Maca: Botanical Medicine from the Andes
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 2
Abstract
Maca (Lepidium meyenii, Walp) (Brassicaceae) is a biennial herbaceous plant widely dispersed on high plateaus (altitudes between 4000 and 4500 masl) of the mountains in Peru, particularly in Junin. The underground part of the plant, the tuber, is the main product used for human consumption because of its nutritional value and phytochemical content.1-3 Maca presents three major phenotypes, yellow, red and black based on their hypocotyl and stem coloration (Figure 1).4 Andean people use maca as boiled or roasted food, in soups, or to prepare drinks, salads, jams, bread, coffee, substitutes, and even beer.5,6 A sweet aromatic dessert, called mazamorra, is prepared by boiling the roots in water or milk. A fermented drink, maca chichi, is also made and the dried roots are used to impart a special flavor to the sugar cane rum or aguardiente.
Authors and Affiliations
Maria Ursula Rosales-Hartshorn
Keywords
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- EP ID EP545215
- DOI 10.17140/AFTNSOJ-1-e001
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