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Kindly provide info or studies about benefits and side effects of Sacha Inchi consumption

January 6, 2022
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What is Sacha inchi?

Sacha Inchi or Plukenetia volúbilis is a plant produced in high and low jungle in the Peruvian Amazonian3 Sacha inchi known as mountain peanut, sacha peanut or Inca nut. It produces a fruit that’s cultivated for its large, edible seeds with a star-shaped fruit capsule (3-5 cm)2.

Nutrition and its composition

Sacha inchi contains all the essential amino acids such as tryptophan which can decrease the risk of cardiovascular disease6. Lipid is the major component found in sacha inchi seeds with amounts ranging from 33 to 54% and rich in alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, and is also high in linoleic acid, an omega-6 fatty acid5. This makes it good for brain and neurological support, reducing blood pressure and improving cholesterol levels. Sacha inchi seeds also contained essential minerals such as iron, zinc, magnesium and calcium5.

Consumption and side effects

Sacha inchi seed can be consumed as snacks but it also associated with few side effects. In one study, the most common side effect linked to taking sacha inchi oil was nausea, although this decreased over time with continued use4 and other effects including headache, tiredness, sleep, vomiting, flatulence, belching and heartburn. The results from the study suggest that sacha inchi oil can be use in 10 (4.4 mg ALA/day) or 15 ml (6.6 mg ALA/day) for 16 weeks which has good acceptability after first week of consumption and it is safety after 16 weeks of consumption4.

Sacha inchi could also cause an allergic reaction1. A woman who in charge in crushing of seed to obtain the powder has developed rhinoconjunctivitis and bronchial asthma related to exposure to sacha inchi seeds in a cosmetic company1. The study found that about 10mg/ml of crushed sacha inchi seed cause a positive result that indicate the allergens reaction1.

Besides, the raw seeds also contain potentially harmful antinutrients and alkaloids. Antinutrients are compounds that can hinder the absorption of micronutrients in body, and alkaloids can negatively impact health7. However, research also shows that oven-roasting the seeds significantly reduces their content of alkaloids and antinutrients while enhancing antioxidant activity. Therefore, it’s important to roast them before eating them8.

 

References

  1. Bueso, A., Rodriguez-Perez, R., Rodriguez, M., Dionicio, J., Perez-Pimiento, A., & Caballero, M. L. (2010). Occupational allergic rhinoconjunctivitis and bronchial asthma induced by Plukenetia volubilis seeds. Occupational and Environmental Medicine, 67(11), 797–798. https://doi.org/10.1136/oem.2010.057224
  2. Cárdenas, D. M., Gómez Rave, L. J., & Soto, J. A. (2021). Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review. Food technology and biotechnology, 59(3), 253–266. https://doi.org/10.17113/ftb.59.03.21.6683
  3. Gonzales, G. F., Tello, J., Zevallos-Concha, A., Baquerizo, L., & Caballero, L. (2018). Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans. Toxicology mechanisms and methods, 28(2), 140–147. https://doi.org/10.1080/15376516.2017.1373880
  4. Gonzales, G. F., & Gonzales, C. (2014). A randomized, double-blind placebo-controlled study on acceptability, safety and efficacy of oral administration of sacha inchi oil (Plukenetia volubilis L.) in adult human subjects. Food and Chemical Toxicology, 65, 168–176. doi:10.1016/j.fct.2013.12.039
  5. Wang, S., Zhu, F., & Kakuda, Y. (2018). Sacha inchi ( Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. Food Chemistry, 265, 316–328. doi:10.1016/j.foodchem.2018.05.05
  6. Yu, E., Ruiz-Canela, M., Guasch-Ferré, M., Zheng, Y., Toledo, E., Clish, C. B., Salas-Salvadó, J., Liang, L., Wang, D. D., Corella, D., Fitó, M., Gómez-Gracia, E., Lapetra, J., Estruch, R., Ros, E., Cofán, M., Arós, F., Romaguera, D., Serra-Majem, L., Sorlí, J. V., Martinez-Gonzalez, M. A. (2017). Increases in Plasma Tryptophan Are Inversely Associated with Incident Cardiovascular Disease in the Prevención con Dieta Mediterránea (PREDIMED) Study. The Journal of Nutrition, 147(3), 314–322. https://doi.org/10.3945/jn.116.241711
  7. Srichamnong, W., Ting, P., Pitchakarn, P., Nuchuchua, O., & Temviriyanukul, P. (2018). Safety assessment of Plukenetia volubilis (Inca peanut) seeds, leaves, and their products. Food science & nutrition, 6(4), 962–969. https://doi.org/10.1002/fsn3.633
  8. Bueno-Borges, L. B., Sartim, M. A., Gil, C. C., Sampaio, S. V., Rodrigues, P., & Regitano-d’Arce, M. (2018). Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability. Journal of food science and technology, 55(10), 4159–4166. https://doi.org/10.1007/s13197-018-3345-1