ABSTRACT
Maca is a dietary supplement derived from the processed tuberous root of Lepidium meyenii Walpers (family Brassicaceae; synonyms: L. peruvianum G. Chacon de Popovici; common names: Peruvian ginseng, maka, mace, maca-maca, maino, ayak chichira, ayuk willku, pepperweed). The genus Lepidium contains approximately 150-175 species.[1,2] This plant was first described by Gerhard Walpers in 1843 and domesticated in the Andean mountain at altitudes from 3500 to 4450 m above sea level in the puna and suni ecosystems.[3] It is arguably the highest-altitude plant in cultivation. The genus probably originated in the Mediterranean region, where most of the diploid species are found;[1,2] information about its origin and distribution are sketchy. Maca is an important staple for the Andean Indians and indigenous peoples, and was domesticated during the pre-Inca Arcaica period sometime around 3800 B.C. It is the only species cultivated as a starch crop[4] and is rich in sugars, protein, starches, and essential minerals, especially iodine and iron.
