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      Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

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          Abstract

          The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS •+ and DPPH • methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

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          An inhibitor of nonhomologous end-joining abrogates double-strand break repair and impedes cancer progression.

          Dev M. Pandey, Sheetal Sharma, Hari Karki … (2012)
          DNA Ligase IV is responsible for sealing of double-strand breaks (DSBs) during nonhomologous end-joining (NHEJ). Inhibiting Ligase IV could result in amassing of DSBs, thereby serving as a strategy toward treatment of cancer. Here, we identify a molecule, SCR7 that inhibits joining of DSBs in cell-free repair system. SCR7 blocks Ligase IV-mediated joining by interfering with its DNA binding but not that of T4 DNA Ligase or Ligase I. SCR7 inhibits NHEJ in a Ligase IV-dependent manner within cells, and activates the intrinsic apoptotic pathway. More importantly, SCR7 impedes tumor progression in mouse models and when coadministered with DSB-inducing therapeutic modalities enhances their sensitivity significantly. This inhibitor to target NHEJ offers a strategy toward the treatment of cancer and improvement of existing regimens. Copyright © 2012 Elsevier Inc. All rights reserved.
          Article 0 comments Cited 149 times – based on 0 reviews     Review now
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            Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut.

            Odhran S. O'Sullivan, N O'Brien, K Galvin … (2004)
            Nuts are high in fat but have a fatty acid profile that may be beneficial in relation to risk of coronary heart disease. Nuts also contain other potentially cardioprotective constituents including phytosterols, tocopherols and squalene. In the present study, the total oil content, peroxide value, composition of fatty acids, tocopherols, phytosterols and squalene content were determined in the oil extracted from freshly ground walnuts, almonds, peanuts, hazelnuts and the macadamia nut. The total oil content of the nuts ranged from 37.9 to 59.2%, while the peroxide values ranged from 0.19 to 0.43 meq O2/kg oil. The main monounsaturated fatty acid was oleic acid (C18:1) with substantial levels of palmitoleic acid (C16:1) present in the macadamia nut. The main polyunsaturated fatty acids present were linoleic acid (C18:2) and linolenic acid (C18:3). alpha-Tocopherol was the most prevalent tocopherol except in walnuts. The levels of squalene detected ranged from 9.4 to 186.4 microg/g. beta-Sitosterol was the most abundant sterol, ranging in concentration from 991.2 to 2071.7 microg/g oil. Campesterol and stigmasterol were also present in significant concentrations. Our data indicate that all five nuts are a good source of monounsaturated fatty acid, tocopherols, squalene and phytosterols.
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              Soybean seed protein and oil contents and fatty acid composition adjustments by drought and temperature

              D. L. Dornbos, R. E. Mullen (1992)
              Article 0 comments Cited 71 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Alessandra Gentili: Role: Academic Editor
                Chiara Fanali: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Molecules
                Journal ID (iso-abbrev): Molecules
                Journal ID (publisher-id): molecules
                Title: Molecules
                Publisher: MDPI
                ISSN (Electronic): 1420-3049
                Publication date (Electronic): 06 December 2018
                Publication date Collection: December 2018
                Volume: 23
                Issue: 12
                Electronic Location Identifier: 3219
                Affiliations
                [1 ]Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; shenybin412@ 123456gmail.com (Y.S.); juningf0313@ 123456163.com (J.F.)
                [2 ]State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; liyou890513@ 123456sina.com (L.Z.); zgzjjin@ 123456126.com (J.J.); Lixiaojing19900810@ 123456163.com (X.L.)
                [3 ]Shenzhen Kivita Innovative Drug Discovery Institute, Shenzhen 518110, China; mzwang2000@ 123456163.com
                [4 ]Research Institute for Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
                [5 ]School of Pharmaceutical Science, Shenzhen University, Shenzhen 518060, China
                Author notes
                [* ]Correspondence: 000917@ 123456gxtcmu.edu.cn (Y.G.); 13480243@ 123456life.hkbu.edu.hk (X.S.); Tel.: +86-755-86671931 (X.S.)
                [†]

                These authors contributed equally to this work and share first authorship.

                Author information
                https://orcid.org/0000-0001-9767-1107
                https://orcid.org/0000-0002-6186-6882
                https://orcid.org/0000-0003-2498-5222
                Article
                Publisher ID: molecules-23-03219
                DOI: 10.3390/molecules23123219
                PMC ID: 6321551
                PubMed ID: 30563201
                SO-VID: 1bac73dd-3b52-4dc9-9f7e-cb48df539872
                Copyright © © 2018 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 11 November 2018
                Date accepted : 03 December 2018
                Categories
                Subject: Article

                Keywords: chia seed oil,polyunsaturated fatty acid,antioxidant,lipid-lowering effect
                Data availability:
                Keywords: chia seed oil, polyunsaturated fatty acid, antioxidant, lipid-lowering effect

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