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NUTRITIONAL & TOXICITY STUDIES
Investigation of the tuber constituents of Maca (Lepidium
meyenii Walp). Piacente S, Carbone
V, Plaza A, Zampelli A, Pizza C.Dipartimento di Scienze
Farmaceutiche, Universita degli Studi di Salerno, via Ponte
Don Melillo, 84084 Fisciano, Italy.
Journal of Agric Food Chem 2002 Sep 25; 50 (20): 5621-5
Lepidium meyenii, known in South America as Maca, has received
attention worldwide as a powerful energizer that improves
physical and mental conditions and increases fertility.
Because of these reports, we investigated the secondary
metabolites of the tuber of Maca. The methanol extract of the
tuber of Maca contained, in addition to free sugars and amino
acids, the following: uridine, malic acid and its benzoyl
derivative, and the glucosinolates, glucotropaeolin and m-methoxyglucotropaeolin.
Because
glucosinolates and their derived products have received
increasing attention due to their biological activities, the
occurrence of glucosinolate degradation products in the hexane
extract was also investigated, and benzylisothiocyanate and
its m-methoxy derivative were isolated. The two glucosinolates
were semiquantified by HPLC, and benzylisothiocyanate was
semiquantified by GC/MS. The methanol extract of Maca tuber
also contained
(1R,3S)-1-methyltetrahydro-beta-carboline-3-carboxylic acid, a
molecule which is reported to exert many activities on the
central nervous system.
PMID: 12236688 [PubMed - indexed for MEDLINE]
Nutritional evaluation of Lepidium meyenii (MACA) in albino
mice and their descendants. Canales
M, Aguilar J, Prada A, Marcelo A, Huaman C, Carbajal L.
Instituto de Medicina Tropical Alexander von Humboldt,
Lima-Peru. Arch Latinoam Nutr 2000
Jun; 50 (2): 126-33
With
the purpose of evaluate scientifically the nutritional
property of Maca, we carried out a controlled study in two
generations of albino Swiss mice (parents and breeding). The
parents were aleatorily assigned to one of three nutritional
schedules. The food of each group was prepared based on powder
from a commercial balanced food (CBF) of which 30% was
replaced by raw or cooked Maca according to the corresponding
group or pure CBF in the control group.
The groups were
this way: 1) Raw Maca Group; 2) Cooked Maca Group; and, 3)
Control Group. The results showed that the curves of growth
were similar and adequate for the three groups. However, the
cooked Maca group showed the best curve. The CBF group had a
better growth than raw Maca group. This study demonstrates, in
a scientific evaluation, the nutritional capability of Maca.
PMID:
11048583 [PubMed - indexed for MEDLINE]
Acute
Toxicity - Determination of Lethal Doses for Standardized
Extracts of Maca. Capcha R,
Marcelo A, Rojas P, Ramos A, Plaza A, Aguilar JL,
Draft Paper
In this
study the acute toxicity (DL50) of two extracts of Maca
provided by Química Suiza were evaluated. The extracts were
administered by oral via in Swiss mice by a period of
3 days. The results show a DL50 greater
of 68 070 mg/Kg, dose in which
not death of mice were registered, nor either changes in the
behavior, or some alteration in the internal organs. Therefore
this study demonstrates the absence of acute toxicity of Maca
extracts in Swiss mice, dosed orally.
Absence
of Acute Toxicity and Cytotoxicity in-vitro of
Lepídium meyenii.
Marcelo A, Okuhama N, Mairena T,
Salazar M, Aguilar JL.
Draft Paper
Acute
toxicity was determined in the animal model.
Increasing amounts of Maca were orally administered to
Swiss mice, which were observed for a 3 day-period.
From low doses to 800ug/mL of the
aqueous extract showed no changes in viability. Both
evaluations show very good tolerance of in vitro and ín vívo
assays for Maca.
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