The camu-camu (Myrciaria dubia) of the Myrtaceae family, is a species native to the Amazon region, which usually grows on the banks of lakes and rivers, and is regarded as the fruit with the highest vitamin C content on the planet.
"The results demonstrate the potential benefit of vitamin C and, particularly, of camu-camu, since capsules made with this fruit proved to be more efficient in lowering lipoprotein levels than synthetic ascorbic acid," stated INPA researcher Francisca Souza.
The study was conducted with two control groups; one received capsules of powdered fruit, while the second was supplied with synthetic vitamin C capsules.
Individuals in the first group recorded a significant increase in serum levels of ascorbic acid and a significant drop in blood glucose, while the second group merely saw a small decline in the latter.
According to the researchers, who have been studying the properties of camu-camu for over ten years, vitamin C has a high percentage of anthocyanin, a substance that acts as an antioxidant and prevents cardiovascular diseases and some cancers.
"Camu-camu has a high potential to be exploited as a functional food in both the Amazon and in major markets such as Asia, Europe and the United States," pointed out INPA researcher Lucía Yuyama.
The use of camu-camu as a dietary supplement and phytotherapeutic agent is already common worldwide for the treatment of depression and the strengthening of the immune system.
Source: fyh.es
