The Maca (Lepidium meyenii) is a plant that grows in the central saw of the Peru in zones especially agrestes and inhóspitas, above the 3,500 masl (mountain range of Andes) where practically does not exist any another form of vegetal life, has constituted from periods very remote the main food, and sometimes only, of the native that inhabit said Andean zones of the Peru, allowing them subsistir in conditions of life so adverse. Maca Peruvian or Maca Andean are other popular denominations for this root whose concentration in nutritional properties has surprised to the science. The Spanish chroniclers of the period, (Guamán Poma, Cobo, Of Rivero and Ustariz, among others) when they have referred to the Maca, do it describing it as an Andean root of tall nutritious value.
Maca - Nutritional properties:
The Maca Peruvian has been considered from remote periods like a food of excellent alimentary properties for the human being and animal. Nutritional studios made to the Maca indicate that it contains: proteins, essential amino acids, carbohydrates, fibres, vitamins (B1, B2, B6), minerals like the iron, calcium, phosphorus, potassium sodium. The nutritional profits of this Andean root have been considered in medical studios, where has showed his nutritious action in anaemias, improvements of growth (in animals), and energetic properties and anti-stress.
Profits of the Maca:
The Maca when being considered traditionally by his important nutritious properties and medicinal comes to define totally the current term of Nutracéutico, that refers to products that can provide profits of health further of his nutritious basic value and generally in relation to the quantities in that they recommend .
Studios and Investigation with t