Common names | Sacha inchi, Sacha peanut, Mountain peanut, Inca nut, Inca-peanut 

Scientific name | Plukenetia volubilis
Used part | Seed

Known active compounds | Alkaloids, saponin, polyphenol, α-linolenic acid, β-sitosterol 

Potential benefits in cosmetics | anti-oxidant
Product name | Sacha Inchi-ANB

 

 

Plant Story

Plukenetia volubilis, commonly called sacha inchi, sacha peanut, mountain peanut, Inca nut, or Inca-peanut, is a perennial plant native to the tropical rain forest of Amazon region, including parts of Peru and Brazil. It is believed that sacha inchi has been consumed for more than 3,000 years and in Peru, it has been cultivated for centuries by indigenous people for culinary uses. Seeds are the commonly consumed part, primarily as oil or after roasting.

 

Sacha inchi seeds have been studied for its constituents and biological activities. Total alkaloids, saponin, and phenolic contents were reported in several studies. Additionally, polyunsaturated fatty acid such as α-linolenic acid, phytosterols including campesterol, stigmasterol, and β-sitosterol, and tocopherols were also identified. Sacha inchi seeds exhibited anti-oxidant activity by DPPH, ABTS, and ORAC assays.