Traditional uses, processes, and markets: the case of maca (Lepidium meyenii Walp.)

Mujica A.; Andrade N.J.P.; Sørensen M. · Traditional Starch Food Products: Application and Processing: Volume 4 (2024) · DOI: 10.1016/b978-0-323-90844-3.00006-8

Resumen

Maca (Lepidium meyenii), an edible Andean root, has a rich history of cultivation dating back to pre-Inca cultures. Indigenous to the high-altitude regions of Peru, Bolivia, and northwest Argentina, maca thrives in extreme ecological conditions, showcasing adaptability to very cold climates, acidic soils, and high altitudes. Cultivated for its fleshy hypocotyl with various ecotypes distinguished by color, including red, black, white, purple, and yellow, maca has recently gained global attention for its nutritional and medicinal properties. This chapter explores the diverse uses and benefits of maca, ranging from its traditional cultivation and preparation methods to its nutritional composition. The different ecotypes of maca are associated with distinct health benefits, such as reproductive enhancement, antifatigue, antioxidant, neuroprotection, antimicrobial, anticancer, and immunomodulatory effects. The root-like hypocotyl is particularly known for containing starch, dietary fiber, proteins, minerals, polyphenols, macaridine, macamides, glucosinolates, and alkaloids, contributing to its therapeutic attributes. Furthermore, the research delves into the medicinal uses of maca, including its effects on sexual function, fertility, spermatogenesis, and hormonal regulation. The chapter also highlights maca’s ceremonial uses in indigenous communities, emphasizing its cultural significance in rituals and fertility ceremonies. As maca gains popularity as a nutraceutical and functional food, its potential for industrialization and cultivation in diverse environments is explored, with a focus on addressing malnutrition, creating income opportunities, and mitigating climate change effects.

Instituciones: Universidad Nacional del Altiplano