SALBA RESEARCH

Below on this page are several studies that have been performed on Salba. More studies are currently being performed and we will post published results as they are available to us. This information is provided by Salba Smart Natural Products, LLC as a courtesy.

The Effects of Escalating Quantities of Salvia hispanica L. (Salba) on Postprandial Glycemia and Appetite in Healthy Individuals

1 Risk Factor Modification Center, St Michael's Hospital, Toronto, Canada
2 Nutritional Sciences, University of Toronto, Toronto, Canada

ABSTRACT

Objective: To assess the effects of escalating quantities of the whole grain Salvia hispanica L. (Salba) on postprandial glycemia and appetite.

Methods: Using an acute randomized controlled design, 12 healthy individuals (7M;5F;BMI 22.3±2.8 kg/m2) received either 0, 7, 15 or 24 g of Salba baked into white bread. The control (0g) was repeated twice. All meals contained 50 g of available carbohydrates. Thus, subjects consumed 5 different meals with at least 3 days in between visits. Fingerprick blood samples and ratings of satiety scores on a 100 mm visual analog scale were taken at 0, 15, 30, 45, 60, 90 and 120 minutes post-consumption.

Results: There was a dose-response reduction of postprandial glycemia with the highest and intermediate quantities of Salba resulting in an IAUC blood glucose reduction of 43% (p=0.0013) and 33% (p=0.0115), respectively. Only the intermediate dose resulted in a significant reduction in combined satiety score, with an average reduction of 47% compared to the two other experimental meals and controls at every time point after 15 minutes.

Conclusions: Addition of the whole grain Salba to white bread lowers postprandial glycemia and appetite, and may be potentially cardioprotective. Thus, further research is warranted to assess the effects of Salba on long-term reduction of cardiovascular risk factors, carbohydrate metabolism and control of body weight.

Published here: (copy and paste link in a new window)

http://www.fasebj.org/cgi/content/meeting_abstract/22/1_MeetingAbstracts/305.6?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&author1=vuksan&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT

Comparable Dose-Response Glucose Lowering Effect with Whole vs finely Ground, Novel Omega-3 rich Grain Salba (Salvia Hispanica L) Baked into White Bread

Vladimir Vuksan1,2, Andre Dias1, Amy Lee1,2, Elena Jovanovski2, Alex Rogovik2 and Alexandra Jenkins2
1 Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON Canada
2 Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON Canada

ABSTRACT
Objective: Oily grains such as flax, sesame and poppy are common additions to bakery products. To evaluate the effect of particle size on postprandial glycemia, whole or finely ground omega-3 rich grain Salba was baked into white bread in a dose response study.
Methods: Using an acute randomized, double-blind, crossover design, 13 healthy subjects (5M; 8F; BMI 26.3 ± 7.3kg/m2) received, on 8 different occasions, either 7, 15 or 24 g of whole or finely ground Salba baked into white bread cotaining 50g available carbohydrate or bread control given twice. Capillary blood was taken fasting and at 15, 30, 45, 60, 90 and 120 minutes after consumption.
Results: Compared to control, all treatments containing 7,15,or 24g of whole and ground Salba reduced blood glucose iAUC (p=0.03) by 20%, 28% and 35% respectively compared to control (p<0.05), in dose dependent fashion (slope = -1.2 ± 0.05). No differences in glucose responses were found between whole vs ground Salba at the same dose levels.

Conclusions: Addition of either whole or finely ground Salba to white bread lowers postprandial glycemia equally in a dose-dependent manner making this novel omega-3 grain versatile for consumption. Baking whole Salba in bread may also extend shelf life by minimizing fat oxidation.

Published Here: (copy and paste link in a new window)

http://www.fasebj.org/cgi/gca?sendit=Get+All+Checked+Abstract(s)&SEARCHID=1&AUTHOR1=vuksan&FIRSTINDEX=0&hits=10&RESULTFORMAT=&gca=23%2F1_MeetingAbstracts%2F351.7

Read full study here

Read full study here