Camu camu (Myrciaria dubia) is an exotic Amazonian tree which bears fruits rich in bioactive substances with antibacterial, anti-inflammatory and antioxidant properties.
Camu camu fruits are classified as superfoods, mainly due to a high content of vitamin C (one of the richest sources in the world) as well as flavonoids and anthocyanins. The vitamin C content per kilogram of fresh fruits may vary from 9 up to 50 g. Such high concentrations of ascorbic acid and citric acid make camu camu fruits unfit for direct consumption. Because of that, they are used mainly in the form of juices, concentrates, capsules and additives for food products.
Since the camu camu pulp contains a lot of substances with extremely high antioxidant potential, the consumption of these fruits may help, among others, slow down ageing processes, reduce the incidence of cardiovascular diseases, cancerous changes and cataracta and promote the treatment of colds and strengthen the immune system.