Camu Camu is chock full of vitamin C Up to 60 times more per serving than an orange, 20 times more than Acerola and provides more antioxidant polyphenols than any other known fruit in North or South America A little history Camu has been used by Amazonians for centuries to treat infections, for pain relief, and to promote longevity.

The most common traditional application was through a poultice of the berry and the Camu Camu tree bark, which was put on wounds. However, the Vitamin C benefit was recognized by urban South American populations in the early 1990s, which led to the development of organized cultivation, particularly in Peru and Brazil. Today, it is used in food and as a dietary supplement. What is Camu Camu Myrciaria dubia commonly known as Camu-camu is a small bushy riverside tree surviving in hot, damp tropical climate which grows to a height of 3–5 m. Camu Camu berry like fruit is reddish-brown in color and belongs to the Myrtaceae family and Myrciaria genus and has the shape of a cherry. Virtues and benefits For over 50 years, the exceptionally high vitamin C content of camu-camu has attracted worldwide attention. All of the beneficial attributes of Camu Camu are well supported by in vitro and in vivo studies as well as human clinical trials.

It provides:

• The Highest amount of vitamin C in a natural form in the world

• A full complement of vitamins, minerals, omega-3, omega-6 fatty acids

• A therapeutic amount of potassium.

• A high level of Quercetin(400mg/100gr).

• Amino acids and organic acids Camu is an excellent:

• Collagen precursor, much needed for skin, bone and muscles health

• Powerful antioxidant, neutralizing harmful free radicals.

• Anti-inflammatory

• Improves immune system functioning

• Supports Heart health • Improves blood sugar levels

• Has Antimicrobial properties.