Maca has been cultivated in the Andes since the time of the Incas, at altitudes between 3800 and 4105 meters above sea level. At present, its cultivation has been reduced to the surroundings of Chinchaycocha lake located in Junín. Its scientific name is Lepedium Peruviaunum Chacon. It is used fot food and medicine in the Andes. In both cases, it has a high nutritional value, since it contains proteins, sugars, fatty acids, vitamins, tannins, starch, fibers and minerals. It is also known for its ability to regulate the reproductive system of man and woman; its consumption is effective to treat infertility. In addition, it has a high iodine content that avoids diseases like goiter. The high nutritional value of maca makes it a recommended food for the daily diet.


Black maca has much more specific and marked effects on female and male fertility, also improves learning and memory, relieves stress and is an effective solution to fatigue as it increases physical endurance.Black maca unlike purple maca, is more effective for prostate problems, osteoporosis, in addition to having greater antioxidant activity.


The power of purple maca is to act as an antioxidant (thanks to its wealth in anthocyanins) and the most studied in cancer treatments.


Yellow maca is especially indicated for the nervous and cerebral system (anxiety, stress, depression, memory and mental clarity), reinforces bones and muscles.Thanks to its nutritional composition and its medicinal principles, maca has been traditionally used by Andean populations for numerous health conditions.Due to its growing popularity around the world, more and more clinical and scientific studies are trying to test and quantify their results in human health.