Treasure of the Inca 750 mg. Capsules

Maca is a hardy perennial plant cultivated high in the Andean Mountains 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, to which it belongs. The part used is the tuberous root which is pear-shaped, up to 8 cm in diameter and off-white in color. 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.
To the Andean Indians, Maca is a valuable commodity. Because so little 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 porridge. In addition, they are often made into 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.
Maca has been used medicinally for centuries to enhance fertility in humans and animals. Soon after the Spanish Conquest in South America, the Spanish found that the 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 carbohydrates, 10.2% protein, 8.5% fiber 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-menthoxybenzyl isothiocyanate, which have reputed aphrodisiac properties. Initial analyses 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 also used as an alternative to anabolic steroids by bodybuilders due to its richness in sterols.
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 people of the Andes. A new cultivar of Maca has been identified in the major growing region of the highlands, which will supply much of the new demand, and it has been named Lepidium peruvianum.

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