Lepidium meyenii (Maca)

Latin name: Lepidium meyenii

Common name: Maca

Other names: maka, mace, maino, ayak, ayak chichira , ayak willca, Peruvian ginseng, maca-maca, pepperweed

What it is: root that is cultivated with ancient agricultural techniques at over 4000 meters above sea level

Habitat: the Central Andes of Peru, a valuable trading commodity for the Andean Indians and indigenous people

Parts used: root, used for both nutritional and medicinal purposes

History/traditional use: Maca was domesticated about 2,000 years ago by the Incas and has also been found in archaeological sites dating as far back as 1600 B.C.

Constituents: besides essential nutrients and 10% protein, dried maca root also contains alkaloids, tannins, and saponins. Chemical research shows maca root contains a chemical called p-methoxybenzyl isothiocyanate , which has reputed aphrodisiac properties. At least four alkaloids that have not been quantified are also present. Actions of the herb may be due to high nutrient and protein content. Maca has a significant source of the amino acid arginine, which although not clinically validated, is thought to counteract male impotence.

Actions/Uses: in Peruvian herbal medicine, the maca root is reported to be used as an immunostimulant, for anemia, tuberculosis, menstrual disorders, menopause symptoms, stomach cancer, sterility (as well as other reproductive and sexual disorders), and to enhance memory. In recent years, ground up maca root in the form of food supplements has been marketed to increase stamina and fertility.

Preparation method: eaten raw and dried in the Andes, in the West tablets, capsules, powder to mix into drinks such as juice are used

Side Effects: none known

Interactions: none known

Animal studies: a 2000 study reported improved sexual performance in male rats and mice, a 2001 study reported improved sperm production in rats, and a 2002 study reported improved sexual performance in sexually inexperienced rats

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