• Kate Bahnsen

Sacha Inchi helps to increase the inmune system and this helps to fight Covid-19

Medellín, Colombia

May 6, 2020

The COVID-19 the greatest health challenge facing humanity and the current cause of economic and social crises, affecting everyone and with severe pathology having the highest mortality in the elderly and the marginalized groups or in poverty, with risk factors as obesity and diabetes, which are prevalent in urban overpopulation1, likely driven by increased consumption of unhealthy diets consisting of high amounts of saturated fat, refined carbohydrates and sugars2, that can lead to chronic inhibition of the adaptive immune system against the viral pathogen3.

To counter this trend, nature offers us the "Sacha Inchi" seeds as a natural food of Amazonian origin4 and rich in content of amino acids and proteins, vitamins: A-E and unsaturated fatty acids5: omega3 (α-linolenic) - omega6 (α-linoleic) - omega9. Acids commonly named as essential fats, because cannot be artificially developed6, nor produced by the human body7 and therefore, the seeds are defined as a nutraceutical food, researched by the scientific community to reduce cholesterol and pressure arterial, to improve diabetes and arthritis8, to induce anti-inflammatory, anticonvulsant, cardioprotective and antitumor effects9 ,likewise, to increase brain activity that improves cognitive functions of attention and memory10, to act as an inhibitor against mycobacterial tuberculosis11 and to demonstrate under experimentation the positive effects about lipid profile and inflammation in an obesity model12 and in human colon cell culture models13, which improves metabolic activity of the intestinal microbiota14 and which in turn increases the body's immune response and the maintenance of general health15.

The sowing of Sacha Inchi is of low environmental impact and requires its worldwide promotion to integrate it into bio-healthy and sustainable food production systems16, for which, some industrial applications such as food supplements have been proven using methods of processing17, for example, the addition of seeds into yogurts18 and biscuits or snacks19, as well as the antioxidant properties of the derived oil, which is currently used by the cosmetic industry in the preparation of nanoemulsions20.

Green Mine Solutions S.A.S, is coworking with the Colombian government, the universities and civil society organizations, to establish an inclusive market model21 to transform healthy lifestyles and that will position to sacha inchi as an additional solution and natural defense for the current health and social crisis.


[1] W. Dietz y C. Santos-Burgoa, «Obesity and its Implications for COVID-19 Mortality,» Obesity, 1 4 2020. DOI:

[2] D. Tilman y M. Clark, «Global diets link environmental sustainability and human health,» Nature, vol. 515, p. , 12 11 2014. DOI:

[3] M. J. Butler y R. M. Barrientos, «The impact of nutrition on COVID-19 susceptibility and long-term consequences,» Brain, Behavior, and Immunity, 18 4 2020. DOI:

[4] S. Wang, F. Zhu y Y. Kakuda, «Sacha inchi: Nutritional composition, biological activity, and uses,» Food Chemistry, vol. 265, pp. 316-328, 29 5 2018. DOI:

[5] L. F. Gutiérrez, L. M. Rosada, «Chemical composition of Sacha Inchi seeds and characteristics of their lipid fraction,» Grasas y Aceites, vol. 62, nº 1, pp. 76-83, 2011. DOI:

[6] M. Gong, Y. Hu, «Production of conjugated fatty acids: A review of recent advances,» Biotechnology Advances, vol. 37, nº 8, p. 107454, 12 2019. DOI:

[7] L. A. Follegatti-Romero, C. R. Piantino, R. Grimaldi y F. A. Cabral, «Supercritical CO2 extraction of omega-3 rich oil from Sacha inchi (Plukenetia volubilis L.) seeds,» The Journal of Supercritical Fluids, vol. 49, nº 3, pp. 323-329, 7 2009. DOI:

[8] H.-P. Hanssen y M. Schmitz-Hübsch, «Chapter 117 - Sacha Inchi Nut Oil and Its Therapeutic and Nutritional Uses,» de Nuts and Seeds in Health and Disease Prevention, V. R. Preedy, R. R. Watson y V. B. Patel, Edits., San Diego, Academic Press, 2011, pp. 991-994. DOI:

[9] O. Herrera-Calderon, R. A. Yuli-Posadas, J. A. Tinco-Jayo, E. Enciso-Roca, C. Franco-Quino, V. Chumpitaz-Cerrate y L. Figueroa-Salvador, «Neuroprotective Effect of Sacha Inchi Oil (Plukenetia volubilis L.) in an Experimental Model of Epilepsy,» Pharmacognosy Journal, vol. 11, nº 6s, pp. 1591-1596, 11 2019. DOI:

[10] Y. Nokdhes y P. Sittiprapaporn, «Effect of Sacha Inchi on human brain functions and brainwaves alteration,» International Conference on Digital Arts, Media and Technology (ICDAMT), 2017. DOI:

[11] W. H. Choi, «Evaluation of anti-tubercular activity of linolenic acid and conjugated-linoleic acid as effective inhibitors against Mycobacterium tuberculosis,» Asian Pacific Journal of Tropical Medicine, vol. 9, nº 2, pp. 125-129, 2016. DOI:

[12] J. Ambulay, P. Rojas, O. Timoteo, T. Barreto y A. Colarossi, «Effect of the emulsion of Sacha Inchi (Plukenetia huayabambana) oil on oxidative stress and inflammation in rats induced to obesity,» Journal of Functional Foods, vol. 64, p. 103631, 1 11 2019. DOI:

[13] C. Degen, N. Habermann, S. Piegholdt, M. Glei y G. Jahreis, «Human colon cell culture models of different transformation stages to assess conjugated linoleic acid and conjugated linolenic acid metabolism» Toxicology in Vitro, vol. 26, pp. 985-992, 2012. DOI:

[14] N. Zhang, Z. Ju y T. Zuo, «Time for food: The impact of diet on gut microbiota and human health,» Nutrition, Vols. 1 de 251-52, pp. 80-85, 2018. DOI:

[15] M. A. Conlon y A. R. Bird, «The impact of diet and lifestyle on gut microbiota and human health,» Nutrients, vol. 7, nº 1, pp. 17-44, 24 12 2014. DOI:

[16] N. Kodahl, «Sacha inchi (Plukenetia volubilis L.)—from lost crop of the Incas to part of the solution to global challenges?,» Planta, vol. 251, nº 4, p. 80, 17 3 2020. DOI:

[17] L. Štěrbová, P. Hlásná Čepková, I. Viehmannová y D. C. Huansi, «Effect of Thermal Processing on Phenolic Content, Tocopherols and Antioxidant Activity of Sacha Inchi Kernels,» Journal of Food Processing and Preservation, vol. 41, nº 2, p. e12848, 6 2016. DOI:

[18] A.-M. Vanegas-Azuero y L.-F. Gutiérrez, «Physicochemical and sensory properties of yogurts containing sacha inchi (Plukenetia volubilis L.) seeds and β-glucans from Ganoderma lucidum,» Journal of Dairy Science, vol. 101, nº 2, pp. 1020-1033, 1 2 2018. DOI:

[19] D. H. Edwin, A. M. Luz y F. B. Luis, «Effect of adding sacha inchi (Plukenetia volubilis L.) seeds to a prototype of convenience food draft, on the nutritional composition and sensory acceptance,» Journal of Medicinal Plants Research, vol. 10, nº 29, pp. 435-441, 2016. DOI:

[20] P. Tunkam y C. Satirapipathkul, «Preparation of Nanoemulsion from Sacha Inchi Oil/Water by Emulsion Phase Inversion Methods,» Key Engineering Materials, Vols. 1 de 2675-676, pp. 57-60, 2016. DOI:

[21] C. Bustamante, «Propuesta de negocio inclusivo: hacia un modelo de inclusión social de sacha inchi en el Bajo Cauca antioqueño,» Equidad y Desarrollo, nº 27, pp. 125-147, DOI:


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