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Chia (Salvia hispanica L) Research

Chia (Salvia hispanica L) Research

High blood pressure is a known risk factor for cardiovascular events such as heart attack and stroke. Chronic inflammation has emerged as a cardiovascular risk factor that is more predictive than obesity, smoking, high blood pressure, and even high cholesterol. Statins, drugs that lower cholesterol, also decrease heart attack and stroke. Emerging evidence shows that statins also reduce chronic inflammation, as measured by CRP. At present it is not possible to determine if the reduction in cardiovascular risk is due to cholesterol reduction, CRP reduction, or both. Other studies showing that tea drinking reduces both CRP and cardiovascular risk, suggests that CRP reduction may be at least part of why statins lower heart attack and stroke.

Chia (Salvia hispanica L) has a thinning effect on the blood that is likely to be protective against stroke and heart attack. This research was published in the November 2007 issue of Diabetes Care 30:2804-2810, 2007. Research done in diabetic subjects has shown that it is a low glycemic index food. This means that eating Chia (Salvia hispanica L) with other food decreases the blood sugar spike an hour after a meal. As such, the subsequent sugar drop an hour later is less intense, and this is known to lead to decreased feelings of hunger.
Further research in diabetic subjects shows that about 40 grams of Chia (Salvia hispanica L) per day results in significantly decreased systolic blood pressure. C-reactive protein (CRP), a blood protein that is a measure of chronic inflammation, was also reduced significantly.

NSRI, in conjunction with Dr. David Nieman of Appalachian State University
, is conducting a randomized, double-blind, placebo-controlled study in healthy, non-diabetic subjects to examine the effects of Chia. The results of these studies will be available 2008.

Why we chose the light and dark combination seed.

When Dr. Bukowski began reporting NSRI’s findings in Chia we were amazed. First we analyzed the white chia. Then we analyzed the dark seed, although the nutrition analysis was almost identical we discovered that the darker Chia had an additional important antioxidant, quercetin. It is well known that darker foods have more antioxidants than lighter ones. This proved to be so in the ORAC analysis . The dark seed tested at 80 micromoles TE/g and the white seed test at 70 micromoles TE/g. Our analysis showed that Omega 3 Chia contained one of the highest levels of omega 3s found in any food. It also turns out to have the highest amount of antioxidants we have ever measured, equal to or greater than dark berries like blueberries.

Chia seed has an ORAC of 98 micromoles TE/g for the dark seed(click to view), and 70 micromoles TE/g for the light seed (click to view). It is one of the most powerful whole food antioxidants we know.

1. Chia_Technical_Sheet
2.Allergenicity and Toxicity Chia Seed

NSRI has conducted extensive analyses on this food product and found it to be a versatile, user-friendly, exceptional and unique low-calorie source of omega-3 fatty acids, dietary fiber, antioxidants, complete protein, iron, calcium, and magnesium. Below is a summary of its nutritional content:

Serving Size: 15g
*Percent Daily Values based on a 2000 calorie diet.

Amount Per Serving ( 15g )*

( % Daily Values )*

Calories 50; Calories from fat 44


Total Fat 4.9 g


Saturated Fat <0.5g


Trans Fat 0g


Omega-3 (Alpha-Linolenic Acid) 3g


Omega-6 (Linoleic Acid) 1g


Cholesterol 0g


Sodium <0.5mg


Carbohydrates Available 0.1g


Dietary Fiber 6.1g


Sugars 0g


Protein 3.1g


Calcium 107mg


Iron 2.4mg


Zinc 0.5 mg


Potassium 105mg


Magnesium 59mg


Phosphorus 160mg


Chia complete nutritional analysis sheets download pdf
Antioxidants:(antioxidants include myrecetin, quercetin, kaemferol, caffeic acid, chlorogenic acid)

The Omega 3 Chia oil and bran have signifigant technical data. To view the technical sheets click here to download a PDF showing that data.

Quality Control and Safety

NSRI approved agricultural standards are met by:


Safety Standards Met:
This seal guarantees that the Chia seed is grown under the highest safety and purity standards, in harmony with the environment, ensuring a safe, high quality nutritional product for you and your family is an ISO 9001: 2000 Certified Company, that carefully selects its seed under GAP, HACCP. GMP quality Standards.

The “NSRI quality seal” means Certified Quality at each step of the Production Process:


  • A minimum detrimental environmental impact of farming operations,
  • The reduction of chemical interventions
  • A responsible approach to workers’ health and safety.
  • Traceability, which means that an early warning systemis in place ensuring detection and appropriate action when the crop does not reach minimum high quality standards. Every lot is identified and followed up   from the source (growing stage) to the end of production (final product ready for consumption).


  • HACCP Hazard Analysis and Critical Control Points: This Control System is a systematic and preventive approach to food safety (rather than finished product inspection) that allows identification of food safety hazards in order to control “key” actions in the process, reducing or eliminating risk.
  • GMP Good Manufacturing Practice: This certification ensures controlled management of the manufacturing processes and quality control testing. Traceability and, if necessary, recall of damaged products are also enabled by this  control.

3- ISO 9001:2000 Quality Management Systems:

  • Orients corporate activities towards achievement of customer satisfaction through consistent products and services, which meet or exceed customer expectations. Key business processes are covered by a set of procedures that are constantly evaluated. Through records and appropriate corrective and preventive actions, the ISO 9001:2000 Quality Management System ensures effectiveness and continuous improvement.

Certification of Standards:
RvA (Raad voor Accreditatie, from Netherlands

  • ANAB (ANSI-ASQ National Accreditation Board, from the US)
  • IAF (International Accreditation Forum)


  • Third party certified auditors ensure objectivity at every stage of the certification process (It being either EuropGAP, or HACCP, or GMP, or ISO 9001).

  • EurepGAP - recently changed to “GLOBALGAP”, HACCP, GMP and ISO 9001 are global standards also accepted and known as such in the US market place.

  • These certifications are granted by international accreditation bodies such as the RvA (Raad voor Accreditatie, from Netherlands, in the case of the ISO 9001 ). Both RvA and ANAB (ANSI-ASQ National Accreditation Board, from the US) are members of the IAF (International Accreditation Forum). Therefore, RvA and ANAB mutually recognize their accreditations.


The Omega 3 Chia oil and bran have signifigant technical data. To view the technical sheets click here to download a PDF showing that data.