CAMU-CAMU

Family: Myrtaceae  

Genus: Myrciaria  

Species: dubia  

Ethnic names: Camu-camu, Rumberry  

Parts Used: Fruit  

General Information  

Camu-camu is an exotic low-growing plant originated from flooded areas of the Amazon rainforest and grows in an altitude of about 2-3 m. Camu-camu flowers are white and have a powerful aroma.  Its fruits are dark red and have an acidic taste.

Traditional Uses

Camu-camu is popular used in Amazon Region by indigenous as raw–material for ice-cream, cookies, jams and drinks.  

Modern Use  

Recent researches reveal that camu-camu fruit has the highest amount of nature vitamin C known on the planet.  Camu-camu fruit has a surprising range of medical application, as it helps prevent and during treatment of several diseases. According to studies at the Albany University in 2002, Professor Manuel Sandoval verified that Camu-Camu has a great antioxidant and anti-depressive power.  Camu-camu fruit contains 30 to 60 times more Vitamin C than the orange. It is astringent, antioxidant, anti-inflammatory, has good nutritional properties, and also it is considered an important ally against the herpes virus.

Camu-camu is also excellent for hair repairs, bringing vitality and strengthens, protecting the hair from external damage and preventing hair loss.

Plant Chemistry

Camu-camu also has a combination of phytonutrients not found in any other organic substance. The fruit contains important levels of beta carotene, calcium, iron, niacin, phosphorus, riboflavin and thiamin.

Nutritional Facts

Nutritional Info for 100g  of Camu-Camu:

Water 93%

Energy value 17 Kcal

Protein 0,5 g

Carbohydrates 4,7 g

Fiber 0,6 g

Ashes 0,2 g

Calcium 27 mg

Phosphorus 17 mg

Calcium 0,9 mg

Iron 0,5 mg

Thiamine 0,01 mg

Riboflavin 0,04 mg

Niacin 0,06 mg

Reduced ascorbic acid 2.780,00 mg

Total ascorbic acid 2.891,00 mg

Health Benefits

_ Strengthens the immune system;

_ Promotes vitality for those with organic deficiencies; fortifies the nervous system;

_ Facilitates the creation of white blood cells;

_ Detoxifies the body (especially the liver) ;

_ Stimulates the cardiac, circulatory and respiratory systems.

References

_ Zanatta, C. F., et al. "Determination of anthocyanins from camucamu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR." J. Agric. Food Chem. 2005 Nov 30; 53(24):9531-5.  

_ Ueda H, et al. "Aldose reductase inhibitors from the leaves of Myrciaria dubia (H. B. & K.) McVaugh." Phytomedicine. 2004; 11(7- 8):652-6.  

_ Dib Taxi, C. M., et al. "Study of the microencapsulation of camu-camu (Myrciaria dubia) juice. J. Microencapsul. 2003 Jul-Aug; 20(4):443-8.  

_ 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.  

_ Franco, M. R., et al. "Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Aracaboi (Eugenia stipitata), and Cupuacu (Theobroma grandiflorum)." J.

Agric. Food Chem. 2000; 48(4): 1263-5.  

_ Bradfield R., et al. "Camu-camu--a fruit high in ascorbic acid." J. Am. Diet. Assoc. 1964 Jan; 44:28-30.  

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