Chia oil is the best natural source of plant-based omega-3, and it is obtained by cold-pressing the seed, thus guaranteeing a 100% pure, natural, contaminant-free oil.
More than 63% of its content is omega-3, which makes it the ready-to-serve vegetable oil with the highest natural content of omega-3 fatty acids. It also contains significant amounts of bioactive substances, such as antioxidants, tocopherols, and phytosterols, which make chia oil a very unique product.
The type of omega-3 found in chia oil is alpha-linolenic acid (ALA). ALA is a crucial dietary source of omega-3 fatty acids and including it in one’s diet is essential for one’s health.
Based on the evidence from ALA-related dietary studies conducted in humans, an adult can meet their daily requirement of omega-3 fatty acids with just 2 ml of chia oil.
Several scientific studies show that the ALA in chia oil is beneficial for cardiovascular health, improves cholesterol levels and reduces triglycerides. In addition, it reduces liver inflammation and is effective against dyslipidemia. During pregnancy, the mother greatly benefits from chia oil as an ALA supplement, to cover all of her and her baby's needs with omega-3 ALA, EPA and DHA. An additional benefit is that chia oil, unlike other omega-3 oils, does not have a fish-like flavor, which makes it more likely to be accepted by children and babies.
Science has also shown that the ALA in chia oil significantly increases levels of ALA, EPA and DHA, producing much lower omega-6 / omega-3 ratios, which strengthens defenses against modern chronic diseases, and is highly beneficial for human health in general.
Chia oil, as a plant-based source of omega-3, not only poses many benefits for human health, but also supports our goal of promoting a sustainable food supply as a citizen of Earth, in that it is sustainably and ecologically produced. In addition, it has no history of allergenicity. For all of these reasons, its global consumption is growing every day.
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Gwendolyn Barceló-Coblijn, Eric J. Murphy.Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Progress in Lipid Research 48 (2009) 355–374
R. Valenzuela B., J.G. Gormáz, L. Masson S., M. Vizcarra, P. Cornejo Z., A. Valenzuela B., and G. Tapia O. Evaluation of the hepatic bioconversion of a-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in rats fed with oils from chia (Salvia hispánica) or rosa mosqueta (Rosa rubiginosa). FATS AND OILS 63 (1), JANUARY-MARCH, 61-69, 2012.
Rodrigo Valenzuela B., Julio Sanhueza C., Alfonso Valenzuela B. New dietary sources of alpha-linolenic acid: a critical view. Rev Chil Nutr Vol. 39, No3, September 2012