Camu Camu(Myrciaria Dubia)
has the highest recorded amount of natural ascorbic acid (vitamin C) than any known fruit on the planet.
It also has a full complement of minerals and amino acids that helps the absorption of vitamin C.
Camu Camu also contains vitamin A, vitamin B, proteins, iron, niacin, riboflavin, phosphorus and calcium.
content of vitamin C:
between 1.800 and 2.780 mg. per 100 gm. of camu camu pulp.
Food & Drinks (Sports)
natural Vitamin C favors the formation of collagen, a protein that supports many body structures and provides formation to the bones, teeth, gums, blood vessels and skin.
after a lyophilization process, the Camu Camu pulp is used to produce tablets and capsules as a natural source of vitamin C.
FOOD & Beverage use:
Camu camu has a reddish pigment in the skin imparts which give it a unique color making it attractive in juices.
Recently, Camu camu has been used in the preparation of ice creams and candies among other treats.
Recent studies have determined that the shell of the ripe fruit has a good concentration of anthocyanin pigment suitable for the manufacture of dyes.
The consumption of its bark and stem in tea, represents an excellent relief for diabetes.
At first, the pulp of Camu Camu is used mainly to produce: Juice, Nectar, Jam, Ice Cream and Yogurt.
Because its high content of citric acid, the Camu Camu is used in the production of multivitamins, combined with other tropical fruits.
The nutraceutical beverage market and biological products will find in the Camu Camu a real alternative, supported by
its exceptional antioxidant capacity and pleasant taste.
Due to it’s high content of ascorbic acid, Beta-carotene, Calcium, Iron, Niacin, Phosphorus, Proteins, Thiamin and Riblofavina.
Camu Camu is a stimulant of the body‘s natural defenses and is involved in the absorption of iron from foods of plant origin.
It is Used as a food supplement because it:
Is an antioxidant that increases the body‘s defenses.
Is an immunostimulant and antibacterial agent.
Prevents the infections and avoids scurvy.
Is involved in the formation of the teeth, bones and conjunctive tissues.
Helps the capillary fragility, bleeding, malformation of the bones and teeth.
Helps to avoid fatigue, which is important for the formation of muscles, tendons and ligaments.
Is essential for the absorption of iron and prevents Athlete anemia.
The Camu Camu exerts a preventive and therapeutic action against cellular aggression by oxidation of radicals. Also in ocular diseases such as muscular degeneration related to the age and cataracts.
On the other hand, it has a special importance because children, pregnant women and seniors have in their diets good amounts of Vitamin C.
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Maqui is a deeply purpled berry collected from the distant Patagonia region that stretches from Southern Chile to Antarctica.
Camu Camu has the highest recorded amount of natural ascorbic acid (vitamin C) than any known fruit on the planet. It also has a full complement of minerals and amino acids that helps the absorption of vitamin C.
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