Acerola

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Acerola comes from Central America and Brazil and is one of the fruits with the highest concentration of vitamin C. Also known as Barbados vine, tropical vine or Puerto Rican cherry, it belongs to subtropical shrubs of the Malpighiaceae family, respectively Malpighia punicifolia (species renamed recently by authorities M. emarginata) and Malpighia glabra. The fruits of both species are bright red round drupes, 1.25-2.50 mm in diameter and a juicy pulp with a sweet and sour taste.


 




Acerola - medicinal properties and uses

Acerola comes from Central America and Brazil and is one of the fruits with the highest concentration of vitamin C.
Also known as Barbados vine, tropical vine or Puerto Rican cherry, it belongs to subtropical shrubs of the Malpighiaceae family, namely Malpighia punicifolia (species recently renamed M. emarginata by the authorities) and Malpighia glabra.
The fruits of both species are bright red round drupes, 1.25-2.50 mm in diameter and a juicy pulp with a sweet and sour taste.


A fruit extremely rich in Vitamin C
The concentration of vitamin C in these fruits depends both on the season, the climate and the geographical area, as well as on the degree of ripening of the fruits, decreasing considerably as the fruits ripen.

Thus, 100 g of ripe Acerola fruits can contain up to 17,000 mg of vitamin C, compared to only 50 mg of vitamin C contained in 100 g of oranges.

Considering that the human body does not produce vitamin C, Puerto Rican cherries provide the necessary natural vitamin C.


It is recommended to eat these fruits especially during the winter, during pregnancy or during tiring or stressful periods, when the intake of vitamin C that the body needs increases.


Acerola fruits are an important source of Vitamin A
Besides vitamin C, Acerola fruits are also a source of vitamin A (4,300-12,500 IU/100 g) which can compete in certain conditions with carrots (11,000 IU/100 g).


As small as it is nutritious
Compared to oranges, these tropical cherries have double the amounts of magnesium, pantothenic acid (vitamin B5) and potassium, and they contain vitamins B1, B2 and B3 in amounts comparable to those found in other fruits.

The small fruits also contain calcium, iron and phosphorus.



What medicinal uses do Acerola fruits have?

The traditional medicinal uses of Acerola fruits are very varied, being generally used in cases of diarrhea, dysentery, hepatitis, liver diseases or for their astringent effect.

Brazilian traditional medicine also recommends them for anemia, diabetes, fever, heart problems, high cholesterol, inflammation, rheumatism, water retention, tuberculosis or wounds, and in Venezuela they are also traditionally indicated for the treatment of intestinal inflammations or breast diseases.

Due to the fact that it is mainly used in food, acerola has not been the subject of much clinical research, but there are studies that support its use as an antifungal, to lower blood cholesterol levels, as an antioxidant or as a remineralizer.



Acerola - beneficial properties of these small fruits

Acerola fruits:

they contain vitamin C, minerals (phosphorus, calcium), vitamins A, B1, B2, B3 and antioxidants;
they have toning, anti-infective, remineralizing and antioxidant properties;
they have antiage (anti-aging) action and prevention of cerebral vascular accidents and neurodegenerative diseases;
strengthen the body against diseases;
it is recommended during periods of overwork, convalescence, pregnancy, lactation;
stimulates collagen production and skin detoxification;
reduce the symptoms of rheumatism, diabetes, anemia and tuberculosis;
it is recommended as an adjuvant in diseases of the nervous system, such as Parkinson's disease.

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