| Maca is considered to be a "Superfood" by many, and although some may believe these incredible little roots do indeed possess "magical powers," a thorough scientific analysis and chemical breakdown documents them to be a nutritional storehouse of vitamins, minerals, and building blocks that fuel brain function, ease hormone irregularities, and nourish the body. |
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What's in a Maca Root?
Vitamins: B1, B2, and C.
Vitamin B1 helps the body's cells convert carbohydrates into energy. It is also
essential for the functioning of the heart, muscles, and nervous system. 
B2 works with the other B vitamins. It is important for body growth and red cell
production, and helps in releasing energy from carbohydrates.
Vitamin C (ascorbic acid) is involved in oxidation-reduction reactions.
Alkaloids: 4 novel alkaloids: macaina 1, 2, 3, and 4. These are responsible
for activating hormone regulators located in the brain that in turn regulate the
metabolism of calcium and phosphorus in the blood.
Macronutrients: Essential vitamins and minerals, nutritive properties
help convalescent people or patients who are diagnosed with anemia.
Proteins: Rich in bio-available maca proteins with an average of 11gr % in
the dry root.
Micronutrients: Minerals which help with the production of antibodies.
Fiber: Loaded with cellulose and lignin which stimulate intestinal
operations. Investigators claim fibers such as these diminishes the risk of
cancer of the large intestine by helping the organism eliminate waste and toxins
produced within the body.
Carbohydrates: Rich in quality carbs; combined with the alkaloids and other
nutrients is the source for sustainable energy.
Tannins: Useful in treatment of diarrhea. Combined with other medicines, it
has the utility of treating inflammatory processes like ulcers, sores, etc.
Fatty Acids: Contains over 20 fatty acids.
Sodium: Along with potassium, it was discovered that an increase in the
daily diet of the sodium-potassium relation helps reduce arterial pressure/
hypertension. Nevertheless, an excessive increase of this relation could give
rise to a diminution of the susceptibility to the bascule-cerebral accidents
that do not depend on arterial pressure.
Calcium: Higher concentrations of calcium than in milk; indispensible
for the nerves and circulatory system and the formation of bones, teeth, and
vital heart functions.
Bismuth: Known to participate in the processing against gastritis caused
by bacteria.
Potassium: Participates in the regulation of osmotic pressure; its
activity is carried out inside the cells.
Copper: The probable participant in the formation of hemoglobin. Lack of
copper can greatly decrease the amount of essential enzymes for the organism.
Zinc: Serves as a cofactor of dehydrogenises and carbonic anhydrite; its
lack can cause skin rashes, taste disturbances, and mental lethargy.
Fructose: A sugar used by the seminal plasma for the production of semen/
or spermatozoa.
Phosphorus: Regulates the transmission of neuromuscular chemicals and
electrical stimuli. Important for the hemostasis of calcium and the reactions of
lipids, carbohydrates, and proteins. The body's chemical energy is stored in
phosphate compounds.
Iron: Vital component of hemoglobin and certain respiratory enzymes.
Increased iron intake is important during excessive menses and other instances
of blood loss. Deficiency results in anemia, poor growth or difficult
pregnancies.
Manganese: In an experimental diet of this element, results demonstrated
that it induced growth in animals.
Starch: Calcium and iron, forming chemical compounds that influence the
nutrition and health of the consumer.
Silicon: Helps the connective tissues, including the aorta, trachea,
tendons, bones, and skin.
Magnesium: Essential for protein synthesis, and activities of muscles and
nerves. Deficiency of quality magnesium can cause changes in heart and skeletal
muscles.
Peruvian Valley
COMPONENTS OF MACA ROOT:
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Text and images from http://www.macaroot.com
