As interest in plant-based nutrition continues to grow, researchers are looking beyond traditional protein sources to find ingredients that offer more than basic nutrition. One plant attracting attention is sacha inchi, an Amazonian seed known for its healthy fats and protein content.1 Recent research suggests that sacha inchi protein may also contain naturally occurring compounds that could support health in additional ways.
The Study
In a 2024 study, researchers investigated whether sacha inchi protein could be transformed into a functional ingredient through a process called hydrolysis. This process breaks proteins into smaller fragments known as peptides, which are short chains of amino acids that may have biological activity.
The researchers produced several protein hydrolysates from sacha inchi seeds sourced from Peru and evaluated their protein quality, digestibility, antioxidant activity, and effects on immune cells in laboratory experiments. They selected the hydrolysate that showed the strongest antioxidant activity for further testing.
The Results
The study found that the sacha Inchi protein hydrolysate was highly digestible and contained small peptides with significant antioxidant activity.
When tested in cultured immune cells, the selected hydrolysate also reduced levels of TNF-a, a marker associated with inflammation. At the same time, it increased levels of IL-10 and IL-4, compounds involved in regulating immune responses.
What Does this Mean?
These findings suggest that sacha inchi protein as a functional ingredient may offer benefits beyond simply providing protein. The hydrolysis process produced peptides that showed antioxidant and anti-inflammatory potential, indicating possible applications in functional foods and nutritional products.
However, it is important to remember that this research was conducted in laboratory settings rather than in humans. More clinical studies are needed before specific health effects can be confirmed.
Other plants that have shown similar potential as sources of bioactive peptides include amaranth, quinoa, chia, hemp, and soybeans.
