Camu-Camu (myrciara dubia) is a small bushy tree in the Amazon Rainforest of Peru and Brazil. The camu-camu bush bears a red/purple cherry like fruit (about the size of a grape) which contains powerful photochemical and bioflavonoids. The camu-camu fruit has more natural Vitamin C than any other known botanical plant. In addition, camu-camu provides a significant source of potassium.
Despite having a wide array of health benefits, camu-camu is virtually unknown in the United States and other countries outside of Brazil and Peru. The health benefits of camu-camu as a traditional herbal remedy for any condition has not been documented in the Amazon region. Camu-camu was not widely eaten by the people in the region because it has a sour, acidic taste. It is most likely that traditional Amazonians did not consider camu-camu as nutritionally relevant. Only recently have the health benefits of camu-camu become more widely recognized and exploited. As such, camu-camu is coming into large scale cultivation and distribution to the world markets. Japan consumes the most camu-camu fruit of any country.
1. mood balancing,
2. help maintain healthy eyes, skin and gums,
3. strengthen the immune system,
4. help with depression by energizing and lifting moods.
Nationally known nutritionist, Gary Null, Ph.D. and Dr. James Duke, retired chief botanist for the U.S. Dept. of Agriculture and author of many botanical books ranked Camu-Camu in the top 5 herbs with the greatest effectiveness for treating various health effects such as atherosclerosis, painkiller, osteoarthritis, hepatitis, asthma, colds, cataracts, infertility and depression just to name a few.
The information provided in this article is not meant to claim that any herb can diagnose, prevent, or cure any disease and is given here for educational purposes only. The reader should seek out a health care professional for treatment of any illness.