Maca (Lepidium meyenii) is a tuber-root, shaped like a radish, that is highly valued both as a food supplement and as a natural medicine. Maca helps to regulate and control normal body functions and has numerous health benefits, to the extent that the Peruvian Maca root has become known as the "Peruvian Ginseng".

Maca is native to Peru, and is grown on the high Andean plateaus at altitudes of over 4,000 meters, making it the highest cultivated food plant in the world. The plant’s frost tolerance allows it to grow in the Puna and Suni ecosystems, where only alpine grasses and bitter potatoes can normally survive. It is here, in this hostile environment, that Maca acquires its incredible properties.

Today, Maca's popularity is very much on the increase, as people discover that the plant really does boost overall energy, well being, libido and sexual function. The acreage dedicated to the cultivation of Maca in Peru is increasing every year to meet this new demand, and an increasing number of scientists have turned their attention to investigating the properties of the Maca root. In Peru, Maca is used by men and women looking for a natural source of health and energy, and throughout the U.S.A, Europe and Asia, both Maca itself and dietary supplements containing Maca are gaining ardent devotees.

How does Maca work?
Maca's life enhancing properties and outstanding nutritional value come from the fact that it is made up of approximately 59% carbohydrates, 14% proteins, 9% fibre and 2% lipids. It is very rich in essential amino acids (aspartic acid, glutamic acid, serine, glycine, arginine, valine and lysine), vitamins (thiamine B1, riboflavin B2, and vitamin C) and minerals. Nearly 60 phytochemicals are also present in Maca. However, Maca’s greatest benefit comes from the combination of its nutritional elements together with other components, namely:

• 4 alkaloids named Macaina 1, 2, 3 and 4
• Glucosinolates
• High concentration of the amino-acids lysine and arginine
• Certain sterols like brassycosterol, ergosterol, carnpesterol, and sitosterol

This combination results in the production of heightened nutritional/medicinal effects.