About Product
- Camu Camu is energizing, mood-lifting and highly effective in supporting the immune system.
- Camu Camu is a bush native to the Amazon rainforest of Peru and has been used as a natural medicine by indigenous populations for thousands of years.
- The Camu Camu bush produces a fruit with the same name which contains powerful phytochemicals including the second highest natural source of Vitamin C in the world... More Info
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
The
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 healthy serotonin levels in the brain. Some healthcare practitioners have reported that Camu Camu has same day mood-supporting effects.There are no side effects, such as photosensitivity or gastrointestinal problems, and it can be used safely in combination with pharmaceuticals. 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:
May support a healthy detoxification response
May support healthy mood
May support healthy blood ecology
Source of the amino acids valine, leucine & serine
May support healthy brain function, increasing mental focus, & cognitive performance
May support mood balancing
May support healthy skin & gums
May support a healthy cardiovascular & circulatory system
May support a healthy mental outlook
May support eye health
Source of gallic & ellagic acids
May support a healthy upper respiratory system
May support the formation of healthy red & white blood cell
Source of flavonoids, including catechins, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid & rutin
Constituents of Camu Camu include:
Minerals: Calcium, Iron, Phosphorus
Vitamins: Vitamin C (ascorbic acid), Thiamin, Riboflavin, Niacin,
Beta carotene Fiber
Phytochemicals: Ellagic acid, Quercetin, Anthocyanin, Tannins, Cyanidin-3-glucoside, flavonoids catechins, delphinidin 3-glucoside, rutin
This product is 100% natural and minimally processed:
Taste, smell, texture, and color may vary from batch to batch.
Suggested Use: Mix 1 tablespoon with juice, yogurt or add to your favorite smoothie.
Mixing suggestion: To increase flavor and nutritional profile combine with our organic Rosehips and Acerola powders for the best vitamin C product ever.
Miscellaneous Facts about our Organic Camu Camu
Certifications: Certified USDA Organic.
Ingredients: Raw Camu Camu Fruit.
Parts Used: Whole Camu Camu.
Botanical Name: Myrciaria
Other Names: Camucamu, Cacari, and Camocamo.
Origin: Grown and dried in Peru. Packaged with care in Florida, USA.
How to Maintain Optimum Freshness
ZNaturalFoods.com offers our raw 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 Camu Camu powder in a cool, dark, dry place.
About Z Natural Foods
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Sources & References
References:
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.
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11. Null, Gary. A Woman's Encyclopedia of Natural Healing, Seven Stories Press, New York, N.Y., 1997.
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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., BrasÃlia, (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.<URL:http://www.wondrousherbs.com/CamuCamuFacts.html>. 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.
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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. franco@fea.unicamp.br. 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. tinadib@hotmail.com. J Microencapsul. 2003 Jul-Aug;20(4):443-8.
34. http://www.naturalnews.com/043134_vitamin_C_intravenous_infusions_COPD.html
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38. http://lpi.oregonstate.edu/infocenter/vitamins/vitaminC/vitCform.html
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).
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