Camu Camu

Camu Camu, Latin Myrciaria dubia, is a plant native to the Amazon rainforest, growing mainly in Brazil, Peru and Venezuela. It needs a tropical to subtropical climate and waterlogged soil to grow, which is why it can be found mainly in swampy and wet areas around rivers. It is a low tree with white, sweet-smelling flowers and light red fruit with yellowish, orange to dark red flesh inside. The fruit is very acidic and is valued for its strong antioxidant and anti-inflammatory properties, due to its high vitamin C content - in this it ranks first among all foods on earth. By slowly drying and grinding into a fine powder, the crop loses none of its benefits and becomes more easily consumed when blended in water, smoothies, yoghurt or porridge. In this purely natural form, such vitamin C has a much better absorption than its popular liposomal form today.

HISTORY

Camu Camu has been used in South America for centuries. Native American tribes used to collect the fruit in their canoes and then use it for all kinds of viral infections, cold sores, eye problems and colds. The refreshing taste of the crushed fruit also gave them the energy they needed. From a single bush, the natives were able to collect up to 12 kg of fruit. However, they did not consume them raw, but made a drink from them, which they called Refresco de Camu Camu. Today, this drink is one of the many legacies left by the Amazonian Indians to the Brazilian and Peruvian populations of today. Interestingly, the indigenous tribes living on the banks of the Nanay River in the Loreto region of Peru still use Camu Camu as a traditional remedy to treat malaria.

Due to the current over-harvesting of wild Camu Camu, it is in danger of becoming an endangered species. Efforts are underway in the Amazon basin to promote its commercial cultivation. In Peru, the tree is so popular that seedlings are provided free of charge.

CHEMISTRY

Camu Camu has an exceptionally high vitamin C content, ranging from 1182-2280 mg per 100g depending on the maturity of the fruit (in overripe fruit the content begins to decrease). However, it is generally 2-3 % of the fresh weight. For example, a lemon alone contains only 53 mg of this vitamin per 100g. Compared to citrus fruits, Camu Camu also contains 10 times more iron, 3 times more vitamin B3, 2 times more vitamin B2 and phosphorus. Among the minerals and trace elements, in addition to those mentioned above, we can also mention zinc, potassium, calcium, copper, magnesium, manganese and sodium. It also contains protein, fibre and protein, phenolic substances and carotenoids, especially lutein and zeaxanthin, which are responsible for antioxidant effects.

Camu Camu also contains the essential amino acid leucine, which is essential for muscle and bone growth, regeneration and the production of growth hormones. Another amino acid contained is valine. This prevents muscle breakdown and is thus important for the nervous system and cognitive function. Both of these amino acids can only be obtained through diet.

EFFECTS

Thanks to its high content of vitamin C and other antioxidants, Camu Camu improves liver health, even in people with cirrhosis. Vitamin C contributes to the formation of collagen, and it also increases the number of leukocytes (white blood cells) in our bodies and thus has the ability to protect them from infections. This is why Camu Camu is a good fruit for colds and flu. It promotes the production of serotonin - improving mood and helping the nervous system to function properly.

Camu Camu fruits also contain anthocyanin, which is a water-soluble pigment that acts as an anti-inflammatory, antihistamine and protects humans from oxidative stress.

The high amount of carotenoids such as lutein and zeaxanthin also significantly promotes eye health. The mineral and trace element content helps maintain oral health, including healthy gums. The use of Camu Camu has positive effects in the supportive treatment of atherosclerosis. Camu Camu can also help fight the herpes virus. It also supports cardiovascular health, regulating blood sugar levels.

PREPARATION AND DOSAGE

Camu Camu is most commonly found in the form of a fine powder, which is produced by crushing the fruit. In this form, the fruit is more concentrated and thus has a longer shelf life. The powder can commonly be mixed in lukewarm water, used as an ingredient in morning smoothies, yoghurt and muesli, salad dressings, marinades or sauces, but also in baking and ice cream.

However, the amount of vitamin C hidden in Camu Camu has a downside. When consumed in excess, it can cause intestinal problems and a feeling of acidity. Some sources state that a teaspoon of powder from this fruit can replace half a kilo of lemons, so it is recommended to mix a moderate amount in water and sip gradually throughout the day.

We recommend taking Camu Camu in the amount of 1 teaspoon of powder per day. Mix this amount in 250ml of lukewarm water and sip gradually throughout the day.