Maca
Also known as: Lepidium meyenii, Maca root, Peruvian Ginseng, Lepidium peruvianum
Overview
Maca is the common name for two species of cruciferous vegetable in the Brassicaceae family: Lepidium meyenii (wild maca) and Lepidium peruvianum (cultivated maca). In the literature, and according to large regulatory bodies, these maca species are considered synonymous and interchangeable. However, some scientists posit that these are truly different maca types with dissimilar morphology, chemical content, and DNA. The roots of the plants can be red, black, pink, or yellow. As a supplement, maca root is usually sold in the form of dried powder, which is often mixed into smoothies and other beverages.
Benefits
It is currently unclear how maca works. However, its aphrodisiac effects do not appear to be mediated by altering levels of hormones usually involved in aphrodisia, such as testosterone, estrogen, and luteinizing hormone. Maca contains various chemicals, some of which are unique to this plant and some of which may have bioactive effects. These include alkaloids (imidazole, hydantoins and thiohydantoin), glucosinolates, and meyeniins.
How it works
Maca is high in nutrients such as essential amino acids, iron, iodine, and other minerals. Although maca has been widely marketed for improving reproductive and sexual health, there is no strong research supporting its use for these goals. Limited evidence suggests that maca may improve sexual desire and alleviate antidepressant-induced sexual dysfunction. Maca might also improve mood and improve some semen parameters in men.
Side effects
The standard dose for maca is 1,500-3,000 mg. Maca can be supplemented by eating maca root or through a maca extract. Extracts should be water or ethyl acetate-based. Maca should be taken daily, alongside food.
Dosage
Maca seems to be pretty safe. There is no evidence that maca causes serious adverse effects or has concerning safety issues. Anecdotally, raw maca should not be consumed; the root should be boiled and/or dehydrated first. For thousands of years in Peru, maca has been used for food and medicinal purposes, sometimes in amounts greater than 100 grams per day.
FAQs
What is maca?
“Maca” is the common name for two species of cruciferous vegetable in the Brassicaceae family: Lepidium meyenii (wild maca) and Lepidium peruvianum (cultivated maca). In the literature, and according to large regulatory bodies, these maca species are considered synonymous and interchangeable. However, some scientists posit that these are truly different maca types with dissimilar morphology, chemical content, and DNA. The roots of the plants can be red, black, pink, or yellow. As a supplement, maca root is usually sold in the form of dried powder, which is often mixed into smoothies and other beverages.
What’s the difference between gelatinized maca and maca powder?
There is no gelatin in gelatinized maca; rather; the starch in gelatinized maca powder has undergone a chemical transformation referred to as gelatinization. Regular maca powder has to be extensively processed to become gelatinized maca. Maca powder is mixed with water, exposed to high-pressure conditions, and then dried and pulverized. Gelatinized starches are more easily digestible, and scientists theorize that this increases maca’s bioavailability. However, it is unknown whether different maca preparations have different therapeutic effects.
What potentially bioactive ingredients does maca have?
Potentially bioactive ingredients that are unique to maca include macaridine, macaenes (fatty acids), macamides, and maca alkaloids. Maca contains glucosinolates, such as glucoalyssin, glucosinalbin, glucobrassicanapin, glucobrassicin, glucoaubrietin and benzyl glucosinolate. Maca also contains sterols, such as beta-sitosterol, campesterol, and stigmasterol. The amounts of these ingredients vary between different growers, different colors, and different batches of maca. Although mechanisms of action are largely unknown, some theorize that these ingredients may play a role in maca’s purported effects on fertility (reproductive health), sexual drive, hormonal balance, and immune function.
What are maca’s main drawbacks?
Maca seems to be pretty safe. There is no evidence that maca causes serious adverse effects or has concerning safety issues. Anecdotally, raw maca should not be consumed; the root should be boiled and/or dehydrated first. For thousands of years in Peru, maca has been used for food and medicinal purposes, sometimes in amounts greater than 100 grams per day.
Does maca have any drug interactions?
Although there are no known drug interactions with maca, a comprehensive drug interaction study has not been conducted. In vitro evidence suggests that aqueous and ethanolic maca extracts have some estrogenic activity. However, it is unclear if this estrogenic activity translates to humans. Some clinical research suggests that gelatinized maca increases estradiol levels compared to placebo, while other clinical research shows no effect on hormone levels. Therefore, it’s unknown whether maca might interfere with hormonal drug therapy. Maca does not seem to have the potential to affect drug metabolism through the liver.
Is maca safe for people with a history of breast cancer?
Because of the potential estrogenic properties of maca, there are safety concerns regarding its use by individuals with a history of estrogen-dependent cancers, such as some types of breast cancer. While direct research on maca's effects in individuals with a history of breast cancer is limited, in vitro studies conducted on breast cancer cell lines have had mixed findings.
How does maca work?
It is currently unclear how maca works. However, its aphrodisiac effects do not appear to be mediated by altering levels of hormones usually involved in aphrodisia, such as testosterone, estrogen, and luteinizing hormone. Maca contains various chemicals, some of which are unique to this plant and some of which may have bioactive effects. These include alkaloids (imidazole, hydantoins and thiohydantoin), glucosinolates, and meyeniins.
