Acerola Cherry

• Immune support
• Antioxidant protection
• Collagen synthesis
• Anti-inflammatory

• Skin health
• Cardiovascular support
• Cognitive function
• Energy production
• Iron absorption
• Wound healing

Acerola cherry exerts its biological effects primarily through its exceptionally high vitamin C (ascorbic acid) content, which can range from 1,500-4,500 mg per 100g of fresh fruit, making it one of the richest natural sources of vitamin C worldwide. This potent antioxidant capacity is complemented by a diverse array of bioactive compounds including flavonoids (quercetin, kaempferol, rutin), anthocyanins, carotenoids (beta-carotene, lutein, zeaxanthin), and other phenolic compounds that work synergistically to provide multiple health benefits. As a powerful antioxidant, acerola neutralizes free radicals and reactive oxygen species (ROS), preventing oxidative damage to cellular components including lipids, proteins, and DNA. This antioxidant activity helps mitigate oxidative stress, a key factor in aging and various chronic diseases.

Acerola’s high vitamin C content is crucial for collagen synthesis, serving as a cofactor for the enzymes prolyl hydroxylase and lysyl hydroxylase, which are essential for stabilizing the collagen triple helix structure. This supports skin elasticity, wound healing, and the integrity of blood vessels, cartilage, and bone. The fruit’s anti-inflammatory properties stem from its ability to modulate inflammatory pathways, including inhibition of nuclear factor-kappa B (NF-κB) signaling and reduction of pro-inflammatory cytokine production such as tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-1 beta (IL-1β). Acerola enhances immune function through multiple mechanisms: vitamin C stimulates the production and function of leukocytes (particularly neutrophils, lymphocytes, and phagocytes), increases antibody responses, and supports the skin’s barrier function as a first line of defense against pathogens.

The fruit’s vitamin C content also improves iron absorption by converting dietary iron from ferric (Fe3+) to ferrous (Fe2+) form, which is more readily absorbed in the intestine. This helps prevent iron deficiency anemia and supports oxygen transport throughout the body. Acerola’s bioactive compounds influence various cellular signaling pathways, including the activation of nuclear factor erythroid 2-related factor 2 (Nrf2), which regulates the expression of antioxidant proteins that protect against oxidative damage. Additionally, acerola may support cardiovascular health by improving endothelial function, enhancing nitric oxide production, reducing lipid peroxidation, and potentially modulating lipid profiles.

The fruit’s polyphenols may also influence glucose metabolism by inhibiting carbohydrate-hydrolyzing enzymes like α-amylase and α-glucosidase, potentially helping to regulate blood glucose levels. Emerging research suggests acerola may have neuroprotective effects through antioxidant mechanisms, reduction of neuroinflammation, and potential modulation of neurotransmitter systems, though more studies are needed to fully elucidate these effects.

The optimal dosage of acerola cherry supplements varies based on the specific formulation and concentration of vitamin C. Typical dosages range from 500-1000 mg of acerola extract (providing approximately 100-200 mg of natural vitamin C) taken 1-3 times daily. For whole food acerola powder, 1-2 teaspoons (approximately 3-6 grams) daily is commonly recommended.

The vitamin C from acerola cherry has excellent bioavailability, with absorption rates typically between 70-90% at moderate doses (up to 200 mg). This is comparable to synthetic ascorbic acid, but acerola’s natural cofactors (bioflavonoids, rutin, and other polyphenols) may enhance cellular uptake and utilization. As with all vitamin C sources, absorption efficiency decreases as dosage increases, with doses above 1000 mg having significantly reduced absorption rates (down to 50% or less).

Taking with meals to improve absorption of the various bioactive compounds, Dividing larger doses throughout the day to maintain blood levels and improve overall absorption, Combining with bioflavonoids (naturally present in acerola but sometimes added to formulations), Liposomal delivery systems that protect vitamin C from degradation in the digestive tract, Consuming with a small amount of healthy fat to improve absorption of fat-soluble components like carotenoids, Avoiding simultaneous consumption with calcium supplements, which may reduce vitamin C absorption, Formulations that include zinc, which works synergistically with vitamin C, Consuming with foods rich in quercetin (onions, apples) for potential synergistic effects, Avoiding consumption with iron supplements unless specifically using acerola to enhance iron absorption

For general health maintenance, acerola supplements can be taken at any time of day, preferably with meals to enhance absorption and minimize potential stomach irritation. For immune support, dividing the daily dose into 2-3 servings throughout the day helps maintain more consistent blood levels of vitamin C. When using acerola to enhance non-heme iron absorption, take it simultaneously with iron-containing meals. For exercise recovery, consumption within 30 minutes post-workout may be beneficial.

Acerola supplements are water-soluble and generally well-absorbed, but the presence of natural bioflavonoids and other compounds may be better absorbed when taken with a small amount of dietary fat. Avoid taking high doses of acerola extract before bedtime, as the vitamin C content may increase energy levels in some individuals and potentially disrupt sleep patterns.

• Gastrointestinal discomfort (mild stomach upset, diarrhea) at high doses
• Potential acid reflux or heartburn in sensitive individuals
• Mild nausea when taken on an empty stomach
• Increased urination due to vitamin C’s diuretic effect
• Potential headache (rare, typically with very high doses)
• Potential skin flushing (rare)
• Potential dental erosion with liquid forms if held in mouth

• Individuals with known allergy or hypersensitivity to acerola or related fruits
• Patients with hemochromatosis or other iron overload disorders (due to enhanced iron absorption)
• Individuals with a history of calcium oxalate kidney stones (high vitamin C intake may increase oxalate levels)
• Patients scheduled for certain laboratory tests (high vitamin C can interfere with some blood and urine tests)
• Individuals with glucose-6-phosphate dehydrogenase (G6PD) deficiency (theoretical concern with very high doses)

• Aluminum-containing antacids (vitamin C may increase aluminum absorption)
• Chemotherapy drugs (high-dose antioxidants may theoretically interfere with treatment; consult oncologist)
• Warfarin and other anticoagulants (large doses of vitamin C may affect INR values)
• Estrogen-containing medications (vitamin C may increase estrogen levels)
• Iron supplements (increased absorption, which may be beneficial or problematic depending on iron status)
• Statins (potential beneficial interaction through enhanced effectiveness)
• Niacin (potential beneficial interaction for lipid management)
• Certain antibiotics (tetracyclines, quinolones – separate administration by 2-3 hours)
• Certain HIV medications (potential interactions with high doses)

As a food-derived supplement, acerola cherry extract has no established toxic upper limit. However, due to its high vitamin C content, the general recommendation is to stay below 2,000 mg of vitamin C daily from all sources combined for most adults. This would typically correspond to approximately 10,000 mg of acerola extract (assuming 20% vitamin C content). Gastrointestinal discomfort is typically the first sign of excessive intake and serves as a natural limiting factor.

Acerola cherry is generally recognized as safe (GRAS) in the United States

when used as a food ingredient or dietary supplement.

It is regulated as a dietary supplement under the Dietary Supplement Health and Education Act (DSHEA) of 1994. Manufacturers are not permitted to make specific disease treatment claims but can make structure/function claims (e.g., ‘supports immune health’) with appropriate disclaimers. The FDA does not review or approve dietary supplements before

they are marketed, placing the responsibility on manufacturers to ensure safety and accurate labeling.

Eu: In the European Union, acerola is recognized as a traditional food and is permitted in food supplements under Directive 2002/46/EC. The European Food Safety Authority (EFSA) has approved certain health claims related to vitamin C, which apply to acerola products that provide significant amounts of vitamin C. Acerola extract is also approved as a food additive (E300) as a source of ascorbic acid (vitamin C). Novel food authorization is not required as acerola has a history of consumption in the EU before May 15, 1997.

Canada: Health Canada has approved acerola as a Natural Health Product (NHP) ingredient. It is listed in the Natural Health Products Ingredients Database with approved uses as a source of antioxidants and vitamin C. Products containing acerola must have a Natural Product Number (NPN) to be legally sold in Canada. Health claims are regulated and must be supported by evidence appropriate to the claim level.

Australia: The Therapeutic Goods Administration (TGA) regulates acerola products as listed complementary medicines. Acerola is included in the Permissible Ingredients Determination and can be used in listed medicines. Products must be manufactured according to Good Manufacturing Practice (GMP) standards and can only make claims appropriate to their evidence level.

Japan: Acerola is widely used in Japan and can be registered as a Food with Functional Claims (FFC) if scientific evidence supports specific health benefits. It is also commonly used in Foods for Specified Health Uses (FOSHU) products, particularly those related to immune function and antioxidant protection.

Brazil: As the world’s largest producer of acerola, Brazil regulates it under the National Health Surveillance Agency (ANVISA). It is approved for use in food supplements and functional foods with appropriate health claims related to its vitamin C content and antioxidant properties.

India: The Food Safety and Standards Authority of India (FSSAI) permits acerola in food supplements and nutraceuticals under the Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food) Regulations.

Medium to high compared to synthetic vitamin C, but moderate compared to other superfruit supplements

Typical retail pricing ranges from $0.30 to $1.50 per effective daily dose (500-1000 mg of acerola extract providing 100-200 mg of vitamin C). Organic and freeze-dried formulations tend to be at the higher end of this range. Bulk powders offer the best value, while capsules and specialized delivery forms (liposomal, etc.) command premium prices.

Acerola cherry extract represents good value for those seeking a natural, food-based source of vitamin C with accompanying cofactors and synergistic compounds. While significantly more expensive than synthetic ascorbic acid (which can cost as little as $0.05-0.10 per 500 mg dose), the additional phytochemicals in acerola may provide benefits beyond isolated vitamin C. The price premium is justified for individuals who: 1) Experience digestive discomfort with synthetic vitamin C but tolerate natural forms better; 2) Follow a whole-food philosophy and prefer minimally processed supplements; 3) Are seeking the additional antioxidant benefits from acerola’s flavonoids, anthocyanins, and other phytochemicals; 4) Have concerns about synthetic vitamin C, which is often derived from GMO corn. For maximum cost efficiency, consumers should compare products based on standardized vitamin C content rather than total acerola weight, as potency can vary significantly between products.

Bulk powders typically offer the best value but require measuring. Freeze-dried formulations command a premium but preserve more of the natural cofactors. For those primarily concerned with vitamin C intake and working within a tight budget, synthetic vitamin C with added bioflavonoids may offer a more economical alternative while still providing some of the synergistic benefits. However, for those seeking the full spectrum of acerola’s benefits, the additional cost of a high-quality, whole-food acerola supplement may be justified by its comprehensive nutritional profile.

Properly stored acerola cherry supplements typically have a shelf life of 18-24 months from date of manufacture for powders and freeze-dried products, and 12-18 months for liquid extracts. However, the vitamin C content may begin to degrade earlier, particularly if exposed to adverse conditions. For maximum potency, use within 6-12 months of opening the container.

Store in a cool, dry place away from direct sunlight, preferably below 75°F (24°C). Refrigeration can extend potency but is not strictly necessary if the product is kept in a cool environment. Once opened, ensure the container is tightly sealed after each use to prevent moisture absorption. For powders, use a dry spoon to remove product to avoid introducing moisture.

Freeze-dried products and powders are particularly susceptible to moisture and should be protected accordingly. Some manufacturers include desiccant packets in their products to absorb moisture; these should be kept in the container but not consumed. Liquid extracts should be kept tightly sealed and may benefit more from refrigeration after opening.

Heat: Temperatures above 85°F (30°C) accelerate vitamin C degradation, Light: Direct sunlight and bright indoor lighting can degrade both vitamin C and other photosensitive compounds, Oxygen: Exposure to air causes oxidation of vitamin C and other antioxidant compounds, Moisture: Promotes microbial growth and accelerates chemical degradation reactions, pH changes: Vitamin C is most stable in acidic environments; alkaline conditions accelerate degradation, Metal ions: Particularly copper and iron can catalyze vitamin C oxidation, Enzymes: Natural fruit enzymes can remain active in minimally processed products and degrade nutrients over time, Microbial contamination: Can lead to both safety issues and nutrient degradation, Freeze-thaw cycles: Can damage cellular structures in whole food products and accelerate nutrient loss, Processing methods: High-temperature processing significantly reduces vitamin C content and stability

Synthesis Methods

Natural Sources

Quality Considerations

Acerola cherry (Malpighia emarginata) has a rich history of traditional use among indigenous populations of the Caribbean, Mexico, and northern South America, where the fruit is native. The Taíno people of Puerto Rico and other Caribbean islands valued the fruit for its energizing properties and used it to address fatigue and weakness. Throughout the Caribbean, acerola was traditionally used to treat liver ailments, dysentery, diarrhea, and various types of infections. The fruit’s high vitamin C content (though not understood as such historically) made it an effective remedy for scurvy among early European sailors who learned of its properties from indigenous peoples.

In traditional Mexican medicine, acerola was used to treat respiratory conditions including coughs, colds, and sore throats. It was also applied topically as a poultice for skin infections and wounds, likely benefiting from vitamin C’s role in collagen synthesis and tissue repair. In Brazilian folk medicine, acerola was employed to support liver function, aid digestion, and as a general tonic for overall health and vitality. The fruit was often consumed during convalescence to speed recovery from illness.

The modern supplement use of acerola began in the mid-20th century when its exceptionally high vitamin C content was scientifically documented. During World War II, interest in the fruit increased as a natural source of vitamin C for military rations. In the 1950s and 1960s, commercial cultivation expanded significantly, particularly in Brazil, to meet growing demand for natural vitamin C sources. Japan became a major importer of acerola products in the latter half of the 20th century, incorporating it into various health foods and beverages.

The natural health movement of the 1970s further popularized acerola as an alternative to synthetic vitamin C, based on the belief that natural forms with their cofactors offered superior bioavailability and effectiveness. In recent decades, acerola has gained prominence in the natural products industry as research has expanded beyond its vitamin C content to explore its diverse phytochemical profile and potential health benefits. Today, acerola is recognized not just as a vitamin C source but as a complex superfruit with multiple bioactive compounds that may offer synergistic health benefits.

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Natural Vitamin C vs. Synthetic Vitamin C Bioavailability Comparison (NCT04106414), Effects of Acerola Extract on Exercise-Induced Oxidative Stress (ISRCTN75839787), Acerola Supplementation in Patients with Type 2 Diabetes (ACEROLA-T2D-2023)