The true vitamin C bomb Forget oranges or lemons! The true vitamin C bomb is the acerola cherry. It is one of the three richest sources of vitamin C. Only the Australian bush plum and the Amazonian camu camu are even more blessed with it. The acerola cherry consists of 93 percent water and contains hardly any protein, fat or carbohydrates. Nevertheless, it has a lot to offer. 100 grams contain between 1,700 and 5,000 milligrams of vitamin C.
By comparison, the same quantity of oranges or lemons contains only 50 milligrams of vitamin C. The acerola cherry is primarily known for its high vitamin C content. It is often forgotten that the fruit, which is quite acidic by nature, contains many other health-promoting ingredients. These include more than 20 vitamins as well as minerals and trace elements. Because of the small amount in acerola powder or mother juice, they are not particularly noticeable at first glance. Nevertheless, they contribute quite a bit to a good vitamin balance.
The antioxidant potential of acerola powder and acerola fruit juiceThe acerola cherry has an extraordinary antioxidant potential. Its valuable ingredients are contained in fruit extracts such as acerola powder and acerola fruit juice. However, cherries are quite delicate. The plant is only viable in tropical and subtropical climates and spoils just three to five days after harvest. Therefore, fresh cherries are only available in the growing countries.
In our latitudes, this superfood is available in advance in fruit extracts such as acerola powder as well as acerola fruit juice. In the producing countries, the acerola cherries are flash-frozen or dried immediately after harvesting. The gentler the drying process, the higher the active ingredient content.
In Europe, dried acerola fruits are still relatively rare. However, they are increasingly finding their way into fruit slices, fruit teas and mueslis. If stored at a temperature of between 5 and 10 °C, dried acerola cherries can be kept for three to four weeks after opening the packaging.Even Mayans appreciated acerolaThe acerola originated on Mexico's Yucatán Peninsula. Today, however, the shrubs or small trees feel at home throughout Central America, as well as in numerous South American countries - especially Brazil - but also in Jamaica, the southern United States, India, Africa and Australia. The peoples of the Mayan culture already regarded acerola as a source of health and appreciated its healing fruits.
In the traditional medicine of Latin America, acerola cherries are often used in the treatment or prevention of diseases. This before because of their anti-inflammatory, astringent, stimulant and diuretic properties. They are considered an ideal therapeutic for weakened bodies. In Brazil, they are used to strengthen the cardiovascular system, to cure diarrhea and dysentery, or to help heal wounds. Fresh fruits are also used for fever, anemia, diabetes, as well as liver ailments such as hepatitis.
Scientifically proven: Acerola is the vitamin C bomb par excellence
The vitamin C content of acerola cherries depends on a number of factors. The more unripe the fruit, the more vitamin C it contains. Due to the removal of water, dried acerola fruits and extracts made from them contain more nutrients than the same amount of fresh acerola cherries. Thus, dried fruits contain up to 15,600 milligrams of vitamin C per 100 grams. This is true super-food!Science began to take an interest in the acerola cherry in the middle of the 21st century. This is true superfood!
Science began to take an interest in the acerola cherry in the middle of the 21st century. At that time, South American researchers had stumbled upon the fruit in the jungle and began to analyze it. In the process, it was empirically clarified for the first time why the acerola cherry has such great healing potential: Because it is extremely rich in vitamin C.The medicinal effects of the acerola cherry
Highly praised and yet underestimated: As mentioned at the beginning, because of its high vitamin C content, it is often forgotten that the acerola cherry has much more to offer. Its acerola-typical mix of secondary plant substances is particularly interesting. These include beta-carotene and various flavonoids such as rutin and anthocyanins. The medicinal effect of the acerola cherry is primarily attributed to the interaction of its antioxidant ingredients. There is hardly any other fruit that has such a high ORAC value: it is up to 70,000 µmol TE/100 g. By comparison, the ORAC value of the goji berry is 25,000, and that of the acai berry is a modest 18,500, although both are also highly potent superfoods. Studies have shown that flavonoids have antioxidant, anti-allergic, anti-inflammatory, analgesic, antiviral and antimicrobial effects, and can reduce the risk of cardiovascular disease and cancer.
Most commonly available: acerola powder
Not only does the acerola cherry cut a fine figure as a remedy, but also in the area of (healthy) food. They are most often offered as a dietary supplement in powder form. This can be made from fruit juice as well as from the pulp of the acerola cherry. After drying, acerola cherries are ground into acerola powder, which contains all vitamins, minerals as well as secondary plant compounds of the fresh fruit. The content varies depending on the manufacturing process. High-quality acerola powder contains about 130 milligrams of vitamin C per gram.
While acerola powder produced from pureed pulp contains all natural fiber and has a coarser structure, fruit juice powder made from dried fruit juice concentrate is almost free of fiber and has a finer structure.Freeze-drying has been proven to be the gentlest process for producing acerola powder. The original structure of the cherries is preserved and drying is carried out at low temperatures of up to 30 °C. The freeze-drying process is also very gentle. Crucially, heat-sensitive ingredients such as vitamin C and secondary plant compounds are much better preserved than in conventional drying processes.Besides freeze-drying, spray-drying is the second gentlest process. Because of water evaporation, the temperature of the powder particles cools immediately and is between 60 and 80 °C.