Maca root tincture 50 ml – Lepidium meyenii
Maca root is an herbaceous biennial plant of the crucifer family native to the high Andes of Peru.
It is a natural source of healing nutrition and it also has a long history of being a safe superfood that has been consumed for its medicinal benefits for at least 3,000 thousand years in regions of the Andes Mountains. Contrary to frequent claims that Maca’s cultivation was common in what is today Peru, until the late 1980s, maca has been cultivated only in a limited area around Lake Junin, in central Peru.
It is grown for its fleshy hypocotyl (a fused hypocotyl and taproot), which is used as a root vegetable and a medicinal herb. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.
The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat. Maca is rich in the dietary minerals calcium and potassium (with low content of sodium), and contains the essential trace elements like iron, iodine, copper, manganese, and zinc, as well as fatty acids including linolenic acid, palmitic acid, and oleic acids, and amino acids like uridine, malic acid, and its benzoyl derivative, and the glucosinolates. Further, maca contains selenium and magnesium, and includes polysaccharides.
Over 20 amino acids, including 8 essential amino acids 20 free-form fatty acids (such as lauric, linolenic, palmitic acid, oleic, stearic acid, Vitamins B-1, B-2, C and E Calcium, Magnesium, Potassium, Copper, Zinc, Manganese, Phosphorus, Selenium, Sulphur, Sodium, Iron and phytonutrients.