FermentActive Maca

Maca is a plant native to the highlands of the Andes. The indigenous Peruvian Quechua Indians referred to it as "fortifying food grown in the mountains."

Due to the hostile climate and altitude, it adapted to the beneficial compounds it possesses. It was mainly used by locals as food, which is why New Roots Herbal has chosen to add maca to its range of fermented products and offer you the best of this traditional superfood.

Maca, an ancestral tuber of superior nutritional value, also called "Peruvian ginseng," offers a complex blend of nutrients. Fermentation enhances maca's nutritional value and increases the bioavailability of its nutrients.

Our naturally fermented powder of Peruvian maca root is an interesting product thanks to its rich nutritional profile and, in particular, its iron content. Add it to your smoothies, juices, yogurts, pastries and herbal teas.

The main benefits of fermented foods are listed below:

• Water-soluble forms are produced, leading to better digestion and also the acidification process leads to better mineral absorption.
• A rebalanced nutritional profile due to the reduction in sugar content and the increase in protein and polyunsaturated fatty acids.
• Bioactive forms are created that do not require metabolization.
• A probiotic effect is created, improving intestinal flora and digestibility, providing vitamins and supporting the immune system.
• Pathogenic organisms are eliminated by bacteriocins or the resulting lactic acid, and antinutritional or potentially harmful substances are inhibited.
• Fermented foods are not only preserved for a long time, but also acquire unique and enhanced organoleptic and nutritional properties.

Benefits of fermentation
It increases nutritional value by increasing the bioavailability of nutrients, with high iron content.

Ingredients
Fermented maca root (Lepidium meyenii).

Suggested use
1 teaspoon (3 g) daily. Do not exceed the indicated recommended daily dose. It gives you energy and improves your physical stamina. It improves male reproductive function. It helps with menopause, osteoporosis and anemia.

Composition

This plant is distinguished by the underground part, the hypocotyl and the root, which is the storage organ for primary and secondary metabolites. The primary metabolites constitute the nutritional content of the plant and provide a large amount of protein, fiber, minerals (including calcium, iron, copper and zinc), vitamins B1, B2 and B3 and 20 amino acids and 20 free fatty acids. Secondary metabolites include sterols, alkaloids, glucosinolates, macaenes and macamides, the latter of which are defined as chemical markers of maca's biological activity. These are compounds that act on the hypothalamus and adrenal glands, regulating hormone levels and having energy and virility enhancing effects.

Several studies have shown that the colors of maca are associated with variations in the concentrations of different bioactive metabolites, with each species having different biological effects. There are thirteen different ecotypes, with yellow being the most common and widely cultivated variety in the Central Andes.

Commonly known as an aphrodisiac for men and women, maca is said to improve erectile function and increase libido. Yellow maca improves daily sperm production and also increases sperm motility. There is clear evidence that consumption of yellow maca increases sperm volume, number and motility. It also increases the number of motile sperm without affecting luteinizing hormone (LH), follicle stimulating hormone (FSH), prolactin, estradiol and testosterone.

Yellow maca also aids in cognitive function by improving memory and facilitating learning. Other studies have confirmed that yellow maca, thanks to its high content of B vitamins, reduces oxidative damage to the brain (lipoperoxidation) and scores of depression and anxiety, even in postmenopausal women.

Administration of the yellow ecotype results in improved physical endurance, measured in terms of time to fatigue, thanks to the increase in cellular oxygenation. Several studies have confirmed the performance-enhancing effect of maca as an energizer in athletes.

In terms of metabolism, yellow maca lowers glycemia, increases insulin levels, improves lipid profile and increases glucose tolerance.

Villagers who traditionally consume maca have lower systolic blood pressure than those who do not. Maca also contains large amounts of potassium, an important nutrient to reduce the risk of hypertension. As a primary metabolite, it may be useful in patients with hypertension. Many studies have confirmed the antioxidant power of maca, linking it to improved health and anti-aging.

Many in vitro studies have shown that its use is safe, as consumption of the dry extract of the plant does not cause hepatotoxicity, and the results of in vivo studies have found no side effects, as maca has been used for centuries in the central Andes of Peru.

Traditional use
In the Andes, fermented maca is traditionally consumed as a beer-like beverage known as "chicha de maca."

Health applications
It improves physical endurance by reducing muscle and liver damage, and improves male reproductive function by increasing sperm count. It may also help with menopause, osteoporosis and anemia.

Contents
New Roots Herbal's FermentActive Maca contains 150 grams of powder, 50-day supply.