Camu Camu Extract

• Antioxidant protection
• Immune system support
• Anti-inflammatory
• Metabolic health

• Mood enhancement
• Cognitive function
• Skin health
• Eye health
• Liver protection

Camu camu extract exerts its biological effects primarily through its exceptionally high vitamin C content, which is among the highest of any natural food source, along with a diverse array of synergistic phytochemicals including flavonoids, anthocyanins, ellagic acid, and other polyphenols. The antioxidant effects of camu camu operate through multiple pathways. Directly, its vitamin C and polyphenols neutralize free radicals and reactive oxygen species through electron donation, preventing oxidative damage to cellular components including lipids, proteins, and DNA. Indirectly, camu camu extract activates nuclear factor erythroid 2-related factor 2 (Nrf2), a master regulator of cellular antioxidant defense, which increases the expression of endogenous antioxidant enzymes including superoxide dismutase (SOD), catalase, and glutathione peroxidase.

This dual approach provides more comprehensive protection against oxidative stress than direct antioxidants alone. The immune-enhancing properties of camu camu are primarily attributed to its vitamin C content, which supports various aspects of immune function. Vitamin C enhances neutrophil migration to infection sites, increases phagocytosis, promotes T-lymphocyte proliferation, and supports natural killer cell activity. Additionally, camu camu’s polyphenols modulate cytokine production and exhibit antimicrobial properties, further contributing to immune defense.

The anti-inflammatory effects of camu camu extract stem from its ability to inhibit nuclear factor-kappa B (NF-κB) signaling, a central regulator of inflammatory responses. This inhibition reduces the production of pro-inflammatory cytokines including interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), and interleukin-1 beta (IL-1β). Camu camu’s ellagic acid and other polyphenols also inhibit cyclooxygenase-2 (COX-2) and 5-lipoxygenase enzymes, further contributing to its anti-inflammatory effects. For metabolic health, camu camu extract has been shown to influence glucose metabolism through multiple mechanisms.

It enhances insulin sensitivity by activating insulin receptor substrate-1 (IRS-1) and phosphatidylinositol 3-kinase (PI3K)/Akt signaling pathways. Camu camu also inhibits alpha-glucosidase and alpha-amylase enzymes, reducing carbohydrate digestion and absorption in the intestine, which helps moderate postprandial glucose spikes. The mood-enhancing effects of camu camu may be related to its ability to reduce oxidative stress and inflammation in the brain, as well as its potential influence on neurotransmitter metabolism. Vitamin C is a cofactor for enzymes involved in the synthesis of neurotransmitters including dopamine, norepinephrine, and serotonin.

Additionally, camu camu’s polyphenols may modulate monoamine oxidase (MAO) activity, potentially affecting neurotransmitter levels. For skin health, camu camu’s vitamin C is essential for collagen synthesis, serving as a cofactor for prolyl and lysyl hydroxylases, enzymes required for collagen stability. Its antioxidant compounds also protect skin cells from UV-induced damage and photoaging by neutralizing reactive oxygen species generated by UV exposure and inhibiting matrix metalloproteinases (MMPs) that degrade collagen and elastin. In liver protection, camu camu extract reduces hepatic lipid accumulation by inhibiting sterol regulatory element-binding protein-1c (SREBP-1c) and activating AMP-activated protein kinase (AMPK).

It also enhances phase II detoxification enzymes through Nrf2 activation, supporting the liver’s detoxification capacity.

The optimal dosage of camu camu extract varies depending on the form, concentration, and intended use. For freeze-dried camu camu powder, typical dosages range from 1-3 grams daily. For standardized extracts (typically standardized to vitamin C content), dosages range from 250-1000 mg daily. For liquid extracts, 1-2 ml (approximately 20-40 drops) taken 1-2 times daily is common.

When using camu camu primarily as a vitamin C source, dosing is often calculated to provide 200-1000 mg of vitamin C daily, with the exact amount of extract needed depending on its standardization level.

The bioavailability of camu camu extract is influenced by its complex phytochemical profile, with vitamin C being the primary bioactive compound. Natural vitamin C from food sources like camu camu is generally believed to have better bioavailability than synthetic ascorbic acid, though research results are mixed. This enhanced bioavailability may be due to the presence of bioflavonoids and other cofactors in camu camu that support vitamin C absorption and utilization. Vitamin C absorption occurs primarily in the small intestine through sodium-dependent vitamin C transporters (SVCTs) and is dose-dependent, with absorption efficiency decreasing as intake increases.

At lower doses (below 200 mg), absorption can be as high as 80-90%, while at higher doses (1000 mg or more), absorption may decrease to 50% or less. The polyphenols and other phytochemicals in camu camu have varying bioavailability profiles, with some compounds having relatively low absorption rates but potentially significant effects on the gut microbiome and intestinal environment.

Taking camu camu extract with meals can enhance the absorption of some compounds while potentially reducing the absorption of vitamin C slightly; the net effect is generally positive for overall bioavailability, Dividing the daily dose into smaller amounts taken throughout the day can improve overall absorption compared to a single large dose, particularly for vitamin C, Liposomal delivery systems can significantly improve bioavailability by protecting vitamin C and other compounds from degradation in the digestive tract and enhancing cellular uptake, Combining with flavonoids (either naturally present in camu camu or from other sources) may enhance vitamin C absorption and reduce its oxidation, Buffered formulations may improve tolerance and potentially absorption in individuals with sensitive digestive systems, Consuming with a small amount of fat may enhance the absorption of fat-soluble compounds in camu camu, Micronization of camu camu powder increases surface area and may enhance dissolution and absorption rates, Fermentation of camu camu may increase bioavailability by breaking down complex compounds into more absorbable forms and generating beneficial metabolites

For general health benefits, camu camu extract can be taken at any time of day, though consistent daily consumption appears to be more important than specific timing. For immune support, taking camu camu extract with breakfast and/or lunch may be optimal to maintain blood levels of vitamin C throughout the day. For metabolic benefits, taking camu camu extract 15-30 minutes before meals may help moderate postprandial glucose responses. For individuals using higher doses, dividing the daily amount into 2-3 smaller doses taken with meals throughout the day can improve tolerance and absorption.

Taking camu camu extract in the evening is generally well-tolerated, though some individuals may experience mild energizing effects due to its vitamin C content, in which case morning or afternoon consumption is preferable. For those using camu camu primarily for its vitamin C content, maintaining consistent blood levels through regular dosing is more effective than intermittent high doses, as the body can only use a certain amount of vitamin C at one time and excess is excreted.

• Mild digestive discomfort (occasional, primarily with higher doses)
• Diarrhea (rare, typically with very high doses)
• Mild headache (rare)
• Allergic reactions (very rare)
• Temporary increase in urination (common with higher vitamin C intake)
• Mild acid reflux or heartburn (occasional, particularly with higher doses)

• Known allergy to camu camu or related fruits
• Hemochromatosis or iron overload conditions (due to vitamin C’s enhancement of iron absorption)
• History of calcium oxalate kidney stones (high doses of vitamin C may increase oxalate excretion in some individuals)
• G6PD deficiency (high doses of vitamin C may cause hemolytic anemia in affected individuals)
• Scheduled surgery (high doses of vitamin C may interfere with some anesthesia medications; discontinue 2 weeks before)

• Iron-containing supplements and medications (vitamin C enhances iron absorption, which may be beneficial or problematic depending on the individual)
• Warfarin and other anticoagulants (theoretical concern with very high doses of vitamin C, though clinical significance is unclear)
• Aluminum-containing antacids (vitamin C may increase aluminum absorption)
• Certain chemotherapy drugs (high-dose vitamin C may interfere with some chemotherapeutic agents; consult oncologist)
• Estrogen-containing medications (vitamin C may increase estrogen levels)
• Statins (vitamin C may enhance the effects of some statins)
• Niacin (vitamin C may reduce flushing associated with niacin)

No established upper limit specifically for camu camu extract. For vitamin C, the Tolerable Upper Intake Level is 2000 mg daily for adults according to the Institute of Medicine. However, many studies have used higher doses without significant adverse effects. Based on available research, camu camu extract providing up to 1000-2000 mg of vitamin C daily appears to be well-tolerated in most healthy adults.

For whole fruit powder, doses up to 3-5 grams daily have been used in studies without significant adverse effects. As with any supplement, it’s advisable to stay within the recommended dosage range on product labels or as advised by healthcare providers.

In the United States, camu camu is regulated as a dietary supplement under the Dietary Supplement Health and Education Act (DSHEA) of 1994. It is not approved as a drug and cannot be marketed with claims to treat, cure, or prevent any disease. The FDA has not issued any specific regulations or warnings regarding camu camu supplements, though they are subject to general dietary supplement regulations including Good Manufacturing Practices (GMPs). Camu camu has not been formally recognized as Generally Recognized as Safe (GRAS) by the FDA, though it has a history of food use in South America.

Manufacturers are responsible for ensuring the safety of their camu camu products before marketing them in the United States.

Eu: In the European Union, camu camu was classified as a Novel Food under Regulation (EU) 2015/2283 until 2012, when it was approved for use in food supplements following safety assessments. The European Food Safety Authority (EFSA) has not approved any health claims for camu camu under Regulation (EC) No 1924/2006. Camu camu products must comply with general food safety regulations and cannot be marketed with unauthorized health claims. In some EU countries, camu camu is also regulated under traditional herbal medicinal product regulations.

Canada: Health Canada has approved camu camu 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. Product license applications for camu camu supplements must meet Canadian safety, efficacy, and quality requirements. Health Canada allows certain claims related to vitamin C content when products meet minimum potency requirements.

Australia: The Therapeutic Goods Administration (TGA) regulates camu camu products in Australia. Camu camu is listed in the Australian Register of Therapeutic Goods (ARTG) as an acceptable ingredient in listed complementary medicines. Products containing camu camu must comply with quality and safety standards, and therapeutic claims must be supported by evidence. Food Standards Australia New Zealand (FSANZ) permits camu camu as a food ingredient.

Japan: In Japan, camu camu products may be regulated as Foods with Functional Claims (FFC) if scientific evidence supports specific health benefits related to its vitamin C or antioxidant content. Otherwise, they are regulated as conventional foods or as ‘Foods with Health Claims’ depending on the marketing and formulation.

Peru: As one of the primary countries of origin for camu camu, Peru has specific regulations governing its harvesting, processing, and export. The Peruvian government has implemented programs to promote sustainable harvesting and cultivation of camu camu as part of its biocommerce initiatives. The National Institute for the Defense of Competition and Protection of Intellectual Property (INDECOPI) has established quality standards for camu camu products. Peru actively promotes camu camu exports and has worked to establish it as a distinctive Peruvian product in international markets.

Medium to high

For freeze-dried camu camu powder: $0.50-$2.00 per gram, with an effective daily dose of 1-3 grams, resulting in a daily cost of $0.50-$6.00. For standardized camu camu extract (capsules/tablets): $0.30-$1.00 per 250-500mg capsule, with an effective daily dose of 1-4 capsules, resulting in a daily cost of $0.30-$4.00. For liquid camu camu extract: $0.75-$2.00 per ml, with an effective daily dose of 1-2 ml, resulting in a daily cost of $0.75-$4.00.

Camu camu extract represents a moderate to high investment compared to synthetic vitamin C supplements, though prices have decreased somewhat as the ingredient has become more widely available. The premium price reflects several factors: the limited geographical source (primarily wild-harvested in the Amazon), the challenges of harvesting from flooded areas, the costs of processing to preserve the delicate vitamin C, and the expenses associated with importing from South America. When evaluating cost-effectiveness, it’s important to consider that camu camu provides not just vitamin C but a complex of bioflavonoids, anthocyanins, and other phytochemicals that work synergistically with vitamin C. This may justify the premium over isolated ascorbic acid for some users.

The standardization level, particularly vitamin C content, is a key factor in assessing value. Products standardized to higher levels of vitamin C (typically 12-18% by weight) generally offer better value despite higher upfront costs. For general vitamin C supplementation, synthetic ascorbic acid is significantly more cost-effective on a per-gram basis. However, for those seeking the benefits of the whole fruit complex or those who experience better tolerance with natural vitamin C sources, camu camu may provide better value despite the higher cost.

Bulk powder purchases can significantly reduce costs compared to capsules or prepared products, though this requires measuring doses and may be less convenient. The stability of vitamin C is another consideration in value assessment – higher quality products with better packaging and processing methods may preserve the active compounds longer, providing better long-term value. Subscription services from reputable suppliers often provide discounts of 10-20%, improving cost-efficiency for long-term users. Overall, camu camu extract offers moderate cost-efficiency as a vitamin C supplement, with value improved when purchasing higher-potency products that provide the full spectrum of natural cofactors.

Freeze-dried camu camu powder typically has a shelf life of 12-24 months when properly stored. Standardized extracts in capsule or tablet form generally remain stable for 24-36 months, depending on the formulation and packaging. Liquid extracts and tinctures typically have a shelf life of 12-18 months, with some reduction in vitamin C content over time. Fresh camu camu berries are extremely perishable with a shelf life of only 2-3 days at room temperature or 5-7 days under refrigeration.

Store all camu camu products in airtight containers in a cool, dry place away from direct sunlight and heat sources. Vitamin C is particularly sensitive to light, heat, and oxygen, so opaque or dark containers are preferred. Refrigeration is recommended for opened packages of freeze-dried powder and liquid extracts to maintain potency. Freezing can extend the shelf life of camu camu powder but should be done in moisture-proof containers to prevent condensation upon thawing.

Avoid exposure to air, as oxygen can accelerate oxidation of vitamin C and other compounds. Some manufacturers recommend using oxygen absorbers or nitrogen-flushed packaging for optimal preservation. For capsules and tablets, keep in the original container with desiccant packets if provided, as moisture can accelerate vitamin C degradation.

Heat: Temperatures above 25°C (77°F) can accelerate degradation of vitamin C, with significant losses occurring above 40°C (104°F), Light: UV and visible light exposure causes rapid degradation of vitamin C and other photosensitive compounds, Oxygen: Oxidation is a primary degradation pathway for vitamin C and other antioxidant compounds, Moisture: Increases the rate of hydrolysis and enzymatic degradation of vitamin C and other bioactive compounds, pH extremes: Vitamin C is most stable at acidic pH (3-4) and degrades rapidly at neutral or alkaline pH, Enzymes: Ascorbic acid oxidase and other endogenous enzymes can degrade vitamin C if not properly inactivated during processing, Metal ions: Iron and copper ions can catalyze oxidation reactions, accelerating vitamin C degradation, Microbial contamination: Can lead to degradation of compounds and production of off-flavors, Freeze-thaw cycles: Repeated freezing and thawing can damage cellular structures and release degradative enzymes, Interaction with certain minerals: Vitamin C can react with minerals like iron and copper, leading to mutual degradation

Synthesis Methods

Natural Sources

Quality Considerations

Camu camu (Myrciaria dubia) has been utilized by indigenous Amazonian communities for centuries, particularly by tribes living along the Amazon River and its tributaries in Peru, Brazil, Colombia, and Venezuela. These communities recognized the fruit’s exceptional properties long before its vitamin C content was scientifically identified. In traditional Amazonian medicine, camu camu berries were used to address a variety of health concerns. The indigenous peoples of the Amazon, including the Shipibo-Conibo, Cocama, and other tribes, used camu camu primarily as a natural remedy for infections, to boost energy and vitality, and to support recovery during convalescence.

The fruit was particularly valued during the rainy season when respiratory infections were common. The berries were traditionally consumed fresh, though their extremely tart flavor limited direct consumption. More commonly, they were mashed and mixed with water and sometimes honey to create a refreshing beverage. The juice was used to treat infections, particularly those affecting the urinary tract and respiratory system.

The bark and leaves of the camu camu tree were also utilized in traditional medicine, with preparations made from these parts used to treat rheumatism, inflammation, and digestive disorders. Indigenous midwives incorporated camu camu into preparations for women during pregnancy and postpartum recovery, recognizing its strengthening and restorative properties. Beyond medicinal applications, camu camu served as an important food source for riverine communities, providing essential nutrients during seasonal food scarcity. The berries were sometimes used to make preserves or added to fish preparations to enhance flavor and preservation.

The wood of the camu camu tree was occasionally used for crafting tools and implements, though this was not its primary use due to the greater value of the fruit. Camu camu remained largely unknown outside the Amazon region until the late 20th century. Scientific interest in the fruit began in the 1950s when researchers identified its exceptionally high vitamin C content, but it wasn’t until the 1990s that camu camu gained international attention as a potential superfood and natural supplement. The Peruvian government began promoting camu camu cultivation and export in the 1990s as part of economic development initiatives for Amazonian communities.

Today, while camu camu is marketed globally as a nutritional supplement and functional food ingredient, it remains an important cultural and dietary component for indigenous Amazonian peoples, who continue to harvest and use the berries according to traditional practices passed down through generations.

No comprehensive meta-analyses specifically on camu camu extract due to the limited number of clinical trials, Camu camu is sometimes included in broader systematic reviews of vitamin C-rich foods and their effects on oxidative stress and inflammation, A 2019 systematic review of Amazonian fruits included camu camu and highlighted its exceptional antioxidant capacity and potential health benefits, though noted the need for more rigorous clinical studies

Investigation of camu camu extract on glycemic control in individuals with prediabetes, Effects of camu camu supplementation on markers of oxidative stress and inflammation in athletes, Evaluation of camu camu extract on immune function during cold and flu season, Comparison of different Amazonian fruits including camu camu on metabolic health parameters, Camu camu supplementation for mood enhancement and cognitive function in healthy adults