Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases.

By A. Simopoulos. Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie, 2006

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Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy (2015, background): “An important reason to promote Chia seeds and oil in nutrition is the relevant amount of ω-3 contained, and a way to lower the risk of cardiovascular heart disease, and improve health through a series of mechanisms is to keep dietary ω-6: ω-3 fatty acid ratio as low as possible and not higher than 5”
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients (2010, background): “A high content of a-linolenic acid is beneficial, as studies have shown that an increased intake of n-3 fatty acids reduces biological markers associated with many degenerative diseases such as cardiovascular disease, cancer, osteoporosis, and inflammatory and autoimmune diseases (Simopoulos, 2001).”
Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. (2012, neutral): “diseases[62].”