Abstract Title:

Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats.

Abstract Source:

Food Res Int. 2019 02 ;116:592-599. Epub 2018 Aug 29. PMID: 30716985

Abstract Author(s):

Bárbara Pereira da Silva, Renata Celi Lopes Toledo, Mariana Grancieri, Maria Eliza de Castro Moreira, Natália Ramirez Medina, Roberta Ribeiro Silva, Neuza Maria Brunoro Costa, Hércia Stampini Duarte Martino

Article Affiliation:

Bárbara Pereira da Silva


Chia is a good source of calcium, however it is not been previously reported its bioavailability associated with an inflammatory condition. Thus, the present study evaluated the effect of chia on calcium bioavailability, inflammation, and oxidative stress in Wistar rats fed a high-fat diet or standard diet for 35 days. Chia consumption resulted in lower calcium balance and calcium absorption and retention rates. In addition, the urinary calcium concentration was lower in groups that were fed chia. The bone resistance of animals feed chia was lower than that in rats fed the standard diet receiving calciumcarbonate. Animals that were fed chia showed lower total, very low-density lipoprotein, and low-density lipoprotein cholesterol levels than animalsfed calcium carbonate. Animals fed standard diet showed higher superoxide dismutase plasma concentrations than animals in the high fat calcium carbonategroup. PPAR-α protein levels were higher in animals fed chia whereas TNF-α and IL-10 were lower in these animals. NFκB mRNA expression and protein levels were lower in the groups that received chia compared with HFD + CC. Chia intake presented low calcium bioavailability regardless of the type of diet consumed and was able to improved inflammation and the lipid profile in young Wistar rat. Besides this, the consumption of this seed increased the activity of antioxidants enzymes.

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