Sacha Inchi is a plant of the Peruvian Amazonia, Incas and earlier civilizations cultivated it for food and medicine, as evidenced by archaeological excavations of pre-Columbian graves.
Sacha Inchi plant reaches a height of about 2m, the fruits are capsules of 3 to 5 cm in diameter with 4 to 7 lobes, they become dark brown at maturity. Seeds have a nice flavor once roasted. By cold pressing of the raw seeds is obtained a thin clear oil with a characteristic light green flavor.
The culture of Sacha Inchi has increased for the production of the oil that has recently gained a reputation of super food because of its high content of essential fatty acids. Used as a cash crop, Sacha Inchi generates income and helps maintain indigenous groups in rural areas.
compared to all other oilseeds used for the production of edible oils, Sacha Inchi seed has the highest levels of omega 3 (over 50%), essential fatty acids omega 3 and omega 6 (85%) of unsaturated fatty acids (98%) and the lowest percentage of saturated fats (6%). Sacha Inchi oil is also rich in antioxidants : vitamins A and E (alpha-tocopherol and carotenoids).
Sacha Inchi oil is used in vegetarian diets to provide a plant source of omega 3 essential fatty acids two : alpha-linolenic acid (omega 3) and linoleic acid (omega 6) does not abound in nature (some fish oil and flaxseed oil are the main sources). They are essential to good health, their function is to control and reduce bad cholesterol, a leading cause of death in the world, they are also essential to the development of nerve tissue (myelination), ocular tissue and structure of the wall cell. Some hormones are produced from these essential fatty acids play an important role in controlling blood pressure, kidney function, immune function, the addition of platelets, and therefore these two fatty acids are essential to the blood coagulation, inflammatory processes and allergic response. Deficiency thus results in visual disorders, arteriosclerosis, cardiovascular disease, heart attack, etc ...
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