Peruvian Maca: Why You Should Add it to Your Daily Diet and How to Enjoy Its Benefits
An Ancestral Food with Scientific Support
The Peruvian maca (Lepidium meyenii) is a root originating from the central Andes that pre-Inca civilizations already valued for its ability to strengthen the body and increase vitality. Today, more than two thousand years later, science confirms many of these beliefs: this Andean plant possesses properties that make it a functional supplement for health and well-being.
Nutritional Composition: A Root Full of Energy
The maca contains starch, fiber, and proteins, along with essential minerals such as calcium, iron, zinc, and magnesium. It also contains polyphenols, macaenes, and macamides, compounds associated with the regulation of the nervous system and metabolism. Its combination of nutrients explains its reputation as an adaptogen, that is, a food that helps the body cope with physical and emotional stress.
Evidence of its Benefits
Studies published in the Peruvian Journal of Experimental Medicine and Public Health highlight its benefits and its ability to counteract cellular damage associated with aging and chronic diseases. Other works, such as those from the Autonomous University of Aguascalientes, point out that its natural sterols contribute to hormonal balance, especially useful during menopause.
