Search

Background and Objectives. It is known that the oxidation of chia seeds is minimal or absent, due to the presence of bioactive compounds, having a great potential in the foods and pharmacological industry. This investigation was done to estimate the nutrition values and anti-oxidant activity of chia seed extracts. Materials and Methods. The protective effects of chia seed extract against complete Freund’s adjuvant (CFA) rheumatoid arthritis in rats were investigated with 100, 200, 300, and 400 ppm/kg BW rat/day chia seeds aqueous extract for 4 weeks. Results. The results obtained revealed that chia seed extract contained high proportions of protein and total dietary fiber values of 21.35% and 27.24%, respectively. Moreover, the results reported that the mineral contents were the greatest in phosphorous, potassium, magnesium, calcium, and sodium (450.09, 410.46, 245.22, 218.69, and 120.34 mg/100 g, respectively). Meanwhile, iron, zinc, and copper were the lowest in chia seeds (9.26, 4.67, and 3.66 mg/100 g, respectively). Besides, vitamins C and E reported 1.65 and 0.82 mg/100 g, respectively. Chia seed extracts were effective in vitro for the bioactive components such as phenolics, flavonoids, and anti-oxidant activities. The biomarkers of complete blood picture, lipid profile, anti-oxidant enzymes, TNF-α, and IL-10 had been improved. Histopathological examination of the rat knee confirmed health amelioration, revealing that chia seed extract consumption can lower pathological changes in injured rheumatoid arthritis rats. Conclusion. It could be seen that the chia seed extracts alleviated the harmful effect of rheumatoid arthritis CFA-induced rats.

Celiac disease causes serious health problems for humans. Therefore, the consumption of gluten-free diets (GFDs) is the only therapy to prevent patients from developing the disease. The objective of the current study was to investigate the proximate analysis, mineral compositions, and antioxidant activities of the quinoa, germinated sweet lupin, fenugreek, and yellow maize, and they were used to develop gluten-free multigrain pan breads. A total of four different grain blend formulations were used to develop the pan bread. The textural properties, color, and sensory evaluation of the developed multigrain pan bread were also determined. The results of the present study showed a significantly higher fat content was found in germinated lupin (13.56%) and quinoa (12.76%), followed by germinated fenugreek and yellow maize (9.68% and 4.67%, respectively). The results indicated that the development of multigrain pan bread with fortification of quinoa, germinated lupin, germinated fenugreek, and yellow maize imparted significant improvement in the nutritional content. Therefore, it could be recommended that the addition of up to 15% of germinated lupin and fenugreek, 60% quinoa, and 10% yellow maize does not negatively affect the sensory characteristics and quality attributes of pan bread.