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Camu-Camu Camu-Camu Camu-Camu

Myrciaria dubia

Famille botanique : Myrtaceae
Description :

camu-camu is a shrub native of the Peruvian rainforest, of the same family as guava. The fruit is edible and commonly used in Peruvian cuisine. It is 2 to 4 cm in diameter, has an orange-red color and a sour taste, it is considered a "superfruit" as it is one of the richest in vitamin C fruit with Acerola (Malpighia emarginata, Malpighia glabra).

Origine géographique : Peru
Composition, actifs :

rich in vitamin C (between 3.5% and 9% of the dry weight) camu-camu also presents lots of antioxidant compounds, polyphenols such as flavonoids (myricetin, proanthocyanidins, ellagic acid, etc.), tannins (ellagitannin, essentially present in the seeds) or anthocyanin compounds, as well as terpenes (alpha-pinene, limonene, carotenoid, etc ...). Camu-Camu also contains amino acids (valine, leucine, serine), and potassium.

Partie utilisée : pulp
Applications, propriétés :

camu-camu extracts and powders are used for their tonic, anti-inflammatory and immune stimulating properties, and can be consummed during convalescence, fatigue, flu and other viral diseases.

Produits :

we offer camu-camu under the following forms :


- Powder (pulp)

- Dry extracts minimum 10%, 20% of natural vitamin C


Organic certification is available too.


Contact us for more information and to get our products specifications.


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