Why combine spirulina with maca?

Spirulina combined with Maca allows a potentiation of the effects of the latter by limiting the possible side effects induced by the consumption of high doses of maca. The combination of these two products provides you with all the vitamins and many minerals. In addition, maca optimizes the action of spirulina.

What is maca?  ?

Maca, also called Lepidium meyenii, is a plant that traditionally grows in the Andes mountain range in Peru at an altitude of over 4,000 m. The plant takes 7 to 8 months to grow. It is during this phase that it captures the nutrients and minerals responsible for its benefits. Harvesting and drying using ancestral techniques allows for a high-quality product.

The benefits of the combination of spirulina and maca

Thanks to its complex nutritional composition, maca has many benefits that have been recognized for over 5000 years [1]. The iron contained in this Peruvian ginseng allows it to contribute to:

• To reduce fatigue
• Has a normal energy metabolism
• Has normal cognitive function.

Partner  with the benefits of spirulina, maca therefore provides an overall boost of energy.

Spirulina combined with maca root, for whom?

The synergy spirulina and maca is recommended for anyone looking for vitality or wanting to increase their performance.

In the event of high blood pressure or metabolic problems, it is important to seek advice from your doctor.

The composition of the spirulina and maca combination

Maca draws its benefits from its particularly interesting composition of vitamins and minerals. It contains, among others, vitamins B1, B2, B12, C, D3 and E as well as potassium, calcium, phosphorus and iron. It also contains between 10 and 15% of proteins containing 19 of the 20 existing amino acids.

There spirulina associated with maca contains all the vitamins and many minerals. Thus the synergy of these two products, in parallel with the adaptogenic action of maca, contributes to its action.

Discover our full range of Spirulina  !

Sources

[1] Gonzales GF. & al.  :  Maca (Lepidium meyenii  Walp), a review of its biological properties.  Rev Peru Med Exp Salud Publica.  2014;31(1):100-10.