CAMU CAMU

Scientific name: Myrciaria dubia

Camu Camu is a shrub native to the Amazon that grows on the banks of the Amazon River in Peru. The Camu camu is the richest food in vitamin C, surpassing long to the orange and other citrus. A fresh fruit camu camu can contain up to 4% of vitamin C while the lemon can reach 0.5% of vitamin C. The camu camu has antioxidant and anti-inflammatory.

Fuente: www.ins.gob.pe 

The first written reference about camu camu appear in chronicles Franciscan missionaries who said they were discovered a fruit used by Amazonian tribes to get rid of flu epidemics. Native fruits harvested in the dry season and so they can be used as natural remedies all year. The reddish purple camu camu  becomes light beige once dried and turned to dust.

The camu camu fruit is an excellent source of calcium, phosphorus, potassium, iron, amino acid series such as serine, valine and leucine; small amounts of vitamins such as thiamine, riboflavin and niacin.

Fuente: tecnoagronomia.blogspot.com

For its high levels of vitamin C, frequent consumption strengthens bones, greatly improves the defense system and promotes wound healing. Traditionally, camu camu has been used to maintain good vision, fight viral infections, improves respiratory health, have beautiful skin and help maintain the functions of the brain, eyes, liver and skin. It also slows the aging process and promotes blood circulation. It is considered a good natural antidepressant and is useful in cases of stress, as energy increases. It also relieves cold symptoms and has an astringent effect, ie decreased bowel movements.

The camu camu can be taken in juice or smoothie with yogurt, jam, etc. You can also take three spoons of camu camu powder daily.