Habitat:
Barren steppes, tundra and alpine plains, usually in limestone and clay
soils, 3800 - 4800 metres[196].
This strange looking plant looks like a tiny brown
turnip. Commonly known as Maca it has been used medicinally in Peru for
centuries. The alkaloids of maca affect the pituitary and hypothalamus,
and it acts on adrenals, pancreas and thyroid, encouraging the body to
produce and balance hormones.
Physical
Characteristics:
Perennial growing to 0.05m by 0.3m . It is not frost tender. The
flowers are hermaphrodite (have both male and female organs) and are
pollinated by Insects. The plant is self-fertile. We rate it 5 out of 5
for usefulness.
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils.
The plant prefers acid, neutral and basic (alkaline) soils. It can grow in
semi-shade (light woodland) or no shade. It requires moist soil.
Habitats & Possible
Locations: Cultivated Beds.
Edible Uses:
Leaves; Root.
Root - cooked. Sweet and pleasantly flavoured[183]. They can be slowly
baked[183]. After being dried they are cooked in water to make a sweet
aromatic porridge that is called 'mazamorra' in S. America[183]. The
nutritional value of dried Maca root is high, resembling cereal grains
such as maize, rice and wheat. It has 59% carbohydrates, 10.2% protein,
8.5% fibre and 2.2% lipids.(263) It has a large amount of essential amino
acids and higher levels of iron and calcium than potatoes.(263) Maca
contains important amounts of fatty acids including linolenic, palmitic
and oleic acids. It is rich in sterols and has a high mineral content as
well[263]. The root resembles a small pear in both size and shape and is
up to 8cm in diameter[183, 196]. The dried root contains about 13 - 16%
protein and is rich in essential amino acids[196]. The fresh root is
unusually high in iodine and iron[196]. The root does also contain small
amounts of alkaloids, tannin and saponins[196]. The dried roots store
well, 7 year old roots still had 9 - 10% protein[196]. Dried roots are
brown, soft and sweet with a musky flavour, they retain their flavour for
at least 2 years.
Young leaves[183, 193] - raw or cooked[46, 61]. A hot cress-like flavour.
Maca is a little known herbal remedy and high energy food. It is
growing in popularity due to its energizing effects, fertility enhancement
and aphrodisiac qualities. Other traditional uses include increasing
energy, stamina and endurance in athletes, promoting mental clarity,
treating male impotence, and helping with menstrual irregularities and
female hormonal imbalances including menopause and chronic fatigue
syndrome[263].The roots are antifatigue, aphrodisiac, nutritive,
immunostimulant, steroidal and tonic[263].
Maca, as with all crucifers, contains glucosinolates and isothiocyanates
which have been shown to exhibit anticarcinogenicity by blocking formation
of endogenous or exogenous carcinogens and so preventing initiation of
carcinogenesis[263]. Naturally occurring and synthetic isothiocyanates are
among the most effective chemopreventive agents known[263]. A wide variety
of isothiocyanates prevent cancer of various tissues including the rat
lung, mammary gland, oesophagus, liver, small intestine, colon, and
bladder[263]. Non-published data suggests Maca has this same effect.
Surprisingly, there is no apparent traditional use of Maca in the
treatment of cancer[263].
In traditional Peruvian herbal medicine, Maca is used as an
immunostimulant and in the treatment of anaemia, tuberculosis, menstrual
disorders, menopause symptoms, stomach cancer, sterility and other
reproductive and sexual disorders as well as to enhance memory[263].
A chemical analysis conducted in 1981 showed the presence of biologically
active aromatic isothiocyanates, especially p-methoxybenzyl isothiocyanate,
which have reputed aphrodisiac properties[263]. Initial analysis of Maca
indicate that the effects on fertility are a result of the glucosinolates.
Alkaloids are also present, but have not yet been quantified.(263).
There are reports that this plant can cure many problems of
infertility[196].
Other Uses:
None known.
Cultivation Details:
Maca grows at high altitudes 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 learned to flourish under
these conditions[263].
The plant is said to deplete the soil in which it is grown. In S. America
it is grown on a 10 year rotation, leaving the fields fallow for the next
nine years to recover before their next crop[196]. It is most likely that
the problem lies with the nutrient-poor and fragile soils that the plant
is usually grown in, rather than the greed of the plant[196].
Plants grow in areas where frosts are common throughout the growing season
and they are said to tolerate temperatures down to at least -10°, perhaps
to -20°c if given a good mulch[196]. The main problem with growing them in
the British climate is that they might need the rarefied heights of the
Andes with thinner air and more intense solar radiation. It is quite
likely that they will be unhappy in the moist and relatively sunless
climate of this country[K].
Cultivated as a vegetable in the Andes of S. America[61], this species is
probably grown at higher elevations than any other cultivated food
crop[196]. There are some named forms[196]. The roots are usually
harvested 6 - 7 months after sowing the seed, though they can take 9
months to mature[196]. Yields of 20 tonnes per hectare are possible[196].
Plants are self-fertile[196]. They are also quite possibly allelopathic
(inhibiting the growth of nearby plants)[196].
Propagation: Seed - sow spring
in a cold frame. When they are large enough to handle, prick the seedlings
out into individual pots and grow them on in the greenhouse for their
first winter. Plant them out into their permanent positions in late spring
or early summer, after the last expected frosts.
Division in spring.
Suppliers:
Maca - an ideal food for convalescents
Description and History:
Maca (botanical name Lepidium meyenii) is a hardy perennial plant
cultivated high in the Andean Mountain at altitudes from 11,000-14,500
feet. It has one of the highest frost tolerances among native cultivated
species. It has a low-growing, mat-like stem system which at times goes
unnoticed in a farmer's field. Its scalloped leaves lie close to the
ground and it produces self-fertile small off-white flowers typical to the
mustard family which it belongs to. The part used is the tuberous root
which is pear shaped, up to 8 cm in diameter and off-white in colour.
Unlike many other tuberous plants, Maca is propagated by seed. Although it
is a perennial, it is grown as an annual, and 7-9 months from planting are
required to produce the harvested roots. 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 learned to flourish under these conditions. Maca was
domesticated about 2000 years ago by the Inca Indians and primitive
cultivars of Maca have been found in archaeological sites dating as far
back as 1600 B.C. To the Andean Indians, Maca is a valuable commodity.
Because so little else grows in the region, Maca is often traded with
communities at lower elevations for other staples like rice, corn, and
beans. The dried roots can be stored for up to seven years. Native
Peruvians have traditionally utilized Maca since before the time of the
Incas for both nutritional and medicinal purposes. Maca is an important
staple in the diets of the people indigenous to the region since it has
the highest nutritional value of any food crop grown there. It is rich in
sugars, protein, starches, and essential minerals, especially iodine and
iron. The tuber is consumed fresh or dried. The fresh roots are considered
a treat and are baked or roasted in ashes much like sweet potatoes. The
dried roots are stored and later boiled in water or milk to make a
porridge. In addition, they are often made into a popular sweet, fragrant,
fermented drink called maca chicha. In Huancayo, Peru, even Maca jam and
pudding are popular. The tuberous roots have a tangy taste and an aroma
similar to butterscotch.
Medicinal Properties:
Maca has been used medicinally for centuries in South America to
enhance fertility in humans and animals. Soon after the Spanish Conquest
the Spanish found that their livestock were reproducing poorly in the
highlands. The local Indians recommended feeding the animals Maca and so
remarkable were the results that Spanish chroniclers gave in-depth
reports. Even Colonial records of some 200 years ago indicate that
payments of roughly 9 tons of Maca were demanded from one Andean area
alone for this purpose. Its fertility enhancing properties were supported
clinically as early as 1961, when researchers discovered it increased the
fertility of rats. This energizing plant is also referred to as Peruvian
ginseng, although Maca is not in the same family as ginseng. The
nutritional value of dried Maca root is high, resembling cereal grains
such as maize, rice and wheat. It has 59% carbohydrates, 10.2% protein,
8.5% fibre and 2.2% lipids. It has a large amount of essential amino acids
and higher levels of iron and calcium than potatoes. Maca contains
important amounts of fatty acids including linolenic, palmitic and oleic
acids. It is rich in sterols and has a high mineral content as well. 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,
especially p-methoxybenzyl isothiocyanate, which have reputed aphrodisiac
properties. Initial analysis of Maca indicate that the effects on
fertility are a result of the glucosinolates. Alkaloids are also present,
but have not yet been quantified. Maca is growing in world popularity due
to its energizing effects, fertility enhancement and aphrodisiac
qualities. Other traditional uses include increasing energy, stamina and
endurance in athletes, promoting mental clarity, treating male impotence,
and helping with menstrual irregularities and female hormonal imbalances
including menopause and chronic fatigue syndrome. It is used as an
alternative to anabolic steroids by bodybuilders due to its richness in
sterols. Today, dried Maca roots are ground to powder and sold in drug
stores in capsules as a medicine and food supplement to increase stamina
and fertility. In Peruvian herbal medicine, Maca is also used as an
immunostimulant, for anemia, tuberculosis, menstrual disorders, menopause
symptoms, stomach cancer, sterility and other reproductive and sexual
disorders as well as to enhance memory. The cultivation of Maca is
increasing in the highlands of the Andes to meet the growing demand world
wide for medicinal uses. In this severely economically depressed region,
the market created for Maca will offer new and important sources of income
for the Indigenous Peoples of the Andes. A new cultivar of Maca has been
identified in the major growing regions of the highlands which will supply
much of this new demand and it has been named Lepidium peruvianum Chacon
sp.
Usage:
We highly recommend maca for anyone recovering from a debilitating
illness. It is easily digested and its naturally high mineral and sterol
content make it ideal for helping the body to regain weight and vitality.
There have, for example, been many reports of it helping people who are
recovering from chronic fatigue syndrome.
Due to its sterol content, maca has also attracted the attention of
many health-conscious athletes who wish to increase endurance, stamina and
body mass in a safe and effective way. The increase is more gradual than
that obtained through using banned substances such as anabolic steroids,
but it is a natural weight gain that does not carry with it potential harm
to the health.
Another effect that has been noted by many people is that when taken
regularly maca greatly increases the vitality of the body. This can have
quite a marked effect upon the libido, increasing both the quality and the
staying power of sexual activity. Listed below are the comments of a few
American Medical Practitioners with regard to the plant.
"As maca has become increasingly popular, its use has spread to medical
practices. In the November, 1988 Townsend Letter for Doctors, physicians
commented on the therapeutic uses of maca. Hugo Malaspina, M.D., a
cardiologist practicing complementary medicine in Lima, Peru, has been
using maca in his practice for ten years. He commonly recommends maca to
women experiencing premenstrual discomfort or menopausal symptoms. "There
are different medicinal plants that work on the ovaries by stimulating
them," he says. "With maca though, we should say that it regulates the
ovarian function." Dr. Malaspina further notes that "maca regulates the
organs of internal secretion, such as the pituitary, the adrenal glands,
and the pancreas. I have had perhaps two hundred female patients whose
perimenopausal and menopausal symptoms are alleviated by taking maca.
Dr. Malaspina first found out about maca through a group of sexually
active older men who were taking the herb with good results. "One of this
group started taking maca and found he was able to perform satisfactorily
in a sexual relationship with a lady friend. Soon everyone in the group
began drinking the powdered maca as a beverage and enjoying the boost that
the root was giving their hormonal functions. I have several of these men
as patients, and their improvement prompted me to find out more about maca
and begin recommending it to my other patients."
Aguila Calderon, M.D., is the former Dean of the Faculty of Human
Medicine at the National University of Federico Villarreal in Lima. He
says, "Maca has a lot of easily absorbable calcium, plus magnesium and a
fair amount of silica. We are finding it very useful in treating the
decalcification of bones in children and adults." In his practice, Dr.
Calderon uses maca for male impotence, erectile dysfunction, menopausal
symptoms, and general fatigue.
Chicago physician Gary F. Gordon, former President of the American
College for Advancement in Medicine, is also a maca supporter. "We all
hear rumours about various products like maca," he says. "But using this
Peruvian root myself, I personally experienced a significant improvement
in erectile tissue response. I call it nature's answer to Viagra. What I
see in maca is a means of normalizing our steroid hormones like
testosterone, progesterone, and estrogen. Therefore it has the facility to
forestall the hormonal changes of aging. It acts on men to restore them to
a healthy functional status in which they experience a more active
libido."
Dosage:
Since maca is a food, it is used in much higher doses than most other
medicinal herbs and can also be used over a long period of time without
harmful effects. A minimum of 10g per day of the dried root is required
for you to notice any real benefit, with 25g being the recommended amount
and you can increase this considerably if you so desire. We normally mix
the powder with a fruit juice and drink it between meals. You can also
sprinkle it over food or add it to cooked foods such as soups and stews.
This leaflet is not intended to be used as a substitute for treatment
by a qualified practitioner. You would be well advised to inform your
practitioner that you are taking this herb and, should you experience any
adverse reactions, immediately contact your practitioner for further
guidance.
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