Maca Root (0.6% Glycosinolates)

History:

Maca is a biennial or perennial plant that is native to the very high parts of the Andes Mountains, at altitudes from eight thousand to almost fifteen thousand feet, in an inhospitable region of intense sunlight, violent winds and below-freezing temperatures. Maca Root is a low-growing, mat-like stem system that produces inconspicuous, scalloped leaves and off-white flowers. Despite the poor, rocky soil and extreme temperatures, the large, radish-like root vegetable has managed to flourish over the centuries. The root is usually off-white to yellow in color (although purple and black exist), and the smaller, less fibrous type is preferred and common in Peruvian markets as a highly nutritious vegetable. It is also highly valued in herbal preparations, even being called Peruvian ginseng. Maca Root was domesticated during the pre-Inca, Arcaicia Period sometime around 3800 B.C., with primitive cultivars of Maca being found in archaeological sites dating back to 1600 B.C. It continued to be cultivated by the Incas centuries ago as a valuable nutritious dietary staple and medicinal commodity. The indigenous people used it for centuries for human and animal fertility. Soon after the Spanish conquest in South America, the Spaniards found that their livestock was reproducing poorly in the highlands, and the local tribes recommended Maca. So remarkable were the results that the Spanish chroniclers wrote in-depth reports, saying that Maca improved the reproductive health of their horses; and in another report from 1549, the Spanish Encomendero, de Soto Mayor, was given Maca Root as a tribute, which he used to improve the fertility of livestock in Castile, in Spain. It was considered so valuable that in 1572, the Chinchaycochas Indians used Maca for bartering, and Colonial records indicate that tribute was demanded in the form of nine tons of Maca from one area alone. For the Andean Indians today, Maca Root is still a valuable commodity that is frequently traded with communities at lower elevations for rice, corn, green vegetables and beans. It is also an important staple in the diets of the indigenous peoples, because it has the highest nutritional value of any food crop grown in the region. The root (which has a tangy, sweet taste and aroma like butterscotch) is rich in sugars, protein, starches and essential nutrients (especially iodine and iron), and the roots are often considered a treat when baked in the same manner as a sweet potato. Maca Root may be stored for long periods and is used in porridges, jams, puddings, sodas and even a sweet, fragrant, fermented drink called maca chichi. There has been much scientific research since the 1960s regarding reproductive, libido and energy health, with many interesting results. The species, L. meyenii, was first described by Gerhard Walpers in 1843, and it has been suggested by botanists that the cultivated species of today may be a newer species found in Peru (L. peruvianum - both are used interchangeably), and because of Maca's popularity as alibido and energy support, cultivation has boomed to meet the demand in the United States and abroad. There is much current research into the effects of Maca Root with respect to immune system health, and members of the Brassicaceae family figure largely in these studies. Some of the constituents in Maca Root include alkaloids, whole fiber, lipids, twenty amino acids (including arginine, serine, clycine, valine, histidine, aspartic acid and glutamic acid, etc.), proteins, beta-ecdysone, beta-sitosterol, hydrolyzable carbohydrates (resembling healthy cereal grains), essential fatty acids (including linolenic, palmitic and oleic acids), glucosinolates, isothiocyanates, iodine, iron, calcium, magnesium, zinc, phosphorus, potassium, protein, steroid glycosides, saponins, sitosterols, stigmasterol, tannins, vitamin B1, vitamin B2, vitamin B12 and vitamins C and E.

Recommended Dosage:
Take two (2) capsules, two (2) to three (3) times each day with water at mealtimes.

Contraindications:
Currently, there are no warnings or contraindications with the use of Maca Root Herbal Supplement.

Capsule Information:
Our Maca Root (0.6% Glycosinolates) supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 700 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.