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Chia is an astonishingly blessed seed. In 2008, a study by the Department of Foods and Nutrition, Purdue University, Indiana, USA reported that chia contained, among other things, a remarkable amount of antioxidants. Read that study here: Chia seeds as a natural source of lipid antioxidants.

Chia’s army of antioxidants include flavonol aglycones: quercetin, kaempferol, and myricetin; and flavonol glycosides: chlorogenic acid and caffeic acid. These antioxidants have significant value to human health. 

There are also reports saying that the black chia seeds may contain 12%-15% more antioxidants that the white seeds. A study by the US-based Nutritional Science Research Institute performed a study on chia seeds.  Read that study here: "...(chia) seeds as one of the most powerful, whole food antioxidant we know."

Antioxidants contained in chia seeds

Quercetin, one of chia's powerful antioxidants, has been at the top of recent health news lately. Early this year, a study by researchers at the University of South Carolina’s Arnold School of Public Health shows that quercetin significantly boosted energy, endurance and fitness in healthy men and women who were not involved in some type of daily physical training. This means that this antioxidant’s fatigue-fighting properties could help not only athletes and soldiers whose energy and performance are tested to the extreme, but also average adults who battle fatigue and stress daily. Read about that study here. 

Another study on quercetin found it increased the supply of new energy to brain and muscle cells and that these changes were associated with an increase in both maximal endurance capacity and voluntary wheel-running activity in mice. 

Quercetin, kaempferol, and myricetin are antioxidants that could protect against a host of chronic diseases like ischemic heart disease, cerbrovascular disease, lung cancer, prostate cancer, asthma, and type 2 diabetes. Read more here.

Chlorogenic Acid, another of chia's antioxidants, has been found by a study to possess anti-cancer properties and could be used to prevent growth of certain brain tumours. It could also slow the release of glucose into bloodstream after a meal, and is a compound of interest for reducing the risk of developing Type 2 Diabetes. Chlorogenic acids does other things too: help the flow of bile, thus reducing bile stagnation and promoting liver and gallbladder health. It could also help to reduce cardiovascular risks. Its nutritional benefits are easily absorbed by the body if it was sourced from natural, whole foods. 

Caffeic acid, another antioxidant in chia, may be used as a component to contribute to the prevention of the following:    colitis, a condition that could lead to colon cancer; cardiovascular disease; certain cancers; mitosis (cell division); and inflammation. It may also be used in the healthy maintenance of the immune system. 

 Chia and Its Complete Protein