IngredientsGevuina avellana, commonly known as the Chilean hazelnut (avellano chileno in Spanish) or Gevuina hazelnut, is an evergreen tree growing up to 20 meters (65 feet) tall. It is the only species currently classified in the genus Gevuina, and is native to southern Chile and adjacent valleys in Argentina. The formal scientific authority for the species name is Gevuina avellana Molina (abbreviated Mol.), first described by the Chilean naturalist Juan Ignacio Molina. Synonyms recorded in the literature include Quadria avellana (Molina) Gaertn. f. and Quadria heterophylla Ruiz & Pav.
In English the species is known as Chile nut, Chilean hazel, and Chilean wildnut; in Spanish as avellana, avellano, and gevuÃn; in the Mapuche language as gevuin, guevin, nefuen, and ngefuñ; and in German as Chile-Haselnuss. The genus name Gevuina derives from guevin, the Mapuche Indigenous name for the Chilean hazel.
Gevuina is a genus of either one or three species of the family Proteaceae. In some classifications, Gevuina is recognised with three species — one endemic to Australia (Gevuina bleasdalei), another to New Guinea (Gevuina papuana), and one species in Chile (Gevuina avellana) — while other taxonomic treatments place the Australian and New Guinea species in the genus Bleasdalea or the Fijian endemic genus Turrillia, leaving Gevuina with only G. avellana. A phylogenetic study allocates the genus Gevuina together with seven other genera in the Gevuinina subtribe within the Macadamieae tribe; the Macadamia genus also belongs to the Proteaceae family.
The plant is a broadleaf, evergreen tree or shrub that commonly grows to about 40 ft (12 m) tall, and may be a multi-stemmed shrub; occasionally a tree will attain a height of 65 ft (20 m). Leaves are alternate, compound (pinnate or bipinnate), 20–42 cm long and 12–30 cm wide, with 3–30 leaflets per leaf, each ovate-elliptic, with a rich glossy-green surface and a coarsely toothed margin. The inflorescence is a bottle-brush spike carrying bisexual, white flowers, each to 2.5 cm, followed by cherry-red, spherical fruit about 1.2–2.3 cm in diameter, which mature brown or black and contain a single edible seed.
The species is found from sea level to 700 meters (2,300 feet) above sea level, with a distribution extending from 35° to 44° south latitude. It is an understorey tree common in the Valdivian forests of southern Chile; these diverse subantarctic forests show many Gondwana affinities, and the species grows from the snowline of the Pacific slopes of the Andes to the coast in areas with a Mediterranean (mild moist temperate maritime) climate with occasional radiation freezes in spring and autumn, as well as winter frosts.
The Chilean hazelnut has been traditionally consumed since the pre-Hispanic period; its original name in the Mapuche language is GevuÃn or Gneufén (ñeufen), which means "eye that sees many flowers," reflecting its abundant and beautiful flowering. Spanish colonizers named it avellano due to similarity of its fruit to the European hazelnut (Corylus avellana L.), but the two species have no phylogenetic relationship: G. avellana belongs to the Proteaceae family, whereas C. avellana corresponds to the Betulaceae family.
The roasted cotyledons are consumed as snacks, milled to make flour for confectionery and pastry, or used to prepare hot drinks as coffee substitutes. The seeds can be used in a variety of confectionery (chocolates, cakes, muesli bars), cereal preparations, roasted nuts, or they can be processed into gevuina butter, a high-protein flour, and a variety of other products. The whole nut is also processed into a gevuina butter paste of high nutritional value, which can be at par with peanut butter.
The oil extracted from the seeds represents the primary form used in cosmetic and dermatological applications. The oil accounts for approximately 50% of the dry weight of the dehulled seed. The defatted meal of G. avellana contains approximately 20% protein, which can be used for food and feed purposes due to its composition and biological value.
The Chilean hazelnut has been traditionally consumed since the pre-Hispanic period. For centuries, indigenous Mapuche communities have utilized Gevuina avellana nuts as a dietary staple and also as a remedy for various ailments. The Mapuche people inhabited — and continue to inhabit — the temperate rainforest zones of central and southern Chile where the species grows naturally, and their relationship with the tree predates European colonization.
The nut is a popular food in Chile, where it is often sold in local markets and is a much sought-after item of diet. Exploitation and production has been based solely on collecting wild fruits from natural forest formations, and at the fruit harvest, approximately 70% of the collectors belong to indigenous groups; in general, these are farmers with a subsistence economy.
Traditional use included the consumption of the raw or roasted nuts for energy and vitality; the oil extracted from the seeds, rich in monounsaturated fatty acids and antioxidants, was used topically to soothe skin irritations, wounds, and burns, and taken orally to support cardiovascular health and digestion. In folk medicine, G. avellana was often combined with other native herbs, including Boldo (Peumus boldus) and Quillay (Quillaja saponaria), combinations believed to promote liver function and support detoxification.
Research exploring the role of non-timber forest products (NTFPs) focusing on the endemic species G. avellana has assessed perspectives of collectors and producers in the BiobÃo Region through surveys of experts and indigenous producers, with the aim of fostering eco-industrial development in Chile.
The species was introduced to Great Britain in 1826. Gevuina is a little-known proteaceous tree nut from southern Chile and Argentina, similar in quality to the macadamia nut; unlike the subtropical macadamia, gevuina prospers in cooler oceanic climates. Attempts are under way to develop gevuina commercially in Chile and New Zealand. Commercial cultivation of the species in New Zealand dates from the 1950s, and it has been studied for its agroforestry potential in that country.
The seed oil of G. avellana is exceptionally rich in monounsaturated fatty acids (MUFAs), a characteristic that distinguishes it from most common edible oils. The oil is composed of more than 85% monounsaturated fatty acids and about equal amounts (approximately 6%) of saturated and polyunsaturated (principally linoleic) fatty acids; it has a Rancimat induction period at 110°C of 20 hours, indicating high oxidative stability.
The oil is dominated by oleic acid (C18:1, approximately 36.8%) and palmitoleic acid (C16:1, approximately 23.6%), while the polyunsaturated content is low (approximately 7.95%) and saturated fatty acid content is also low (approximately 6.89%), represented mostly by linoleic (7.83%) and behenic (2.23%) fatty acids, respectively.
Unusual positional isomers of monounsaturated fatty acids have been identified in the oil — specifically C16:1 Δ11, C18:1 Δ12, C20:1 Δ11, C20:1 Δ15, C22:1 Δ17, and presumably C22:1 Δ19; the C18:1 Δ12 and C22:1 Δ19 fatty acids were described for the first time in G. avellana seed oil. The gevuina nut oil is composed of a great amount of unusual cis-MUFAs having between 14 and 24 carbons, with four different groups (C16, C18, C20, and C22).
Total unsaturated fatty acids account for approximately 93% of total fatty acids, with a high content of palmitoleic acid (C16:1) including the rare C16:1Δ11c or C16:1n-5; total n-5 fatty acids account for approximately 51% of total fatty acids. This particular enrichment in n-5 fatty acids is highly unusual in plant oils and is a chemotaxonomically significant feature of the Proteaceae family.
The oil is particularly high in palmitoleic acid (up to 27.6%), which is a good natural UV filter for sun lotions.
While only minute quantities of α- and γ-tocopherols and β-, γ-, and δ-tocotrienols were found in the oil, it contained a substantial amount of α-tocotrienol at 130 mg/kg. This α-tocotrienol content contributes significantly to the oil's oxidative stability. The seed oil demonstrates robust oxidative stability, with a Rancimat induction period of 20 hours at 110°C, and exhibits high thermal stability, enduring temperatures up to 247°C, largely due to its low content of polyunsaturated fatty acids and substantial α-tocotrienol.
In the nut, the inhibition of α-glucosidase, α-amylase, lipase, cyclooxygenases-1 and -2 (COX-1/COX-2), and lipoxygenase was studied; the main fatty acids were oleic and 7-hexadecenoic acids; eight phytoprostanes and three phytofurans were identified and quantified; and hydroxybenzoic and hydroxycinnamic acids were the main phenolic compounds.
HPLC-DAD analysis of phenolic-enriched extracts from the cotyledons identified compounds including caffeic acid hexoside, hydroxymethylfurfural, phenyl caffeate, hydroxybenzoic acid, and sinapic acid hexoside.
In a study of twenty-three samples from G. avellana cotyledons, the phenolic content was found to be generally low, resulting in moderate to low antioxidant activity in the samples; seventeen compounds were detected, most derived from caffeic, benzoic, and ferulic/isoferulic acids.
A cyclic dipeptide, cyclo(Arg-Trp), and other compounds have been isolated from the phenolic-enriched extracts of G. avellana cotyledons using counter-current chromatography, with structures established by spectroscopic and spectrometric methods; this was the first report on small peptides in G. avellana and adds evidence on the possible beneficial effects of this nut in human health. Prior to this work, no information was available on nitrogen-containing compounds from Gevuina avellana other than the amino acids from defatted nut after hydrolysis.
The seed contains approximately 12.5% protein, 49.5% oil, and 24.1% carbohydrate. The protein concentration after oil extraction has been found to be 16%; of the 18 amino acids found in the flour, glutamic acid, followed by aspartic acid and arginine, are present in the greatest concentrations; lysine is the only limiting essential amino acid when compared with FAO/WHO standards. Coupled with its low fat and high fibre content, gevuina flour has prospects as a health food.
Phytoprostanes and phytofurans were detected in G. avellana for the first time in a 2019 study published in Food Chemistry. These oxidized lipid compounds, enzymatically and non-enzymatically derived from polyunsaturated fatty acids, are of interest for their potential antioxidant and anti-inflammatory properties. Eight phytoprostanes and three phytofurans were identified and quantified in this investigation.
A randomized controlled trial was conducted comparing the effects of a Chilean diet supplemented with Gevuina avellana versus a low-fat diet on plasma oxidative stress and inflammatory biomarkers in adults with hypercholesterolemia (total cholesterol >200 mg/dL), conducted over six months. The Chilean diet plus Gevuina avellana showed effects comparable to a low-fat diet; both diets improved HDL-C and folic acid in hypercholesterolemic adults; LDH and CRP levels decreased after the 6-month dietary intervention; catalase activity increased while superoxide dismutase remained unchanged; and homocysteine levels were reduced in both groups. This represents the most directly relevant human clinical trial on G. avellana identified in the peer-reviewed literature.
While laboratory studies and compositional analyses are promising, clinical trials evaluating direct health effects in humans remain limited; preliminary in vitro and animal studies suggest anti-inflammatory and cholesterol-lowering properties, but robust human data are still needed to substantiate these claims.
The oil's high content of oleic acid is broadly relevant to cardiovascular research. The nut oil is notable for its high content of monounsaturated fatty acids, particularly oleic acid, which is associated with cardiovascular benefits. These associations are established in the broader literature on olive oil and Mediterranean dietary patterns, but direct human evidence specific to G. avellana oil remains limited.
The inhibition of cyclooxygenases-1 and -2 (COX-1/COX-2) and lipoxygenase was assessed, and oils from G. avellana showed antioxidant activity determined by electron paramagnetic resonance (EPR) and inhibition of COX-1/COX-2. This evidence is purely in vitro (cell-free and biochemical assay-based) and does not yet translate to clinical anti-inflammatory effects in humans.
The inhibition of α-glucosidase, α-amylase, lipase, cyclooxygenases-1 and -2 (COX-1/COX-2), and lipoxygenase was determined in phenolic-enriched extracts from G. avellana cotyledons. These enzymes are relevant to postprandial glucose control (α-glucosidase, α-amylase) and fat digestion (lipase), making their inhibition of interest in metabolic syndrome research. However, this evidence is again in vitro, and no clinical trials specifically targeting metabolic syndrome with G. avellana preparations have been identified.
The antioxidant activity of extracts from Gevuina avellana hulls was evaluated and compared with that of BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole), using the beta-carotene bleaching assay, the accelerated oxidation of crude soybean oil, and the DPPH radical scavenging method. Both the extraction yield and antioxidant activity were strongly dependent on the solvent; ethanol and diethyl ether soluble fractions were the most active in the beta-carotene assay, while ethanol and methanol extracts were the most active in hydrogen radical scavenging. Except for acetone extracts, all were stable after 6 months of storage at 4°C; the ethanol solubles from G. avellana hulls presented antioxidant activity similar to that of synthetic antioxidants and to other reported residual agroindustrial materials.
The antioxidant activity evaluated by the β-carotene assay and hydrogen radical scavenging showed that the activity of butanol and methanol extracts from G. avellana was comparable to those of synthetic antioxidants BHA and BHT. The DPPH radical scavenging activity of G. avellana methanol, ethanol, and water extracts was 2–3 times lower than those of BHT and BHA, respectively. All antioxidant studies identified for this species are laboratory-based and do not constitute human clinical evidence.
The nut can be consumed roasted but can also be processed for valuable edible and cosmetic oil due mainly to its UV filtering properties and its good penetrating ability, attributed to the high palmitoleic acid content (approximately 37% of the fatty acid content). This property has allowed its use as a carrier for pharmaceutical and cosmetic products; it is often added to creams as a solar UV filter.
Historically, the indigenous people of Chile utilized Gevuina avellana seeds for their nutritional and medicinal properties; over time, the cosmetic industry recognized the potential of this natural oil, leading to its incorporation into skincare products aimed at moisturizing and nourishing the skin. Formal controlled clinical trials assessing the specific effects of G. avellana seed oil on human skin have not been identified in the peer-reviewed literature. The cosmetic use of the oil is based primarily on its compositional profile and in vitro/mechanistic data, not clinical trials.
The protein concentration of gevuina flour after oil extraction has been found to be 16%; of the 18 amino acids found in the flour, glutamic acid, followed by aspartic acid and arginine, are present in the greatest concentrations; lysine is the only limiting essential amino acid when compared with FAO/WHO standards; coupled with its low fat and high fibre content, gevuina flour has prospects as a health food.
The Chilean hazelnut is a monotypic species characterized by its high percentage of oil (50%), and the defatted cake isolated protein could be used to obtain an isolated protein for use in food enrichment.
Statistical analysis of composition showed that roasting does not affect the overall composition of the samples, a finding relevant to both the food industry and nutritional research, as roasted nuts are the primary form consumed.
No standardized dosage for G. avellana as a pharmaceutical-grade supplement has been established. The following forms and amounts appear in the scientific literature:
Gevuina avellana has a long history of use as a food in Chile, consumed raw and roasted by Mapuche and non-indigenous populations alike. The fruit pulp and kernel are edible; the kernel is similar to hazelnut (Corylus avellana) in appearance and flavour and is eaten fresh or roasted. No systematic food safety assessments by major regulatory bodies (e.g., EFSA, FDA, or the WHO Joint Expert Committee on Food Additives) specific to G. avellana preparations have been identified in the peer-reviewed literature.
As a tree nut from the Proteaceae family, G. avellana contains proteins that could theoretically provoke allergic responses in individuals with sensitivity to tree nuts. Despite being called the Chilean Hazelnut, it is closely related to macadamia nuts rather than true hazelnuts. Individuals with known macadamia or broad tree-nut allergies should exercise caution, though specific IgE cross-reactivity data for G. avellana proteins have not been identified in the literature reviewed.
The seed oil has a Rancimat induction period at 110°C of 20 hours, indicating good oxidative stability relative to many other vegetable oils. However, the unsaturated fatty acid content of the oil makes it more susceptible to auto-oxidation. Proper storage conditions are important to prevent rancidity and the formation of oxidative degradation products.
The seed oil's safety profile in cosmetic use is supported by its review as a plant-derived fatty acid oil. The Cosmetic Ingredient Review (CIR) panel has included Gevuina avellana oil (Chilean hazel) in its safety assessment of plant-derived fatty acid oils, recognizing its chemical composition. No published reports of serious adverse cutaneous reactions specific to G. avellana seed oil have been identified in the peer-reviewed literature.
The documented in vitro inhibition of COX-1 and COX-2 raises a theoretical concern regarding interaction with anticoagulant or antiplatelet drug regimens. Little has been studied about the interactions of phenolic compounds with medications like anticoagulants and antiplatelets; such interactions — including mechanisms of inhibition of the synthesis of thromboxane or COX activity — may increase the risk of bleeding in such patients. This concern applies theoretically to phenolic-enriched extracts of G. avellana, but no clinical interaction data specific to this species exist.
No dedicated toxicological studies, maximum tolerated dose experiments, or formal drug interaction evaluations for G. avellana preparations have been identified in the publicly accessible peer-reviewed literature. The species lacks monographs in the WHO Monograph series, ESCOP, or the German Commission E. Safety data therefore derive primarily from the food history of the whole nut and the compositional profile of the oil.
Research on Gevuina avellana as a functional food and bioactive ingredient remains at an early stage. Recent scientific investigations have begun to explore Gevuina avellana's potential as a functional food ingredient. The strongest areas of data are compositional: fatty acid profiling, phenolic identification, tocotrienol quantification, and in vitro bioactivity screening. While laboratory studies and compositional analyses are promising, clinical trials evaluating direct health effects in humans remain limited; preliminary in vitro and animal studies suggest anti-inflammatory and cholesterol-lowering properties, but robust human data are still needed. The single available human RCT on cardiovascular biomarkers (published 2026) represents an important advance but is as yet the sole randomized controlled trial in humans. The cosmetic use of the oil is well-established in practice but is not yet supported by published controlled clinical dermatology studies. No Cochrane systematic reviews, NCCIH evaluations, NIH Office of Dietary Supplements fact sheets, or major pharmacopeial monographs specific to G. avellana were identified.
Health conditions that Gevuina avellana may help support.
Body systems that Gevuina avellana may help support.
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