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

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Curcumin is a promising bioactive compound due to its therapeutic and antioxidant properties. However, its high rate of degradation, poor intestinal absorption, low solubility in aqueous solutions and chemical instability limit its potential usage. In this study, according to the findings, some of these problems were overcome. Solubility of curcumin was improved with the use of emulsification technique in chia seed oil. Moreover, MD and GA enhanced the stability of microcapsules, which leads to enhancement of curcumin stability. Finally, incorporation of curcumin in chia seed oil provided significant increment of total phenolic content of microcapsules . Oxidative stability of oils was evaluated under Schaal oven conditions or fluorescent light for both non-stripped and stripped chia seed oils. The Schaal oven conditions were used to examine the oxidative stability of non-stripped and stripped chia seed oils at 60 °C for 1, 3, 5, and 7 days (Li et al. 2016). For the photooxidation studies, oil samples were placed in a rectangular polyethylene box (70 cm long, 35 cm wide, and 25 cm high), two cool white fluorescent lights have suspended 10 cm above the oil samples (Abuzaytoun and Shahidi 2006a). The temperature in the chamber was maintained at 28.5+/− 1 °C, while the level of fluorescent radiation was at 2650 Lux. After 1, 3, 6, 12, 24, 48, and 72 h, samples were flushed with nitrogen, and then kept at − 80 °C until tested for oxidative stability determination (Li et al. 2016). Due to their extraordinary water-absorbing capacity, chia seeds increase the volume of foods in your digestive tract, leading to increased fullness and decreased food intake. SUMMARY

Alfredo, V. O., Gabriel, R. R., Luis, C. G., & David, B. A. (2009). Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT- Food Science and Technology, 42(1), 168–173. González A., Martínez M.L., Paredes A.J., León A.E., Ribotta P.D. Study of the preparation process and variation of wall components in chia ( Salvia hispanica L.) oil microencapsulation. Powder Technology. 2016; 301:868–875. doi: 10.1016/j.powtec.2016.07.02. [ CrossRef] [ Google Scholar] Because they’re a great source of omega-3 fatty acids, chia seeds promote a lower omega-6 to omega-3 ratio. Nieman DC, Gillitt N, Jin F, Henson DA, Kennerly K, Shanely RA, Ore B, Su M, Schwartz S. Chia seed supplementation and disease risk factors in overweight women: a metabolomics investigation. J Altern Complement Med. 2012 Jul 1;18(7):700-8.pH value, zeta potential and zeta size measurements were done for all the emulsions. Results are given in Table 2. It can be seen from Table 2 that emulsions having higher MD contents tended to have higher droplet sizes and zeta potential measurements. Thus, to obtain a more stable product, it was more appropriate to select emulsions composed of lower MD/GA ratios. Timilsena Y.P., Adhikari R., Barrow C.J., Adhikari B. Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates. International Journal of Biological Macromolecules. 2016; 91:347–357. doi: 10.1016/j.ijbiomac.2016.05.058. [ PubMed] [ CrossRef] [ Google Scholar] Campo C.D., Santos P.P., Costa T.M., Paese K., Guterres S.S., Rios A.D. Nanoencapsulation of chia seed oil with chia mucilage ( Salvia hispanica L.) as wall material: Characterization and stability evaluation. Food Chemistry. 2017; 234:1–9. doi: 10.1016/j.foodchem.2017.04.153. [ PubMed] [ CrossRef] [ Google Scholar]

Nadeem M, Ajmal M, Rahman F, Ayaz M (2015b) Analytical characterization of butter oil enriched with omega-3 and 6 fatty acids through chia ( Salvia hispanica L.) seed oil. Pak J of Anal Envi Chem (Accepted) Almeida M.C., Sampaio G.R., Bastos D.H., Villavicencio A.L. Effect of gamma radiation processing on turmeric: Antioxidant activity and curcumin content. Radiation Physics and Chemistry. 2018; 152:12–16. doi: 10.1016/j.radphyschem.2018.07.008. [ CrossRef] [ Google Scholar] Chia seeds are generally considered safe to eat, and few to no adverse effects have been reported from consuming them ( 59).Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L., & Betancur-Ancona, D. (2014). Physicochemical characterization of chia ( Salvia hispanica) seed oil from Yucatán, Mexico. Agricultural Sciences, 5(3), 220–226. Chia seeds contain healthy fats that could help you maintain healthy cholesterol levels and lower the risk of cardiovascular disease