Extraction of polysaccharides from Maca enhances the treatment effect of 5-FU by regulating CD4+T cells

Cao, Fenghua; Zhang, Hanyuan; Yan, Yan; Chang, Yi Ting; Ma, Jie

doi:10.1016/j.heliyon.2023.e16495

Cited by 3 publications

(2 citation statements)

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“…However, each color of maca tested did exhibit differential viscosity, with yellow maca showing high viscosity relative to the purple and black formats, denoting that they may have defined applications in the food industry [ 7 ]. Some of these polysaccharides are being tested in vitro for their immunomodulating ability in cancer cells [ 98 , 99 ].…”

Section: The Nutrition Of Macamentioning

confidence: 99%

“…Newer research on the science of maca phytochemicals continues, with some recent publications looking at the immunomodulatory [ 98 ] and neuroprotective [ 129 ] aspects of polysaccharides from maca, along with testing isolated compounds like a natural fatty amide known as N -benzylhexadecanamide for its ability to enhance testosterone production [ 130 ]. Using proteomics and lipomics methods, the neuroprotective effects imparted by N -benzylhexadecanamide may be attributed to its effects on sphingolipid metabolism and mitochondrial function, suggesting that it could continue to be investigated for neurodegenerative diseases [ 131 ].…”

Section: Select Maca Phytochemicalsmentioning

confidence: 99%

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Not All Maca Is Created Equal: A Review of Colors, Nutrition, Phytochemicals, and Clinical Uses

Minich,

Ross,

Frame

et al. 2024

Nutrients

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Maca (Lepidium meyenii, Lepidium peruvianum) is part of the Brassicaceae family and grows at high altitudes in the Peruvian Andes mountain range (3500–5000 m). Historically, it has been used as a nutrient-dense food and for its medicinal properties, primarily in enhancing energy and fertility. Scientific research has validated these traditional uses and other clinical applications by elucidating maca’s mechanisms of action, nutrition, and phytochemical content. However, research over the last twenty years has identified up to seventeen different colors (phenotypes) of maca. The color, hypocotyl size, growing location, cultivation, and post-harvest processing methods can have a significant effect on the nutrition content, phytochemical profile, and clinical application. Yet, research differentiating the colors of maca and clinical applications remains limited. In this review, research on the nutrition, phytochemicals, and various colors of maca, including black, red, yellow (predominant colors), purple, gray (lesser-known colors), and any combination of colors, including proprietary formulations, will be discussed based on available preclinical and clinical trials. The gaps, deficiencies, and conflicts in the studies will be detailed, along with quality, safety, and efficacy criteria, highlighting the need for future research to specify all these factors of the maca used in publications.

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Section: The Nutrition Of Macamentioning

confidence: 99%