Endocrine Support*
$39.95
macaconcentrate
1 - jar, 350 grams (70 servings)
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Directions: Take 1 tsp, 1-3 times a day as needed or directed by physician.

To Mix As A Drink:
break up clumps, mix 1 tsp into 4-6 ounces of warm water.

May also be stirred into hot porridges such as oatmeal, and may be eaten directly from the spoon.

DO NOT USE IF PREGNANT OR NURSING

DO NOT USE IF YOU HAVE RENAL INSUFFICIENCY

* This product is not intended to diagnose, treat, cure or prevent any disease. These statements have not been reviewed by the FDA.

REFERENCES FOR THIS MONGRAPH

1. Alvarez Medrano, Carlos: Utilización de diferentes niveles de "maca" en la fertilidad de los cobayos. Cerro de Pasco-Perú 1993.

2. Baquerizo Vasquez, Gloria : Estudio Químico ­ Bromatológico de Lepidium meyenii Walp y de Aiphanes var Deltoidea Burret "shica-shica". Fac. Medicina UNMSM Lima-Perú 1968

3. Brack Egg, Antonio: Diccionario enciclopédico de plantas útiles del Perú. Cusco-Perú. 1999.

4. Cóndor, D. Efecto de diferentes niveles de maca (Lepidium meyenii walp) en raciones de crecimiento para cuyes. Junín-Perú, 1994.

5. Cóndor Surichaqui, D: Influencia de la maca en el incremento de peso en la reproducción y descendencia de borregas en la cooperativa comunal San Ignacio de Junín. Cerro de Pasco- Perú 1991

6. Dini A, Migliuolo G, Rastelli L, Saturnino P, Schettino P.: Chemical composition of Lepidium meyenii . 1994

7. Espinoza Tumialán , Carmen L.,Poma Mansilla: Determinación de los aminoácidos esenciales de la maca (Lepidium meyenii walp) y elaboración de una mezcla protéica a base de alimentos andinos. Huancayo-Perú 1995.

8. Garró Virginia: Investigación Química y Biológica de Lepidium meyenii Walp (maca). Revista Theorema, Año 4 N°6 Lima ­ Perú 1996.

9. Instituto Nacional de Nutrición del Perú: Composición Química de los alimentos consumidos en el Perú, Lima ­ Perú 1993

10. León Jorge: The Maca (Lepidium meyenii) a little ­ Know food plant of Perú. Economic Botany 1964.

11. Lobatón Erazo, Margarita:1998, Micronutrientes en Lepidium meyenii W. (maca-maca) y actividad en sujetos con anemia ferropénica e Hiperlipidemia" Tesis Mag. Fac. Farmacia y Bioquíimica UNMSM, Lima-Perú.

12. Matos Tovar, Tony: Efecto de la maca (Lepidium meyenii walp) en la presentación de celo en vaquillas Holstein en el establo Chacra Valdivia, Matahuasi- Concepción .Huancayo-Perú. 1995

13. Meza Ninanja, Edgar : Efectos de la maca (Lepidium meyenii walp) sobre los parámetros productivos y reproductivos de cuyes de raza Wanka. Huancayo-Perú 1995.

14. Moreno L. Javier R.: Maca, Recurso genético patrimonio del Perú para la humanidad. 1ra edición. Lima-Perú 1996.

15. Obregón Vilchez Lida: Maca, Planta medicinal y nutritiva del Perú. Instituto de fitoterapia americana, 1ra edición Lima-Perú. 1998.

16. Tello J, Hermann M, Calderón A.1992 La Maca (Lepidium meyenii Walp.) Cultivo alimenticio potencial para las zonas altoandinas. Boletín Lima N° 81.

17. Rostworoski M. : Historia del Tahuantinsuyo . Edición IEP Lima-Perú 1992.

18. Steinberg Phillip, Phil Steinberg¢s : Cat¢s Claw News, Vol I issue 2, julio/agosto 1995.

19. Torres Villanueva R. ,1984 Estudio Nutricional de la Maca (Lepidium meyenii Walp) y su aplicación en la elaboración de una bebida base. Tesis Facultad de Ingeniería en Industrias Alimentarias, UNA Lima-Perú.

20. Yllesca Gutierrez María: Estudio Químico y fisicoquímico de tres ecotipos de Lepidium meyenii procedentes de Carhuamayo. Facultad de Farmacia y Bioquíimica UNMSM. Lima-Perú.

21. Raintree Nutrition, Inc, 1999, Maca Lepidium meyenii, Austin Texas ­ USA.

Maca (Lepidium meyenni Walp) Tubers

SYNONYMS

Lepidium peruvianum G. Chacon
Lepidium sp.
Lepidium peruvianum Chacón sp. nov.

COMMON NAMES

Peruvian Ginseng, maca-maca, maino, macca, maha, Dr. macasi, Ayak, chichira, Ayuk Willku, huto-huto, Small flake.

USED PART

Root

HISTORY

The cultivation of "maca", a native Peruvian plant that grows in the Andes, specifically in the tropical Andes, dates back to approximately 3800 B.C. (or before). Evidence of this is found in archeological sites left behind by local inhabitants of that period, as well as from the Chaupihuaranga river sub-basin, in the Department of Pasco. Agriculture in the Andes, over 4000 meters a.s.l., was determined by climatic factors, the adaptation by certain species, among which are "maca", "shiripapa" and "mauna".

Jorge León in 1964 (10) pointed out that ancient Peruvians had a well-developed agriculture. Based on their creativity and labor, theirs is comparable to modern ecological agriculture. This is how they achieved the domestication of Andean species that still are so today, and how they propitiated the formation of microclimates, adequate for high-altitude cultivation. Proofs of this are the vestiges of irrigation channels, fences, ridges and terraces found today.

In the plateau of Junín or Bonbón one can find the remains of this intensive agriculture activity, at altitudes where there is no present cultivation. We can state, without a doubt, that the Central Peruvian Andes was a center for domestication and cultivation of plants with particular characteristics, such as "maca". Their agricultural management style dates back to the oldest of the high Andean plateau, which could have existed even before "shiripa" and potato were planted.

It is believed that around the years 1200 and 100 years B.C., wild primitive groups called "Pumpush " traveled to the riverbanks of lake Chinchaycocha (Junín) and they settle in that region, possibly looking for better lands for their subsistence. It is believed that this hardened race is the one who domesticated "maca"; starting a cultivation that, because of the uniqueness of its traditional technology, is thought to be the product of "God and man's patient hand through the centuries", who had to face the harshest weather typical of those altitudes, suffocating mid-day heat and extreme nighttime cold.

According to some authors, around the years 1100 at 1470 D.C., Aymara shepherds, called Yarovillcas, invaded the areas of the high plateau and Jalca in the central mountain range. Waldemar Espinoza refers to the Yaros as "farmers and outstanding ranchers, who were extraordinary "maca" farmers, a much sought-after tuber for its fabulous aphrodisiac and fertility properties".

The historian María Rostworowski (17), in her work "The Ayamarcas" (primitive inhabitants of Cusco), comments that this ethnical trajectory of the Ayamarcas is not common in the Peruvian history. Similarly, while analyzing the significance of their name, which derived from the words Ayar and "maca", indicates that Ayar means "wild quinoa" while "maca" was known in the Tahuantinsuyo Empire as an Andean plant of great importance that grew in elevated ecological steps, where corn did not grow.

According to this author, the name " Ayar " could have been given by the Incas as a justification for continuity between primitive and Inca ethnicity, after gaining control over them; and "maca", attributed to the root utilized since prehistoric times, whose magical origin was attributed to its fertility properties.

The Inca Empire adopts the cultivation of "maca" after general Pachacútec invades the lands of Chinchaycocha in the central mountain range. However, it was not until Huaya Capac, the last Inca ruler, who after conquering the Pumpush through the "mitimaes" (prestigious pacifying colonists sent to warring regions) that they devote themselves exclusively to the cultivation of "maca" in the Bonbon plateau, vital crossroad between Cusco and the Chinchaysuyo region.

According to XVI and XVII century chronicles, the Inca troops were fed "maca" because it was believed to give vitality and physical strength to the warriors. It is said that during the Inca period it was cultivated in the entire plateau, being sent to Cusco as a tribute from the Pumpush to the Tahuantisuyo Incas. Vasquez Espinoza mentions as "a root with so much firethat it leaves the ground sterile wherever it is planted, leaving little strength in it to plant again...". Rostworowski shares the opinion of the peasants that plant it nowadays, who say that "maca" impoverishes the soil in the high plateaus. This is why it is planted by accumulating humic soil, in virgin soil, or in soil that has been left unused for several years. This tells us that here we have a plant that on the one hand is offered as a native nutritional supplement, and on the other depletes the soil of nutrients in very high proportions.

When the Spaniards arrived in Peru, according to their chronicles, "maca" turned out to be the most important product being produced, consumed and marketed by the inhabitants of the high plateau. The settlers themselves did not value its fertility power, but they did use it successfully to improve the fertility of the mares. The Pumpush people paid approximately 15 MT of "maca" annually to the agent in Chinchaycocha; the oddity of which draws attention to the intrinsic value and importance of this plant. Around the middle of the XIX century there were extensive "maca" plantations in that area.

Not much was written on "maca" during the XIX century. However, it is noteworthy that, for the first time, in 1843, this plant was described scientifically; taxonomically denominated Lepidium meyenii Walp, based on a Peruvian specimen collected in Pisacoma, in the Department of Puno (Walpers 1843)

The German scientist Augusto Weberbauer, in 1945, pointed-out the existence of Lepidium meyenii Walp specimens at 4000 meters a.s.l., considering it to be a high plateau grass. It is in the decade of the 60s that scientific papers, by mostly Peruvian biologists chemists, engineers, zoologists, pharmacists and physicians, begin to appear in popular publications. Not much research has been done on "maca" in foreign countries (15).

MACA PROPERTIES IN THE ANDEAN TRADITION

1. TO ENERGIZE, REVITALIZE AND REGULATE: Used by Tahuantinsuyo Empire troops before battle, to increase their physical strength. To regulate menstruation, lessen menopause symptoms and help with insomnia. Recommended as well for malnutrition, convalescence, memory loss, fatigue and mental weakness.

2. TO AID IN FERTILITY: This is the main quality attributed to this plant by the Incas, before the arrival of the Spaniards, and the reason why it was considered magical and used in sacred rites by them and their descendants.

3. AS AN APHRODISIAC: This property is second in importance and parallel to fertility. Much has been written about this property, as an aid to overcome frigidity.

4. ANTI-ARTHRITIC: It was possibly used for this purpose because shamans and herbalists categorize it as a "hot plant".

5. RESPIRATORY ILLNESSES: Also probably used for this purpose because of it being considered a "hot plant"

DESCRIPTION

Annual, tuberous, herbaceous plant that belongs to the Brassicaceae, family. During the vegetative stage it presents a small rose-like cluster of leaves; during the growth stage it presents a large rose-like cluster of leaves and flowers, with a large, fleshy root, in the shape of a radish.

"Maca's" fleshy axis color can be light yellow, purple and almost black or with the topside purple and the lower yellowish. The Indians, who prefer the first kind, identify these three types. Internally, by making a cut lengthwise, there are two well-defined parts: the cortical region, which is light and soft, and presents dark areas; most of this cortical areas has rich-in-starch "parenquima" and the center cylinder, which is harder and is formed by radial edges of "xilema", separated by broad "parenquima" sections.

Four varieties of "maca" are identified according to the color of their axis: "cream", "purplish", "purple" and "black". These colors are due to the intensity of the "antocianines" of the external layers. Yellow "maca" is preferred because of its color. Some researchers, such as Juan Tello, Michael Hermann and Abelardo Calderon, found in 1992 up to 13 different ecotypes in a 758 sample from the Department of Junin; 47.8% of which were yellow, 16.5% were reddish-white and 9% were purple-white.

BOTANICAL DESCRIPTION

ROOT: Tuberous, of spherical, rounded form, axonomorphe and "napiforme". A variety of colors, from light yellowish, through whitish pink, to spotty, all the way to purple and black; about 3-6 cm across and 4-7 in length.

STEM: Short and not very visible, "acaule".

LEAVES: Rose-like growth, made up of an enlarged sheath, long petiole, composed smooth surface, 6 to 9 cm. in length

FLOWERS: Flowers grow in clusters, however can sometimes be simple, hermaphrodites, axilary, actinomorphes, light green and small.

FRUIT: Ovoid shape, 1-2 cm wide yellowish-red in color, with a single seed in each cell.

The root of the "maca" is not a tuber. The floral formula given to this plant is as follows:
K4, C4, A2-4, G-2.

PHYTOCHEMICAL STUDIES (15)

Following are key research projects that shed light on the most important "secondary metabolites of "maca"":

1. Gloria Chacón R. In her thesis "Phytochemical Studies of Lepidium meyenii Walp", San Marcos University, Lima-Peru 1961 summarizes:

- Alkaloids (up to 4 fractions)
- Starch, glucosides, fatty acids, tannins and scarce saponines.

2. Timothy Johs, in his thesis "Etnobotany and Phytochemistry of Tropaelum tuberosum and Lepidium meyenii from Andean of South America", U.British Columbia -Canada 1980, mentions the following conclusions:

- Bencil and p-methoxibenzile glucosinolates, the author mentions that there is a relationship between the presence of aromatic glucosinolates and the process of human reproduction.

3. Virginia Garró, Enrique León and Betty Julca in their research paper: "Extraction, separation and identification of "maca" alkaloids through chromatography", University of San Marcos, Lima-Peru 1993, were able to separate four alkaloids and fractions.

4. María G. Yllesca Gutierrez presents in her thesis: "Chemical and Phytochemical comparative study of 3 Lepidium meyenii echotypes" reports the presence of the following compounds

- three alkaloids and one flavonoid
- steroids and/or trypterphenes
- phenolic compounds
- flavonoids and/or coumarins
- tannins
- glycosides
- saponins
- free amino acids
- secondary aliphatic amines
- tertiary amines.

5. Virginia Garró, Enrique León, Cesar Fuerte and Eriberto Carrasco, in their paper: "Chemical and biological studies of Lepidium meyenii" reported:

- chlorophormic phase: alkaloids
- methanolic phase: fructose and alkaloids

6. Hugo Jeri Cardinal, in his thesis entitled: "Phytochemical study of Lepidium meyenii Walp", Pasco, Peru 1995, reported the presence of:

Secondary Metabolites:
- alkaloids
- anthocyamines (responsible for the external coloration of the roots).
- flavonoides
- terpenoides/triterpenoides.
- Dextrine.
7. Dr. Cesar R. Fuertes, in his scientific paper: "Botanical and chemical study of yellow and purple Lepidium peruvianum, "maca". Evaluation of their sharp toxicity" Phytotherapy Institute of America, Lima, Peru, 1997, reported the following results:

Yellow "maca"
- 3 alkaloids
- 2 flavonoids
- saponins
- 3 glycosinolates

Purple "maca"
- 3 alkaloids
- 2 flavonoids
- steroidal saponins
- 3 glycosinolates

CHEMICAL- NUTRITIONAL STUDIES

The following tables show the results of different macro and micro elements of "maca" as reported in the literature:

Comparative analysis of the protein components of raw and cooked "maca", of the light and dark varieties show that there are no significant differences, as shown in (19):

Similarly, proximate analysis of 3 types of "maca" originating in Carhuamayo (Junin), show the following results:

It is clear that the protein content in "maca" is much superior to that of other species.

Dini et al of the University of Naples and Salerno Italy, publishes a work titled Chemical Composition of Lepidium meyenii which shows the following results:

The "maca" amino acid profile is optimal when compared to that of tubers, except for tryptophane, which was not analyzed, and cysteine, which is formed from methyonine and phenylalanine.

Similarly, "maca" shows a high iron content, crucial element for acclimatization at high altitudes (Andes) due to oxygen deficiencies Some authors report the presence of iodine in fresh "maca"; but this has yet to be confirmed.

Major differences reported in the literature are not apparently due to differences in ""maca"" varieties, but rather as a result of the origin vis-à-vis the mineral content in the soil.

TOXICOLOGY

Studies carried out on 30-day old albino mice, weighing from 20 to 24 g, divided in 13 groups received different doses of micropulverized ""maca"", in doses of 11000 mg/kg up to 15000 mg/kg. Observations were made from 8 hours after ingestion until 7 days after the beginning of the trial. Results suggest that levels below 15,000 mg/kg are innocuous to mice.

PHARMACOLOGY

1. The effect of iron and other components of "maca" root on ferrophenic and hyperlipidemic anemia were as follows:

After 30 days with a daily consumption of 20 g of "maca" powder, an increase in the levels of iron in 50% of the patients can be appreciated. Apparently, this is not only due to the effect fro Iron in "maca", but to all of the wealth of components previously described that aid in the anti-anemic action of "maca".

1. In this same study, it is demonstrated that the decrease of the levels of total cholesterol of 44% of the patients treated. 90% for LDL - cholesterol and 100% of the cases the triglycerides concentration, just as it is summarized in the following chart:

1. Numerous studies have been conducted to show the effect of "maca" on the fertility of rats, rams, and guinea pigs.

Chacon (15) showed that the number of young, after a period of 6 months of feeding was 47 for the lot of rats fed with "maca" versus 37 for the group of rats fed a commercial diets. In this same study an increase was shown in the sperm count in the seminal tubes, as well as an increase in mitosis and sperm in male rats. In female rats they observed 25 cases of Graff with 6 ova, with augmented endometrium and prolific and active uterus.

Likewise, a significant increase in the volume of ejaculated semen as well as the spermatic concentration and motility of the sperm was shown in Corriedle rams. (Yauri and Valerio (15))

The studies demonstrate that "maca" is a natural product with satisfactory results on fertility. G. Licks and U. Apumaita (15) concluded that "maca" extract has marked estrogenic properties. Similarly, C. Alvarez (1) (15) showed guinea pigs fed "maca" powder showed 100% fertility, higher number of young, larger litter weights and the lowest mortality versus the controls.

Results :

1. The study of "maca" in mammals and its effect on sexual behavior prove that the results are positively significant in estrus onset and other reproductive indicators. Tony Matos T(12) studied Holstein heifers, showing clear external and internal signs; as did Dalmiro Condor (5) in ewes.

POPULAR USES

For fertility
As an aphrodisiac
Against fatigue
To strengthen the immune system
Nutritional supplement
Steroidal
As a tonic
To restore body homeostasis (balance)

RECOMMENDATIONS

Given the high potassium content in "maca", it is recommended not to be used by people with renal insufficiencies.

RAIN LABS MACA

1. Processed by Rain Labs with the highest technology. Rain Labs forms part of CORPORACION INFARMASA S.A., a pharmaceutical company with more than 50 years experience, being the first Peruvian laboratory, and fifth in Latin America, to obtaining Certification ISO 9002 and Certification of GMP (Good Manufacturing Practices), which warrant the highest quality standard.

2. The research, production and control procedures guarantee optimal dosage, good bioavailability and excellent stability.

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