THE ACEROLA BERRY (MALPIGHIA GLABRA)
The tart Acerola berry is a cherry-
The berries are available in freeze-
FREEZE DRIED ORGANIC ACEROLA C
Freeze drying is a dehydration process for food preservation. The food source is preserved by rapidly freezing it and then subjecting it to a high vacuum (reducing the surrounding pressure); which removes the ice crystal water by sublimation (change the ice from one state [frozen state] to another [gas state]), without disrupting molecular structures, membranes of cell proteins and vitamins – essentially preserving the food with all its properties. Freeze dried powders are a lot more concentrated nutritionally (vitamins, minerals, nutrients) than in its wet, fruit form.
NUTRITIONAL VITAMIN C VALUE OF ACEROLA C POWDER
- Acerola is one of the highest concentrated vitamin C food sources and has shown superior bioavailability within the body.
- The high levels of concentrated natural vitamin C, and consequently the high antioxidant potential, makes Acerola one of the world’s best natural sources of vitamin C.
- Acerola is considered a functional food because of its high vitamin C content.
- The majority of biological activity of Acerola is due to the high antioxidant power of the presence of polyphenols and the vitamin C content.
Acerola is a concentrated source of natural vitamin C. It provides the body with natural vitamin C as nature intended. Since the human body does not generate vitamin C in the liver like most mammals, and because many people today are vitamin C deficient, it must be obtained from the diet. It is vital to supplement with a powerful food source vitamin C so that it can be utilised optimally by the body. Synthetic vitamin C is not an optimal option for health enhancement in the long term and will not reap the same benefits as pure natural vitamin C rich food sources over time. Acerola is one of the highest concentrated natural vitamin C food sources with superior bioavailability within the body.
1. “According to a double-
2. “In Comparison with synthetic ascorbic acid, the vitamin C produced by acerola is better absorbed by the human body. In fact, the human body can only absorb 50% of synthetic vitamin intake compared to that of natural vitamins (Byrne, 1993). In a study reported by Johnson (2003), it was found that infants consuming apple juice supplemented with Acerola showed average or above average growth and development for their age and weight. Vitamin C levels in the blood were higher for all infants after the acerola/apple juice was introduced into the diet.” Postharvest biology and technology of tropical and subtropical fruits volume 2 – Acerola –
3. “Abstract: It has been suggested that some food components, such as bioflavonoids, affect the bioavailability of ascorbic acid in humans. Since little is known in Japan about the effective intake of this dietary requirement, we tested young Japanese males after the ingestion of commercial ascorbic acid or acerola (Malpighia emarginata DC.) juice to compare the quantities absorbed and excreted. Healthy Japanese subjects received a single oral dose of ascorbic acid solution (50, 100, 200 or 500 mg) and received distilled water as a reference at intervals of 14 d or longer. All subjects were collected blood and urine until 6 h after ingestion and evaluated for time-
4. “Vitamin C produced by Acerola is better absorbed by humans: When compared with synthetic ascorbic acid, the vitamin C produced by this fruit is better absorbed by the human organism. We can only absorb 50% of synthetic vitamin intake in opposition to that of natural vitamins.” Araújo P.S.R., Minami K., Acerola, Fundação Cargill, Campinas, SP, Brazil, 1994, 81 p. Acerola: importance, culture conditions, production and biochemical aspects Sandra Aparecida de ASSIS1,2, Fernandes PEDRO FERNANDES2, Antônio Baldo Geraldo MARTINS3, Olga Maria Mascarenhas de FARIA OLIVEIRA1
ACEROLA NATURAL VITAMIN C VS ASCORBIC ACID CHROMATOGRAM
Another way to view the difference between natural vitamins and their synthesized counter-
The following chromatogram shows the difference between naturally occurring Vitamin C and synthetic ascorbic acid: