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About Maca

This plant is a native of the Central Andes of Peru. His natural ability to thrive in extreme environmental conditions prevailing in the Andes, between 3800 and 4500 meters above sea level, make La MACA, a species unique and ideal for growing high ecological zones of the Cordillera the Andes.

Her nutrition and fertility were known and used for thousands of years, having been part of the diet of the Incas and the ancient Peruvian cultures.
Scientific discoveries in the maca root was performed by Dr. Gloria Chacon de Popovici in 1961, being corroborated and confirmed between 1989 and 1990, finding that opportunity that Maca was a species new to the cruciferous family (Brassicaceae), in which he described as Lepidium peruvianum Chacon.

This species has been recognized in the scientific world and can be found in catalogs and books on botany and in herbaria in the world. Maca is recommended as a dietary supplement for minerals, chemicals, vitamins, fatty acids, protein, carbohydrates, tannins, alkaloids, amino acids, flavonoids, glucosinolates, etc.
Because of these findings, maca encourages the process of calcification of the bones (prevents osteoporosis), stimulates hematopoiesis (formation and maturation of blood cells) and strengthens the immune system.

It stimulates the reproductive system of both sexes, a powerful tonic for anemia and malnutrition problems, powerful energizer for problems of physical and mental exhaustion (stress, fatigue, depression), excellent regulator of the hormonal system (menopause), improved physical and intellectual performance ( concentration increases), regulates the functioning of the nervous system, increases sexual stamina, antioxidant, aphrodisiac.