Scientific Support

Recognized up-to-date studies supporting ancient wisdom

Scientific data available on Chia’s characteristics:

Chia seeds are an excellent source of fiber
Thanks to its water retention capacity (WRC), its cationic exchange capacity (CEC), its organic molecule absorption capacity (OMAC), and its water absorption capacity (WAC), the fiber in Chia seeds has the ideal characteristics for the food industry, compared to other fiber sources such as flax seeds, vanilla sheath waste, and wheat bran.

Mucilage in Chia seeds as a food ingredient
Due to its physics-chemical characteristics, mucilage can be used as thickener in a series of applications, mostly because of its excellent hydrating capacity. Contact us for more information!.

Chia seeds as a protein source of high biological value.
Chia seeds contain 20% protein with all essential aminoacids, which makes it a vegetal protein alternative with high nutritional, economic and versatile value.

Chia whole bread contains large amounts of Omega-3 and fiber.
Whole bread made with chia seeds and with flax seeds were compared to identify their nutritional characteristics. The study showed that bread with Chia has high nutritional value; in addition, it retains its functional properties because of the large content of total dietary fiber and Omega-3 fatty acids; furthermore, it is highly antioxidant and contains calcium and phosphorus.

Chia and Cardiovascular Prevention

Alfa Linolenic (ALA) reduces fatal cardiac episodes
The effects of Omega-3 in MI survivors were investigated by supplementing the diet with daily doses of fish oil (1.08 g EPA, 0.72 g DHA), mustard oil (2.7 g / day, ALA), and a placebo. After one year, both the oil fish group and the mustard oil group showed a decrease in cardiac episodes, non-fatal infarcts, arrhythmias and chest pains, compared to the placebo group.

Reduction of cardiovascular episodes with ALA
In the MARGARIN study, men and women with multiple cardiovascular risk factors were asked to consume margarines with high contents of ALA or linolenic acid (LA), and were submitted to a two-year follow up process. Findings showed that the 10-year estimated risk of ischemic coronary condition decreased similary in both groups. A decrease in cardiovascular episodes was shown in the ALA margarine group.

Alfa Linolenic fatty acid has anti-arrhythmic effects.
The rate of recurrence of cardiac episodes in individuals on the Mediterranean diet (with large ALA content) was compared to that of individuals on the typical Western diet. The difference in ALA intake in both groups was of 0.5 vs 1.5 g per day. A remarkable reduction in the number of non-fatal MI episodes was found in the group consuming the Mediterranean diet. This study further confirms ALA’s anti-arrhythmic effects in humans.

ALA reduces risk of fatal cardiac ischemic condition
A dosage-response relationship was identified between ALA consumption and reduction of fatal cardiac ischemic conditions in women in the Nurses’ Health Study (NHS). Similar effects were found in men in the Health Professionals’ Study, wherein a 1% increase in ALA intake was associated with a 40% decrease in relative risk of fatal AMI.

Alfa Linolenic fatty acid reduces the prevalence of cardiovascular conditions
ALA intake is associated with a decrease in prevalence of cardiovascular conditions in a 40% in men and from 50 to 70% in women.  Furthermore, ALA intake is specifically associated with a lesser risk of atherosclerosis of the carotid artery and to reduction in the carotid intima-media thickness.

A larger intake of ALA fatty acid decreases cardiovascular mortality
In one study, men in the highest quintile of ALA intake (expressed as percentage of energy) showed a reduction of 40% in the cardiovascular mortality rate.  Similar effects were found in another study: men in the highest quintile of ALA intake had 25% less mortality in cardiovascular conditions. 
 

Chia and Type 2 Mellitus Diabetes

A Chia supplement improves long-term cardiovascular risk factors in Type 2 Diabetes
A long term Chia supplement mitigates cardiovascular risk factors such as systolic pressure, ultrasensitive PCR (inflamation) and FvW (coagulation), while maintaining a good glycemic and lipidic control in individuals with well-controlled Type 2 diabetes.

Chia seeds lowers blood pressure in Type 2 diabetes patients
A diet containing Chia seeds significantly lowers blood pressure (9.6 mm Hg). Chronic inflamation and coagulation indexes were also significantly lower. Therefore,intake of chia seeds decreases cardiovascular risk in a high-risk population,improving diabetes treament and reducing cardiovascular episodes.

Chia seeds prolongs postprandial glicemia
Intake of Chia prolongs the absorption of sugar in the bowels, resulting in improvement of insuline sensitivity and helping in the prevention and treatment of diabetes.

Chia and Cancer Prevention

Antioxidants in Ford Foods Chia seeds and oil prevent cancer
The most important antioxidants contained in our Chia seeds are chlorgenic acid and caffeic acid, and coumaric acid and caffeic acid in Chia oil; these are antioxidants that play a major role in cancer prevention.

Chia and High Cholesterol and Triglicerids

Chia seeds and oil reduce Cholesterol and Trigicerids
Diets that include chia seeds dramatically lower the levels of triglycerides, LDL (bad) cholesterol and increase the level of HDL (good) cholesterol and Omega-3 fatty acids in the blood. Chia oil, rich in ALA, is therefore an excellnet alternative to the Omega-3 sources for treatment of dislipidemia.