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Camu-camu is a low-growing shrub found throughout the Amazon rainforest, mainly in swampy or flooded areas. Camu-camu fruit has the highest recorded amount of natural vitamin C known on the planet. 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. It also has a full complement of minerals and amino acids that might aid in the absorption of vitamin C.* To learn more about this wonderful rainforest plant, go to the Tropical Plant Database file on Camu-Camu. To see pictures of camu-camu, click here.
Traditional Uses:* for its natural high vitamin C content; for colds/flu (for its vitamin C content); for skin care/anti-aging (for its antioxidant, mineral, and vitamin content); as an edible fruit/fruit juice
Suggested Use: Take 1 gram 2 - 3 times daily or as directed by a health care professional.
Contraindications: None known.
Drug Interactions: None Known.
Third-Party Published Research*
All available third-party research on camu-camu can be found at PubMed/Medline.
A partial listing of the published research on camu-camu is shown below:
da Silva, F., et al. "Antigenotoxic effect of acute, subacute and chronic treatments with Amazonian camu-camu (Myrciaria dubia) juice on mice blood cells." Food Chem Toxicol. 2012 Jul;50(7):2275-81.
Yazawa, K., et al. "Anti-inflammatory effects of seeds of the tropical fruit camu-camu (Myrciaria dubia)." J Nutr Sci Vitaminol (Tokyo). 2011;57(1):104-7.
Akachi, T., et al. "1-methylmalate from camu-camu (Myrciaria dubia) suppressed D-galactosamine-induced liver injury in rats." Biosci Biotechnol Biochem. 2010;74(3):573-8.
Inoue, T., et al. "Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties." J. Cardiol. 2008 Oct; 52(2): 127-32.
Zanatta, C. F., et al. "Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR." J. Agric. Food Chem. 2005 Nov 30; 53(24):9531-5.
Ueda H, et al. "Aldose reductase inhibitors from the leaves of Myrciaria dubia (H. B. & K.) McVaugh." Phytomedicine. 2004; 11(7-8):652-6.
Dib Taxi, C. M., et al. "Study of the microencapsulation of camu-camu (Myrciaria dubia) juice. J. Microencapsul. 2003 Jul-Aug; 20(4):443-8.
Justi, K. C., et al. "Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp." Arch. Latinoam. Nutr. 2000 Dec; 50(4):405-8.
Franco, M. R., et al. "Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araca-boi (Eugenia stipitata), and Cupuacu (Theobroma grandiflorum)." J. Agric. Food Chem. 2000; 48(4): 1263-5.
Bradfield R., et al. "Camu-camu--a fruit high in ascorbic acid." J. Am. Diet. Assoc. 1964 Jan; 44:28-30.
* The statements contained herein have not been evaluated
by the Food and Drug Administration.
This product is
not intended to treat, cure, mitigate or prevent any disease.
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Last updated 12-27-2012