Camu Camu is a bush native to the Amazon rainforest of Peru and has been used as natural medicine by indigenous populations there for thousands of years. The Camu Camu bush produces a fruit with the same name which contains powerful phytochemicals with health benefits, including the amino acids serine, valine, and leucine, and is the second highest natural source of Vitamin C in the world. The camu camu fruit has a surprising range of therapeutic effects. Many people have stopped using large doses of synthetic Vitamin C because they find that Camu Camu is energizing, mood-lifting and highly effective in strengthening the immune system.
Camu Camu is 15% Vitamin C and it is nicknamed the miracle fruit. Although the number of milligrams of Vitamin C, which Camu Camu contains, is low compared to the milligrams in synthetically derived Vitamin C tablets, it has more natural Vitamin C than almost every known botanical on the planet. Because of its food form, with bioflavonoids and other phytochemicals, clinical evidence suggests that it is far more effective, milligram for milligram, than synthetic Vitamin C (ascorbic acid). Many people report that just 1/3 tsp. is sufficient to significantly increase their wellness.
Some of the extraordinary medicinal properties of this Amazon rain forest fruit are described by Gary Null, Ph.D., a nationally known nutritionist and researcher, (1996). The camu camu fruit has a surprising range of health-promoting effects. Camu Camu helps to strengthen the immune system, maintain healthy gums, eyes and skin. Some extraordinary properties of this Amazon rainforest fruit are described by Gary Null, Ph.D., a nationally known nutritionist and researcher. In his Clinician's Handbook of Natural Healing, (1998), Null lists disease conditions and the herbs that have been found effective for their health promoting properties in reference to specific organ/system weaknesses and problems. In discussing the holistic treatment of mood-support, he lists 19 plants containing chemical compounds with mood-balancing properties, in order of potency. Camu Camu is number two on his list. Anecdotally and in clinical experience, Null's assessment of Camu Camu has proven to be correct although the Camu Camu fruit as such has hardly been studied at all, apart from clinical experience there is only indirect inferential evidence from scientific studies on the effect of Vitamin C it appears to provide nutritional support for the brain to optimize its own mood balancing chemistry. Additionally, published research suggests that Vitamin C supports an increased serotonin level in the brain. Some healthcare practitioners have reported that Camu Camu has same day mood-balancing effects. There are no side effects, such as photosensitivity or gastrointestinal problems, and it can be used safely in combination with pharmaceutical antidepressants. There have been no reports of its interference with the effectiveness of any pharmaceutical drugs.
Some possible traditional uses of Raw Organic Camu Camu Powder may include:
● Protecting & defending the nervous system from degenerative disease
● Detoxifying the body, especially the liver
● Excellent natural mood-balancing properties
● Promoting healthy blood ecology
● High in the amino acids valine, leucine & serine
● Promoting healthy brain function, increasing mental focus, & cognitive performance
● Potent mood-balancing effects
● Supporting healthy skin & gums
● Promoting a healthy heart & circulatory system
● Effective against depression, infertility & migraine headaches
● May protect the eyes from macular degeneration
● Containing gallic & ellagic acids
● Anti-mutagenic, anti-ulcerous, anti-gingivitic, anti-hepatitic, & anti-inflammatory
● Supporting a healthy upper respiratory systems
● Supporting healthy red & white blood cell (T-cells) formation
● Helping to prevent dementia & Alzheimer's disease
● Rich in flavonoids, including catechins, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid & rutin
Suggested Use: Mix 1 teaspoon with juice, yogurt or add to your favorite smoothie.
Botanical Name: Myrciaria dubia
Other Names: Camucamu, Cacari, and Camocamo
Ingredients: Organic Camu Camu Fruit Powder.
Origin: Peru - Certified Organic
Z Natural Foods strives to offer the highest quality organically grown, raw, vegan, gluten free, non-GMO products available and exclusively uses low temperature drying techniques to preserve all the vital enzymes and nutrients. Our raw Camu Camu powder is wildcrafted and certified organic and passes our strict quality assurance which includes testing for botanical identity, heavy metals, chemicals, and microbiological contaminants. ZNaturalFoods.com offers Organic Camu Camu powder packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency. Keep your raw organic Camu Camu powder in a cool, dark, dry place.
1. "The Plant List: A Working List of All Plant Species".
2. Peruvian Camu Camu fruit conquers Japan Percy Takayama, Living in Peru - Business, 12 February 2007. Accessed July 2012.
3. 3rd Party Research - Camu Camu Mama Camu.
4. Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages. Rosana Chirinos, Jorge Galarza, Indira Betalleluz-Pallardel, Romina Pedreschi and David Campos, Food Chemistry, Volume 120, Issue 4, 15 June 2010, Pages 1019-1024, doi:10.1016/j.foodchem.2009.11.041
5. 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. 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. - See more at: http://www.mrcabbagehead.com/2008/05/28/camu-camu/#sthash.qP8g9zBw.dpuf
6. Wilson, LG (1975). “The clinical definition of scurvy and the discovery of vitamin C.”. Journal of the history of medicine and allied sciences 30 (1): 40–60. PMID 1094060.
7. Armstrong, Alexander (1858). “Observation on Navel Hygiene and Scarvy, more particularly as the later appeared during the Polar Voyaje”. British and foreign medico-chirurgical review: or, Quarterly journal of practical medicine and surgery 22: 295–305. http://books.google.com/?id=7VJYAAAAMAAJ&pg=PA295.
8. “Myrciaria dubia (Kunth) MCVAUGH – Myrtaceae”. Dr. Duke’s Phytochemical and Ethnobotanical Databases. http://sun.arsgrin.gov:8080/npgspub/xsql/duke/pl_act.xsql?taxon=1241. Retrieved 2009-09-21.
10. Dr. James Duke’s Ethnobotanical database: www.ars-grin.gov/duke/
11. Null, Gary. A Woman’s Encyclopedia of Natural Healing, Seven Stories Press, New York, N.Y., 1997.
12. The Clinician’s Handbook of Natural Healing,. Kensington Press, New York, N.Y., 1998
13. Camu-camu (Myrciaria dubia) database 1996. . Accessed 20 February 2008.
14.Farabee, M.J. 2007.Photosynthesis.. Accessed 5 April 2008.
15. Functional Food Ingredients/Spices 2001-2005. . Accessed 27 February 2008.
16. Heard, T.A. 1999. The role of stingless bees in crop pollination. Annual Review of Entomology (Vol. 44: 183-206). Accessed 5 April 2008.
17. Peters, C.M. et al. 1989. Oligarchic forests of economic plants in ammonia: Utilization and conservationof an important tropical resource. Conservation Biology (Vol. 3, Issue 4, 341-349). Accessed 21 March 2008.
18. Silva, C.T.C. and J.S. Andrade. 1997. Postharvest modifications in Camu-camu fruit (Myrciaria dubia Mc Vaugh) in response to stage of maturation and modified atmosphere. Acta Hort. (ISHS) 452: 23-26. Accessed 21 March 2008.
19. Suguino, E. et al. Vegetative propagation of camu-camu by intergeneric grafting in Myrtaceae Family. Pesq. agropec. bras., Brasília, (Vol. 38 (Dec. 2003) 12, 1477-1482). Acessed 5 April 2008.
19. Tropical plant database 1996-2005 (Diseases & Conditions). . Accessed 20 February 2008.
20.What is Camu camu? 2008..
Accessed 27 February 2008.
21. Zanatta, C.F. and A.Z. Mercadante. 2007. Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chemistry (Vol. 101, Issue 4, 1526-1532). Accessed 21 March 2008.
26. University of Bonn, Institute of Nutrition and Food Sciences, Germany
27. Federal University of Para, Food Chemistry, Brazil
28. Instituto Nacional de Pesquisa da Amazonia (INPA), Brazil
(Roberta B. Rodrigues 1, Menelaos Papagiannopoulos 1, Jos´e Guilherme S. Maia 2, Kaoru Yuyama 3, Friedhelm Marx 1)
29. Zanatta CF, Cuevas E, Bobbio FO, Winterhalter P, Mercadante AZ.Department of Food Science, Faculty of Food Engineer, State University of Campinas, UNICAMP, Post Office Box 6121, Campinas, São Paulo, 13083-970, Brazil. J Agric Food Chem. 2005 Nov 30;53(24):9531-5.
30. Ueda H, Kuroiwa E, Tachibana Y, Kawanishi K, Ayala F, Moriyasu M. Kobe
Pharmaceutical University, Higashinada-ku, Kobe, 658-8558 Japan. Phytomedicine. 2004 Nov;11(7-8):652-6.
31. Justi KC, Visentainer JV, Evelázio de Souza N, Matsushita M.
Department of Chemistry, State University of Maring, Maringá, Paraná, Brazil. Arch Latinoam Nutr. 2000 Dec;50(4):405-8.
32. Franco MR, Shibamoto T. Faculdade de Engenharia de Alimentos, UNICAMP, Campinas-SP, CP 6121, CEP 13081-970, Brazil. [email protected] J Agric Food Chem. 2000 Apr;48(4):1263-5.
33. Dib Taxi CM, de Menezes HC, Santos AB, Grosso CR.
Department of Food Technology, Faculty of Food Engineering, State University of Campinas (UNICAMP), CP 6121, 13083-970, Campinas, SP, Brazil. [email protected] J Microencapsul. 2003 Jul-Aug;20(4):443-8.
39. Gary Null, Ph.D., a nationally known nutritionist and researcher. Excerpted and adapted by Herbs America from his Clinician’s Handbook of Natural Healing, (1998).