Maca
Maca
Maca (pronounced: /ˈmɑːkə/) is a plant that grows in central Peru in the high plateaus of the Andes Mountains. It has been cultivated as a vegetable crop in this area for at least 3000 years. Maca is a relative of the radish and has an odor similar to butterscotch.
Etymology
The word "Maca" is derived from the Quechua word "maqa", which means "good food that strengthens the body". The plant was named by the indigenous people of the Andes, who have used it for centuries for its nutritional and medicinal properties.
Description
Maca is a biennial plant or annual plant native to the high Andes of Peru and Bolivia. 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.
Uses
Maca is used for "tired blood" (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, and memory. It is also used for female hormone imbalance, menstrual problems, symptoms of menopause, improving fertility, and sexual dysfunction caused by antidepressants, weak bones (osteoporosis), depression, stomach cancer, leukemia, HIV/AIDS, tuberculosis, and other conditions.
Related Terms
- Hypocotyl: The part of a plant embryo that will eventually develop into the stem and roots.
- Anemia: A condition in which there is a deficiency of red cells or of haemoglobin in the blood, resulting in pallor and weariness.
- Osteoporosis: A medical condition in which the bones become brittle and fragile from loss of tissue, typically as a result of hormonal changes, or deficiency of calcium or vitamin D.
External links
- Medical encyclopedia article on Maca
- Wikipedia's article - Maca
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