Acerola has an antioxidant, anti-inflammatory, anti-carcinogenic, calming, rejuvenating and revitalizing effect. Its beneficial effects on health are mainly due to its high vitamin C content.

Along with vitamin A, vitamin C is a known antioxidant and helps to ward off free radical damage. Recent studies point to the particular abundance of antioxidants in Acerola. It can even help to render carcinogenic compounds (nitrosamines) from food harmless. Vitamin C also builds collagen, protects the skin’s mucous membranes and can prevent scurvy (a vitamin deficiency disease). Its astringent properties could also prove useful in treating blemishes and improving skin’s elasticity and suppleness. Vitamin C is also considered an important immune system booster and supports the body in fighting infections, viruses and, as recent studies indicate, even cancer. Sex, growth and thyroid hormones also need vitamin C for their metabolism.

Since vitamin C is a water-soluble vitamin that cannot be stored by the body, it is important to ensure an adequate intake of vitamin C on a daily basis.
In combination with the secondary plant substances contained in acerola, the vitamins B1 and B2 and the minerals, the body’s ability to absorb vitamin C increases and it remains in the body longer.

Isoleucein, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, tryptophan, valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, serine.

Magnesium, calcium, phosphorus, sodium, potassium, sulfur, chloride.

Flavonoids, provitamin A (precursor of vitamin A). (Phytochemicals are non-nutritional bioactive substances with health-promoting effects.)

Iron, zinc, copper, manganese, fluoride, iodide.

Linoleic acid (Omega 6), alpha linolenic Acid (Omega 3), palmitoleic acid (hexadecenoic acid), oleic acid (octadecenoic acid).

Vitamin C (ascorbic acid), vitamin B1 (thaimin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 ​​(pyridoxine), B7 (biotin), B9 (folic acid), vitamin A, vitamin E.

Acerola cherry is widespread in tropical areas of South and Central America. It is colloquially called West Indian cherry, Barbados cherry, Antillean cherry or just acerola. It is believed to originally come from Mexico and the Caribbean.

Actually, it is not a cherry, but belongs to the berry genus. In the past, the delicious berries were used in traditional medicine as a remedy for liver problems, diarrhea, coughs and colds.

The acerola cherry is one of the most vitamin C rich fruits in the world. In studies comparing the vitamin C content of different fruits, acerola outperformed almost all competitors as one glass of acerola juice has 30 times more vitamin C than one glass of lemon juice. The vitamin A content in Acerola is also considerable.