Abstract
Maca is a plant of the Brassicaceae family that is native to the highlands of the central Andes Mountains in South America. This region is a harsh environment where most plants cannot grow, but maca is an extremely strong plant that can thrive. As the maca plant grows, the above-ground part of the plant grows, forming an underground tuberous root measuring 4 to 8 cm. This part is used raw or dried for food and medicinal purposes. As an edible product, it contains a lot of protein, which is a general nutritional ingredient, and its nutritional value is of high quality, comparable to eggs and milk. It is also rich in inorganic components. Among the indigenous peoples who do not have a written language, the medicinal effects of maca have been passed down, such as improving male sexual function, improving menopausal symptoms, protecting the nerves and preventing dementia, protecting against ultraviolet rays, preventing diabetes, improving learning function, improving motor function, being anti-fatigue, being an antioxidant, and preventing prostate hyperplasia. Currently, these traditional medicinal effects are being verified through animal experiments and human clinical trials. Furthermore, many functional components such as glucosinolates, macamides, macaenes, thiohydantoins, alkaloids, sterols, and flavonoids have been detected as factors contributing to these functions.
