From The Healing Power of Rainforest Herbs

Maca (Lepidium meyenii) is a hardy perennial plant cultivated high in the Andes Mountains, at altitudes from 8,000 to 14,500 feet. It has one of the highest frost tolerances among native cultivated species. Maca has a low-growing, mat-like stem system, which can go unnoticed in a farmer’s field. Its scalloped leaves lie close to the ground and it produces small, self-fertile, off-white flowers typical of the mustard family to which it belongs.

The part used is the tuberous root, which looks likes a large radish (up to 8 cm in diameter) which is usually off-white to yellow in color. Unlike many other tuberous plants, maca is propagated by seed. Although it is a perennial, it is grown as an annual; seven to nine months is required to produce the harvested roots. The species L. meyenii was described by Gerhard Walpers in 1843. It has been suggested that the cultivated maca of today is not L. meyenii but a newer species L. peruvianum Chacon, based on various specimens collected since 1960 in the district of San Juan de la Jarpa, in Huancayo province of Peru. While most maca sold in commerce today still refers to the L. meyenii name, economic botanists believe most is L. peruvianum. In 1994 less than 50 hectares were devoted to the commercial cultivation of maca; by 1999 over 1200 hectares were under production due to rising demand in the U.S. and abroad.

The area where maca is found, high in the Andes, is an inhospitable region of intense sunlight, violent winds, and below-freezing weather. With its extreme temperatures and poor, rocky soil, the area rates among the world’s worst farmland; yet, over the centuries, maca has evolved to flourish under these conditions. Maca was domesticated about 2,000 years ago by the Incas, and primitive cultivars of maca have been found in archaeological sites dating as far back as 1600 B.C.

Tribal and herbal medicine uses

To the Andean Indians and indigenous peoples, maca is a valuable commodity. Because so little else grows in the region, maca is often traded with communities at lower elevations for such other staples as rice, corn, green vegetables, and beans. The dried roots can be stored for up to seven years. Native Peruvians traditionally have utilized maca since pre-Incan times for both nutritional and medicinal purposes. It is an important staple in the diets of these people, as it has the highest nutritional value of any food crop grown there. It is rich in sugars, protein, starches, and essential nutrients (especially iodine and iron). The tuber or root is consumed fresh or dried. The fresh roots are considered a treat and are baked or roasted in ashes (in the same manner as sweet potatoes). The dried roots are stored and, later, boiled in water or milk to make a porridge. They also are made into a popular sweet, fragrant, fermented drink called maca chicha. In Peru even maca jam, pudding, and sodas are popular. The tuberous roots have a tangy, sweet taste and an aroma similar to that of butterscotch.

This energizing plant is also referred to as Peruvian ginseng (although maca is not in the same family as ginseng). Maca has been used for centuries in the Andes to enhance fertility in humans and animals. Soon after the Spanish conquest in South America, the Spanish found that their livestock was reproducing poorly in the highlands. The local Indians recommended feeding the animals maca; so remarkable were the results that Spanish chroniclers gave in-depth reports. Even colonial records of some 200 years ago indicate that payment of (roughly) nine tons of maca was demanded from one Andean area alone for this purpose.

In Peruvian herbal medicine today, maca is reported to be used as an immunostimulant; for anemia, tuberculosis, menstrual disorders, menopause symptoms, stomach cancer, sterility (and other reproductive and sexual disorders); and to enhance memory. Maca has been growing in world popularity over the last several years due to several large U.S. marketing campaigns touting its energizing, fertility enhancement, hormonal balancing, aphrodisiac, and, especially, enhanced sexual performance properties. Other (anecdotal) herbal medicine uses in the U.S. and abroad include increasing energy, stamina, and endurance in athletes, promoting mental clarity, treating male impotence, and helping with menstrual irregularities, female hormonal imbalances, menopause, and chronic fatigue syndrome.

Plant chemicals

The nutritional value of dried maca root is high, resembling those of cereal grains such as maize, rice, and wheat. It contains 60-75% carbohydrates, 10-14% protein, 8.5% fiber, and 2.2% lipids. The protein content of maca exists mainly in the form of polypeptides and amino acids (including significant amounts of arginine, serine, histidine, aspartic acid, glutamic acid, glycine, valine, phenylalanine, tyrosine, and threonine). It also has about 250 mg of calcium, 2 g of potassium, and 15 mg of iron in 100 g of dried root-and important amounts of fatty acids (including linolenic, palmitic, and oleic acids). Maca contains sterols (about 0.05% to 0.1%) and other vitamins and minerals. In addition to its rich supply of essential nutrients, maca contains alkaloids, tannins, and saponins.

A chemical analysis conducted in 1981 showed the presence of biologically active aromatic isothiocyanates (a common chemical found in the mustard family of plants and shown to be a wood preservative and insecticide). Chemical research shows maca root contains a chemical called p-methoxybenzyl isothiocyanate, which has reputed aphrodisiac properties. At least four alkaloids are also present but have not yet been quantified. Fresh maca root contains about 1% glucosinolates-plant chemicals found in many plants in the family Brassicaceae (broccoli, cabbage, cauliflower, and other cruciferous vegetables). While no novel glucosinolates have been reported in maca yet, several of the chemicals found in this group of known plant chemicals are documented to be cancer-preventive. Maca’s main plant chemicals include: lkaloids, amino acids, beta-ecdysone, calcium, carbohydrates, fatty acids, glucosinolates, iron, magnesium, p-methoxybenzyl isothiocyanate, phosphorus, potassium, protein, saponins, sitosterols, stigmasterol, tannins, vitamin B1, vitamin B2, vitamin B12, vitamin C, vitamin E, and zinc.

Nutritional profile of dried maca root

(Average 10 gram serving) Component per 10 g Amino Acids per 10 g Minerals per 10 g Protein 1-1.4 g Alanine 63.1 mg Calcium 25 mg Carbohydrates 6-7.5 g Arginine 99.4 mg Copper 0.6 mg Fats (lipids) 220 mg Aspartic acid 91.7 mg Iron 1.5 mg Fiber 850 mg Glutamic acid 156.5 mg Iodine 52 mcg Ash 490 mg Glycine 68.3 mg Manganese 80 mcg Sterols 5-10 mg Histidine 41.9 mg Potassium 205 mg Calories 32.5 HO-Proline 26.0 mg Sodium 1.9 mg Isoleucine 47.4 mg Zinc 380 mcg Leucine 91.0 mg Vitamins per 10 g Lysine 54.5 mg Fats/Lipids per 10 g B2 39 mcg Methionine 28.0 mg Linoleic 72 mcg B6 114 mcg Phenylalanine 55.3 mg Palmitic 52 mcg C 28.6 mg Proline 0.5 mg Oleic 24.5 mcg Niacin 565 mcg Sarcosine 0.7 mg Serine 50.4 mg Threonine 33.1 mg Tryptophan 4.9 mg Tyrosine 30.6 mg Valine 79.3 mg

Biological activities and clinical research

Maca’s fertility-enhancing properties were reported as early as 1961, when researchers discovered that it increased fertility in rats. Marketing and resulting sales of maca for sexual function has been fueled by clinical research since. The majority of this research, however, has been performed or funded by two main marketers of maca products in the U.S. and abroad! Also suspect to the independent scientific community are studies that “measure libido enhancement” – these are known to be highly subjective. Study protocols can also be easily orchestrated to provide desired outcomes and results; therefore, many trained industry and medical professionals note this brand of (product-sponsored) research with mild interest at best. The first study reporting maca’s effect on sexual function was published in 2000 (and performed by a marketer of maca) and described the beneficial effects of using maca in impotent mice and rats. Another, published a year later, indicated similar effects in male rats. Studies in 2001 reported a beneficial effect on male sperm production in rats and improvement of sperm count and motility in nine healthy adult men. In 2002 a study reported improved sexual performance in inexperienced male rats; another “self-perception on sexual desire” test in healthy men reported aphrodisiac or libido enhancement effects. In several of the rat and mice studies, the animals were administered up to 4 g per kg of body weight of a “concentrated maca extract” to achieve the reported results. This would (approximately) equate to a 300 g (10 oz.) dose for an average (170 lb.) man! None of these studies, however, indicated a possible mechanism of action – or related these observed effects to constituents or chemicals contained in maca root.

It may well be that maca’s beneficial effects for sexual function and fertility can be explained simply by its high concentration of proteins and vital nutrients. Dried maca root contains about 10% protein – mostly derived from amino acids. Amino acids (the building blocks of proteins) are required in the diet to drive many cellular functions in the body – including sexual and fertility functions. Amino acids are required to manufacture neurotransmitters such as dopamine and noradrenaline. These substances transmit signals in the nervous system and play a major role in the process of sexual arousal and physical performance during sex. The main amino acids that these neurotransmitters require include phenylalanine, tyrosine, and histidine (all three of which are found in good supply in maca). The amino acid arginine, of which maca is a significant source, is thought to assist in the generation of nitric oxide-which is thought to counteract male impotence (although this is not clinically validated). Many libido- and sexual-enhancement health supplements on the market today contain arginine for this reason. Arginine has also clinically proven to play a role in male fertility through its action of increasing sperm production and motility. It is highly likely that some of the sexual and fertility effects reported were due to maca’s high arginine content. The amino acid histidine also is found in maca root in high amounts. This amino acid plays an often-overlooked but important role in sexual function: during ejaculation and orgasm. The body utilizes histidine to produce histamine, and histamine in the corpus cavernosum (penile erectile tissue) ultimately is responsible for the way ejaculations happen. Men suffering from premature ejaculation often show increased histamine activity; they may be helped by a simple antihistamine, or the amino acid methionine (which counteracts the formation of histamine from histidine). This is the same mechanism that explains a side effect of prescription antihistamines – aorgasmia (or the inability/difficulty to achieve an orgasm).

Conversely, men and women having difficulties achieving orgasms may be helped by histidine supplementation – this may increase histamine levels in the sexual tract, which in turn make orgasms and ejaculations easier. An additional pro-sexual effect of histidine (as well as arginine) may lie in its vasodilating effect, increasing blood flow to the sex organs. Again, the significant, natural histidine content of maca may have played a role in the rat studies reporting a greater number of copulations. But it does make one wonder – is the benefit of additional copulations at the expense of shorter duration and/or premature ejaculation? Surely this subject is best suited for truly independent (and not product-sponsored) research.

Other benefits and anecdotal reports touting maca for hormonal balancing, endocrine and thyroid function enhancement, and even immune system enhancement are likely related to maca’s amino acid and nutrient content as well. The endocrine system drives many functions in the body, including the production of many types of hormones (which, in turn, regulate many other bodily processes). Although hormones are chemically diverse, they are constructed simply from amino acids and cholesterol. If given sufficient levels of starting materials (natural amino acids), the body may use them as needed to construct hormones which keep the body in balance. Where diet and nutrition are poor (a common problem in the Andes, home to so few green, leafy vegetables), maca is a vital part of the diet – providing the necessary nutrients to keep the body healthy and functioning efficiently.

In studies, Bioperene (Black pepper – piper nigrun fruit extract) increases absorption of other nutrients from 30 to 250% via a process called thermogenesis. Recent studies have shown that it can greatly increase the bioavailabbility of other compounds – such as vitamins, minerals, and herbal substances

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