California chia (Salvia columbariae) and its close relative, Salvia hispanica (commonly known as chia), have been studied for their potential cardiovascular benefits, including effects on hypertension. The seeds are high in alpha-linolenic acid (ALA), dietary fiber, and antioxidants, all of which are believed to contribute to heart health. Clinical studies, primarily involving Salvia hispanica, have shown that chia seed supplementation can lead to modest reductions in blood pressure, particularly among patients with hypertension or type 2 diabetes. For example, a randomized controlled trial published in Diabetes Care (2011) found that daily consumption of chia seeds led to a significant reduction in systolic blood pressure in diabetic patients. Other studies have reported similar, though sometimes less pronounced, effects on blood pressure and other cardiovascular markers.

While direct studies on California chia (Salvia columbariae) are limited, its nutritional composition is similar to that of Salvia hispanica, suggesting comparable effects. However, most scientific validation is extrapolated from research on Salvia hispanica. The evidence base is moderate (rated 3/5), as results are somewhat consistent, but studies are relatively few, sample sizes are often small, and some trials show mixed or nonsignificant effects. There is no strong tradition of using California chia specifically for hypertension, so its use is primarily justified by emerging scientific evidence rather than historical practice.