Camu-camu: benefits, dosage, contraindications

The camu camu is an evergreen shrub native to the swampy or flooded areas of the Amazonian forests of Peru, Brazil, Venezuela, and Colombia. Camu camu has dense and feathery foliage, and flowers with waxy white petals. The fruit, the size of a cherry or large grape, has a reddish-purple skin and a pinkish-yellow pulp. The fruit is extremely acidic and sour, and must be diluted and sweetened to be palatable. The parts of camu camu used in therapeutics are the fruit and leaves. Camu camu fruit contains proteins, carbohydrates, lipids, fibers, vitamins, and minerals. Camu camu fatty acids are 53% polyunsaturated and 36% saturated. The vitamin C content is high, ranging from 1300 mg to 3000 mg per 100 grams of fruit pulp and from 2000 mg to 5000 mg per 100 grams of peel. Camu camu contains carotenoids, including lutein, beta-carotene, violaxanthin, and luteoxanthin. The mineral content of camu camu fruit includes potassium 839 mg/kg, calcium 157 mg/kg, magnesium 124 mg/kg, sodium 111 mg/kg, manganese 21 mg/kg, iron 5.3 mg/kg, and zinc 3.6 mg/kg. The fruit also contains volatile terpenes, including alpha-pinene, d-limonene, and beta-caryophyllene, as well as terpenic alcohols, including eucalyptol, fenchol, alpha-terpineol, and 4-terpineol. The anthocyanins present in the fruit include cyanidin-3-glucoside and delphinidin-3-glucoside. Camu-camu is traditionally used for many disorders, notably viral infections, including the common cold, eye disorders such as cataracts, atherosclerosis, and chronic fatigue syndrome. In Europe, it is mainly used as a natural source of vitamin C.