The Maquiberry has been recognized for its multiple
benefits that are attributed to its high content of polyphenols, as well as
the wide variety of anthocyanins and flavonoids.
It is an endemic species of the subantarctic forests of Chile that, it is possible to see this fruit in the Chilean Patagonia.
The Maqui berries are consumed by the Mapuche, the indigenous of southern Chile as fermented beverage for stamina and energy.
Historically, the nutritious value of Maqui Berry contributed to the ability of the Mapuche in fighting the Incas and Spaniards. Maquiberry has been regarded as a symbol of health by the Mapuche due to its strong healing power. Traditionally, it is believed to heal wounds, relieve sore throats and as analgesic.
The part used corresponds to the fruit and the leaves. It is a plant that has been
widely used by the Mapuche people, whether in the medicinal field
as the main ingredient to make the maqui chicha or, to give dye to the
wine using the juice of the fruit. The active ingredients of
Maquiberry give it anti-inflammatory properties,
antispasmodic, astringent, and analgesic. In folk medicine it is used,
infusion of dried leaves to heal wounds, and this same preparation from
fresh leaves to relieve fever, diarrhea, dysentery, calm
ailments in the pharynx and inflammation of the tonsils and relieve mouth ulcers;
You can also use the fresh juice of the leaves, either by consuming it or in
topical form.
The maquiberry develops as a secondary species, preferably in moist soils, streams, foothills
of hills or forest margins. By preferring soils with specifications well
defined, its growth restricts it to only a few places in the region. In the
Cordillera de la Costa develops on granitic soils without great
humidity and depth restrictions, from 300 to 1,100 m.a.s.l.
In the Andes mountain range it develops more frequently in trumaos (soil
derived from volcanic ash, with a thick texture, strong stratification and low
fertility) and other sectors with sufficient humidity and contributions of organic material.
All the bioactive compounds that the Maquiberry possesses, the
anthocyanins; water-soluble glucosides of anthocyanins that are part of the
phenolic compounds known as flavonoids.
With a high antioxidant capacity compared to other berries
also with high antioxidant power, such as the aҫaí from Brazil or the native blueberry
Chilean. Furthermore, maqui has three and nine times the amount of anthocyanins
that have the aҫaí and the blueberry.
The antioxidant effect of MaquiBerry is based on the rich content and variety
of anthocyanins. Among the anthocyanins, delphinidin content is the highest in MaquiBerry (more than blackcurrant and bilberry) and it is the most potent antioxidant of
Maqui Berry.
We find Great properties of the Maqui berry:
✅Anti-inflammatory properties.
✅Preventing diabetes.
✅High content of antioxidants.
✅Strengthens the immune system.
✅Delays aging.
✅Analgesic activity.
✅. Maqui contains an ORAC value of up to 30 times more antioxidant power than any other superfruit in the world.
✅. Maqui outperforms all other superfruits by a very large margin, by providing the broadest spectrum protection against all 6 primary free radicals.
✅ Science proves that Maqui provides antioxidant protection 5 times the average for all of the other top 10 super fruits.
