Maca, also known as Peruvian Ginseng, is a Peruvian plant cultivated between 3500 and 4500 m.a.s.l., that already had an important role during the Inca Empire, where it was used as part of the feeding ration given to the best Inca warriors, to have more energy, strength and vitality. At the present time, its nutritional value has been acknowledged. For this reason NASA uses Maca within its nutritional program and also FAO includes it in its list of product to fight against nutritional problems.

Maca’s nutritional value comes partly from its high protein content and the quantity of amino acids (18 amino acids, including 7 of 9 essential amino acids), carbohydrates and other compounds as fatty oils (2 of 3 essentials), minerals and vitamins.

Maca’s therapeutic effects are due to the presence of secondary metabolites like alkaloids, glucosinolates, sterols, phenolic compounds and others, that have been analyzed in a series of studies performed in Peru and other countries.

Because of Maca’s physical and mental energizing effect it is an ideal supplement for a vast range of people, from sportsman/women to students, professionals, older people and others.

For detailed information on its effects, content, among others please ask for our data sheet.