Plant Story

Maca (Lepidium meyenii), also known as Peruvian ginseng, is a biennial plant native to Peru. It is also called maca-maca, maino, ayak chichira, and ayak willku in Spanish and Quechua. The taproot is mainly used as a root vegetable in dietary supplements or in traditional medicine. Maca has been traditionally used to enhance fertility but various bioactivities such as anti-fatigue, anti-oxidant, neuroprotection, anti-microbial, anti-cancer, hepatoprotection, immunomodulation, and improving skin health and digestive system’s function have also been reported.

 

Maca root contains various compounds. Saponins such as tanshinone I, panaxytriol, oleanoic acid, and rotundifolioside, phenolic compounds including tolmetin and gingerol, and steroids such as ergosterol peroxide and testosterone decanoate have been reported in maca root. Belonging to Brassicaceae, maca root also contains glucosinolates such as glucotropaeolin, glucoalyssin, glucobrassicanapin, and glucobrassicin. DPPH assay showed anti-oxidant activity of maca root, which was positively correlated with phenolic content. Besides, maca extract significantly suppressed the production of inflammatory cytokines including TNF-α, IFN-γ, and several interleukines.