Maca (Lepidium meyenii)
Maca is only grown in the Andes above 4–5000 m above sea levels. Some
sources describe it as annual, some other as biennial. Its various colored
roots (red, golden, purple, blue, black and green) are highly valuated source
of food in the region.
Main components:
Carbohydrates (60 %), protein (10 %), dietary fibres (8,5 %), fat (2,2
%), uridine, malic acid, and its benzoyl derivative, glucosilonate
Rich in minerals (Selenium, Calcium, Magnesium, Iron) and fatty acids (Linoleic
acid, Palmitic acid, Oleic acid), and beside it also contains amino acids and
various Polysaccharides.
One of two special substance in Maca is (IR,
3S)-I-Methiltetrahydro-Carbolin-3-Carboxillic acid effects the central nervous
system, and the other is P-Metoxibensil Isotiocianate which is an effective
aphrodisiac.
Main effects:
In the first place it is proper food, aphrodisiac and reduces
uncomfortable symptoms of menopause, and certain experiments prove that it
raises sperm cells and sperm viability. Also some sources describe Maca as
adaptogen.
It is important to note that Maca is mainly a nutriment for 2000 years.
According to ancient customs, warriors ate Maca every time before going to war,
to enhance their stamina. Besides, their wives ate it to keep their fertility.
One of the qualities has justified so far for certain, that Maca can
raise sperm cell number and viability.
Maca has no regulated dosage and not any known side effects.
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