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EPA AND DHA OF THE SACHA INCHI OIL
Studies
The first scientific mention of the Sacha Inchi was made in 1980 as a result from the analyses of the fatty and protein contents carried out by the Cornell University of USA, which demonstrated that the seeds of the Sacha Inchi has high content of proteins (33%) and oil (49%).
In Peru, there have been selected varieties with up to 54% of oil; the protein presents an important content of essential and non essentials amino acids; it is rich in vitamins A and E, in enough quantities for the human health. It contains 562 calories and its Iodine index is high: 192.
The Sacha Inchi is ideal to improve the nutritional diet of children, young people and adults; recovery of patients, especially in the diet for the third age persons.
The seed of the Sacha Inchi surpasses in higher percentage the non-saturated fatty acids and in lowest percentage the saturated fats, of all the oleaginous seeds used in the world in the oil production for the human consumption and in protein quality for the production of protein flour.
It has the highest polyunsaturated content, on average it is compounded of:
- 48,60% of essential fatty acid a-linolenic Omega 3
- 36,80% of essential fatty acid linoleic Omega 6 and 8,28% of oleic acid Omega 9
- And it has the lowest content of saturated fatty acids, 6,39% on average, 3,85% of palmitic acid and 2,54% of stearic acid.
The Omega 3 Oils
The Omega Oils are oleic fatty acids Omega 9, linoleic Omega 6 and the Omega 3: a-linoleic, eicosapentaenoic (EPA) and docosahexaenoic (DHA).
The Omega 9 and Omega 6 oils are in abundance in many foods that the man consumes in his diet, being of animal or vegetable origin.
It is very rare to find in the nature the Omega 3 Oils, which are indispensable for the life and the health and they should always be present in the diet; most important is the a-linolenic Omega 3 because it cannot be synthesized by the organism from the foods that it ingests; it is denominated as essential fatty acid a-linolenic.
"The Omega 3, EPA and DHA are in the seaweed, some fish of cold waters and the human organism synthesizes the fatty acids EPA and DHA by elongation processes starting from essential fatty acid linoleic and linolenic (source: Marine Villavicencio Núñez, Biochemical I, 1996)."
When the human organism assimilates the essential fatty acids linoleic and a-linolenic, elongates them converting the linoleic chain from 18 atoms of carbon with 2 two double bonds into 20 atoms with 5 double bonds, producing the fatty acid Eicosapentaenoic (EPA) and the a-linolenic chain enlongates from 18 atoms of carbon with 3 double bonds into 22 atoms with 6 double bonds, producing the fatty acid Docosahexaenoic (DHA); these fatty acids are denominated Omega-3.
Rich natural source of Omega 3, Omega 6 and Omega 9, incomparable for the invigoration of the cerebral functions, their consumption is ideal for people of all ages.
- It contributes to invigorate the heart and to maintain the blood pressure stable.
- It helps to reduce the level of the bad cholesterol in the blood and facilitates the circulation of nutrients through the whole organism.
- Is the ideal functional food for pregnant women, as it helps the appropriate cerebral development of the fetus.
- It provides energy and stimulates a correct metabolism.
- It contributes to maintain a good state of health.
- It helps to carry nutrients through the sanguineous torrent and contributes to maintain the adequate balance of the metabolism.
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