Camu Camu (Myrciaria dubia) - the highest recorded source of vitamin C known on the planet - comes from a bush, which is widespread in many areas of the Amazon region. The fruit yields 30 to 60 times more natural vitamin C than an orange or lemon and even three times more than the more known acerola fruit.
It is a surprise that the demand for this excellent, only wildly growing fruit has been developing by a wider public only for a few years. However, juice of it has only been made on the spot until not so long ago. The reason is that the fruit which by nature tastes very tart starts to ferment very soon if it is not kept cool and treated on the spot. Only since the middle of the nineties Camu Camu has been cultivated by the local population also and is no longer only collected, and this not only because of its vitamin C concentration.
Compared with an orange, Camu Camu does not only have many times more natural vitamin C, but also ten times more trace elements such as iron, two times more phosphor, proteins, beta carotene, calcium, vitamin B1, B2 and B3 as well as a comprehensive complex of minerals and amino acids. Moreover, the fruit contains natural accompanying substances such as rutin and bio-flavanoid, which increase the effect of vitamin C and enable an optimal bioavailability.
Camu Camu C Pure contains the dried, pure fruit-powder extract with its natural accompanying substances and its natural vitamin C content of 25 % at least. 1 g Camu Camu C Pure consequently yields at least 250 mg natural vitamin C. Produced by the gentle spray method with natural manioc as inert material. Camu Camu C Pure is not mixed with any synthetic vitamin C and it is free of other synthetic additives. Purely natural and 100 % vegetarian.
