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Scienceherb
https://www.scienceherb.com/products/maca-pe-extract/ Lepidium meyenii, known as maca or Peruvian ginseng, is an edible herbaceous biennial plant of the family Brassicaceae that is native to South America in the high Andes mountains of Peru. It was found exclusively at the Meseta de Bombón plateau close to Lake Junin in the late 1980s.
Advanced in Food Technology and Nutritional Sciences - Open Journal
Maca: Botanical Medicine from the Andes2015 •
1964 •
2009 •
Evidence-Based Complementary and Alternative Medicine
Ethnobiology and Ethnopharmacology of Lepidium meyenii (Maca), a Plant from the Peruvian Highlands2012 •
CHEMICAL & PHARMACEUTICAL BULLETIN
Chemical Profiling and Standardization of Lepidium meyenii (Maca) by Reversed Phase High Performance Liquid Chromatography2002 •
AbstrAct Peruvian Maca crops (Lepidium peruvianum), grown in two geographically-distant cultivation sites located at similar altitudes in the highlands of the Peruvian Andes (Junin at 4,200 m a.s.l. and Ancash 4,150 m a.s.l.), were used in the study. Four prime Maca phenotypes, distinguished by hypocotyl colours labelled as " Yellow " , " Purple " , " red " and " black " were selected to determine distribution in levels and corresponding ratios between individual Glucosinolates (Glucotropaeolin and m-methylglucotropaeolin) in an attempt to identify four Peruvian Maca phenotypes from analyses of powdered hypocotyls. There were highly significant differences (P<0.01) in hypocotyl weight/size of four Maca phenotypes harvested in two locations. the Junin crop represented a mostly " large " class (13.3 g) with " small " size hypo-cotyls (7.2 g), while a " small " class was predominant in Ancash (3.5 g). Powdered Yellow Maca showed significantly higher (P<0.001) microbial contamination than the other three, with black Maca being the least infected. Only minor, statistically-confirmed differences were detected in nutritive characteristics between the four Maca phenotypes grown in Junin, however highly significant differences (P<0.01) in Glucosinolates existed between the red and black Maca grown in Junin and Ancash. Irrespective of the cultivation location , red phenotypes showed the highest content of total Glucosinolates, followed by black and Purple, with the Yellow phenotype showing consistently lower levels. Highly significant P<0.01) differences determined in ratios of individual Glucosinolates between four Maca phenotypes grown in two locations, confirms an earlier assumption that sums of individual Glucosinolates, their ratios and profiles, may be feasible to explore in analytically identifying individual Maca phenotypes in pulverised marketed Maca products. (Int J Biomed Sci 2016; 12 (1): 9-24)
2016 •
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