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Journal of Food Quality
Volume 2017 (2017), Article ID 2904951, 7 pages
Research Article

The Composition Analysis of Maca (Lepidium meyenii Walp.) from Xinjiang and Its Antifatigue Activity

1State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
2School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3Institute of Food Research, Hezhou University, Guangxi 542899, China

Correspondence should be addressed to Zhenhua Duan and Liuping Fan

Received 30 May 2017; Revised 11 October 2017; Accepted 16 October 2017; Published 16 November 2017

Academic Editor: Hui-Min D. Wang

Copyright © 2017 Jieying Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Environment would affect the nutritional composition of maca, especially its secondary metabolite. The chemical compositions and function of Xinjiang maca were not very clear. The chemical compositions and bioactivity of Xinjiang maca were determined. A mouse model was also used to evaluate the antifatigue activity of Xinjiang maca as a forced swimming test was performed and certain biochemical parameters related were estimated. The results show that the Xinjiang maca is rich in protein content and amino acids, especially branched chain amino acids such as Valine and Isoleucine related to the effect of antifatigue. It also has considerable minerals ions such as Ca and Mg. Besides, bioactive ingredients such as maca amide, glucosinolate, and alkaloid of Xinjiang maca are similar to those of maca from other areas, which qualify the biological value of Xinjiang maca. The results of mice model suggest that maca has a dose-dependent antifatigue activity by decreasing blood lactic acid, as well as increasing liver glycogen content and the forced swimming time.