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Camu-camu: vitamin C and bioactive compounds from the Amazon for food
When it comes to our food, health and well-being, this is what we, consumers, are looking for more and more. And this includes natural ingredients, foods without artificial additives such as coloring, which, in addition to nourishing, deliver something extra, such as an extra portion of fiber, vitamins or antioxidants.
The frenetic pace of modern life and
its numerous aspects have affected the quality of life of people, who are
beginning to raise awareness about the importance of foods containing
components that help promote health, thus bringing an improvement in nutritional
status. And fruits are a good example of where we can find this extra bit
of health.
Brazil is the third prime fruit
producer in the world, only behind China and India. Among the native
Amazonian fruits that present greater dynamics of production, commercialization
and insertion in the national and international markets are açaí ( Euterpe oleracea) and cupuaçu ( Theobroma grandiflorum ). Brazilian climatic
conditions favor a great diversity of native tropical fruit species, such as
buriti ( Mauritia flexuosa ), a typical fruit from the
cerrado, and camu-camu, which grows near rivers and lakes in the Amazon region,
and is commonly consumed in the form of camu-camu powder.
Still not widespread among the
population, camu-camu ( Myrciaria dubia )
is a native fruit of the Brazilian and Peruvian Amazon that has been attracting
the interest of an increasing number of researchers due to its richness in
components of interest to health. The great interest is mainly related to
its highly varied composition, with expressive concentrations of bioactive
compounds, which makes the fruit a promising raw material for healthy foods and
food supplements.
The great benefit of camu-camu is
that it is considered one of the most important sources of Vitamin C, which can
contain up to 6000 mg/100g of fruit. If we compare with other fruits
commonly known for their high Vitamin C content, such as acerola and orange, we
have in 5.5 small camus-camus the equivalent, in Vitamin C, of 9 ripe acerola
or 30 oranges (ie, 3kg of Orange).
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