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Review

Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease

by
Rosario Tavera-Hernández
1,
Manuel Jiménez-Estrada
1,
J. Javier Alvarado-Sansininea
2 and
Maira Huerta-Reyes
3,*
1
Instituto de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, Ciudad de México 04510, Mexico
2
Herbario FEZA, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Batalla de 5 de mayo S/N, Col. Ejército de Oriente, Ciudad de México 09230, Mexico
3
Unidad de Investigación Médica en Enfermedades Nefrológicas, Hospital de Especialidades “Dr. Bernardo Sepúlveda Gutiérrez”, Centro Médico Nacional Siglo XXI, Instituto Mexicano del Seguro Social, Cuauhtémoc, Ciudad de México 06720, Mexico
*
Author to whom correspondence should be addressed.
Molecules 2023, 28(24), 8069; https://doi.org/10.3390/molecules28248069
Submission received: 26 October 2023 / Revised: 1 December 2023 / Accepted: 3 December 2023 / Published: 13 December 2023
(This article belongs to the Section Medicinal Chemistry)
Versions Notes

Abstract

Diabetes mellitus (DM) is considered one of the major health diseases worldwide, one that requires immediate alternatives to allow treatments for DM to be more effective and less costly for patients and also for health-care systems. Recent approaches propose treatments for DM based on that; in addition to focusing on reducing hyperglycemia, they also consider multitargets, as in the case of plants. Among these, we find the plant known as chia to be highlighted, a crop native to Mexico and one cultivated in Mesoamerica from pre-Hispanic times. The present work contributes to the review of the antidiabetic effects of chia for the treatment of DM. The antidiabetic effects of chia are effective in different mechanisms involved in the complex pathogenesis of DM, including hypoglycemic, antioxidant, and anti-inflammatory mechanisms, and the inhibition of the enzymes α-glucosidase and α-amylase, as well as in the prevention of the risk of cardiovascular disease. The tests reviewed included 16 in vivo assays on rodent models, 13 clinical trials, and 4 in vitro tests. Furthermore, chia represents advantages over other natural products due to its availability and its acceptance and, in addition, as a component of the daily diet worldwide, especially due to its omega-3 fatty acids and its high concentration of dietary fiber. Thus, chia in the present work represents a source of antidiabetic agents that would perhaps be useful in novel clinical treatments.
Keywords: chia; diabetes mellitus; Salvia hispanica; hypoglycemic; antioxidant; anti-inflammatory; antidiabetic; α-glucosidase; α-amylase; cardiovascular disease chia; diabetes mellitus; Salvia hispanica; hypoglycemic; antioxidant; anti-inflammatory; antidiabetic; α-glucosidase; α-amylase; cardiovascular disease

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MDPI and ACS Style

Tavera-Hernández, R.; Jiménez-Estrada, M.; Alvarado-Sansininea, J.J.; Huerta-Reyes, M. Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules 2023, 28, 8069. https://doi.org/10.3390/molecules28248069

AMA Style

Tavera-Hernández R, Jiménez-Estrada M, Alvarado-Sansininea JJ, Huerta-Reyes M. Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules. 2023; 28(24):8069. https://doi.org/10.3390/molecules28248069

Chicago/Turabian Style

Tavera-Hernández, Rosario, Manuel Jiménez-Estrada, J. Javier Alvarado-Sansininea, and Maira Huerta-Reyes. 2023. "Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease" Molecules 28, no. 24: 8069. https://doi.org/10.3390/molecules28248069

APA Style

Tavera-Hernández, R., Jiménez-Estrada, M., Alvarado-Sansininea, J. J., & Huerta-Reyes, M. (2023). Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules, 28(24), 8069. https://doi.org/10.3390/molecules28248069

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