The seeds of this plant are recognized for their exceptionally high Omega-3 content, making them the most significant source of this essential fatty acid (EFA) known to date. Omega-3 is crucial for human health and must be obtained through dietary sources. Additionally, these seeds are rich in B vitamins, minerals, and dietary fiber. The protein present in chia seeds is both gluten-free and complete, containing all essential amino acids necessary for optimal nutrition.
Some of the many benefits of receiving more Omega 3 from a food source are well documented.
- Coronary Heart Disease
- High Cholesterol
- High Blood Pressure
- Diabetes
- Arthritis
A 10-gram serving of chia seeds provides nearly 2 grams of Omega-3 fatty acids. The bioavailability of Omega-3 from food sources differs from that of supplements. The plant-derived Omega-3, known as ALA (alpha-linolenic acid), contrasts with the Omega-3 found in fish oil, which includes eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The human body can convert ALA into EPA, DHA, and DPA, with the conversion efficiency being influenced by the intake of Omega-6 fatty acids from the diet. These two essential fatty acids (EFAs) compete for the same enzyme responsible for their metabolism and distribution to cells and organs. The typical Western diet exhibits a ratio of Omega-6 to Omega-3 ranging from 20:1 to 35:1, leading to an enzyme predominance of Omega-6, which hinders the conversion of Omega-3 to beneficial forms.
The term “Salvia,” derived from the Latin “salvere,” translates to “to feel well and healthy,” reflecting the herb’s reputed healing properties. Pliny the Elder is recognized as the first author to document a plant referred to as “Salvia” by the Romans, likely indicating the type species for the genus Salvia, specifically Salvia officinalis.