. doi: 10.1155/2012/193496

. Published online 2011 Oct 2

Gustavo F. Gonzales ^*

Abstract

Lepidium meyenii (maca) is a Peruvian plant of the Brassicaceae family cultivated for more than 2000 years, which grows exclusively in the central Andes between 4000 and 4500 m altitude. Maca is used as a food supplement and also for its medicinal properties described traditionally. Since the 90s of the XX century, an increasing interest in products from maca has been observed in many parts of the world. In the last decade, exportation of maca from Peru has increased from 1,415,000 USD in 2001 to USD 6,170,000 USD in 2010. Experimental scientific evidence showed that maca has nutritional, energizer, and fertility-enhancer properties, and it acts on sexual dysfunctions, osteoporosis, benign prostatic hyperplasia, memory and learning, and protects skin against ultraviolet radiation. Clinical trials showed efficacy of maca on sexual dysfunctions as well as increasing sperm count and motility. Maca is a plant with great potential as an adaptogen and appears to be promising as a nutraceutical in the prevention of several diseases.

1. Introduction

Lepidium meyenii Walpers (maca) is a Peruvian plant growing over 4000 m with high potential for bioprospecting [1]. Maca has been used for centuries in the Andes for nutrition and to enhance fertility in humans and animals [1, 2]. The demand for food particularly with benefits for health is high, but it will increase over the future years. Then, the search of plants with these potentials is of interest.

This plant belongs to the brassica (mustard) family and Lepidium genus [1]. The most relevant plants related to Lepidium meyenii are rapeseed, mustard, turnip, black mustard, cabbage, garden cress, and water cress. Lepidium constitutes one of the largest genera in the Brassicaceae family. The species from North America and Europe has been extensively studied, and the Lepidium meyenii from the Andean region has recently been studied profusely because of the great health benefits [3–5]. Maca grows at a habitat of intense cold, extremely intense sunlight, and strong winds. Maca is used as a food supplement and for its presumed medicinal properties [3].

The Peruvian native population in the central Andes use the hypocotyls after it has been naturally dried and in amounts >20 g/d. There are no reports of adverse reactions after consuming Lepidium meyenii in food [4]. However, natives from the highlands of Peru recommend that maca be boiled before its consumption because fresh maca may have adverse effects on health [5]. The effects of fresh maca on health have not been scientifically assessed yet. Preparations from the maca hypocotyls were reported to be of benefit for health [3–5].

The hypothesis that maca may be effective in improving health status, particularly reproductive function, is supported by several lines of evidence. Historical aspects and biological properties of maca, gathered from experimental and clinical studies on this species, reveal the importance of this plant as nutraceutical food, and that maca was adapted to conditions as harsh as observed at high altitude [2, 3, 5–7]. The aims of this review are to summarize and assess the evidence from experimental and clinical studies for or against the effectiveness of maca in the improvement of different functions.

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2. History and Tradition

Maca has been cultivated in the Peruvian central Andes, in the former Chinchaycocha (Plateau of Bombón); present-day: Carhuamayo, Junin, and Óndores in the Junin Plateau close to Cerro de Pasco [2]. Maca was probably domesticated in San Blas, Junin (present day: Ondores) some 1,300–2,000 years ago.

The first written description about maca (as a root without identification of the botanical or popular name) was published in 1553, in which Cieza de Leon, a chronicler of the Spaniard conquest of Peru noted that in the Peruvian highlands, particularly in the province of Bombón (Chinchaycocha; present day: Junin) the natives used certain roots for maintenance [6]. The roots, he was referring to were maca.

Father Cobo [2] was the first to describe the name of maca and its properties in 1653. He stated that this plant grows in the harshest and coldest areas of the province of Chinchaycocha where no other plant for man’s sustenance could be grown. Cobo also referred to the use of maca for fertility. In the 18th century, Ruiz referred to the fertility-enhancing properties of maca and also its stimulant effect [7]. I believe stimulant effect could be related to energizer effect or an effect on mood or well-being.

Traditionally, after being harvested maca is dried naturally and can thus be stored for many years [5]. The dried hypocotyls are hard as stone (Figure 1). After being naturally dried maca hypocotyls can be eating. Before eaten, the hypocotyls need to be boiled in water to obtain a soft product which can be consumed as juice, the most frequent form of use [4].

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3184420/