by Sonia Tarantola

Maca is the abbreviation of Lepidium Meyenii, a perennial plant with a very ancient and interesting history. It is currently valued for its ability to promote a general state of psychophysical wellbeing, making it an ideal supplement in the modern diet — so much so that it has earned the name Peruvian ginseng. Scientific studies confirm that maca is truly a complete food, and when dried it is able to preserve its nutritional properties unchanged for years.

The origins of maca

Maca originates in Peru, among the wild and inhospitable heights of the Andes (at altitudes of up to 4,000 metres), where it grows spontaneously at the mercy of extreme temperature fluctuations: it appears to rely on a particular self-protection mechanism that it has developed over thousands of years. Its nutritional and medicinal virtues were already known to the Incas, who considered maca a gift from the gods, reserved for warriors and priests. It was later introduced to Europe as well, where it was valued for the positive effect it exerts on the reproductive organs. Its properties were first discovered empirically by the Spanish conquistadors. The horses imported from Europe, in fact, showed a marked decline in fertility once they arrived in Peru, which was treated by administering maca roots to the animals.

The properties and benefits of maca

It is the root of this plant that is used, rich in nutrients and low in fat. It provides a good supply of carbohydrates and minerals, and also has a significant iodine content, an important presence of vitamins (B1, B2, B12, C, E), fibre and essential amino acids.

Maca stimulates the nervous system, aids concentration, raises energy levels and combats chronic forms of fatigue. It is an effective remedy for hypothyroidism and also appears to have excellent properties as a natural viagra. Significant results have been obtained in improving symptoms related to premenstrual syndrome and disorders associated with menopause (it regulates oestrogen management, making up for deficiencies and reducing excesses).

It can be used by athletes, is excellent for those who exert themselves physically at altitude (where the lower oxygen levels are offset by greater haemoglobin production) and contributes to the development of muscle mass. It is also advisable for debilitated or convalescing individuals, for those engaged in demanding intellectual activity, or to get through periods of particular psychophysical stress. Maca also slows the degenerative processes of ageing, prevents hair loss and maintains the skin's level of hydration and tissue tone.

Uses and contraindications of maca

Maca has been part of the diet of Andean peoples for centuries, consumed both fresh and roasted.
On the Western market it is available in powder, capsule or tablet form; traditional dosages involve a variable intake of between 5 and 25 g per day, taken directly or dissolved in soups, broths or milk.

Although no genuinely toxic effects have been recorded, there is always the possibility of rare allergic reactions in hypersensitive individuals. It is, however, inadvisable — due to its high iodine content — in cases of hyperthyroidism and high blood pressure, as well as during pregnancy and breastfeeding.