Estudio de la Maca (Lepidium meyenii Walp.), cultivo andino con propiedades terapéuticas

Gabriel Sifuentes-Penagos, Susan León-Vásquez, Luz María Paucar-Menacho

Resumen


La maca es un producto originario de los Andes Centrales del Perú, resistente a granizadas, heladas y sequías prolongadas. Se cultiva desde la época incaica en altitudes comprendidas entre los 3800 a 4500 m.s.n.m. Esta planta herbácea, presenta no sólo un alto valor nutricional sino también es valorada por su papel medicinal. Entre los componentes químicos de este cultivo andino que se han relacionado con sus acciones terapéuticas como el aumento de la fertilidad, niveles de energía, acción antioxidante, mejora del deseo sexual y la tasa de crecimiento, destacan: los glucosinolatos, esteroles, ácidos grasos (macaeno) y sus respectivas amidas (macamidas), alcaloides (lepidilinas A y B, macaridina) y polifenoles. El objetivo de este trabajo fue, recopilar las diferentes investigaciones que se han llevado a cabo sobre las propiedades terapéuticas de la maca y los compuestos responsables de las mismas.

Palabras clave


Lepidium meyenii, acción terapéutica, antioxidante, glucosinolatos, macamidas

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Referencias


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Received: 04/03/15

Accepted: 05/04/15

Corresponding author: E-mail: luzpaucar@uns.edu.pe (L.M. Paucar-Menacho)




DOI: http://dx.doi.org/10.17268/sci.agropecu.2015.02.06

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