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


  • Gabriel Sifuentes-Penagos Universidad Nacional del Santa, Nuevo Chimbote
  • Susan León-Vásquez Universidad Nacional del Santa, Nuevo Chimbote
  • Luz María Paucar-Menacho Universidad Nacional del Santa, Nuevo Chimbote


Palabras clave:

Lepidium meyenii, acción terapéutica, antioxidante, glucosinolatos, macamidas


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.


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Received: 04/03/15

Accepted: 05/04/15

Corresponding author: E-mail: (L.M. Paucar-Menacho)




Cómo citar

Sifuentes-Penagos, G., León-Vásquez, S., & Paucar-Menacho, L. M. (2015). Estudio de la Maca (Lepidium meyenii Walp.), cultivo andino con propiedades terapéuticas. Scientia Agropecuaria, 6(2), 131-140.



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