CHIAMUCIL BENEFITS
Appetite Control
Digestive Health
Chia fiber is renowned for its ability to form a viscous gel, which retains its properties throughout the entire digestive tract. Once it reaches the large intestine, this unique fiber helps to normal digestion. Its ability to absorb and retain water softens the stool, easing its passage and effectively relieving constipation. This action not only enhances your daily comfort but also plays a crucial role in maintaining a healthy digestive system (5)
Lowering Cholesterol and Control Blood Sugar Level
ChiaMucil helps reduce cholesterol and blood sugar levels. As the gel moves through the small intestine, it captures sugars and cholesterol. These trapped compounds are gradually released into the body or slowly eliminated in the stool, aiding in maintaining healthy blood sugar levels.The gelled chia fiber also traps some bile acids in the small intestine, preventing their reabsorption. These trapped bile acids are passed into the large intestine with waste. The liver then draws cholesterol from the blood to create new bile acids, lowering blood cholesterol levels. ChiaMucil is also an excellent plant-based source of Omega-3 Alpha-Linolenic Acid (ALA), which helps maintain cholesterol levels and reduce high blood pressure and cardiovascular risk. Furthermore, it contains natural antioxidants and phytonutrients from chia, contributing to its cardio-protective effect. (3,4,7)
Prebiotic Effect
ChiaMucil acts as a prebiotic fiber that enhances the levels of Bifidobacterium and Lactobacillus, beneficial bacteria essential for a healthy gut microbiota. The fermentation of chia fiber by the intestinal microbiome produces short-chain fatty acids, such as butyrate, crucial for providing energy to the digestive tract. This process not only improves intestinal health but also contributes to overall well-being by optimizing digestion and nutrient absorption.(6)
References:
- Vuksan, A.L. Jenkins, C. Brissette, L. Choleva, E. Jovanovski, A.L. Gibbs, R.P. Bazinet, F. Au-Yeung, A. Zurbau, H.V.T. Ho, L. Duvnjak, J.L. Sievenpiper, R.G. Josse, A. Hanna, Salba-chia (Salvia hispanica L.) in the treatment of overweight and obese patients with type 2 diabetes: A double-blind randomized controlled trial Nutrition, Metabolism & Cardiovascular Diseases (2017) 27, 138e146
- Aylin Ayaz, Asli Akyol, Elif Inan-Eroglu, Arzu Kabasakal Cetin, Gulhan Samun and Filiz Akbiyik. Chia seed (Salvia Hispanica L.) added yogurt reduces short‐term food intake and increases satiety: randomized controlled trial. Nutrition Research and Practice 2017;11(5):412-418
- Alba Tamargo, Diana Martin, Joaquín Navarro del Hierro, M. Victoria Moreno-Arribas, Loreto A. Muñoz, Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol and glucose in the dynamic gastrointestinal model simgi®, Food Research International, Volume 137, 2020.
- V Vuksan, L Choleva, E Jovanovski, AL Jenkin, F Au-Yeung, AG Dias, HVT Ho, A Zurbau, and L Duvnjak. Comparison of flax (Linum usitatissimum) and Salba-chia (Salvia hispanica L.) seeds on postprandial glycemia and satiety in healthy individuals: a randomized, controlled, crossover study European Journal of Clinical Nutrition (2017) 71, 234–238
- Gotterland, M; Evaluation of the digestive tolerance to a high-fiber “chia flour” (Salvia hispánica L.) in asymptomatic volunteers. (2019)
- Alba Tamargo, Carolina Cueva, Laura Laguna, M.Victoria Moreno-Arribas, Loreto A. Muñoz, Understanding the impact of chia seed mucilage on human gut microbiota by using the dynamic gastrointestinal model simgi®, Journal of Functional Foods, Volume 50, 2018, pages 104-111.
- Camila Cisternas, Camila Farías, Loreto Muñoz, Gladys Morales, Rodrigo Valenzuela. Chemical composition, nutritional characteristics and benefits associated with the consumption of Chia (Salvia hispanica L.), Rev Chile Nutr 2022; 49(5): 625-636.
