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THE FRUITS
MONAVIE’S NINETEEN FRUIT BLEND
ACEROLA
Acerola (Malphighia punicifolia L.) is a small tree or shrub that grows up
to 5 m high in the dry, deciduous forest. It produces an abundance of bright
red fruit 1-2 cm in diameter, with several small seeds that look similar to
the European cherry. For this reason, acerola is also known as the Antilles,
Barbados, Puerto Rican, or West Indian cherry tree. The mature fruits are
juicy and soft with a pleasant, tart flavor. Acerola can be found growing
wild and under cultivation on the sandy soils throughout northeastern
Brazil. It is native to northern South America, Central America, and
Jamaica. Its cousin, M. punicifolia, is present as far north as Florida and
Texas.
TRIBAL AND HERBAL MEDICINE USES
Acerola juice is as common and popular in Brazil as orange juice is in North
America. As a natural remedy in Brazil, a handful of fresh fruit is eaten
for fever and dysentery. It is also used there as an anti-inflammatory,
astringent, stimulant for the liver and renal systems, diuretic, and to
support heart function as well as to heal wounds. It is employed as a
nutritive aid for anemia, diabetes, high cholesterol levels, liver problems,
rheumatism, tuberculosis, and during convalescence.
In North America, the use of acerola is mostly based on its high content of
vitamin C, which has long been thought in conventional and alternative
health practices as a powerful antioxidant.
PLANT CHEMICALS
Until the plant camu-camu appeared on the scene, acerola was considered the
richest known source of natural vitamin C. Oranges provide 500 to 4,000
parts per million (ppm) of vitamin C, or ascorbic acid, whereas acerola has
been found in tests to provide ascorbic acid in a range of 16,000 to 172,000
ppm1,
2 Acerola can contain up to 4.5% vitamin C, compared to 0.05% in a peeled orange. The vitamin C content of acerola varies depending on ripeness, season, climate, and locality.
3 As the fruit begins to ripen, it
loses a great deal of its vitamin content; for this reason, most
commercially-produced acerola is harvested while still green.
Acerola also provides twice as much magnesium, pantothenic acid, and
potassium as oranges. It also contains vitamin A (4,300 to 12,500 IU/100 g,
compared to approximately 11,000 IU for raw carrots) and thiamine,
riboflavin, and niacin in concentrations comparable to those in other
fruits.
Thus far, 150 other constituents have been identified in acerola.
4 In addition to ascorbic acid and the other vitamins mentioned above, acerola contains 3-methyl-3-butenol, dehydroascorbic acid, calcium, dextrose, diketogulonic acid, fructose, furfural, hexadecanoic acid, iron, limonene, l-malic acid, phosphorus, protein, and sucrose.
BIOLOGICAL ACTIVITIES AND CLINICAL RESEARCH
Acerola has not been the subject of much clinical research since it is
mainly consumed as a food, rather than used as an herbal remedy. In one in
vitro study, the leaves, bark, and fruit of acerola were reported to have
antifungal properties. New findings show that acerola may potentiate the
benefits and actions of other supplements (the cholesterol-lowering actions
of soy and alfalfa, in one study).
Recent research in cosmetology indicates that vitamin C is a powerful
antioxidant and free radical scavenger for the skin, and acerola extracts
are now appearing in skin care products that fight cellular aging. In
addition to its vitamin content, acerola contains mineral salts that have
shown to aid in the remineralization of tired and stressed skin, and its
mucilage and proteins have skin-hydrating properties and promote capillary
conditioning.
CURRENT PRACTICAL USES
In North America, acerola is used for its high content of vitamin C. Dried
acerola fruit extracts can now be found in tablet form and as an ingredient
in many over-the-counter multivitamin products in the United States as a
natural form of vitamin C.
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