Maca Root Herb Benefits

Maca root, an herbaceous annual or biennial plant is native to Bolivia and the high Andes of Peru.

Its scientific name is Lepidium Meyenii, and is cultivated specifically for its fleshy hypocotyl, a famous root vegetable [of the radish family] and at the same time, a medicinal herb.

For several hundred of years, the herb has been used by the Native Peruvians to increase their stamina and energy, and for aphrodisiac.

Also called Peruvian Ginseng, the Maca root was introduced by the native Incas to Spanish explorers sometime in the 16th century, when the livestock was part of the journey.

The Incas advised the Spaniard to feed Maca root to their animals, specifically, the horses. It was told that the health and energy of the animals were regained in a matter of days.

In addition, the horses and other animals were too quick to reproduce. The Spaniards, then, used the Maca as a currency during their colonizing period.

Besides the fertility benefit, the Inca warriors ate their local Ginseng before they engage in any battle to ensure strength and strong stamina.

Today, it remains to be a staple in a Peruvian diet. It has been promoted as very nutritious, energy-imbuing diet, and effective medicine.

The roots can be roasted similar to a potato, or prepared into powder for a jam, pudding, soup, or juice.

To take advantage of its aphrodisiac property, some herbologists formulate Maca powder into capsules. Its aphrodisiac properties were first enjoyed in 1961, when researchers found out that it can increase fertility in rats.

Besides this, it can also maca root powder enhance the body’s systems, stabilize the blood pressure, increase immunity, and harmonize the overall vitality of the human body.

Also today, the uses of Maca increase. It serves as an immunostimulant. It is also used to treat anemia, tuberculosis, menstrual disorders, stomach cancer, sterility, menopausal symptoms, and to improve memory.

When it comes to nutrients, the Peruvian Ginseng is rich in vitamins, minerals, and amino acids, the synergy of which can enhance the assimilation, absorption, and utilization of the nutrients in the body.

According to science, the nutritional value of Maca is comparable to maize, wheat, and rice. Its carbohydrate value is between 60 and 75%, while its protein is from 10 to 14%, its fiber is 8.5%, and the lipids are 2.2%.

The roots of Maca are abundant in uridine, macamides, sterols, malic acid, and glucosinolates. Many of the root’s compounds have been found to have a positive effect on the central nervous system.

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