Cachichín seed (Oecopetalum mexicanum Greenm. & C.H. Thomps.): Source of nutrients and bioactive compounds

The cachichín (Oecopetalum mexicanum Greenm. & C.H. Thomps.) is an arboreal speciesthat produces an edible seed to which nutraceutical properties have been attributed to improve human health. The objective of this study was to review the most relevant aspects of scientific research on the cultivation, nutritional properties and pharmacological potential of this seed. Diverse literary sources and databases that to date have been integrated on the cachichín, were identified. The cachichín is a plant species native from Mexico and belongs to the family Metteniusaceae. Most of the edible seed and wood are produced in the municipality of Misantla, Veracruz, Mexico. In average values, the composition of the seed is proteins 12.59 %, carbohydrates 41.61 %, lipids 39.25 %, fiber 4.25 % and ashes 2.30 %. Within its lipid profile, it contains unsaturated fatty acids beneficial to health in patients with cardiovascular diseases and diabetes. In future research, it is necessary to investigate aspects related to germination processes, suitable soils for cultivation, and nutritional needs, in addition to its use in new food formulations and its applications in a greater number of pharmacological approaches. In the current context of the consumption of functional foods in the daily diet, the cachichín takes an important role due to its nutritional and bioactive components within the approach of nutraceutical products or foods.