Maca Extract
Latin Name: Lepidium meyenii
Active Ingredient: macadness
CAS No.: 3150-24-1
Test method: TLC
Specifications: 10:1 4:1
Product Description:
Basic infor
Name : Maca extract
Other name：
Source： Lepidium meyenii
Latin name： Lepidium meyenii
Ingredient：macadness
Specfication ：10:1 4:1
Test methods：TLC
CAS No.：3150-24-1
Molecular Formula：C27H44O7
Molecular Weight： 480.63
Appearance： brown yellow powder
what is maca extract?
Maca and its extract The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat. The average composition is 60-75% carbohydrates, 10-14% protein, 8.5% dietary fiber, and 2.2% fats. Maca is rich in the dietary minerals calcium and potassium (with low content of sodium), and contains the essential trace elements iron, iodine, copper, manganese, and zinc, as well as fatty acids including linolenic acid, palmitic acid, and oleic acids, and 19 amino acids.
(1R,3S)-1-Methyltetrahydro-carboline-3-carboxylic acid
What is maca?
Lepidium meyenii (maca) is an herbaceous biennial plant of the crucifer family native to the high Andes of Peru. It was found at the Meseta of BomBom close to Junin Lake in the Andes.[1] It is grown for its fleshy hypocotyl (a fused hypocotyl and taproot), which is used as a root vegetable and a medicinal herb. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.Maca is the only member of its genus with a fleshy hypocotyl, which is fused with the taproot to form a rough inverted pear-shaped body. Maca does vary greatly in the size and shape of the root, which may be triangular, flattened circular, spherical, or rectangular, the latter of which forms the largest roots. Maca hypocotyls may be gold or cream, red, purple, blue, black, or green. Each is considered a 'genetically unique variety', as seeds of the parent plants grow to have roots of the same color. Cream-colored roots are the most widely grown and are favored in Peru for their enhanced sweetness and size.