Common names | Camu camu, camucamu, cacari, camocamo 

Scientific name | Myrciaria dubia
Used part | Fruit

Known active compounds | anthocyanin, flavonols, ellagic acid, ellagitannins 

Potential benefits in cosmetics | anti-oxidant
Product name | Camu Camu-ANB

 

 

Plant Story

Camu camu (Myrciaria dubia), also called camucamu, cacari, or camocamo, is a fruit-bearing plant native to the Amazonian rainforest. It produces red-to-purple, cherry-like fruits that are high in vitamin C. Camu camu fruit is commonly used in drinks, ice creams and sweets to add flavor. It has also been used for medicinal purposes. Camu camu juice was used to enhance the immune system or to relieve stress. Camu camu fruit was also used in folk remedies to treat infections for its anti-viral property. An ethnopharmacological survey reported that several parts of camu camu have been used in folk remedies to treat arthritis, diabetes, hypercholesterolemia, bronchitis, inflammation, asthma, atherosclerosis, cataracts, depression, flu, gingivitis, glaucoma, hepatitis, infertility, migraine, osteoporosis, Parkinson’s disease, and malaria.

 

Camu camu fruit is a great source of anthocyanins. Cyanidin 3-glucoside was the predominant anthocyanin and delphinidin 3-glucoside was also identified. Other phenolic compounds including flavonols (myricetin 3-O-pentoside, myricetin, and myricetin 3-O-hexoside), ellagic acid, and ellagitannins (vescalagin and pedunculagin) as well as vitamin C were also detected in the fruit. Camu camu fruit has shown anti-oxidant activity by scavenging radicals.