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  • Adaptogeni
  • Burnout (syndrome)
  • The alkaloids from Maca
  • Glucosinolates
  • Cortisol
  • Maca
  • Macamides
  • Macaridine
  • The hypothalamus-pituitary gland axis
  • Chronic fatigue syndrome
  • Stress
  • The process of gelatinization
Adaptogeni

Term ‘’adaptogenic’’ is referred to as a common term in unofficial phytotherapy and functional medicine, which indicates the ability of the plant’s entire chemical components to contribute to the stabilization of homeostasis, or the balance of human physiological processes.
Adaptogens have the ability to raise overall non-specific resistance of the organism, allowing the body to better adapt to stressful circumstances. Adaptogens do not result in action that is followed by a phase of exhaustion, which is inherent to stimulants.
In the narrow sense of activity, adaptogenicity implies to the ability to improve the adjustment to the physiological stress.
Adaptogenicity also means that the plant itself grows in rough conditions, and has also developed a specific natural constituent that makes it more resistant to the influence of the external factors.
Adaptogens are attributed to numerous beneficial effects on health: they influence on the endocrine system, act as powerful antioxidants, strengthen immunity, increase energy and body strength, balance blood sugar levels, reduce anxiety, allow better sleep, improve mood and concentration, etc.

Burnout (syndrome)

Burnout is a concept conceived in the 1970 by the American psychologist Herbert Freudenberger, who described the consequences of serious stress and high ideals in service professions on mental health.

The alkaloids from Maca

Alkaloids represent a large group of chemical compounds, of which macaridine, lepidilin A and lepidilin B are specific to Maca.

Glucosinolates

Glucosinolates is a group of sulphur compounds that are characteristic and appears in the species belonging to the Brassicaccae family, which includes species such as kale, cabbage, spinach, broccoli and others. Glucosinolates exhibits extreme anticancer activity. Considering the colour of the Maca’s hypocotyl, therefore the content of glucosinolates varies.
In hypothyroid patients (patients with slow thyroid function) is often recommended to avoid food intake of glucosinolates. Since by the gelatinization is significantly reduced the concentration of glucosinolates, and the yellow Maca contains more of them, this type of Maca is recommended for people with this diagnosis.

Cortisol

Cortisol is a steroid structured hormone that is a product of an adrenal gland. Cortisol regulates numerous physiological functions such as stress regulation, reduction of inflammation and the regulation of protein and carbohydrates metabolic rate.

Maca

Maca (Lepidium peruvianum Chacon) is a tuberous plant species, belonging to the Brassicaceae family, of autochthonous origin from Peruvian Andes that grows at altitudes above 3500 m. Maca was a typical basic food of Inka. The property of survival under these atmospheric conditions puts Maca into a rare group of plants that succeed at the highest altitudes. It fits in extreme climatic conditions where often soil freezes with intense sunlight UV and strong winds and is therefore categorised into adaptogenic plants. It is believed that the biological and nutritional properties of the Maca plant that have been researched and supported by the available studies have arisen due to the conditions and specificity of the hard climate in the Andas. Maca plant has leaves and a small root and it’s the size of larger radish. Maca’s root is a precious part for that has been known for thousands of years to increase energy, endurance and fertility for all people and animals that consume it.

Macamides

Macamides are distinctive substances for Maca (Lepidium sp.) that belongs to the secondary metabolites that were formed from fatty acids and benzylamines from the Maca’s roots. Macamides are soluble in fat what is a characteristic which probably enables them to expand their pharmacological activity, including their activity on endocannabinoid system. Macamides improve sexual function and performance and show the neuroprotective role that is just some of the possible effects of these substances.
These N-alkylamides that are naturally present in the Maca’s root possess cannabimimetic action by which we can partially explain the biological effect of the substances from the Maca’s root.
They act by blocking (inhibiting) the enzyme fatty acid amide hydrolase (FAAH) that is an enzyme responsible for the degradation of endocanabinoids in the nervous system.

Macaridine

Macaridine is an alkaloid specific for Maca and it’s an N-hydroxypyridine derivative.

The hypothalamus-pituitary gland axis

This axis that connects hypothalamus and pituitary gland balances the entire homeostasis of the endocrine system. By the potential activity (influence) on the balancing of this main regulator through adaptogenic plant active agents, at the same time we influence on balance of other organs under control of this axis: epiphyses, adrenal glands, thyroid, ovaries, testicles and pancreas.

Chronic fatigue syndrome

This syndrome is characteristic by severe and long-lasting weakness, general maladjustment without a classic clinical picture, and without muscular weakness. Official medicine has no explanation for the emergence of such condition. By the approach of functional medicine, the emergence of this syndrome has been explained as a result of a consequence of long-lasting exhaustion of the body, primarily due to the continuously elevated levels of cortisol, due to the exposure of organism to psycho-emotional and physical stress without sufficient rest and the possibility of homeostasis alteration.

Stress

Stress is adaptive response of an organism that allows the body to cope with the challenges of the environment that threatens the balance of physiological homeostasis.

The process of gelatinization

The process of gelatinization denotes the starch’s warming process; such is the case of the root of the Maca, which is predominantly made from starch. Under conditions of elevated pressure and temperature, the starch passes into starch paste (gel) or becomes gelatinized. By gelatinizing the Maca’s roots, its starch becomes considerably more affordable for digestion, also more microbiologically safe and healthier, and some Maca’s secondary metabolites become increasingly bio available. By gelatinization is obtained a more concentrated Maca, ever since 1 kg of gelatinized Maca’s root requires 4 kg of raw Maca. Because of the aforementioned, there is a difference in price compared to raw (unprepared) Maca.


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