Acerola is a fruit that contains 35 times more vitamin C than an orange and is a powerful antioxidant. Vitamin C is essential for humans and can prevent scurvy. Acerola is available as fresh fruit, juice, or dietary supplements.
The connection between acerola and vitamin C is simple: the cherry-like fruits of the acerola bush are among the best natural sources of vitamin C on earth. Most nutritionists are aware of the connection between acerola and vitamin C. Acerola cherries, also known as West Indian cherries or Barbados cherries, contain 35 times more vitamin C than an orange. The only fruit with a higher vitamin C content than an acerola is camu-camu.
Vitamin C, or ascorbic acid, is an essential nutrient for humans and other animals. Without adequate vitamin C, the human body cannot produce collagen, which is a component of connective tissue and an important factor in wound healing. Long-term vitamin C deficiency results in scurvy, which manifests itself in many unpleasant ways, including swollen, spongy gums, bleeding from mucous membranes, depression, and general lethargy. Without treatment, scurvy will eventually cause death.
Acerola and Vitamin C also provide a powerful antioxidant that limits the damage and oxidative stress caused by free radicals in the body. Research has been conducted to investigate whether the antioxidant effect of vitamin C could prevent or aid in the treatment of certain types of cancer and cardiovascular disease. Intravenous vitamin C cancer treatment has used megadoses of ascorbic acid given intravenously as a supplement to traditional chemotherapy.
Unlike many other animals, humans cannot synthesize ascorbic acid within the body and must receive their vitamin C through their diet. Some nutrition experts recommend a daily intake of 90 milligrams of vitamin C for adult health. Other independent researchers have determined that vitamin intake levels should be much higher: some experts recommend 400 milligrams per day, and some people have taken up to 4,000 milligrams per day.
The best sources of natural vitamin C are fresh fruits and vegetables. Citrus fruits, tomatoes, and bell peppers boast substantial vitamin C content. None of these come close to the vitamin C content found in acerola.
Vitamin C content in food is measured in milligrams of vitamin C per gram of food. A single acerola cherry averages 1,600 milligrams of vitamin C per gram. An orange contains around 50 milligrams of vitamin C per gram.
The acerola shrub is cultivated and cultivated throughout Central and South America and the Caribbean islands. Acerola is also grown in Southeast Asia, especially Vietnam, but the Asian variety of acerola has a lower vitamin C content. Acerola cherry tends to be a bit tart. Less ripe green fruits contain more vitamin C than more ripe, red fruits, but older fruits are sweeter.
Vitamin C is the most widely used dietary supplement in the world. Although other foods contain adequate amounts of vitamin C, acerola and vitamin C are inextricably linked as part of a healthy diet. Acerola is available in its fresh form as fruit or fruit juice. In some places, Acerola is found as a jam. Acerola and vitamin C are commonly available in health food stores as dietary supplements, such as juice additives and capsules.
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