Maca in Herbalist: Properties of Maca

Scientific name

Lepidium meyenii

Family

Cruciferae

Origin

Peruvian Andes, cultivated in the Andean area for food purposes at an altitude between 3700 and 4000 meters.

Synonyms

Parts Used

Drug given by the tubers

Chemical constituents

• Essential amino acids (isoleucine, leucine, lysine, methionine, tryptophan, valine, threonine, phenylalanine);
• Minerals (iron, manganese, zinc, calcium, phosphorus);
• Alkaloids;
• Proteins;
• Triterpene and steroid saponins;
• Glucosinolates.

The main interest for this root is represented by the presence of amino acids, including arginine, glutamic acid, aspartic acid, leucine, valine, glycine, alanine, phenylalanine etc. It is also rich in minerals: potassium, sodium, magnesium, calcium, phosphorus , copper, zinc, manganese, iron. Particular interest has aroused the presence of two polyunsaturated fatty acids, maene and macamide, probably responsible for the aphrodisiac effect.