Camu camu, a wild species of the Amazon, is gaining notoriety in Peru due to its high content of vitamin C, which is 60 times more than an orange.
This property has aroused great interest in international markets, especially Japan, to where it is exported in large quantities.
Camu camu is a small red fruit with a strong acid taste, it has always been known and consumed by the indigenous people of the Amazon, and grows on the riverbanks located between the departments of Pucallpa and Iquitos.
Camu camu fruit is one of the newest discoveries in the rainforest and is now the highest recorded source of vitamin C known on the planet. Its berries contain 50% pure vitamin C! It provides 21,000 to 500,000 servings per million of ascorbic acids or 2-3 grams per kilogram. In comparison to oranges, camu camu provides 30% more vitamin C, 10% more iron, 3% more niacin, twice as much riboflavin, and 50% more phosphorus.
Apart from its well-recognized function of strengthening the immune system, vitamin C is a powerful antioxidant, manages to fix different harmful elements and allows the body to get rid of toxins that are a greater risk for a healthy life.
Vitamin C of natural origin has important advantages in relation to synthetic ascorbic acid. It can be said that it is in “its environment”, meaning it was not isolated, but has an outline of valuable vital elements (complex C) such as routine and bioflavonoids, which can considerably increase the effects of vitamin C. Its affinity allows greater absorption by the body.
- Protects the body from free radicals
- Strengthens the immune system
- Keeps blood lines strong and heals wounds
- Detoxifies harmful elements and protects against cancer
- Anti-depressive action
Due to its high content of vitamin C, a market has been created for camu camu fruit. It remains wild harvested throughout the Amazon region and some groups are now beginning to determine cultivation methods for this new major rainforest resource.