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

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Reyes-Caudillo, E., Tecante, A., & Valdivia-López, M. A. (2008). Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 107(2), 656–663. Phillips GO, Wiliams PA. Introduction to food hydrocolloids. In: Go Phillips, Williams PA., editors. Handbook of Hydrocol 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.

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. Jeong SM, Kim SY, Kim DR, Man KC, Ahn DU, Lee SC. Effect of heat treatment on the antioxidant activity of extracts from citrus peals. J Agric Food Chem. 2004; 52:3389–3393. doi: 10.1021/jf049899k. [ PubMed] [ CrossRef] [ Google Scholar] Fernández I, Ayerza R, Coates W, Vidueiros SM, Slobodianik, Pallaro AN (2006b) Nutritional characteristics of chia. Actualización en Nutrición. Tucson, Arizona 85706, USA, Office of Arid Lands Studies, The University of Arizona. 7: 23–25. Chia seeds and oil contain a relatively high amount of natural antioxidants such as tocopherols and carotenoids, as well as phytosterols (Ixtaina et al. 2011). The phenolic compounds in chia include caffeic acid, chlorogenic acid, myricetin, kaempferol, and quercetin (Reyes-Caudillo et al. 2008; Capitani et al. 2012; Rahman et al. 2017). These phenolics play an important role in protecting against many diseases and promoting human health (Nijveldt et al. 2001). Chen Q., Zhong F., Wen J., McGillivray D., Quek S.Y. Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology. 2013; 31(6):707–716. doi: 10.1080/07373937.2012.755541. [ CrossRef] [ Google Scholar]Leaf A, Kang JX. Omega-3 fatty acids and cardiovascular disease. The re - turn of T-3 fatty acids into the food supply. I- Land-based animal food products and their health effects, edited by Simopoulos AP. Basel AG: Karger S; 1998. pp. 24–37. [ Google Scholar]

Ayerza, R., & Coates, W. (2011). Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products, 34(2), 1366–1371. Porter, N. A., Caldwell, S. E., & Mills, K. A. (1995). Mechanisms of free radical oxidation of unsaturated lipids. Lipids, 30(4), 277–290. Chia fiber may also be fermented in your gut, promoting the formation of short-chain fatty acids (SCFAs) and improving colon health ( 6, 8). Fat Rahman, M. J., de Camargo, A. C., & Shahidi, F. (2017). Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities. Journal of Functional Foods, 35, 622–634.Munoz LA, Cobos A, Diaz O, Aguilera JM. Chia seeds: microstructure, mucilage extraction and hydration. J Food Eng. 2012; 108:216–224. doi: 10.1016/j.jfoodeng.2011.06.037. [ CrossRef] [ Google Scholar] Secondary oxidation products of chia seed oil were determined by monitoring the thiobarbituric acid reactive substances (TBARS). Determination of TBARS is based on the colour intensity of the reaction between secondary oxidation products of PUFA, including malondialdehyde (MDA), and TBA; the values of TBARS are expressed as mmol MDA eq/ g of oil. It was demonstrated that column chromatographic stripping technique was able to totally remove tocopherols from borage oil (Khan & Shahidi 2002). Furthermore, using the same method of stripping (column chromatographic), Abuzaytoun and Shahidi ( 2006a, 2006b) were able to entirely eliminate and remove the tocopherols in various types of oils including flax and hemp oils by conventional column stripping method. Recently, Abad and Shahidi ( 2020) used a new and simplified stripping method by mixing the oil with striping material diluted with eluting solvent for 2 h to remove the minor components from different oil samples and reported that the simplified method was successful in eliminating the minor components from the oil samples. Thus, the results in this study as given in Table 3 are in good agreement with the column stripping method in entirely eliminating the tocopherols from the tested oils. Pigments in stripped and non-stripped chia seed oils Braca A., DeTommasi N., Di Bari L., Pizza C., Politi M., Morelli I. Antioxidant principles from Bauhinia tarapotensis. Journal of Natural Products. 2001; 64:892–895. doi: 10.1021/np0100845. [ PubMed] [ CrossRef] [ Google Scholar] Phosphorus. Usually found in protein-rich foods, phosphorus contributes to bone health and tissue maintenance ( 29).