Camu-camu is a low-growing shrub found throughout the Amazon rainforest, mainly in swampy or flooded areas. It grows to a height of about 2-3 m and has large, feathery leaves. It produces round, light orange-colored fruits about the size of lemons, which contain a significant amount of vitamin C. Its high vitamin C content has created a demand for camu-camu fruit in the natural products market. Some groups are now beginning to study cultivation methods for this important new rainforest resource, which is still harvested wild throughout the Amazon region.

PLANT CHEMICALS

Camu-camu fruit has the highest recorded amount of natural vitamin C known on the planet. Oranges provide 500-4,000 ppm vitamin C, or ascorbic acid; acerola has tested in the range of 16,000 to 172,000 ppm. Camu-camu provides up to 500,000 ppm, or about 2 grams of vitamin C per 100 grams of fruit. In comparison to oranges, camu-camu provides 30 times more vitamin C, 10 times more iron, 3 times more niacin, twice as much riboflavin, and 50% more phosphorus. Camu-camu is also a significant source of potassium, providing 711 mg per kg of fruit. It also has a full complement of minerals and amino acids that can aid in the absorption of vitamin C. Alpha-pinene and d-limonene (compounds known as terpenes) predominate as the volatile compounds in this fruit.

As with any vitamin C-rich fruit, however, the time between harvesting and consumption is crucial; the fruit may lose up to a quarter of its vitamin C content in less than a month (even if frozen).4 Even with this loss, camu-camu still has a dramatic edge over its next challenger, acerola, for vitamin C content. In addition to the chemicals mentioned above, camu-camu contains beta-carotene, calcium, leucine, protein, serine, thiamin, and valine.

BIOLOGICAL ACTIVITIES & CLINICAL RESEARCH

There has been no research conducted or published on any medicinal or therapeutic properties of camu-camu.

The bottom line is that camu-camu is a great source of natural vitamin C. In addition, it comes with many other naturally occurring vitamins, minerals, and amino acids that may well help with the absorption and efficient uptake of vitamin C.

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