... natural vitamin C with highly
effective plant substances
Acerola (lat. malphighia glabra) is a cherry – also called “Cherry of the Antilles” – originated in Central America. Today it is mainly cultivated in Brazil. The bush achieves a height of 2-3 meters and needs an average temperature of min. 26 °C for optimal growth. Then it may supply up to 30 kg cherries per year. The taste of that orange-yellowish to dark-reddish cherry-like fruit is slightly sour and reminds of lemon.
Mode of action
Our human body is not able to produce vitamin C itself, so it needs to be supplied with it from outside. The German Nutrition Society recommends a daily ration of 80 mg. Sometimes our demand on vitamin C may increase significantly, for example in the winter time, during pregnancy, smoking or mental and physical strain. Acerola is suitable even for people who are allergic to citrus fruits.
Based on contemporary studies the unique chemical composition of the Acerola cherry is considered to amplify the antioxidative (cell-protecting) effect of vitamin C. They say, that the combination of natural vitamin of the Acerola cherry and its whole range of secondary plant substances may be of much higher effect to the human body than synthetic ascorbic acid. The average content of vitamin C in 100 g of ripe Acerola fruits is about 17000 mg, whereas 100 g of oranges only have 50 mg of vitamin C.