Ashwaganda, Rhodiola rosea and Maca as Adaptogens Suzan Tireki* Assistant Professor, Food Engineering Department, Istanbul Sabahattin Zaim University, Turkey Introduction Adaptogens are primarily plant-based agents which help balance, restore and improve the ability of body to resist and be protected from the harmful impacts of stress and stress-related disorders [1,2]. Adaptogens are harmless to the host; have a non-specific effect and ability to have a role as general normalizer/stabilizer [2]. These special class of plants assists to calm and energize in a simultaneous way and have abilities helping counteract stress and improve mood, physical stamina and mental clarity [1]. Besides eliminating stress, adaptogens increase physical resistance, provide fitness and decrease disorders in connection with aging such as weakness, memory loss and lack of attention. They can enhance cognitive performance and have a role as immunomodulator, hypocholesterolemic, hypoglycemic and antioxidant [3]. It was reported that adaptogens depict antifatigue, antidepressive, neuroprotective and central nervous system stimulating properties in animals and isolated neuronal cells [4]. Considerable interest in adaptogens have been seen due to their cost effectiveness, efficacy and safety. Many scientific investigations have explained their safety and efficacy issues in human diseases based on experimental and clinical studies [2]. They are also used in functional foods and beverages, which have been led by proactive healthcare actions. Consumers are looking for brain function benefits such as focus, cognition and memory from the food products [5]. It is predicted that the attention to adaptogens will increase as consumers will be interested in the products boosting brain health and enhancing mood in the future [6], which can be provided by adaptogens. Therefore, adaptogens will be one of the remarkable future plant-based ingredients. Ashwaganda (Withania somnifera), Rhodiola rosea and Maca (Lepidium meyenii) are three of the most common adaptogens that are used in functional products (Table 1) helping people to enhance their life quality. Crimson Publishers Wings to the Research Mini Review *Corresponding author: Suzan Tireki, Assistant Professor, Food Engineering Department, Istanbul Sabahattin Zaim University, 34303, Istanbul, Turkey Submission: May 31, 2021 Published: June 14, 2021 Volume 8 - Issue 5 How to cite this article: Suzan Tireki. Ashwaganda, Rhodiola rosea and Maca as Adaptogens. Mod Concep Dev Agrono. 8(5). MCDA. 000696. 2021. DOI: 10.31031/MCDA.2021.08.000696 Copyright@ Suzan Tireki. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License, which permits unrestricted use and redistribution provided that the original author and source are credited. ISSN: 2637-7659 848 Modern Concepts & Developments in Agronomy Abstract Adaptogens are non-toxic plant-based substances which help balance, restore, protect the body from the harmful stress effects. They are used to calm, energize, counteract stress and improve mood, mental clarity, keep fit or decrease disorders based on aging such as lack of attention. They can also show antioxidant, immunomodulator, hypoglycemic, nootropic, neuroprotective, antifatigue anxiolytic properties. Interest in adaptogens on the rise in foods and beverages because they are safe, economical and efficacious. It is anticipated that this increase will continue as consumers will seek food products improving mood and boosting brain health in the future. Adaptogens have the potential to serve for these purposes. Hence, this mini review addresses three of the most common adaptogens, namely Ashwaganda (Withania somnifera), Rhodiola rosea and Maca (Lepidium meyenii), which can be used in functional products improving the quality of life as proactive wellness and healthcare actions. Keywords: Adaptogens; Ashwaganda; Withania somnifera; Rhodiola rosea; Maca; Lepidium meyenii