Maca Capsules 

Product Details: Linoflax MACA is made from the root of Lepidium meyenii of the Andes in Peru. Maca has been used for centuries to help increase stamina and energy.Maca is Known to Contain A variety of nutrients, sterols and fatty acids. Maca is known to contain a variety of nutrients, sterols and fatty acids. Recent studies have shown that support stress reduction, healthy hormonal balance and healthy sexual function .*

The Maca plant is considered a member of the species Lepidium meyenii, first observed and designated by Gerhard Walpers in 1843. In the study of several samples from the end of 1960, most botanists now consider the widely cultivated maca of today to be a new domesticated species, L. peruvianum. This latest designation was made by Dr. Gloria Chacon. The Latin name recognized by the USDA continues Lepidium meyenii, however most modern botanists use the name "peruvianum" and consider it more accurate to describe the species. "Growth habit, size and proportions of the maca are quite similar to radishes and turnips, to which it relates. The green, fragrant tops are short and are on the ground. The thin leaflets are born in a rosette on the soil surface, and continuously renewed of the center as the outer leaves die. The color white, fertile flowers-if you post in a central cluster, and are followed by 4-5 mm siliculate fruits, each with two small (2-2.5 mm)-gray ovoid reddish seeds. The seeds, which are the only means that the plant reproduction, germinate within five days given good conditions. The seeds have no dormancy, and native habitat remains maca lasts all year.
Maca is the only member of its genus with a fleshy hypocotyl, which merges with the root to form an inverted pear-shaped body roughly. Maca does not vary greatly in size and shape of the root, which may be triangular, flattened circular, spherical or rectangular, the latter of which is the largest of the roots. Maca can be gold / cream, red, purple, black and green. Each is considered a genetically unique, as the seeds of mother plants roots grow to the same color. Recently, color specific strains propagate Have Been Exclusively to ascertain Their Different Therapeutic and nutritional properties. Recently, strains have been reproduced in color only to meet their different nutritional and therapeutic properties. The cream-colored roots are the most widely cultivated and are favored in Peru for its sweetness and larger. Black Maca is considered the strongest energy-promoting properties, being both sweet and slightly bitter in taste. Red Maca is also becoming popular among many people, and has been clinically proven to reduce prostate size in rats. These three ecotypes are the most cultivated and exported.
Maca is traditionally grown at altitudes of about 4.100 to 4.500 meters (13.500 to 14.800 feet) altitude. Grows well only in cold climates with relatively poor agricultural soils, habitats where few other crops can grow. Like other cruciferous root vegetable, maca can deplete soils that are not well cared for. Almost the entire crop of maca in Peru is done organically, since there are few pests that occur naturally at this altitude, and maca itself is rarely attacked. Maca is often interspersed with potatoes, as known to maca farmers that the plant itself naturally repels most pests of root crops. Maca fertilized cropland, mainly sheep and alpaca manure, and are often a break for a period of years to rebuild the nutrients in the soil. 8-10 months between planting and harvest maturity. The yield of a hectare is about 5 tons. Maca is typically dried for further processing, which produces about 1.5 tons total. Despite the maca has been cultivated outside the Andes, it is not clear yet if it develops the same active ingredients or power. Hypocotyls grown Peruvian seeds with difficulty at low elevations, in greenhouses or in warm climates. The maca seeds from Bolivia, which is native to lower altitudes, are easier to grow under these conditions.
For about 2,000 years, maca has been a traditional and important food and medicinal plant cultivation in the region of limited, which is well known and celebrated. It is considered a highly nutritious, energy-imbuing food and medicine that improves strength, endurance and also acts as an aphrodisiac. During Spanish colonization maca was used as currency.