Myrciaria dubia (camu camu) fruit extract
A small berry that, especially when fully ripe, possesses strong antioxidant capacity due to its levels of vitamin C, phenolic compounds, and other plant chemicals.
Camu camu is a very juicy berry but a sharply acidic flavor, which is why it’s rarely eaten in its natural state (similar to how cranberries in their natural state are very tart, but become palatable when mixed with sugar).
Along with the components mentioned above, camu camu is also a source of minerals including sodium, potassium, calcium, zinc, magnesium, manganese, and copper. The fruit is also a source of fatty acids such as oleic acid as well as amino acids.
All told, camu camu ranks among the most effective berries in terms of its antioxidant content and ability to thwart a wide range of damaging free radicals.
Interestingly, despite having a very high vitamin C content, approximately 26% of it is lost during processing and storage, one more reason to ensure any product you use that contains this ingredient is airless or highly air-restrictive (no jars or clear packaging).
References for this information:Journal of the Science of Food and Agriculture, January 2019, pages 624-631
Journal of Alternative and Complementary Medicine, January 2015, pages 8-15
See vitamin C
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