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《Food Science》 2004-02
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Study on the Nutritional Components and the Anti-fatigue Effects of Dry Powder of Maca (Lepidium meyenii. )

YU Long-jiang,JIN Wen-wen(School of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074,China)  
In this paper, the nutritional components was analyzed in the dry powder of Lepidium meyenii.Walp., apharmaceutical and nutritional plant from South America. Its protein content reached 8.87%. And various anti-fatigue substancessuch as branched-chain amino acids (BCAA), taurine and zinc were found present in the powder. Then the anti-fatigue effectsof dry maca powder were proved to be remarkable through animal experiments.
【Fund】: 2001年湖北省科技攻关项目(2002AA301C04)
【CateGory Index】: TS201.4
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