Acerola Cherry

Scientific Name/Common Name: Malpighia emarginata/Acerola Cherry

Part(s) Used: fruit

Constituents/Active Ingredients: ascorbic acid (vitamin C), manganese, pantothenic acid (vitamin B5), protein, carbohydrates.

Overview: The fruit of the Acerola cherry tree is rich in vitamin C and carotenoids and can be used for the prevention and treatment of vitamin C deficiency and scurvy. The cherry-like fruits are one of the richest known natural sources of vitamin C and can contain up to 1700 mg per 100 g raw fruit. Acerola can be up to 4.5% vitamin C compared to 0.05% in a peeled orange. Compared to oranges, Acerola cherries also provide twice as much magnesium, pantothenic acid, and potassium. In Barbados, the West Indies, and South America, acerola fruit are commonly eaten fresh or made into jams or jellies.

Traditional Use/Benefits/Body Systems: As a food source for vitamin C/antioxidants, traditionally used for allergies, made into jams, jellies, juices, and baby food.

Clinical Studies/Scientific Research/References:

Duke JA. 1992a. Handbook of Biologically Active Phytochemicals and their Activities. CRC Press, Boca Raton, FL, p. 32.

Duke JA. 1992b. Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants. CRC Press, Boca Raton, FL, pp. 355.

de Medeiros RB. 1969. [Proportion of ascorbic, dehydroascorbic and diketogulonic acids in green or ripe acerola (Malpighia punicifolia)]. Rev Bras Med. 1969 Jul; 26(7): 398-400. Portuguese.

 

Disclaimer: This information in our Herbal Encyclopedia is intended only as a general reference for educational purposes. It is not a replacement for medical advice. This content does not provide dosage information, cautions/contraindications, or possible interactions with prescription drugs. Please consult any relevant product labels for detailed information on use and with a medical practitioner for individual health advice.