“Maca” is the common name for two species of cruciferous vegetable in the Brassicaceae family: Lepidium meyenii (wild maca) and Lepidium peruvianum (cultivated maca). In the literature, and according to large regulatory bodies, these maca species are considered synonymous and interchangeable. However, some scientists posit that these are truly different maca types with dissimilar morphology, chemical content, and DNA.^[1] The roots of the plants can be red, black, pink, or yellow. As a supplement, maca root is usually sold in the form of dried powder, which is often mixed into smoothies and other beverages.

Maca is high in nutrients such as essential amino acids, iron, iodine, and other minerals.^[1] Although maca has been widely marketed for improving reproductive and sexual health, there is no strong research supporting its use for these goals. Limited evidence suggests that maca may improve sexual desire^[2] and alleviate antidepressant-induced sexual dysfunction.^[3] Maca might also improve mood^[4][5] and improve some semen parameters in men.^[6]

Maca seems to be pretty safe. There is no evidence that maca causes serious adverse effects or has concerning safety issues. Anecdotally, raw maca should not be consumed; the root should be boiled and/or dehydrated first. For thousands of years in Peru, maca has been used for food and medicinal purposes, sometimes in amounts greater than 100 grams per day.^[1]

It is currently unclear how maca works. However, its aphrodisiac effects do not appear to be mediated by altering levels of hormones usually involved in aphrodisia, such as testosterone, estrogen, and luteinizing hormone. Maca contains various chemicals, some of which are unique to this plant and some of which may have bioactive effects. These include alkaloids (imidazole, hydantoins and thiohydantoin), glucosinolates, and meyeniins.^[1]