Maca

Figure 1. Maca (i.e. Peruvian ginseng) plants and their roots.

Maca or Lepidium meyenii (Peruvian ginseng) is an edible herbaceous biennial plant of the family Brassicaceae. Maca is native to South America particularly in the mountain ranges of Peru (Andes mountains). It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried, but may also be freshly cooked as a root vegetable. Today, it is grown in other mountainous regions such as Yunnan in China.

Maca varies greatly in the size and shape of the root, which may be triangular, flattened circular, spherical, or rectangular. Maca is traditionally categories based on their root colour: cream-yellow, half purple, purple, and black. The varying levels of Anthocyanin is mainly responsible for these colour differences.

The main phytochemicals found in Maca are glucotropaeolin, m-methoxyglucotropaeolin, benzyl glucosinolates, polyphenols, (1R,3S)-1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA), and p-methoxybenzyl isothiocyanate. These phytochemicals are responsible for Maca's purported health benefits.

Traditionally, Maca is used as a food item, consumed via a fermented drink or porridge. Maca was also used as a natural medicine to treat various health conditions such as respiratory conditions and rheumatic disease. But today, Maca is promoted as a dietary supplement to help with infertility and libido related conditions in humans. Health benefits may include increasing libido, improving sperm concentration (which is linked to male fertility), relieve menopausal symptoms, and improve mood and energy.