Camu Camu Research

Independent studies on the Camu Camu berry (Myrciaria dubia) are listed below.


 

Abstract from a university study in South Korea (link)

Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

Mst. Sorifa Aktera, Sejong Ohb, Jong-Bang Euna, Maruf Ahmed

“Camu-camu (Myrciaria dubia) fruits are promising sources of various bioactive compounds such as vitamin C, phenolic compounds and carotenoids.

Camu-camu fruits are also good sources of potassium, iron, calcium, phosphorous and various kinds of amino acids such as serine, valine and leucine.

Therefore, the presence of different bioactive compounds in camu-camu fruits could be used to retard or prevent various diseases such as cardiovascular and cancer.

This is an update report on nutritional compositions and health promoting phytochemicals of camu-camu fruits. This review reveals that camu-camu fruits might be used as functional foods or for nutraceutical purposes.”

 


 

Abstract from a university study in Peru (link)

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 1, David Campos *

Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina – UNALM, Av. La Molina s/n, Lima, Peru

“The antioxidant capacities of ascorbic acid and phenolic compounds present in camu camu fruit were screened during ripening. Ascorbic acid decreased, and anthocyanin, flavonol and flavanol contents, and DPPH antioxidant capacity increased during ripening.

Antioxidant compounds from camu camu were fractionated in two fractions: an ascorbic acid-rich fraction (F-I) and a phenolics-rich fraction (F-II). F-I was the major contributor to the DPPH antioxidant capacity (67.5–79.3%) and F-II played a minor role (20.7–32.5%). A total of 30 different phenolic compounds were detected by HPLC-PAD.

The presence of catechin, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid and rutin was elucidated. Other phe-nolic compounds, such as flavan-3-ol, flavonol, flavanone and ellagic acid derivatives, were also present. For the three ripening stages the flavan-3-ols and ellagic acid group were the most representative phe-nolic compounds in this fruit.

Acid hydrolysis of F-II revealed the presence mainly of gallic and ellagic acids, suggesting that camu camu fruit possesses important quantities of hydrolysed tannins (gallo-and/or ellagitannins). These results confirm that camu camu fruit is a promising source of antioxidant phenolics.”

 


 

Abstract from a university study in Japan (link)

Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties

Inoue T, Komoda H, Uchida T, Node K.

Department of Cardiovascular and Renal Medicine, Saga University Faculty of Medicine, 5-1-1 Nabeshima, Saga 849-8501, Japan.

 

BACKGROUND:

Oxidative stress as well as inflammation plays a pivotal role in the pathogenesis of atherosclerosis. Although, various anti-oxidative dietary supplements have been evaluated for their ability to prevent atherosclerosis, no effective ones have been determined at present. “Camu-camu” (Myrciaria dubia) is an Amazonian fruit that offers high vitamin C content. However, its anti-oxidative property has not been evaluated in vivo in humans.

 

METHODS:

To assess the anti-oxidative and anti-inflammatory properties of camu-camu in humans, 20 male smoking volunteers, considered to have an accelerated oxidative stress state, were recruited and randomly assigned to take daily 70 ml of 100% camu-camu juice, corresponding to 1050 mg of vitamin C (camu-camu group; n=10) or 1050 mg of vitamin C tablets (vitamin C group; n=10) for 7 days.

 

RESULTS:

After 7 days, oxidative stress markers such as the levels of urinary 8-hydroxy-deoxyguanosine (P<0.05) and total reactive oxygen species (P<0.01) and inflammatory markers such as serum levels of high sensitivity C reactive protein (P<0.05), interleukin (IL)-6 (P<0.05), and IL-8 (P<0.01) decreased significantly in the camu-camu group, while there was no change in the vitamin C group.

 

CONCLUSIONS:

Our results suggest that camu-camu juice may have powerful anti-oxidative and anti-inflammatory properties, compared to vitamin C tablets containing equivalent vitamin C content. These effects may be due to the existence of unknown anti-oxidant substances besides vitamin C or unknown substances modulating in vivo vitamin C kinetics in camu-camu.

 


 

Abstract from university study in Brazil (link)

Amazonian Camu-camu fruit (Myrciaria dubia HBK Mc Vaugh) has attracted interest from food and cosmetics industries because of its rich content of vitamin C, flavonoids and anthocyanins. The goal of this study was investigates the antiobesity action of the ingestion of the Camu-camu pulp in a rat model of diet-induced obesity.

Wistar rats with obesity induced by subcutaneous injection of monosodium glutamate receiving diet ad libitum. The rats were divided in two groups: an experimental group that ingested 25 mL/day of Camu-camu pulp (CCG) and a non treated group (CG). After 12 weeks, the animals were sacrificed. Blood, liver, heart, white adipose tissues were collected and weighted, biochemical and inflammatory profiles were determinate as well.

Animals that received the pulp of Camu-camu reduced their weights of the fat in white adipose tissues, glucose, total cholesterol, triglycerides, LDL-c and insulin blood levels. There was an increase in HDL-c levels. No change was observed in inflammatory markers and liver enzymes.

Camu-camu pulp was able to improve the biochemical profile of obesity in rats suggesting that this Amazonian fruit can be further used such a functional food ingredient in control of chronic diseases linked to obesity.

 


 

From Rich Roll (official site) who Men’s Fitness Magazine dubbed one of the 25 Fittest Men in the World:

“A sour lemon-sized orange-purple fruit indigenous to Amazonian lowlands, camu camu contains an impressive array of phytochemicals, bioflavonoids, amino acids, vitamins and minerals like beta-carotene and potassium.

Most importantly, camu camu boasts the highest natural vitamin C density of any food on the planet — anywhere from 20-50 times the level of vitamin C in a typical orange, and scores extremely high on the “ORAC” (“oxygen radical absorbance capacity”) scale, a method of quantifying the anti-oxidant capacities of biological samples.

Camu camu also reduces levels of the stress hormone cortisol and facilitates the uptake of serotonin. In other words, it will make you happy.”

 


 

Vitamin C

An historical compendium of 20th-Century medical & scientific literature attesting to the efficacy of Ascorbate
(Ascorbic Acid, Cevitamic Acid, Sodium Ascorbate etc. a.k.a. “Vitamin C”) in the treatment and prevention of human and animal illnesses and diseases –
http://www.seanet.com/~alexs/ascorbate/index.htm