Studien

Wissenschaftliche Studien zum Theme Chia

Welche Wirkungen von Chiasamen sind eigentlich wissenschaftlich bewiesen? Aktuelle Publikationen zum Thema findest Du hier auf dieser Seite.

Knez Hrnčič, Maša, et al. „Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application.“ Molecules 25.1 (2020): 11. Full Text
Kulczyński, Bartosz, et al. „The chemical composition and nutritional value of chia seeds—Current state of knowledge.“ Nutrients 11.6 (2019): 1242.
Muñoz, Loreto A., et al. „Chia seed (Salvia hispanica): an ancient grain and a new functional food.“ Food reviews international 29.4 (2013): 394-408.
Mohd Ali, Norlaily, et al. „The promising future of chia, Salvia hispanica L.“BioMed Research International 2012 (2012).
Valdivia-López, Ma Ángeles, and Alberto Tecante. „Chapter Two-Chia (Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties.“ Advances in food and nutrition research 75 (2015): 53-75.
Segura-Campos, Maira R., et al. „Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods.“ LWT-Food Science and Technology 50.2 (2013): 723-731.
Ulbricht, Catherine, et al. „Chia (Salvia hispanica): a systematic review by the natural standard research collaboration.“ Reviews on recent clinical trials 4.3 (2009): 168-174.

Alcântara, Maristela Alves, et al. „Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds.“ Food chemistry 275 (2019): 489-496.
Segura-Campos, Maira Rubi, et al. „Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México.“ Agricultural Sciences 2014 (2014).

Taga, M. Silvia, E. E. Miller, and D. E. Pratt. „Chia seeds as a source of natural lipid antioxidants.“ Journal of the American Oil Chemists’ Society 61.5 (1984): 928-931.
da Silva Marineli, Rafaela, et al. „Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.).“ LWT-Food Science and Technology 59.2 (2014): 1304-1310.
Porras‐Loaiza, Patricia, et al. „Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds.“International Journal of Food Science & Technology 49.2 (2014): 571-577.

Álvarez-Chávez, Luz Magali, et al. „Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.).“ International Journal of Food Properties 11.3 (2008): 687-697.
Sargi, Sheisa Cyléia, et al. „Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla.“ Food Science and Technology (Campinas) 33.3 (2013): 541-548.

Marcinek, Katarzyna, and Zbigniew Krejpcio. „Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications-a review.“ Roczniki Państwowego Zakładu Higieny 68.2 (2017).
da Silva, Bárbara Pereira, et al. „Chia Seed Shows Good Protein Quality, Hypoglycemic Effect and Improves the Lipid Profile and Liver and Intestinal Morphology of Wistar Rats.“ Plant Foods for Human Nutrition (2016): 1-6. Full Text

Jenkins, Alexandra L., et al. „Effect of Salba-Chia (Salvia Hispanica L), an Ancient Seed, in the Treatment of Overweight and Obese Patients with Type 2 Diabetes: A Double-blind, Parallel, Randomized Controlled Trial.“ The FASEB Journal 30.1 Supplement (2016): 126-2.
Nieman, David C., et al. „Chia seed does not promote weight loss or alter disease risk factors in overweight adults.“ Nutrition Research 29.6 (2009): 414-418.
Toscano, Luciana Tavares, et al. „Chia induces clinically discrete weight loss and improves lipid profile only in altered previous values.“ Nutr Hosp 31.3 (2015): 1176-1182.
Brissette, Christy. The Effect of Salvia hispanica L. Seeds on Weight Loss in Overweight and Obese Individuals with Type 2 Diabetes Mellitus. Diss. 2013.
Choleva, Lauryn. The Effect of Salvia hispanica L.(Salba) on Weight Loss in Overweight and Obese Individuals with Type 2 Diabetes Mellitus. Diss. 2011.
Cárdenas-García, Maura, Patricia Pardo Ruiz, and Patricia Perea González. „Coriander (Coriandrum Sativum) and Chia (Salvia Hispanica) Intake Effect in Volunteers.“ International Journal of Scientific Research 5.6 (2016).

Toscano, Luciana Tavares, et al. „Chia flour supplementation reduces blood pressure in hypertensive subjects.“ Plant Foods for Human Nutrition 69.4 (2014): 392-398.

de Souza Ferreira, Cynthia, et al. „Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review.“Nutrición hospitalaria: Organo oficial de la Sociedad española de nutrición parenteral y enteral 32.5 (2015): 1909-1918.

Schreyer, Stefanie, et al. „Chia seeds as a potential cognitive booster in the APP23 Alzheimer’s disease model.“ Scientific reports 10.1 (2020): 1-16.

Kowaleski, Jussara, et al. „Functional yogurt with strawberries and chia seeds.“ Food Bioscience 37 (2020): 100726.
Rojas, Valquíria Maeda, et al. „Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils.“ Food chemistry 274 (2019): 220-227.
Romankiewicz, Daria, et al. „The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread.“ Journal of Food Quality 2017 (2017).

Fernandes, Sibele S., et al. „Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability.“ Polymer Engineering & Science 60.9 (2020): 2214-2223.
Bochicchio, Rocco, et al. „Innovative crop productions for healthy food: the case of Chia (Salvia hispanica L.).“ The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin. Springer International Publishing, 2015. 29-45. Full Text