Maca
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? Maca |
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| Lepidium
meyenii Walp |
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Maca (Lepidium meyenii) is a herbaceous biennial plant or annual plant grown in very high parts of the Andes in Peru. It is used as a root vegetable and its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku. Botanically, maca is related to the turnip and radish. The edible part of the radish is known as a "hypocotyl"; maca is the only member of its genus with a fleshy hypocotyl. Its hypocotyl is roughly 10-15 cm long and 3-5 cm long in each plant. The plant spreads entirely by seeds which germinate within 5 days, given good conditions, and have no dormancy.
Maca grows well only in very cold climates with relatively poor soil. Though it has been cultivated outside the Andes it is not yet clear that it has the same constituents or potency when this is done. Hypocotyls do not form in greenhouses or in warm climates.
For approximately 2000 years maca has been an important traditional food in its growing region. It is regarded as a highly nutritious food and as a medicine that enhances strength and endurance and acts as an aphrodisiac. During Spanish colonization maca was used as currency.
Uses and Preparation
The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat. It contains 60% carbohydrates, 10% protein, 8.5% dietary fiber, and 2.2% fats. It also contains some iron. Maca's reported beneficial effects for sexual function could be due to its high concentration of proteins and vital nutrients.
Small-scale clinical trials performed in men have shown that maca extracts can heighten libido and improve semen quality. Larger studies are needed to confirm these preliminary studies. In particular, studies on men with sexual dysfunction and known infertility are needed. None of the studies conducted so far show any effect of maca on sex hormone levels. No toxicity has been reported.
Maca is consumed in several ways in Peru. Pit-roasted maca hypocotyl is the most common preparation and is called matia. A thick, sweet decoction of maca is made by boiling it in water for several hours (necessary given the altitude). Dried maca roots are also commonly mixed with milk to form a porridge. It is frequently mixed with other vegetables, grains, or potatoes or made into flour for baking. A weak beer made from fermented maca is known as chica de maca. Maca smoothies, made by pureeing maca with water or milk, honey, cinnamon, and fruit are also gaining popularity according to herbalist Ed Smith.