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

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Since moisture contents of microencapsulated chia seed oil (MECO) and microencapsulated chia seed oil with curcumin (MECCO) were not higher than 3–4% and a w values were lower than 0.6, it can be said that microcapsules can maintain their stability during shelf life and they are microbiologically stable according to Copado et al. (2017). Chuyen, Roach, Golding, Parks, and Nguyen (2019) also found similar results and concluded that their encapsulated powder was considered to be stable during storage. A low ratio is associated with a lower risk of various chronic conditions — such as heart disease, cancer, and inflammatory diseases — and a lower risk of premature death ( 15, 16). Chia seeds and chia flour have both been found to lower blood pressure in people who already have elevated levels ( 54, 55). Increased fiber intake

In recent years, people have become more aware of the impact of diet on health ( Us-Medina, Julio, Segura-Campos, Ixtaina, & Tomás et al., 2018). Therefore, they are in search of food products enriched with compounds which are good for health ( Julio et al., 2015). Polyunsaturated fatty acids (PUFAs) are well-known to have health-promoting effects ( Timilsena, Adhikari, Barrow, & Adhikari, 2017). Of the PUFA family, omega-3 and omega-6 essential fatty acids (EFAs) need to be taken by diet since they cannot be synthesized in the human body ( Timilsena, Adhikari, Barrow, & Adhikari, 2016; Us-Medina, Julio, Segura-Campos, Ixtaina, & Tomás, 2018). Fish oils are commonly consumed as omega-3 fatty acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), source. Vegetable oils having high EFA content are increasing in popularity compared to fish oils since there are controversies about fish oil usage and vegan people cannot consume fish oils ( Timilsena, Adhikari, et al., 2017). For this reason, fortification of functional foods with plant based-omega-3 fatty acids are becoming an attractive option in the food industry ( Julio et al., 2015). As a possible source of these components, chia seed contains satisfactorily high amounts of omega-3 PUFAs compared to other plant sources ( Marineli et al., 2014).

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Munoz LA, Cobos A, Diaz O, Aguilera JM. Chia seeds: microstructure, mucilage extraction and hydration. J Food Eng. 2012; 108:216–224. doi: 10.1016/j.jfoodeng.2011.06.037. [ CrossRef] [ Google Scholar] Ayerza, R., & Coates, W. (2011). Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products, 34(2), 1366–1371. Timilsena Y.P., Vongsvivut J., Adhikari R., Adhikari B. Physicochemical and thermal characteristics of Australian chia seed oil. Food Chemistry. 2017; 228:394–402. doi: 10.1016/j.foodchem.2017.02.021. [ PubMed] [ CrossRef] [ Google Scholar] Abad, A., & Shahidi, F. (2020). A robust stripping method for the removal of minor components from edible oils. Food Production, Processing and Nutrition, 2, 1. 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.

Chia seeds have a lot to offer to your diet – as breakfast bowl or smoothie aficionados can tell you. They have an unusual texture when wet, as they swell and soften. 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] Chen Q., Zhong F., Wen J., McGillivray D., Quek S.Y. Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology. 2013; 31(6):707–716. doi: 10.1080/07373937.2012.755541. [ CrossRef] [ Google Scholar] Abou-Gharbia, H. A., Shahidi, F., Shehata, A. A. Y., & Youssef, M. M. (1996). Oxidative stability of extracted sesame oil from raw and processed seeds. Journal of Food Lipids, 3(1), 59–72. The little seeds don’t really have a taste, so you can add them to juices, porridge, smoothies, yoghurt, cereal and vegetables without affecting their flavour.Chia seeds come from the plant Salvia hispanica L., and were at one time a major food crop in Mexico and Guatemala. Cultivated as a food source as early as 3500 BC, it was offered to Aztec gods in religious ceremonies. According to industry reports, the chia seed market is projected to reach more than 2 billion USD in sales by 2022. [1] Source Of Valenzuela, R., Bascuñán, K., Chamorro, R., Barrera, C., Sandoval, J., Puigrredon, C., ... & Valenzuela, A. (2015). Modification of docosahexaenoic acid composition of milk from nursing women who received alpha linolenic acid from chia oil during gestation and nursing. Nutrients, 7(8), 6405–6424. One portion of chia seeds (approx. 28g or 2 tbsp) provides around a third of your recommended daily fibre intake – not bad eh! It is estimated that chia seeds have been used by humans for food, folk medicines and canvases for around 5500 years, starting with the Aztec and Mayan people. 1