In addition to the chemicals mentioned above, camu-camu contains beta-carotene, calcium, leucine, protein, serine, thiamin, and valine. Even with this loss, camu-camu still has a dramatic edge over its next challenger, acerola, for vitamin C content. Alpha-pinene and d-limonene (compounds known as terpenes) predominate as the volatile compounds in this fruit.Īs 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). It also has a full complement of minerals and amino acids that can aid in the absorption of vitamin C. In comparison to oranges, camu-camu provides thirty times more vitamin C, ten times more iron, three times more niacin, twice as much riboflavin, and 50% more phosphorus.Ĭamu-camu is also a significant source of potassium, providing 711 mg per kg of fruit. Oranges provide 500-4,000 ppm vitamin C, or ascorbic acid acerola has tested in the range of 16,000 to 172,000 ppm.Ĭamu-camu provides up to 500,000 ppm, or about 2 grams of vitamin C per 100 grams of fruit. In recent years, the fruits have become popular in Iquitos, Peru, where they are made into drinks and ice creams.Ĭamu-camu fruit has the highest recorded amount of natural vitamin C known on the planet. In fact, it was not widely eaten as a fruit by the indigenous people, due to its sour, acidic taste. Its high vitamin C content has created a demand for camu-camu fruit in the natural products market.Ĭamu-camu has never been documented as a traditional herbal remedy for any condition in the Amazon region. It produces round, light orange-colored fruits about the size of lemons, which contain a significant amount of vitamin C. It grows to a height of about 2-3 m and has large, feathery leaves. Camu-camu is a low-growing shrub found throughout the Amazon rainforest, mainly in swampy or flooded areas.
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