Camu Camu fruit health benefit , a rich source of vitamin C, ascorbic acid
October 21 2016
Ray Sahelian, M.D.

Camu camu, like many other Amazonian fruits, shows an excellent potential for health benefit use due to its high vitamin C content. Camu camu is now available as a dietary supplement however it is not clear at this time what role it plays in the treatment of specific medical conditions. Myrciaria dubia is an important source of vitamin C for people in the Amazon region.
   It is a small evergreen shrub native to the Amazonian lowlands and a close relative of the Guavaberry or Rumberry. The plant reaches heights of 7 to10 feet, Camu camu fruits are round, light orange to purplish colored with yellow pulp and reach about the size of a lemon. The fruits are sour with a unique aroma. Harvest occurs once per year by canoe due to the fruits maturing during flooding seasons.

Nutrition content, composition
Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp.
Arch Latinoam Nutrition. 2000.
Camu-camu Myrciaria dubia, a native fruit of the Amazon region, is one of the richest sources of vitamin C (2.4 to 3.0 g/100 g in the pulp) found in Brazil. The purpose of this work was the physical-chemical characterization of some nutrients and the valuation of vitamin C stability in stored camu-camu pulp, produced by the Agronomic Institute of Parana (IAPAR), Parana State, Brazil. The vitamin C determination was made by titration with potassium iodate. The fruit produced in Parana State, presented a lower content of vitamin C than the one native of the amazon region, possibly due to the different development conditions of the plant, and consequently of the fruit, as well as the climatic variation, the humidity and the characteristics of the soil. Regarding the vitamin C stability in stored (-18 degrees C) camu-camu pulp, a considerable decrease in its concentration until the 28th day was observed lost 23%, staying approximately the same until the end of the experiment. After 335 days of storage, the content found was of approximately 1.16 g/100 g of pulp, the ascorbic acid losses amounted to 26%. This content was still higher than the one found for most fruits that are good sources of this vitamin.

Raw material suppliers have camu camu powder and extracts. One common extract is a 4 to 1 potency with 20 percent vitamin C. I have also come across a camu camu extract that purports to have 50 percent ascorbic acid.

Stores sell camu camu Juice. Is this a new fruit juice?
   It is relatively new to the United States and will likely become more popular. There are dozens of healthy fruit juices, including goji, mangosteen, cranberry, and camu camu is one of them.