dosing
Adequate clinical studies are lacking to inform dosing guidelines. Milled chia seed 25 to 50 g daily in divided doses has been used in studies evaluating efficacy in patients with type 2 diabetes. Lesser amounts (around 15 g) have been proposed as a nutritional supplement to provide dietary fiber and unsaturated fatty acids.
Contraindications
Not yet established, aside from allergy to chia or related species.
Pregnancy/Lactation
Avoid use until a lack of toxicological effects has been established. Information regarding safety and efficacy in pregnancy and lactation is lacking.
Interactions
Caution is warranted if used concurrently with anticoagulants (eg, warfarin) or antiplatelet agents (eg, aspirin, clopidogrel, prasugrel) due to case reports with related species.
Adverse Reactions
Limited clinical studies exist; however, no clinically important adverse effects have been reported.
Toxicology
Information regarding the toxicity of chia is limited.
Scientific Family
- Lamiaceae (mint)
Botany
S. hispanica L. and S. columbariae Benth. are both considered to be chia and are related to Salvia miltiorrhiza (danshen) and Salvia officinalis (sage) (see also Danshen and Sage monographs). Chia is an annual herb growing up to 1 m in height and able to thrive in arid conditions. The flowering part of the plant is at the end of the stem, with purple or white fused flowers developing in clusters. The seeds are small and oval in shape (1 to 2 mm in diameter) and are mottled brown, gray, black, and white.Mohd 2012, USDA 2014
History
Chia seed was used in the ancient Aztec diet and considered an energy food used by messengers and runners. It has gained popularity as a functional food.Adams 2005, Ulbricht 2009
Chemistry
Chia seeds are a source of carbohydrates, dietary fiber, protein, and fat. The seeds contain approximately 250 to 390 g of oil/kg, with the majority as polyunsaturated omega-3 alpha-linolenic acid, and smaller amounts of omega-6 linoleic acid as well as monounsaturated and saturated fat. Vitamins A, B1, B2, B3, C, and E have been identified and elements that include calcium, iron, magnesium, manganese, phosphorous, potassium, sodium, and zinc. Chia seeds do not contain gluten. The composition of the seeds varies under differing environmental conditions. Phenolic compounds, including myricetin, quercetin, kaempferols, and caffeic acid, have been identified. Chia roots are reported to contain tanshinones.Adams 2005, Ayerza 2009, Capitani 2013, Ixtaina 2008, Mohd 2012, Olivos-Lugo 2010, Peiretti 2009, Sandoval-Oliveros 2013
Uses and Pharmacology
Antidiabetic effects
Animal data
A decrease in insulin resistance was observed in a study in rats.Oliva 2013
Clinical data
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