Sacha Inchi
Synopsis of Sacha Inchi
History
Sacha Inchi (Plukenetia volubilis), also known as Inca peanut or mountain peanut, has a rich history of use among indigenous peoples of the Amazon rainforest, particularly in Peru. For centuries, these communities have valued Sacha Inchi seeds and oil for their numerous health benefits and nutritional properties. Traditionally, Sacha Inchi was consumed to boost energy, enhance endurance, and promote general well-being. Its seeds were often roasted and eaten as a snack or pressed to obtain oil, which was used both as a food and as a remedy for various ailments.
Medicinally, Sacha Inchi oil has been applied topically to soothe skin irritations and wounds, thanks to its high content of omega-3 and omega-6 fatty acids, which are known for their anti-inflammatory properties. Internally, the oil and seeds were used in remedies to support cardiovascular health, promote healthy cholesterol levels, and improve cognitive function. Its rich antioxidant content, including vitamin E, was believed to aid in slowing cellular aging and strengthening the immune system.
In herbal combinations, Sacha Inchi is commonly blended with other Amazonian botanicals such as camu camu, maca, and cat’s claw to create synergistic effects for vitality, immunity, and stress management. Modern herbalists continue to explore these combinations, leveraging Sacha Inchi’s remarkable nutritional profile to enhance the efficacy of natural wellness formulas. Its unique blend of protein, essential fatty acids, and antioxidants has made it a prized ingredient, both historically and in contemporary health products, supporting vibrant health and well-being.
Traditional and scientific validation
Sacha Inchi (Plukenetia volubilis), often referred to as the “Inca peanut,” is a seed native to the Amazon rainforest and has been consumed by indigenous peoples for centuries. Its historical use is rooted in traditional Amazonian diets, where it was valued for its rich oil content and nutritional benefits. Sacha Inchi seeds are particularly notable for their high concentrations of omega-3 fatty acids, protein, and vitamin E, making them a promising ingredient in modern nutritional products.
Scientific interest in Sacha Inchi has grown in recent years. Several studies support its potential health benefits, particularly regarding cardiovascular health. Clinical research has shown that Sacha Inchi oil supplementation can improve lipid profiles by reducing total cholesterol and increasing HDL (“good”) cholesterol levels. For example, a randomized controlled trial published in 2014 demonstrated favorable effects on lipid parameters among healthy adults who consumed Sacha Inchi oil daily.
Additionally, Sacha Inchi exhibits strong antioxidant properties, which may help combat oxidative stress and support overall health. Its rich protein content, including all essential amino acids, makes it a valuable plant-based protein source, especially for vegetarian and vegan diets.
While these findings are promising, more extensive clinical trials are necessary to fully validate Sacha Inchi’s long-term health effects and establish optimal dosages. Nonetheless, the historical use and emerging scientific evidence highlight Sacha Inchi’s potential as a nutritious and functional ingredient in modern dietary supplements and health foods.
Sacha Inchi is used for these health conditions
Cholesterol (high) (Scientific)
Diabetes (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Triglycerides (high) (Scientific)
Sacha Inchi is used to support these body systems
Arteries (Scientific)
Blood (Traditional)
Brain (Scientific)
Circulatory System (Scientific)
Heart (Scientific)
Immune System (Traditional)
Skin (Scientific)