Advanced search
Start date

Evaluation of the potential of seed and oil of chia (Salvia hispanica L.) in the prevention and treatment of high fat and high carbohydrate diet-induced obesity and comorbidities in vivo


The diversity of bioactive compounds present in foods and broad therapeutic application of these justify the search for knowledge related to physiological or functional properties. The Chia (Salvia hispanica L.) is an ancient herbal plant with high oil content and alpha-linolenic fatty acid, which has recently been studied for its important nutritional composition, possible application in food, functional potential and for its beneficial effects on health. The objective of this study is to evaluate the effects of supplementation with seed and oil Chia on physiological and molecular mechanisms in the prevention and treatment of obesity and comorbidities in diet-induced animal model. There will be a biological assay, with 48 male Wistar rats, which will be divided into 6 groups (n = 8) and fed with high fat diet (HF) (35%) and added fructose (HFR) (20%). The assay time will be 16 weeks, 4 weeks for growth and 12 weeks of experiment. The prevention groups remain for 12 weeks supplementation with the products of Chia and treatment groups for 6 weeks, after six weeks to induce obesity. Food intake, weight gain, hormonal and lipid profile, insulin resistance, glucose tolerance, oxidative stress, lipid peroxidation, molecular mechanisms of inflammatory pathway, as well as the chemical and antioxidant capacity of raw materials will be evaluated. The results will be submitted to analysis of variance (ANOVA) and treatment means will be compared by Tukey test (0.05). The project will run between the first half of 2013 and the second half of 2014. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items

Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
OLIVEIRA-ALVES, SHEILA CRISTINA; VENDRAMINI-COSTA, DEBORA BARBOSA; BETIM CAZARIN, CINTHIA BAU; MAROSTICA, MARIO ROBERTO JUNIOR; BORGES FERREIRA, JOAO PEDRO; SILVA, ANDREIA BENTO; PRADO, MARCELO ALEXANDRE; BRONZE, MARIA ROSARIO. Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chemistry, v. 232, p. 295-305, OCT 1 2017. Web of Science Citations: 23.
MARINELI, RAFAELA DA SILVA; LENQUISTE, SABRINA ALVES; MORAES, ERICA AGUIAR; MAROSTICA, JR., MARIO ROBERTO. Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. Food Research International, v. 76, n. 3, p. 666-674, OCT 2015. Web of Science Citations: 20.
MARINELI, RAFAELA DA SILVA; MOURA, CAROLINA SOARES; MORAES, ERICA AGUIAR; LENQUISTE, SABRINA ALVES; BARBOZA LOLLO, PABLO CHRISTIANO; MORATO, PRISCILA NEDER; AMAYA-FARFAN, JAIME; MAROSTICA, JR., MARIO ROBERTO. Chia (Salvia hispanica L.) enhances HSP, PGC-1 alpha expressions and improves glucose tolerance in diet-induced obese rats. NUTRITION, v. 31, n. 5, p. 740-748, MAY 2015. Web of Science Citations: 24.
MARINELI, RAFAELA DA SILVA; MORAES, ERICA AGUIAR; LENQUISTE, SABRINA ALVES; GODOY, ADRIANA TEIXEIRA; EBERLIN, MARCOS NOGUEIRA; MAROSTICA, JR., MARIO ROBERTO. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT-FOOD SCIENCE AND TECHNOLOGY, v. 59, n. 2, 2, SI, p. 1304-1310, DEC 2014. Web of Science Citations: 70.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)

Please report errors in scientific publications list by writing to: