Camu camu (Mycaria dubia) is a bush that grows in black water rivers, especially in those abandoned courses called "cochas", ecosystems of great social and economic importance for the Amazonian jungle of Peru. The fruit contains powerful phytochemicals with health benefits, including the amino acids serine, valine, and leucine, and more Vitamin C than any other known plant in the world. The camu-camu fruit is approximately 2 centimeters in diameter and has a purplish red skin with a yellow pulp. Camu camu fruit contains 30 to 60 times more Vitamin C than an orange. It has astringent, antioxidant, anti-inflammatory, emollient and nutritional properties, and also contains important levels of beta carotene, calcium, iron, niacin, phosphorus, riboflavin and thiamin.
The camu camu fruit has a surprising range of medicinal effects. In joint studies with IIAP, Sandoval (2000) of Albany University has demonstrated that camu camu flesh has a great antioxidant power, and it inhibits the radical DPPH (1,1-diphenil-2-picrilhydrazil), surpassing that of ascorbic acid and trolox (water soluble analog of vitamin C).