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Camu Camu Berry
The camu camu berry is a commonly found in the South American rainforest. The berry which is grown on the camu camu plant is rich in Vitamin C and has been used for medicinal purposes by the Amazonian Indians for more than 700 years. Folklore tales from the Indian tribes indicate that the fruit can help treat infections, decrease pain, strengthen joints, and maintain longevity. Even though the camu camu berry is very popular in most South American countries, it has not yet achieved the international fame like that of the American cherry. The reason for this is due to the expensive cost of shipping and marketing these fruits. In addition, the number and variety of more delicious berries that can be eaten instead of the camu camu berry is endless. Vitamins, Minerals and Phytochemical Components The camu camu fruit is rich in Vitamin C and contains 30 to 60 times more vitamin C than an orange or lemon. The camu camu berry is also an excellent source of calcium, phosphorus, potassium, iron, and various amino acids (2). Besides the vitamin and mineral content, the fruit is also rich in anthocyanins, amino acids, flavonoids and has very strong anti oxidant activity (3). Medicinal Uses Based on Scientific Studies For years the scientific community has known that camu camu berries are rich in Vitamin C (2). In South America, the juice and the dried powder have been used as an astringent, anti-oxidant, anti-inflammatory, emollient cream. Native Indians have also utilized the plant to prevent numerous upper respiratory tract infections. It is believed that the camu camu fruit may have anti-inflammatory activity, antibacterial properties, and the ability to stimulate the immune system. It may also protect the heart from atherosclerosis, delay aging, protect the skin from sun damage and prevent upper respiratory tract infections. Despite, the obvious benefits of consuming the camu camu fruit as previously stated, harvesting and marketing this fruit is expensive. Until methods for cultivating the camu camu fruit improve, this is one fruit that will not be readily available in fresh fruits markets. References 1. Bradfield, RB, Roca A. (1964) Camu Camu--A Fruit high in Ascorbic acid. Journal of the American Dietetic Association, 44:28-30. 2. Justi KC, Visentainer JV, Evelazio de Souza N, Matsushita M. (2000) Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Archivos Latinoamericanos de Nutricion, 50(4):405-8. 3. Zanatta CF, Cuevas E, Bobbio FO, Winterhalter P, Mercandante AZ. (2005) Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR. Journal of Agricultural Food and Chemistry, 53 (24):9532-5.
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