IngredientsSacha inchi (Plukenetia volubilis Linneo) is a native plant to the Peruvian jungle that belongs to the Euphorbiaceae family, which encompasses 300 genera and 7,500 species. Plukenetia volubilis was first described by the naturalist Carl Linnaeus in 1753, who assigned it the Linnaean binomial name Plukenetia volubilis Linnaeus, a name often abbreviated as Plukenetia volubilis L.
The vernacular name "Sacha Inchi" is Quechuan and is the most commonly used name for P. volubilis and other large-seeded species in the genus. "Sacha inchik" or "sacha inchic" is also used depending on the dialect, with "sacha" translating as "mountain" or sometimes "false" or "resembling," and "inchi" meaning groundnut or peanut. Common names for Plukenetia volubilis include "Inca peanut" and "sacha inchi." Less common names include sacha yachi, sacha yuchi, manà de árbol, and amui-o, among others.
In Peru, two members of the genus Plukenetia are cultivated under the name sacha inchi: Plukenetia volubilis and Plukenetia huayllabambana. These are oilseed, climbing plants native to the Peruvian Amazon.
Plukenetia volubilis is a perennial liana with large, oleaginous seeds. The plants are monoecious, with triangular to ovate leaves with a truncate to cordate base, palmate venation, and basilaminar glands. The racemose inflorescence is axillary or terminal with one to two pistillate flowers situated basally and numerous small, staminate flowers. The winged ovary has four carpels, and during fruit maturation the ovary develops from green and fleshy to brown, woody, and dehiscent. The plant grows as a vine that can reach up to 2 meters in height, producing star-shaped pods that contain small, edible seeds.
It is cultivated at an altitude of 200 to 2,000 m above sea level. It is currently cultivated in Asian countries, such as Thailand, China, and Vietnam, as well as in Central and South America, where, in addition to representing a nutritional alternative, it has become an opportunity for economic development.
Sacha Inchi oil (SIO), extracted from the seeds, is used in the preparation of various meals. Traditionally, the seeds are roasted, while the leaves are cooked and consumed as part of the routine diet. The seeds can be consumed raw or roasted, and their oil is extracted for culinary uses and dietary supplements. Additional commercial preparations include cold-pressed seed oil in soft-gel capsules, defatted protein powder, seed flour, protein isolates and concentrates, and roasted whole seeds consumed as snacks. The whole sacha inchi plant has been utilized to generate nutritional, cosmetic, and pharmaceutical products with the goal to maximize its economic value.
Sacha inchi, commonly referred to as the Inca peanut, is an ancient oilseed crop with a rich cultural history. Native to the Amazonian regions of Peru, it has been cultivated for over 3,000 years, with archaeological evidence linking its use to pre-Incan civilizations. Sacha inchi is a crop of Peruvian origin planted by ancient pre-Inca cultures such as the Mochica and Chimú civilizations some 3,000 to 5,000 years ago. Ceramics from this era confirm the use of this particular plant during this period. Later, the Chancas and then the Incas continued growing and consuming sacha inchi.
Its common name in the native Quechua language means "false peanut," given its use as an edible nut initially by the pre-Inca Chanka and Mochica-Chimú indigenous tribes. A number of dishes were traditionally prepared with sacha inchi, including snacks, confections, soups, and porridges. Compounds found in the seeds were used by indigenous groups to treat a variety of illnesses, including rheumatism, muscle pain, high cholesterol, cardiovascular issues, and gastrointestinal complaints.
SI seeds are used as a traditional remedy in the Amazon region to treat rheumatic problems and aching muscles. Pharmaceutically, sacha inchi oil has also been used traditionally in skincare treatment, mainly to soften skin, heal wounds, treat insect bites, and address skin infections. Women from several Peruvian ethnic groups, such as the Mayoruna, Campas, Huitotas, Shipibas, Yaguas, and Bora tribes, mix ground seeds and oil with flour to produce skin creams for cosmetic purposes, with the aim of revitalizing the skin.
The Incas recognized sacha inchi's high nutritional value and medicinal properties, considering it a sacred plant used for medicinal purposes. Sacha inchi was traditionally eaten roasted or ground into a paste and used as a condiment. Indigenous communities also blend oil and ground seeds to create a cream for skin rejuvenation, alleviate muscular pain, and mitigate rheumatism.
In the 1970s, a former Peruvian Minister of Agriculture screened the potential of the Amazonian region for new types of food crops, thus rediscovering sacha inchi and describing its chemical and nutritional attributes. Following this presentation, Cornell University's Institute of Food Science analyzed sacha inchi, confirming the high levels of protein and oil in the seeds.
The seeds contain lipids (35–60%), including ω-3, ω-6, and ω-9 fatty acids, proteins (25–30%), including essential amino acids such as cysteine, tyrosine, threonine, and tryptophan, vitamin E, polyphenols, minerals, and others. The lipid fraction is the most intensively studied component.
A 93% amount of total fatty acids is represented by unsaturated fatty acid methyl esters (FAMEs), with the greatest percentage represented by linoleic acid (approximately 50%) and linolenic acid (approximately 36%). These figures vary slightly by cultivar and analytical method. Across sixteen cultivars analyzed in one study, a high α-linolenic acid (α-Ln) content was found in all cultivars (ω-3, 12.8–16.0 g/100 g seed), followed by linoleic acid (ω-6, 12.4–14.1 g/100 g seed). The ratio ω-6/ω-3 was within the 0.83–1.09 range.
Cold-pressed sacha inchi seed oil has been reported to contain 42.3% linolenic acid and 39.5% linoleic acid. Sacha inchi oil is thereby notable for its exceptionally high plant-based ω-3 (ALA) content compared with other commercial vegetable oils. The proportion of ALA to linoleic acid is approximately 1.37 in sacha inchi oil, compared with 0.01 in sunflower oil.
Among tocopherols, γ-tocopherol is detected as the most abundant component, accounting for over 50%. γ- and δ-tocopherols are the most important tocopherols, whereas the most representative phytosterols are β-sitosterol and stigmasterol. Tocopherols confer both nutritional (vitamin E activity) and oxidative stability functions to the oil.
Sacha Inchi seeds are a sustainable, high-quality protein source, with protein content ranging from 24 to 33%, and up to 62% in oil-pressed by-products. Albumins, glutelins, globulins, and prolamins are the major protein classes that are primarily soluble. Amino acid analysis confirms the presence of all essential amino acids (EAA), especially histidine, tryptophan, and valine, although lysine and methionine are limiting for certain age groups according to WHO standards.
The water-soluble storage albumin contains all of the essential amino acids in adequate quantity when compared with the patterns of recommendation of FAO/WHO for human adults.
The polyphenolic composition has been investigated, with a total of 15 compounds positively identified through complementary analytical methods including PDA and mass spectrometric data. Potential enzyme inhibitors predominant in raw seeds include p-coumaric acid, ferulic acid, and quercetin. Contents of total phenolics range from 64.6 to 80 mg of gallic acid equivalent per 100 g seed, and total carotenoids from 0.07 to 0.09 mg of β-carotene equivalent per 100 g of seed, among evaluated cultivars.
The main minerals present in sacha inchi seeds are potassium (5,563.5 ppm), magnesium (3,210 ppm), and calcium (2,406 ppm). Phosphorus (3,868 mg/kg) has also been reported among the main minerals.
Consumption of raw sacha inchi seeds may cause mild to severe toxicity in humans due to the presence of phytotoxins (alkaloids, lectins, and saponins). Mild cytotoxicity was discovered in hepatic cells administered with raw sacha inchi seeds, where saponins, alkaloids, and lectins were detected. The concentrations of these phytotoxins were significantly reduced following heat processing, suggesting that roasting is mandatory before consuming sacha inchi seeds and leaves. Oxalic acid and oxalates, which can exert renal toxicity at high concentrations, can induce antinutritional effects at lower concentrations by chelating with dietary calcium.
Fatty acids ω-3 can significantly reduce the production of proinflammatory molecules and could therefore inhibit or reduce the inflammatory response. The mechanism of cardiovascular benefit likely involves the high ALA content: the body converts some ALA to EPA and DHA (the omega-3s found in fish oil), which have well-documented cardioprotective effects. Consumption of sacha inchi oil has been shown to increase ALA and DHA in plasma.
These polyunsaturated fatty acids (PUFAs) are beneficial in controlling cardiometabolic syndrome, namely coronary heart disease and hypertension, and demonstrate a hypocholesterolaemic effect when used as food supplements.
There is evidence of antioxidant potential linked to increased levels of glutathione (GSH) in plasma and a diminished reduced/oxidized (GSH/GSSH) ratio. GSH is considered one of the most important antioxidant molecules; glutathione peroxidase, superoxide dismutase, glutathione reductase, and catalase activities have also been reported to increase following ALA consumption from sacha inchi, leading to the conclusion that ALA consumption constitutes a protection mechanism against hepatic oxidative stress.
Certain roasting methods provide the seeds with anti-α-amylase and anti-cholinesterase activities, while inhibition of these enzymes was not detected in raw seeds. Roasted seeds also possess superior anti-lipase and anti-glycation activities compared with raw seeds (up to 1.7- and 4.8-fold, respectively). These in vitro findings are mechanistically relevant to blood glucose and fat digestion but have not been confirmed in human trials.
Human/Clinical Evidence: A randomized, double-blind, placebo-controlled study was designed to assess acceptability and side-effects of consuming sacha inchi oil versus sunflower oil. Thirty subjects received 10 or 15 mL daily of sacha inchi or sunflower oil for 4 months. Acceptability was assessed with daily self-report and a Likert test; safety was assessed by self-recording of side-effects and with hepatic and renal markers; primary efficacy variables were the change in lipid profile. Biochemical markers of hepatic and kidney function were maintained unchanged. Serum total cholesterol and LDL cholesterol levels and arterial blood pressure were lowered with both oils (P<0.05). Higher HDL-cholesterol was observed with sacha inchi oil at month 4.
A pilot open study in 24 patients with hyperlipoproteinemia examined the effect of sacha inchi oil at 5 mL or 10 mL of suspension daily for four months. The oil intake produced a decrease in mean values of total cholesterol and non-esterified fatty acids, and a rise in HDL in both subgroups. The subgroup receiving 10 mL was associated with an increase in insulin levels. The authors noted that sacha inchi oil appears to have beneficial effects on the lipid profile of patients with dyslipidemia, but efficacy and safety should be evaluated in randomized clinical trials.
A randomized crossover clinical trial evaluated postprandial responses: the trial evaluated sacha inchi oil effects on postprandial lipids and inflammatory state caused by high-fat intake. Twenty metabolically healthy (MH) and 22 metabolically unhealthy (MU) subjects consumed a high-fat breakfast alone or supplemented with sacha inchi oil. Biomarkers were measured in serum upon fasting, and after 1 and 4 hours. In the MH group, sacha inchi oil reversed the postprandial cholesterol increase and decreased interleukin-6 concentration.
A 2025 randomized, double-blind, placebo-controlled trial in 54 patients with concurrent hyperglycaemia, hypertension, and hyperlipidaemia (3Hs) found that: the SIO group demonstrated lower systolic (−8.6 mmHg, p=0.004) and diastolic blood pressure (−7.0 mmHg, p=0.004), total cholesterol (−0.6 mmol/L, p=0.024), and LDL-C (−0.3 mmol/L, p=0.036). Patients were randomized to receive 1,000 mg of SIO soft gel per day or 1,000 mg of corn oil placebo for 12 weeks, with prescribed medications.
Evidence Strength: The evidence for lipid-modifying effects is the strongest among sacha inchi's studied health outcomes, supported by multiple clinical trials. However, sample sizes remain small and study durations are short. The 2026 systematic review in Discover Food noted that thirteen articles were included in the systematic review, primarily using oil-based extracts or products, with treatment durations ranging from one month to 20 months in human studies. Clinical findings support the benefits of sacha inchi for metabolic syndrome, while there remains a lack of comprehensive evaluation of specific formulations or extracts in both clinical and preclinical settings.
Human/Clinical Evidence: The RCT in 3Hs patients (described above) demonstrated statistically significant reductions in both systolic and diastolic blood pressure after 12 weeks of 1,000 mg/day SIO supplementation. The discrepant findings in glycaemic control suggest the need for a larger sample size for human trials, and future studies are needed to unravel the complex interrelationship between SIO consumption and metabolic outcomes.
Preclinical Evidence: The positive effect of sacha inchi-derived products on hormones including leptin and adiponectin is mediated in part by increasing the expression of peroxisome proliferator-activated receptor alpha (PPAR-α), a transcription factor that affects oxidative stress and fatty acid metabolism.
Evidence Strength: Preliminary. The human trial showing blood pressure reduction is promising, but larger and longer-duration RCTs are required.
Human/Clinical Evidence: In the 54-patient RCT, the SIO group demonstrated reductions in blood pressure and lipid markers, but no statistically significant effect on glycaemic markers was found. A separate study reported that sacha inchi oil supplementation improved insulin sensitivity in humans with less healthy metabolic status and higher glycaemic responses to fat load.
Preclinical Evidence: According to a recent meta-analysis cited in the trial, plant-derived omega-3 PUFA supplementation ameliorates insulin resistance. It is believed that omega-3 PUFAs reduce fasting blood glucose levels by enhancing the sensitivity of insulin signals induced by G-coupling receptors of glucagon-like peptide 1 (GLP-1) and regulating the signalling pathways involved in insulin production.
Evidence Strength: Weak to preliminary for direct glycaemic effects in humans. The mechanistic rationale is plausible given ALA's metabolic role, but consistent human evidence is lacking.
Human/Clinical Evidence: The postprandial crossover trial found that sacha inchi oil, when added to a high-fat breakfast in metabolically healthy subjects, reversed cholesterol increases and reduced IL-6 expression in mononuclear cells, indicating an acute anti-inflammatory effect. As a raw material for edible oil, sacha inchi has various pharmacological effects such as antioxidant, anti-inflammatory, hypolipidemia, and blood pressure lowering properties, which have attracted increasing attention.
Preclinical Evidence: Physicochemical analysis showed that sacha inchi oil obtained from P. huayllabambana seeds contained 53% ω-3, whereas that from P. volubilis presented 47%. Cytotoxicity evaluation in culture of normal splenocytes demonstrated that both oils are non-cytotoxic, showing IC50 values physiologically impossible to achieve in cells.
Evidence Strength: Anti-inflammatory activity is well-supported mechanistically by ALA content and preclinical data; direct human trial evidence is limited and largely indirect (via lipid and cytokine markers in clinical settings).
The study of sacha inchi's anti-inflammatory effects has become a particularly interesting topic, especially in rheumatoid arthritis (RA). RA is a systemic autoimmune disease, often accompanied by chronic inflammatory reactions. A review summarizes the potential therapeutic effects of sacha inchi on RA by modulating gut microbiota, targeting inflammatory cells and pathways, and mimicking biologic mechanisms. Sacha inchi has antioxidant effects and an inhibitory effect on matrix metalloproteinase 2 (MMP-2).
Evidence Strength: Entirely preclinical and mechanistic as of available data. No clinical trials in RA populations have been published.
Human/Clinical Evidence: A study evaluating moisturizing and irritation potential assessed sacha inchi oil in human volunteers using a regression design: the moisturizing effect on the skin was clinically assessed. Sacha inchi oil or olive oil (as benchmark) was applied on the lower legs of subjects for 14 days, followed by application discontinuation for 2 days. Transepidermal water loss (TEWL), skin moisture content, and dryness appearance were observed.
A cosmetic cream containing sacha inchi oil, in safety evaluation, did not induce any significant skin sensitization or irritant phenomena. In the long-term viscoelastic evaluation, significant increases were achieved versus baseline: indices of firmness, viscoelasticity, and total recovery obtained average improvements of 29.5%, 39.0%, and 37.7%, respectively. The cosmetic cream was deemed dermatologically safe and demonstrated a sustainable improvement effect on the viscoelasticity parameter and firmness after 14 and 28 days of daily application.
Preclinical Evidence: In an animal model, sacha inchi oil demonstrated promising therapeutic and ameliorative effects on atopic dermatitis, evidenced by reductions in skin thickness, mast cell infiltration, inflammatory factor expression, as well as enhancements in the body's antioxidant properties and immunity. Sacha inchi oil significantly reduced the levels of immunoglobulin E, histamine, and thymic stromal lymphopoietin in serum of atopic dermatitis mice.
Sacha inchi oil-containing cosmetic products have also exhibited potential antibacterial, anti-inflammatory, skin tightening, and anti-aging effects.
Evidence Strength: Promising for topical moisturization and cosmetic applications, supported by a small number of controlled human studies. Therapeutic effects in skin conditions such as atopic dermatitis remain preclinical only.
A randomized human study examined nitrogen balance after single oral consumption of sacha inchi protein compared to soy protein. This study investigated nitrogen balance after a single oral consumption of sacha inchi protein compared to soy protein in humans. The water-soluble storage albumin contains all of the essential amino acids in adequate quantity when compared with FAO/WHO recommendation patterns for human adults. Sacha inchi protein seed is a complete, highly digestible, high-quality non-animal protein with the amino acid requirements for adults, suitable for vegetarians and vegans.
Evidence Strength: Compositional data are robust. Clinical evidence specifically for protein bioavailability and nitrogen balance outcomes remains limited to a small number of studies.
A systematic review notes that clinical findings support the benefits of sacha inchi for cognitive enhancement, while animal studies suggest potential effects in neuroprotection. However, the review also identifies a lack of large, well-controlled clinical trials in this area. The proposed mechanism is the conversion of ALA into DHA, which is integral to neuronal membrane structure and function.
Evidence Strength: Weak in humans; largely based on the well-established role of ω-3 fatty acids in cognition. Specific clinical trials of sacha inchi for cognitive outcomes are absent from the current literature.
Sacha inchi oil has been reported to alleviate gut microbiota dysbiosis and improve hepatic lipid dysmetabolism in high-fat diet-fed rats. In rodent models, both sacha inchi oil and sacha inchi protein preparations have been investigated for their effects on the composition of intestinal microorganism communities. Sacha Inchi is recognized as a superior bioresource whose bioactivity has been reported in various aspects, including antioxidant, anti-hypertensive, anti-cancer, cardioprotective, and immune-regulatory activities.
Evidence Strength: Preclinical only; no human clinical trials have directly assessed sacha inchi's effects on gut microbiota composition.
The following dosages are drawn directly from peer-reviewed studies and should not be interpreted as recommendations.
Study durations in human studies ranged from one month to 20 months in human studies and 75 minutes to 3.5 months in animal studies.
The most frequent adverse effects during the first weeks of consuming sacha inchi oil or sunflower oil were nausea. These side-effects were reduced with time. Biochemical markers of hepatic and kidney function were maintained unchanged. Sacha inchi oil has good acceptability after the first week of consumption and is considered safe.
Safety assessment across studies has been limited but did not show any significant toxicity. A general and genotoxicity study of powdered sacha inchi over 14 days (2,000 mg/kg), 90 days (50, 250, and 500 mg/kg/day), and a micronucleus test (2,000 mg/kg) did not report any morbidity, mortality, or micronucleus formation.
Consumption of raw sacha inchi seeds may cause mild to severe toxicity in humans due to the presence of phytotoxins (alkaloids, lectins, and saponins). Mild cytotoxicity in hepatic cells administered with raw sacha inchi seeds has been documented. The concentrations of these phytotoxins are significantly reduced following heat processing, indicating that roasting is mandatory before consuming sacha inchi seeds and leaves.
The raw sacha inchi seed has been reported to contain 7.02 ± 0.2 mg per gram of saponins in one report. An application submitted to the European Food Safety Authority (EFSA) cited 11.2–17.3 mg per kg of alkaloids and 6.3–13.7 mg per kg of saponins in raw seeds. The primary toxic effects of concern are those associated with pyrrolizidine-type alkaloid classes, described in the toxicology literature as potentially genotoxic. However, in vitro cytotoxicity evaluation of sacha inchi oil and multiple seed extracts showed no cytotoxic effects against the NIH-3T3 cell line, even at 400 μg/mL, consistent with earlier studies showing no cytotoxicity against normal cell lines.
Administering sacha inchi oil to mice (0.9 g/mL) every 4 hours for three consecutive times within 24 hours resulted in LD50 values greater than 54 g/kg body weight, classified as non-toxic according to acute toxicity classification criteria. Phytotoxins are relatively unstable under heat; therefore, roasting the raw parts of the plant before consumption is essential to avoid potential health risks. Conversely, no morbidity or mortality was observed in acute (2,000 mg/kg) and subchronic (50, 250, and 500 mg/kg for 90 days) toxicity studies and genotoxicity evaluation of rats and mice.
Results of genetic toxicity testing showed negative results for different doses of sacha inchi oil administered through the Salmonella typhimurium/mammalian microsomal enzyme test (Ames test). Sacha inchi oil was not mutagenic under experimental conditions, and genotoxicity in mice was evaluated by determining micronucleus levels in blood and bone marrow.
Research has shown that rats given different doses of sacha inchi oil for 10 consecutive days starting from the 7th day of conception did not show any symptoms of poisoning. These data are from animal studies; no human data on pregnancy safety are currently available.
A rare case of occupational allergy combined with bronchial asthma has been documented in a cosmetic industry worker assigned to crush the seeds of sacha inchi. In an attempt to identify the allergen, protein complexes with approximate molecular weights of 8, 10, 27, and 73 kDa were discovered. While no further occurrences of allergy to sacha inchi have been reported, this case highlighted the need for more investigations into the species' allergenicity.
Due to the strong bitter taste, sacha inchi seeds are usually consumed after roasting, which also contributes to the elimination of antinutrients. Processing methods for sacha inchi, such as roasting, are important to reduce its phytotoxins (alkaloids, lectins, and saponins), which may cause DNA mutations. Roasting at optimized conditions (approximately 134–140°C for 15–20 minutes, as identified by one study) effectively reduces these compounds while preserving the fatty acid profile.
There remains a lack of comprehensive evaluation of specific formulations or extracts in both clinical and preclinical settings. Further research is needed, particularly regarding safety data at higher doses and for prolonged use.
Health conditions that Sacha inchi may help support.
Body systems that Sacha inchi may help support.
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