Araca d'agua, Araza de Agua, Cacari, Camo Camo, Camocamo, Camu-Camu, Camu-camu Negro, Guapuro Blanco, Myrciaria dubia, Myrciaria paraensis, Psidium dubium, Rumberry.
Camu camu is a shrub that grows in swampy or flooded areas of the Amazon rain forests of Peru, Brazil, Venezuela, and Colombia. The fruit and leaves are used as a medicine.
Camu camu is used for viral infections including herpes, cold sores, shingles, and the common cold. It is also used for eye conditions including cataracts and glaucoma. Other uses include treatment of asthma, “hardening of the arteries” (atherosclerosis), chronic fatigue syndrome, depression, gum disease (gingivitis), headaches, and osteoarthritis.
Some people use camu camu to increase energy and maintain healthy gums, eyes, and skin; and as an antioxidant and immune system stimulant.
People eat the fruit as food.
How does it work?
Camu camu fruit contains many nutrients including vitamin C, beta-carotene, fatty acids, protein, and others. It also contains other chemicals that might have an effect on the body. However, there is not enough information to know how camu camu might work for treating or preventing any medical condition.
Insufficient Evidence to Rate Effectiveness for...
- Cold sores.
- Common colds.
- Chronic fatigue syndrome.
- Gum disease (gingivitis).
- Other conditions.
Natural Medicines Comprehensive Database rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, and Insufficient Evidence to Rate (detailed description of each of the ratings).
The appropriate dose of camu camu depends on several factors such as the user’s age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for camu camu. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.
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Dib Taxi CM, de Menezes HC, Santos AB, Grosso CR. Study of the microencapsulation of camu-camu (Myrciaria dubia) juice. J Microencapsul 2003;20:443-8. View abstract.
Franco MR, Shibamoto T. Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araca-boi (Eugenia stipitata), and Cupuacu (Theobroma grandiflorum). J Agric Food Chem 2000;48:1263-5. View abstract.
Justi KC, Visentainer JV, Evelazio de Souza N, Matsushita M. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Arch Latinoam Nutr 2000;50:405-8. View abstract.
Quijano CE, Pino JA. Analysis of volatile compounds of camu-camu (Myrciaria dubia (HBK) Mcvaugh) fruit isolated by different methods. J Essent Oil Res 2007;19:527-33.
Ueda H, Kuroiwa E, Tachibana Y, et al. Aldose reductase inhibitors from the leaves of Myrciaria dubia (H. B. & K.) McVaugh. Phytomedicine 2004;11:652-6. View abstract.
Zanatta CF, Cuevas E, Bobbio FO, et al. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR. J Agric Food Chem 2005;53:9531-5. View abstract.
Zanatta CF, Mercadante AZ. Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chem 2007;101:1526-32.