Chia Seeds | ||||||||||||||||||
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Chia seeds are and have been for several centuries an important source of nutrients, as well as a staple food in some Central American cultures, and in today’s medicine: in accordance with the progress of investigations, the effectiveness of the properties contained in these small but powerful seeds have been acknowledged. It is known, due to its chemical composition and nutritional value, to be clearly recommended for anyone. In short: they are a natural source of omega-3 fatty acids, anti-oxidants, proteins, B complex vitamins (B1, B2, B3, B6 and B8), Vitamins E and A, minerals and a good source of dietary fibre, copper, manganese, boron, selenium, zinc, magnesium, potassium, iron, phosphorus, calcium and sodium, although in a very small quantity. |
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Origen and description | ||||||||||||||||||
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There is knowledge that chia seeds were used for the first time as the basic element of nutrition in 3,500 B.C. in Central America. |
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Uses | ||||||||||||||||||
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How it works in our body | ||||||||||||||||||
Being a source of essential fatty acids will allow the help that the body needs to emulsify as well as absorb fat-soluble vitamins (A, D, E and K), help with the oxygenation of the body, cells, tissues and organs. Additionally, they help maintain the lubrication of cells and combine with protein and cholesterol to form the membranes which keeps cells together. |
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Benefits of chia | ||||||||||||||||||
Medicine has recognized it as a complete and superior food, which contains a greater contribution, in a comparative study to others of our diet which assure fulfilment of the same requirements, so in a comparative scheme we can state the following:
Similarly among its many benefits we can mention:
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Studies carried out | ||||||||||||||||||
Chemical composition of chia seeds, linseed and rosehip and their contribution of omega-3 fatty acids. |
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Bibliography | ||||||||||||||||||
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