It has been known for millennia that food not only serves as an energy source to ensure all physiological, biological and chemical processes of the body, but can also affect the psycho-emotional status, stimulate the work of individual organs and systems, and have a beneficial effect on the functions them, and even if it has a curative effect. That is why many scientific studies are aimed at unraveling the secrets of certain foods and their valuable ingredients. This mostly applies to so-called aphrodisiac foods. An aphrodisiac is a food or substance that arouses sexual desire and instinct, increases sexual sensuality and pleasure or efficiency during sexual intercourse. Dozens of substances are known that are used to increase libido and support sexual functions. These substances are often extracted from very common foods, herbs or spices, and many people prefer to consume them in their natural form to benefit from their stimulating functions. There are many foods and herbs identified as aphrodisiacs, but few are those whose properties are supported by scientific research. I present those for which there is scientifically confirmed information that they possess the specific properties, functions and effects of foods – aphrodisiac. Maca Maca is a very popular, sweet root vegetable with many undeniable health benefits. In South America, people commonly use it to increase fertility, and it is nicknamed the “Peruvian Viagra.” It grows mainly in the mountains of central Peru and is botanically related to cruciferous vegetables such as broccoli, cauliflower and cabbage. Studies have found an increase in libido and erectile function after consuming maca (1), and four other studies have shown that it can also increase libido in humans (2, 3, 4, 5). In most studies, participants took 1.5–3.5 grams of maca daily for 2 to 12 weeks. Research shows that maca is generally well tolerated and has few side effects. Although the evidence for maca’s libido benefits is good, more detailed research is needed to define safe doses and long-term effects. Fenugreek An annual plant cultivated worldwide, but most popular in Ayurvedic medicine as an anti-inflammatory and libido enhancer. This herb has been found to contain compounds that the body can use to synthesize sex hormones, such as estrogen and testosterone (6). In one small study, men who took 600 mg of fenugreek extract per day for 6 weeks reported increased sexual arousal and improved sexual function. Fenugreek also contains magnesium, zinc, and pyridoxine, which may contribute to the results. Similarly, a small study examined the effects of a daily dose of 600 mg of fenugreek extract in women who reported low sexual desire.The results of the study showed a significant increase in sexual desire and arousal in the study group in which participants took fenugreek over an 8-week study, while no change was observed in the control group (9). Zinc Zinc is a micronutrient, with a key role for many biochemical processes in the human body, it is critical for the optimal function of many organs and systems: immune system, digestive system, locomotor system, central nervous system, including the reproductive system. Zinc deficiency can lead to hormonal imbalance and reproductive dysfunctions (7, 8). Saffron Saffron is a spice obtained from the Crocus sativus flower. It comes from Southwest Asia and is one of the most expensive spices in the world because of a number of valuable qualities it possesses. Saffron is often used as an alternative treatment for depression, to reduce stress, to improve mood, and especially as an aphrodisiac, especially in people taking antidepressants. A study examining the effects of saffron on a group of men who took 30 mg of saffron per day for 4 weeks found that the spice can improve erectile function in men (10), and a study in women showed higher levels of arousal in compared with those in the placebo group (11). While foods that enhance sexual desire and function have piqued the interest of humans and scientists for centuries, foods that can improve reproductive capabilities have been the subject of even greater interest. About 15-20% of couples worldwide experience difficulties in creating their own offspring. While for some the problems are easily solved with appropriate treatment and changes in life habits, for others this proves impossible and assisted reproduction becomes necessary, which is not always successful. In any case, it is necessary to review the diet of both the woman and the man in order to improve the chances of conception and successful wear of the fetus. Some of the foods that have been shown to support a woman’s reproductive functions and health are: Foods rich in antioxidants Antioxidants such as folic acid and zinc can improve fertility in both men and women. They deactivate free radicals in the body that can damage both sperm and eggs. Folic acid intake, which is mandatory if a woman is planning to conceive, as well as throughout pregnancy, is associated with higher implantation rates, problem-free clinical pregnancy, limiting the risk of spina bifida and Down syndrome, and the birth of a healthy and well-developed baby. Fruits, vegetables, nuts and cereals are rich in useful antioxidants such as vitamins C and E, folic acid, beta carotene and lutein, which is why their daily intake in balanced amounts and in a rich variety is recommended. eat,rich in fiber Fiber helps the body to release excess hormones and maintain blood sugar balance. Certain types of fiber can help remove excess estrogen by binding to it in the gut and helping to remove it from the body as a waste product. According to a 2009 study, consuming 10 grams more of grain fiber per day was associated with a 44% lower risk of ovulatory infertility in women over the age of 32 (12). All fruits and vegetables, legumes, nuts and whole grains are rich in fiber. Plant sources of protein Replacing some animal proteins (such as meat, fish, and eggs) with plant sources of protein (such as beans, nuts, and seeds) is associated with a reduced risk of infertility. A study showed that when 5 percent of total calories came from plant instead of animal protein, the risk of ovulatory infertility decreased by more than 50 percent. It is good to diversify the sources of proteins in the menu and necessarily include vegetable ones, the variety of which is great: beans, lentils, chickpeas, peas, vegetables, quinoa, millet, buckwheat, mushrooms, nuts and seeds. Iron-rich foods A menu rich in iron sources may reduce the risk of ovulatory infertility, according to the results of The Nurses’ Health Study II, which followed 18,500 nurses trying to conceive. Iron deficiency is associated with the development of anemia and can disrupt the functions of organs and entire systems, including those of the reproductive system. Iron-rich foods include beans, lentils, spinach, nettles, and whole grains. If vitamin C from citrus fruits, peppers, tomatoes and pumpkin is added to them, for example, the absorption of iron is improved. In terms of foods that could prevent successful conception and wear of the fetus, the following should be mentioned: Trans fats These are associated with an increased risk of ovulatory infertility due to their negative effects on insulin sensitivity. Trans fats are often found in hydrogenated vegetable oils and are commonly found in foods such as margarine, fried foods, processed foods, and baked goods. Studies have found that a diet high in trans fat and lower in unsaturated fatty acids is associated with infertility in both men and women. Refined carbohydrates Include all packaged sugary foods and drinks, processed grains, refined pasta, white rice and pasta. These carbohydrates have a high glycemic index (GI), are absorbed very quickly, causing spikes in blood sugar levels and therefore insulin. Insulin is chemically similar to ovarian hormones that help eggs mature. Systemically elevated serum insulin levels may inhibit the synthesis of reproductive hormones, such as luteinizing hormone, and this may contribute to failure of oocyte maturation and lack of ovulation.Caffeine The link between caffeine and reproductive health is not very conclusive, but an older study from 1997 suggested that women who consumed more than 500 milligrams of caffeine per day took an average of 9.5 months longer to conceive . On the other hand, it is known that excessive caffeine consumption during pregnancy is not recommended, therefore, in view of the reproductive health of the woman and that of the fetus, if pregnancy is planned, alternatives to coffee and energy drinks such as herbal teas and fresh squeezed juices, Alcohol Consumption of alcohol can negatively affect the ability to conceive and wear a healthy baby. A 2004 study involving 7,393 women found that high alcohol intake was associated with an increased risk of infertility (14). Food is a key determinant of human health, including human sexual and reproductive health, and is a significant component of the overall interdisciplinary approach to maintaining body homeostasis, effective health prevention and prevention of the disease process. Bibliography: 1. 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Willett, MD, Dr.PH, Protein intake and ovulatory infertility https://www. ncbi.nlm.nih.gov/pmc/articles/PMC3066040/ 14. Eggert J, Theobald H, Engfeldt P, 2004, Effects of alcohol consumption on female fertility during an 18-year periodhttps://pubmed.ncbi.nlm.nih .gov/14967377/