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Molecules 2018, 23(12), 3219;

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Shenzhen Kivita Innovative Drug Discovery Institute, Shenzhen 518110, China
Research Institute for Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
School of Pharmaceutical Science, Shenzhen University, Shenzhen 518060, China
Authors to whom correspondence should be addressed.
These authors contributed equally to this work and share first authorship.
Academic Editors: Alessandra Gentili and Chiara Fanali
Received: 11 November 2018 / Revised: 30 November 2018 / Accepted: 3 December 2018 / Published: 6 December 2018
(This article belongs to the Special Issue Advances in Food Analysis)
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The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use. View Full-Text
Keywords: Chia seed oil; polyunsaturated fatty acid; antioxidant; lipid-lowering effect Chia seed oil; polyunsaturated fatty acid; antioxidant; lipid-lowering effect

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Shen, Y.; Zheng, L.; Jin, J.; Li, X.; Fu, J.; Wang, M.; Guan, Y.; Song, X. Phytochemical and Biological Characteristics of Mexican Chia Seed Oil. Molecules 2018, 23, 3219.

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