General Description
Maca (also known as chichira or Peruvian ginseng) is a perennial,
cruciferous, root vegetable native to the high altitude (from 3,500
to 4,500 meters above sea level) Puna region of the Andes mountains
in south-central Peru. A member of the mustard family, which includes
turnips and radishes, the plant has 12 to 20 scalloped leaves, growing
up to 20 centimeters long, which lie close to the ground in a rosette
pattern, with new leaves forming continuously at the center as the
outer leaves die. Maca has off-white flowers typical of the mustard
family, arising from a central stock. The seeds are ovoid, about
2 millimeters long. Maca has an edible, tuberous hypocotyl (the
underground portion of the plant where the root joins the stem,
often called the "root"), which resembles an underground pear in
size and shape.1 The hypocotyl, which may be
black, purple, yellow, or yellow with a purple band, has a creamy
outer section rich in sugars and a firm inner section rich in starches.1
Health Applications
- Sexual function
- Menopausal symptoms
- General tonic
History and Traditional Use
Because it is one of the few leafy plants that can be successfully
cultivated in the inhospitable climate and altitude of the Peruvian
Puna, and it retains much of its nutritional value after years
of storage, maca has long been a valuable food crop among native
tribes of the region. Maca was used widely by the Incas in pre-Columbian
times, and evidence of its cultivation has been found in archaeological
sites dating back as far as 1600 B.C.1 The
herb has long been reputed to increase fertility in both humans
and animals. Shortly after the Spanish conquest, livestock that
had been reproducing poorly in the higher elevations were fed
maca, on the advice of Peruvian natives. This produced impressive
results, according to Spanish chroniclers.1
The Spanish colonists eventually came to think so highly of the
plant that they collected maca root as tribute for export to Spain.1,2
Chemical Composition
Maca roots (hypocotyls) are rich in sugars, starches, protein,
and essential minerals (particularly calcium), and contain significant
amounts of vitamin C, riboflavin, and thiamin. They also contain
unique alkaloid compounds, which are believed to be responsible
for the herb's reputed biological activity.2,3
Contemporary Uses
Modern maca enthusiasts claim that the herb acts on the hypothalamus
and pituitary to balance estrogen and testosterone levels, promoting
reproductive function in both male and female, alleviating menopausal
symptoms, and promoting general vitality.2-5
There is little scientific evidence to support these claims. Preliminary
research suggests that maca may have an aphrodisiac effect in
mice,6 but these effects have not been demonstrated
in human subjects.
Dosage/Toxicity
Dosage recommendations for maca vary with intended uses. Further
research is needed to determine what dosage range (if any) may
have therapeutic value. Maca has been consumed as a food for centuries
and is not associated with any known toxicity or side effects;
however, as with most plants, allergic reactions may occur in
some individuals. |
