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Peruvian Black Maca | Capturing the Magic of the Andes With Science

In Search of Insight

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The Biochemistry of Maca and Its Sensory Experience

This chapter explores the biochemical processes involved with Peruvian maca root, emphasizing its glucosinolates and enzymatic interactions, particularly with horseradish. It also covers the sensory experience of consuming maca-based drinks, highlighting their intriguing flavors and energizing effects. Through personal anecdotes and scientific insights, the discussion connects the physiological responses triggered by maca and spicy foods to broader themes of taste and emotional reactions.

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