I take a sip, lean back and savor my drink. It’s delightfully refreshing, almost like a nice fizzy sherbet with a power-packed punch. I try to list the ingredients again and as usual, come up a few names short. I look at the menu – camu camu berries blended together with blueberries, raspberries, strawberries, acai berries, cranberries and incan berries in a creamy alchemical coconut base. Whoa! Impressive! I just had my first taste of the world’s newest superfood the Camu-Camu berry. Hey! Now they’re saying it might even help me remember all the ingredients that go into the next smoothie on the list. The superfruit is supposed to increase brain function and boost memory. I’m hooked.
Searching for information on the rising star in the world of high density nutrition, I am stumped by the first fact I read how can a fruit, any fruit, have 50 times more Vitamin C than an orange? Weren’t oranges god’s gift to mankind for warding off colds? It appears I’m wrong. While a typical orange would have around 1,000 ppm of vitamin C, the camu berry can have concentrations as high as 50,000 ppm or about 2 g of vitamin C per 100 g of fruit. Since consumption of Vitamin C in its full spectrum natural form is far more beneficial than synthetic supplements, the implications of the discovery seem stupendous. Just consider, that 100 – 200 mg daily of natural vitamin C sources such as Camu-camu readily outperforms the benefits previously achieved with mega doses of ester vitamin C or mega doses of L-lysine. So how come we’re only just hearing about this wonder fruit? I look further..
Camu Camu, Cacari or Myrciaria dubia, is native to the Amazon rainforests of Peru and Brazil. The indigenous people of the region have cultivated and harvested camu-camu berries for centuries. However it remained relatively unknown outside the Peruvian Amazonia until 1957, when the Instituto de Nutricion of the Ministry of Public Health of Peru conducted a nutritional analysis of the fruit. The study determined that the pulp contained around 2,780mg ascorbic acid in 100g pulp, the highest concentration in any known species. The rind goes one step further and may contain anything upto 5,000mg/100g. The peel is also rich in anthocyanin compounds such as cyaniding-3-glucoside which possess significant antioxidant activities as well as other potential health benefits (Linus Pauling Institute, Micrnutrient Information Center). The camu berry is also rich in bioflavonoids and amino