The fruit of the Camu-Camu has the highest amount of Vitamin C known in the world. The Orange has 500 to 4000 ppm of Vitamin C or ascorbic acid, while the Camu-Camu provides 500,000 ppm, or nearly 2 grams of vitamin C per 1000 grams of fruit. Compared with the Orange, the Camu-Camu provides 30 times more vitamin C, 10 times more iron, 3 times more niacin, riboflavin and 2 times more 50% more phosphorus. Pose a full complement of minerals and amino acids that can help improve the absorption of vitamin C. Among the volatile compounds from the fruit dominate the alpha-pinene and d-limonene (terpénicos type compounds).
Being the richest source in Vitamin C, the consumption of Camu Camu provides us with all its benefits, within which we have: - Their antioxidant effect, protecting us from the damage caused by free radical molecules in our body so we helps prevent problems such as cancer, atherosclerosis, cataracts and damage caused by chemicals and environmental contaminants. - Vitamin C is required for growth and repair of tissues throughout the body. It is necessary to form collagen, an important protein used to form the skin, scar tissue, tendons, ligaments and blood vessels. Vitamin C is essential for the healing of wounds and for the repair and maintenance of cartilage, bones and teeth. - Improving the functioning of the immune system and makes us more resistant against infections, especially those of the respiratory system.
Children: 5 ml after food
Adults: 10 to 15 ml after food