Chia seed is an edible plant containing richest omega3
Omega-3 is a polyunsaturated fatty acid. It is commonly found in deep-sea fish and some certain plants. The main family members of omega-3 are DHA and EPA. They are the main contents of fish oil fatty acids.
EPA plays an important role in easing and cleaning up cardiovascular. It will effectively prevent the occurrence of a variety of cardiovascular diseases and inflammation or even enhance immunity. DHA accounts for about 15-20% of cerebral cortex weight. It is an indispensable material base for formation, development and operation of brain cell. In addition, DHA accounts for 30-60% of retina. It determines development of the retina. So chia seeds purchase is necessary for lots of hospitals.
Omega-3 fatty acids are essential fatty acids: it is necessary to maintain good health, have a vital role in the growth and development of the human body and brain functioning; but it can not be synthesized by human beings or storage, only a day by dietary intake, supplement the body's needs. It maintains a balance of omega-3 and omega-6 fatty acids in the diet. Omega-6 and the growing imbalance of omega-3 fatty acid ratio, and further resulted in recent years, the incidence of heart disease, cancer, depression, chronic diseases, the rapid growth. There is evidence that the main reason leading to coronary heart disease is the intake of omega-6 fatty acids, too much omega-6 and omega-3 the ratio is too large. Food and agriculture organization and world health organization issued a statement. They recommended that people will consume linoleic acid and ± linolenic acid ratio from 10:1 to 5:1.
The researchers found that sub-linolenic acid containing in chia seed (an important omega-3 fatty acid) is very important to maintain a healthy heart and reduce cholesterol levels. It maintains artery patency and reduces the risk of cardiovascular disease and hypertension risk benefit. To this end, the heart association recommends a daily intake of linolenic acid. Add omega-3 in the diet can help prevent stroke - to reduce condensation of platelet aggregation and blood in the blood vessels supplying.
The main source of omega-3 is in chia seed, seaweed, flaxseed, and herring. They account for 29.3 %, 34.1%, 57.5% and 63.8% of their total fat. Chia seed of omega-3 content than other sources, and it contains omega-6 less than one-third of the omega-3 content. In addition, other sources there are some defects or limitations. Due to the lack of anti-oxidant and easily perishable, it has a strong flavor. It also contains a large number of hazardous substances that interfere with human and animal normal growth can not be used in the daily diet. The fish is very beneficial to human health, but they also contain mercury and other toxic substances, a certain amount may harm the health of pregnant women and children, and is one of the most common allergens. It is extracted from fish, fish oil and has high omega-3 content, but its cholesterol content can not be ignored. Over-fishing and sea pollution, the world's fish storage capacity is declining, so the fish is no longer the best source of omega-3. Although the algae is cholesterol-free plant products, but mankind can not directly consume it; farmed seaweed or algae oil refinery will have a negative effect on the environment, but also unable to effectively provide mankind with omega-3 fatty acids.
Chia seed contains richest omega-3 fatty acid. As a pure natural material, it is used in functional foods, nutritional supplements, dietary supplements and cosmetics products by pharmaceutical raw materials suppliers. Because of natural antioxidants containing in chia seed, it further enhance stability of unparalleled omega-3 fatty acid. If oxidation of fats in food is not control properly, food will become odor (usually there is a fishy smell). And it will trigger many aging-related diseases such as cancer, cardiovascular disease, cataracts, and low immunity. Natural antioxidants makes chia seed got huge advantage comparing to the other sources of omega-3 fatty acids.
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