EPA and DHA of the Sacha Inchi Oil

EPA and DHA of the Sacha Inchi Oil

Studies

The first scientific mention of Sacha Inchi was made in 1980 as a result of analyses of fatty and protein contents carried out by Cornell University in the USA, which demonstrated that Sacha Inchi seeds have high protein content (33%) and oil (49%).

In Peru, selected varieties have been found with up to 54% oil. The protein presents an important content of essential and non-essential amino acids; it is rich in vitamins A and E in quantities relevant for human nutrition. It contains 562 calories and its iodine index is high: 192.

Sacha Inchi is presented as useful to improve the nutritional diet of children, young people and adults, and for the recovery of patients, especially in the diet of third-age persons.

The seed of Sacha Inchi surpasses many oleaginous seeds in higher percentage of non-saturated fatty acids and lower percentage of saturated fats, as well as in protein quality for protein flour production.

Polyunsaturated content

• 48.60% of essential fatty acid alpha-linolenic Omega 3
• 36.80% of essential fatty acid linoleic Omega 6 and 8.28% of oleic acid Omega 9
• Low saturated fatty acids: 6.39% on average, including 3.85% palmitic acid and 2.54% stearic acid

The Omega 3 Oils

The omega oils include oleic fatty acids Omega 9, linoleic Omega 6, and Omega 3: alpha-linolenic, eicosapentaenoic (EPA) and docosahexaenoic (DHA).

Omega 9 and Omega 6 oils are abundant in many foods consumed in the diet, of animal or vegetable origin. It is rare to find Omega 3 oils in nature, and they should always be present in the diet.

The Omega 3, EPA and DHA are found in seaweed and some cold-water fish, and the human organism synthesizes EPA and DHA by elongation processes starting from essential fatty acids linoleic and linolenic.

Rich natural source of Omega 3, Omega 6 and Omega 9, Sacha Inchi is described as incomparable for the invigoration of cerebral functions and ideal for people of all ages.

• It contributes to invigorate the heart and maintain blood pressure stable.
• It helps reduce the level of bad cholesterol in the blood and facilitates circulation of nutrients through the organism.
• It is presented as a functional food for pregnant women, supporting appropriate cerebral development of the fetus.
• It provides energy and stimulates correct metabolism.
• It contributes to maintaining a good state of health.
• It helps carry nutrients through the bloodstream and contributes to adequate metabolic balance.