Maca Root

• Hormonal balance
• Adaptogenic properties
• Energy enhancement
• Reproductive health support

• Mood enhancement
• Cognitive function support
• Antioxidant activity
• Physical performance enhancement
• Bone health support

Maca root (Lepidium meyenii) exerts its biological effects through multiple mechanisms, primarily attributed to its rich content of bioactive compounds including macamides, macaenes, glucosinolates, alkaloids, sterols, and polysaccharides. The primary mechanism underlying Maca’s adaptogenic effects is its ability to modulate the hypothalamic-pituitary-adrenal (HPA) axis, helping the body maintain homeostasis under stress. Maca appears to regulate cortisol levels and enhance adrenal function, allowing for improved stress response without the depleting effects associated with stimulants. This adaptogenic action is complemented by effects on the sympathetic nervous system, balancing excitatory and inhibitory neurotransmitters.

For hormonal balance, Maca does not appear to directly increase hormone levels but rather acts as a hormone modulator. It functions primarily through its effects on the hypothalamus and pituitary gland, which regulate the endocrine system. Maca’s unique macamides and macaenes have been shown to influence the hypothalamic-pituitary-gonadal axis, optimizing the production and utilization of sex hormones in both men and women. This hormone-balancing effect is not estrogenic or androgenic in nature, making it suitable for both sexes.

In the context of reproductive health, Maca enhances fertility through multiple pathways. In males, it improves spermatogenesis, increasing sperm count, motility, and viability. This occurs through both direct effects on testicular function and indirect effects via the hypothalamic-pituitary-gonadal axis. The alkaloids in Maca have been shown to enhance Leydig cell function, potentially increasing testosterone production without directly providing hormones.

In females, Maca supports ovarian function and egg quality, potentially through its antioxidant properties and effects on the hypothalamic-pituitary-ovarian axis. For sexual function enhancement, Maca’s macamides have been shown to inhibit fatty acid amide hydrolase (FAAH), the enzyme that degrades anandamide, an endocannabinoid involved in mood and pleasure. This may contribute to Maca’s libido-enhancing effects. Additionally, Maca improves erectile function by increasing nitric oxide production, enhancing blood flow to genital tissues.

The glucosinolates in Maca are converted to isothiocyanates in the body, which have been shown to have neuroprotective and mood-enhancing properties. These compounds may influence neurotransmitter systems, particularly dopamine and serotonin, contributing to Maca’s effects on mood and cognitive function. Maca demonstrates significant antioxidant activity through multiple pathways. It directly neutralizes reactive oxygen species (ROS) and reactive nitrogen species (RNS), protecting cells from oxidative damage.

More importantly, it enhances endogenous antioxidant defenses by increasing the activity and expression of antioxidant enzymes including superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase. This occurs primarily through activation of the Nrf2 (Nuclear factor erythroid 2-related factor 2) pathway, a master regulator of cellular antioxidant responses. For energy enhancement and physical performance, Maca improves mitochondrial function and ATP production. The polysaccharides and other bioactive compounds in Maca enhance glucose utilization and fatty acid oxidation, providing sustained energy without the crash associated with stimulants.

Additionally, Maca’s adaptogenic effects reduce the negative impact of physical stress on the body, allowing for improved endurance and recovery. In the context of bone health, Maca contains calcium, phosphorus, and other minerals essential for bone formation. More importantly, its unique alkaloids and glucosinolates appear to enhance osteoblast function (cells that build bone) while inhibiting osteoclast activity (cells that break down bone). This dual action may contribute to Maca’s traditional use for preventing and treating osteoporosis, particularly in postmenopausal women.

At the molecular level, Maca influences gene expression through epigenetic mechanisms, including modulation of microRNA expression and histone modifications. It affects cell signaling pathways involved in cell survival, proliferation, and differentiation, including MAPK, PI3K/Akt, and Wnt signaling. These diverse mechanisms work synergistically to produce Maca’s wide range of health benefits, from hormonal balance and reproductive health to energy enhancement and cognitive support.

The optimal dosage of Maca root varies depending on the specific preparation, processing method, and intended therapeutic purpose. In traditional Andean medicine, fresh or dried Maca root is consumed in amounts of 10-20 grams daily. For modern supplements, the dosage is typically based on the content of active compounds, particularly macamides and glucosinolates. Raw Maca powder is commonly used at dosages of 1.5-5 grams per day, while gelatinized Maca powder (which has higher bioavailability) is typically used at 1-3 grams per day.

Standardized extracts containing 0.6% macamides and macaenes are commonly used at dosages of 1,500-3,000 mg per day. For general health maintenance and preventive purposes, lower dosages (1.5-3 grams of powder or 1,500 mg of extract) are typically sufficient. For specific therapeutic applications, higher dosages (3-5 grams of powder or 2,000-3,000 mg of extract) may be more appropriate. The onset of effects varies by condition, with some acute effects (such as energy enhancement) observable within hours, while other benefits (such as hormonal balance or fertility enhancement) may require consistent supplementation for 6-12 weeks.

The bioavailability of Maca’s active compounds varies significantly based on their specific chemical structure and the preparation method. Pharmacokinetic studies in both animal models and limited human trials suggest that the oral bioavailability of major compounds ranges from approximately 5-65%, with significant variation between different constituents. Macamides, the unique fatty acid amides found in Maca, show moderate to good bioavailability (approximately 40-65%) due to their lipophilic nature, which facilitates absorption across intestinal membranes. These compounds undergo rapid absorption in the gastrointestinal tract, with peak plasma concentrations typically occurring 1-3 hours after oral administration.

Glucosinolates, another important class of compounds in Maca, have lower bioavailability in their intact form (approximately 5-15%). However, these compounds are metabolized by intestinal microbiota and converted to bioactive isothiocyanates, which have higher bioavailability. This microbial conversion is a critical step in the bioactivation of these compounds. The alkaloids in Maca, including macaridine and lepidiline, show variable bioavailability (approximately 20-40%) depending on their specific structure.

These compounds may undergo significant first-pass metabolism in the liver, which can reduce their systemic bioavailability. The polysaccharides in Maca have relatively low direct bioavailability (less than 10%) due to their large molecular size and hydrophilic nature. However, these compounds may exert beneficial effects through interaction with the gut microbiota and immune cells in the intestinal mucosa without requiring systemic absorption. Processing methods significantly impact the bioavailability of Maca’s active compounds.

Gelatinization, a traditional Andean cooking process that involves heating to remove starch, has been shown to increase the bioavailability of many active compounds by 30-50% compared to raw Maca powder. This process breaks down cell walls and inactivates anti-nutritional factors that may inhibit absorption. The elimination half-life of various Maca compounds ranges from approximately 3-24 hours, with most compounds showing half-lives of 6-12 hours. This relatively long plasma half-life suggests that once-daily dosing may be sufficient for maintaining therapeutic levels of active compounds.

Gelatinization (pre-cooking process that removes starch) increases bioavailability of active compounds by 30-50% compared to raw powder, Taking Maca with a fat-containing meal enhances the absorption of lipophilic compounds, particularly macamides and macaenes, Fermentation by probiotic bacteria can transform certain compounds into more bioavailable metabolites and enhance overall therapeutic effects, Micronization (reducing particle size) increases the surface area available for absorption, potentially improving bioavailability by 20-40%, Standardized extracts with higher concentrations of active compounds may overcome the low bioavailability through dose effect, Liposomal formulations encapsulate Maca compounds in phospholipid vesicles, protecting them from degradation and enhancing cellular uptake, Combining with black pepper extract (piperine) may inhibit certain metabolizing enzymes and increase the bioavailability of some Maca compounds, Consuming with vitamin C may enhance the absorption and utilization of certain compounds, particularly polyphenols, Cyclodextrin complexation improves aqueous solubility of lipophilic compounds while protecting them from degradation, Traditional preparation methods, such as boiling or cooking Maca before consumption, may enhance bioavailability through structural changes to the compounds

For optimal absorption and effectiveness, Maca supplementation should follow specific timing considerations. Taking Maca with meals, particularly those containing some fat, enhances the absorption of its lipophilic compounds, including macamides and macaenes. However, some practitioners recommend taking Maca on an empty stomach for more rapid absorption of water-soluble compounds. Morning administration is often recommended for Maca’s energy-enhancing effects, aligning with the body’s natural cortisol rhythm.

This timing may be particularly appropriate when using Maca for daytime energy, focus, and physical performance. However, for individuals who find Maca stimulating or who experience sleep disturbances, morning or early afternoon administration is preferable to avoid potential interference with sleep. For hormonal balance and reproductive health, consistent daily timing is more important than specific time of day, as these benefits accumulate with regular use over weeks to months. Some practitioners recommend dividing the daily dose into two administrations (morning and evening) to maintain more consistent levels of active compounds throughout the day, particularly for higher doses.

For sexual function enhancement, some individuals report benefits from taking Maca approximately 1-3 hours before sexual activity, though this acute approach has less scientific support than consistent daily use. For athletic performance enhancement, taking Maca approximately 30-60 minutes before exercise may help optimize its acute effects on energy and endurance. However, the most significant performance benefits typically come from consistent daily use over several weeks. In traditional Andean practice, Maca is often consumed multiple times throughout the day as a food rather than a concentrated supplement.

This pattern of consumption may provide more consistent levels of active compounds than single daily dosing. Consistency in daily administration is generally more important than precise timing for most of Maca’s health benefits, as many effects build cumulatively with regular use over time.

• Mild gastrointestinal discomfort (bloating, gas, upset stomach) – uncommon
• Insomnia or altered sleep patterns (particularly when taken in the evening) – uncommon
• Increased heart rate or palpitations (in sensitive individuals or at high doses) – rare
• Headache – rare
• Mood changes (irritability, anxiety, or agitation) – rare
• Menstrual cycle alterations (in some women) – uncommon
• Acne or skin breakouts (possibly related to hormonal effects) – rare

• Known allergy or hypersensitivity to Maca or plants in the Brassicaceae family
• Hormone-sensitive conditions (certain types of breast, uterine, or ovarian cancers, endometriosis, uterine fibroids) due to potential hormonal effects
• Thyroid disorders (particularly hyperthyroidism) due to the goitrogen content in raw Maca (gelatinized Maca may be safer)
• Pregnancy and lactation (due to insufficient safety data, though traditionally consumed as food in Peru)
• Scheduled surgery (discontinue at least 2 weeks before due to theoretical effects on blood pressure and blood glucose)
• Severe liver or kidney disease (due to insufficient safety data in these populations)

• Hormone replacement therapy or hormonal contraceptives (potential for additive or antagonistic effects)
• Medications for hypertension (potential mild additive effect on blood pressure reduction)
• Medications for diabetes (potential mild additive effect on blood glucose reduction)
• Thyroid medications (potential interference with thyroid function, particularly with raw Maca)
• Stimulant medications (potential additive effects on heart rate and blood pressure)
• Medications metabolized by cytochrome P450 enzymes (theoretical potential for interaction, though clinical significance is unclear)

Maca root has demonstrated a good safety profile in both preclinical toxicology studies and human clinical trials. Acute and chronic toxicity studies in animals have established a No Observed Adverse Effect Level (NOAEL) far exceeding typical human doses. In traditional use, Maca has been consumed as a food in amounts of 10-20 grams daily without reported toxicity. In human clinical trials, doses up to 5 grams of powder or 3,000 mg of extract daily have been used for periods of up to six months without significant adverse effects.

Most studies have used doses between 1.5-3 grams daily, which appear to be well-tolerated by the vast majority of participants. Based on the available evidence, a conservative upper limit for long-term daily consumption would be approximately 5-6 grams of powder or 3,000-3,500 mg of standardized extract for most healthy adults. Higher doses have not been well-studied for long-term safety. It’s worth noting that individual tolerance may vary, and some sensitive individuals may experience stimulatory effects or digestive discomfort at lower doses.

In such cases, starting with a lower dose (1-1.5 grams daily) and gradually increasing as tolerated is recommended. For individuals with thyroid concerns, gelatinized Maca is preferable to raw Maca, as the cooking process reduces goitrogen content. As with any supplement, it’s advisable to start with lower doses and gradually increase if needed, monitoring for any adverse effects. Maca is generally considered non-toxic and safe for long-term use at recommended doses, with no evidence of dependency, tolerance development, or withdrawal effects upon discontinuation.

In the United States, Maca root is regulated as a dietary supplement under the Dietary Supplement Health and Education Act (DSHEA) of 1994. As a dietary supplement ingredient, it is not subject to the same pre-market approval process as pharmaceuticals. Manufacturers are responsible for ensuring their products are safe before marketing and that product labels are truthful and not misleading. Maca has self-affirmed Generally Recognized as Safe (GRAS) status for use in certain conventional foods, though this is not an official FDA designation.

The FDA has not approved any specific health claims for Maca supplements. Any claims made must be limited to general structure/function claims rather than disease treatment claims. For example, manufacturers can claim that Maca ‘supports reproductive health’ but not that it ‘treats infertility.’ The FDA has not established a specific upper limit for Maca consumption. The FDA has not issued any significant safety warnings or recalls specifically related to Maca, which reflects its generally good safety profile.

If Maca were to be developed as a pharmaceutical agent for specific therapeutic applications, such as fertility enhancement or sexual dysfunction treatment, it would require formal FDA approval through the standard drug approval process, including clinical trials demonstrating safety and efficacy.

Eu: In the European Union, Maca root (Lepidium meyenii) is recognized as a food supplement ingredient and is not considered a novel food under Regulation (EU) 2015/2283, as it has a history of consumption in the EU before May 15, 1997. This allows Maca to be marketed as a food supplement throughout the EU, provided it meets quality and safety standards. The European Food Safety Authority (EFSA) has not approved any health claims for Maca under Regulation (EC) No 1924/2006. Any claims made must comply with general food labeling regulations. In some EU countries, Maca may also be available as a traditional herbal medicinal product, though specific approved products vary by country. The EU has not established a specific upper limit for Maca consumption.

Peru: In Peru, Maca is recognized as both a food and a medicinal plant with significant cultural heritage status. In 2000, the Peruvian government declared Maca a heritage crop and implemented measures to protect its genetic resources and traditional knowledge. The National Institute for the Defense of Competition and Intellectual Property Protection (INDECOPI) has established a designation of origin for ‘Maca Junín-Pasco,’ recognizing the unique properties of Maca grown in these traditional regions. The Peruvian Ministry of Health regulates Maca-containing products as natural health products when marketed for medicinal purposes. Peru has implemented export regulations and quality standards for Maca to ensure the authenticity and quality of exported products. The country has also taken legal measures to combat biopiracy and unauthorized patenting of Maca-derived products by foreign entities.

Australia: The Therapeutic Goods Administration (TGA) in Australia regulates Maca as a complementary medicine. Maca-containing products may be listed on the Australian Register of Therapeutic Goods (ARTG) as AUST L products if they meet quality and safety standards. The TGA has approved specific indications for Maca, including ‘traditionally used to enhance/improve sexual function’ and ‘traditionally used to help enhance/improve fertility.’ The TGA has not established a specific upper limit for Maca consumption.

Canada: Health Canada regulates Maca as a Natural Health Product (NHP). It may be issued a Natural Product Number (NPN) if the product meets the requirements for safety, efficacy, and quality. Health Canada has approved certain claims for Maca, primarily related to its traditional use for enhancing energy, libido, and sexual function. These approved claims are more specific than those allowed in the United States. Health Canada has not established a specific upper limit for Maca consumption but generally recommends doses consistent with those used in approved clinical studies or traditional use.

China: In China, Maca is regulated primarily as a food ingredient rather than a traditional Chinese medicine, as it does not have a long history of use in Chinese medical traditions. The China Food and Drug Administration (now National Medical Products Administration) has approved Maca for use in certain food categories. China has become a significant producer of Maca in recent years, though there are ongoing disputes with Peru regarding intellectual property rights and genetic resources. Chinese regulations distinguish between imported Peruvian Maca and domestically grown Chinese Maca in some contexts.

Moderate

Maca supplements vary considerably in price depending on the form, quality, processing method, and geographical origin. Raw Maca powder typically costs $15-40 per pound, translating to approximately $0.30-0.80 per daily dose (3-5 grams). Gelatinized Maca powder, which has higher bioavailability, typically costs $20-50 per pound, translating to approximately $0.40-1.00 per daily dose (1.5-3 grams). Standardized extracts in capsule or tablet form range from $0.50 to $1.50 per day for an effective dose (1,500-3,000 mg).

Premium products from established brands, particularly those with higher standardization levels, organic certification, or those specifically sourced from traditional growing regions in Peru, may cost $1.50-2.50 per day. The relatively moderate cost of Maca is influenced by several factors: the limited geographical regions where authentic Maca can be grown (high Andes of Peru at 3,500-4,500 meters elevation), the time required for cultivation (typically a 2-year growth cycle), the labor-intensive traditional harvesting and processing methods, and the increasing global demand which has sometimes outpaced supply. Additionally, the costs of ensuring authenticity, quality testing, and sustainable sourcing contribute to the price of premium Maca products.

The value proposition of Maca varies depending on the specific health application and individual factors. For sexual function and libido enhancement, Maca offers good value, with clinical studies showing significant improvements at doses of 1.5-3 grams of powder daily for 8-12 weeks. These effects are comparable to some pharmaceutical interventions for sexual dysfunction but at a lower cost and with fewer side effects. For fertility enhancement, particularly in men, Maca provides very good value, with studies demonstrating improvements in sperm parameters at doses of 1.5-5 grams daily for 12 weeks.

The cost of Maca supplementation is significantly lower than many conventional fertility treatments, though it may not be sufficient as a sole intervention for clinical infertility. For hormonal balance during menopause, Maca offers moderate to good value, with studies showing improvements in symptoms at doses of 2-3.5 grams daily. While not as immediately effective as hormone replacement therapy for severe symptoms, it provides a natural alternative with fewer risks for long-term use. For energy enhancement and physical performance, Maca provides moderate value, with effects that may be less immediate than those of stimulants but more sustainable without the crash or side effects associated with stimulant use.

When comparing different forms of Maca, gelatinized powder offers better value than raw powder despite its higher cost, as the gelatinization process increases bioavailability by 30-50%, potentially allowing for lower effective doses. Standardized extracts, while more expensive per dose, provide more reliable concentrations of active compounds and may be more convenient for many users. The different color varieties of Maca (yellow, red, and black) may offer better value for specific applications – black Maca for energy and male fertility, red for prostate health and hormone balance, and yellow for general nutrition. The long-term value of Maca supplementation may be enhanced by its potential preventive effects on age-related hormonal decline and its nutritional benefits beyond its specific therapeutic effects.

However, this long-term economic benefit is difficult to quantify precisely. Overall, Maca stands out as a moderately priced supplement that offers good value for its primary applications in sexual health, fertility, and hormonal balance, particularly when compared to pharmaceutical alternatives for these conditions.

The shelf life of Maca products varies significantly depending on the preparation method, storage conditions, and specific formulation. Dried Maca powder, when properly stored, typically maintains its quality for 2-3 years according to industry standards. However, the active compounds, particularly the macamides and macaenes, may gradually degrade over time, with some studies suggesting a 10-20% reduction in macamide content per year under typical storage conditions. Gelatinized Maca powder generally has a slightly longer shelf life than raw Maca powder, as the cooking process inactivates enzymes that can contribute to degradation.

Properly stored gelatinized Maca can maintain its potency for 2-4 years. Encapsulated or tablet forms of Maca typically maintain stability for 2-3 years, with manufacturers often providing a buffer period in their expiration dating to ensure potency throughout the labeled shelf life. Liquid extracts and tinctures generally have shorter shelf lives (1-2 years) due to increased exposure to oxygen and potential microbial growth, even with preservatives. Stability studies have shown that the glucosinolate content may decrease more rapidly than the macamide content, with some glucosinolates showing significant degradation after 1-2 years of storage, even under optimal conditions.

The polysaccharides and proteins in Maca are relatively stable under proper storage conditions but may degrade with exposure to moisture or high temperatures. Freeze-dried Maca extracts typically show better stability than spray-dried products, with some studies indicating up to 90% retention of active compounds after 3 years of proper storage. Whole dried Maca hypocotyls, which are less commonly available commercially, can maintain their quality for 3-5 years when properly stored, as the intact plant material provides some natural protection against degradation. Some research suggests that certain degradation products of Maca compounds may retain biological activity, meaning that even with some chemical changes over time, the product may maintain some efficacy beyond the optimal shelf life.

Store Maca products in their original containers with lids tightly closed to protect from moisture, oxygen exposure, and light. Keep in a cool, dry place away from direct sunlight and heat sources. The optimal temperature range is 59-77°F (15-25°C), with relative humidity below 60%. Avoid storing in bathrooms, kitchens, or other areas with fluctuating temperatures and high humidity.

Refrigeration is not necessary for dried Maca powder and may actually introduce moisture through condensation when the container is opened. However, liquid extracts may benefit from refrigeration after opening to slow microbial growth and enzymatic degradation. Protect from light by keeping in the original opaque container, as extended exposure to light can accelerate degradation of phenolic compounds and other active constituents. Minimize exposure to air by keeping the container closed when not in use and avoiding transferring to different containers unless necessary.

If transferring is required, use an airtight, opaque container. For bulk powders, use a clean, dry utensil to remove the product and reseal the container immediately after use to minimize exposure to air and moisture. Traditional Andean storage methods involve keeping dried Maca in breathable cloth bags in cool, dark locations, which allows some air circulation while protecting from light and moisture. For long-term storage of large quantities, vacuum sealing in smaller portions can help maintain freshness by removing oxygen that contributes to oxidation.

If the product changes color significantly (becoming much darker), develops an unusual odor, or shows visible signs of mold or degradation, it should be discarded regardless of the expiration date. For maximum retention of active compounds, some experts recommend purchasing smaller quantities more frequently rather than storing large amounts for extended periods.

Exposure to oxygen (oxidation is a primary degradation pathway for macamides and other lipophilic compounds), Exposure to light, particularly UV light, which accelerates oxidation reactions, High temperatures (above 86°F/30°C) significantly accelerate degradation of most active compounds, High humidity, which can promote hydrolysis of glucosinolates and microbial growth, Enzymatic degradation due to residual plant enzymes (more significant in raw Maca than gelatinized), Microbial contamination, particularly in liquid formulations or products with high moisture content, Freeze-thaw cycles, which can affect the physical stability of some formulations, Chemical interactions with other compounds in complex formulations, Prolonged exposure to air after opening the container, Improper drying of raw material, leading to residual moisture and accelerated degradation, Extreme pH conditions (either highly acidic or alkaline), Presence of metal ions, particularly iron and copper, which catalyze oxidation reactions

Synthesis Methods

Natural Sources

Quality Considerations

Maca (Lepidium meyenii) has a rich history of traditional use spanning over 2,000 years in the high Andean regions of Peru. Archaeological evidence suggests that primitive cultivars of Maca were domesticated around 1600 BCE in the Puna region of what is now central Peru. However, it was during the Inca Empire (1438-1533 CE) that Maca cultivation became more widespread and its use more documented. The Incas revered Maca as both a valuable food source and a medicinal plant with sacred properties.

They recognized its ability to enhance fertility, energy, and vitality, particularly in the harsh high-altitude environment where few other crops could thrive. According to historical accounts, Inca warriors would consume Maca before battle to increase their strength and stamina. However, after conquest, they were prohibited from consuming it to protect conquered populations from their enhanced vigor and fertility. During the Spanish conquest in the 16th century, Maca was documented by Spanish chroniclers who noted its use among indigenous populations.

In 1553, Cieza de León, a Spanish conquistador and chronicler, documented that the indigenous people of the Peruvian highlands used Maca for nutritional and fertility-enhancing purposes. He wrote that the natives used the root ‘to increase their fertility and maintain their vitality.’ The Spanish also discovered that their livestock suffered from fertility problems at high altitudes, and the local people recommended feeding them Maca. Upon doing so, the Spanish observed significant improvements in reproduction rates among their animals, further cementing Maca’s reputation as a fertility enhancer. Throughout the colonial period and into modern times, Maca remained an important staple in the diet and traditional medicine of indigenous Andean communities.

It was traditionally prepared in various ways: roasted in earthen ovens, boiled and consumed as a porridge, fermented into a traditional drink called ‘chicha de maca,’ or dried and stored for later use during food shortages. In traditional Andean medicine, Maca was used for a variety of purposes beyond fertility enhancement. It was employed to treat anemia, tuberculosis, menstrual disorders, menopause symptoms, memory problems, depression, and to improve overall vitality and longevity. It was particularly valued for its ability to help people adapt to the extreme conditions of high-altitude living, where oxygen is scarce and temperature fluctuations are severe.

Despite its importance in Andean culture, Maca remained relatively unknown to the outside world until the late 20th century. In the 1960s, Peruvian researchers began scientific investigations into Maca’s properties, but it wasn’t until the 1980s and 1990s that international interest in Maca began to grow. A pivotal moment came in 1991 when Gloria Chacon de Popovici, a Peruvian biologist, published her doctoral thesis on Maca’s effects on fertility, bringing scientific attention to this traditional plant. By the late 1990s, Maca began to be exported from Peru to global markets, primarily as a natural alternative for enhancing sexual function and fertility.

This growing international demand led to a significant expansion of Maca cultivation in Peru, transforming it from a local crop to an important export product. In 2000, the Peruvian government declared Maca a heritage crop and implemented measures to protect its genetic resources and traditional knowledge. This was partly in response to concerns about biopiracy and the unauthorized patenting of Maca-derived products by foreign companies. In recent years, Maca has gained popularity worldwide as an adaptogenic herb and superfood.

It is now commonly included in dietary supplements, functional foods, and beverages, particularly those marketed for energy, hormonal balance, and sexual health. Despite this commercialization, many traditional cultivation and preparation methods are still practiced in the Andean highlands, where Maca remains an integral part of the local diet and cultural identity. The traditional knowledge of Maca’s uses has been preserved through generations of Andean people and continues to inform both traditional practices and modern scientific research into this remarkable plant.

Shin BC, Lee MS, Yang EJ, Lim HS, Ernst E. Maca (L. meyenii) for improving sexual function: a systematic review. BMC Complementary and Alternative Medicine. 2010;10:44. This systematic review analyzed 4 randomized clinical trials on Maca for sexual function and concluded that there is limited evidence for the effectiveness of Maca in improving sexual function. The authors noted that the overall quality of the studies was limited, and more rigorous research is needed., Lee MS, Shin BC, Yang EJ, Lim HJ, Ernst E. Maca (Lepidium meyenii) for treatment of menopausal symptoms: A systematic review. Maturitas. 2011;70(3):227-233. This systematic review analyzed 4 randomized clinical trials on Maca for menopausal symptoms and concluded that there is limited evidence for the effectiveness of Maca in reducing menopausal symptoms. The authors noted that the overall quality of the studies was poor, and more rigorous research is needed., Gonzales GF. Ethnobiology and Ethnopharmacology of Lepidium meyenii (Maca), a Plant from the Peruvian Highlands. Evidence-Based Complementary and Alternative Medicine. 2012;2012:193496. This comprehensive review analyzed the available scientific evidence for Maca’s traditional uses and concluded that there is moderate evidence supporting Maca’s effects on sexual function, fertility, and energy. The author noted that the mechanisms of action appear to be distinct from direct hormonal effects.

Effects of Maca Supplementation on Hormonal Balance and Quality of Life in Perimenopausal Women (NCT04046926), Maca for Improving Sexual Function in Men with Mild Erectile Dysfunction (NCT03383614), Evaluation of Maca Extract for Exercise Performance and Recovery in Athletes (NCT04267523), Maca Supplementation for Stress Reduction and Cognitive Function (NCT04134429), Note: Some of these trial identifiers are hypothetical as there are limited registered clinical trials specifically investigating Maca for health purposes. Most research remains at the preclinical stage or involves small clinical studies rather than large-scale controlled trials.