ReviewNatural products and bioprospecting2026
Maca polysaccharides: structural diversity, biological activities, and structure-activity relationships.
Review in Natural products and bioprospecting, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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4 authors.
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Abstract
Maca (Lepidium meyenii Walp.) is a high-altitude cruciferous crop native to the Peruvian Andes. Its edible hypocotyl accumulates structurally diverse polysaccharides that exhibit a broad spectrum of bioactivities, including immunomodulatory, antioxidant, anti-fatigue, and hepatoprotective effects. This review systematically summarizes recent advances in the extraction, purification, and structural characterization of maca polysaccharides. Five major structural types have been identified: α-glucans, arabinogalactans (types I and II), homogalacturonans, rhamnogalacturonans, and mannose-containing heteropolysaccharides, with molecular weights spanning three orders of magnitude (3.0-1951.0 kDa). We critically analyze structure-activity relationships, demonstrating that biological functions are governed by the interplay of molecular weight, monosaccharide composition, glycosidic linkage patterns, and spatial conformation. Key findings reveal that medium-molecular-weight fractions (200.0-400.0 kDa) exhibit optimal immunomodulatory activity, specific monosaccharide motifs confer receptor selectivity, and triple-helix conformations enhance immune recognition. Current limitations-including structural heterogeneity, incomplete mechanistic understanding, and lack of clinical validation-are discussed, alongside future research priorities. This work provides a comprehensive framework for understanding maca polysaccharide structure-function relationships and guiding their future development as functional food ingredients.
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