Acerola

Historical significance:

The acerola cherry originates from Central and South America and was already used by indigenous peoples for strengthening and revitalization. With the discovery of its exceptionally high natural vitamin C content, it became increasingly popular in naturopathy and nutritional science from the 20th century onwards. Today, acerola is considered one of the most valuable natural sources of vitamin C worldwide.

Botanical features:

Acerola is the fruit of an evergreen shrub or small tree that primarily grows in tropical regions. Botanically, it belongs to the Malpighiaceae family. The small, bright red fruits resemble cherries but have a much higher natural vitamin C content—depending on ripeness, up to 4,500 mg per 100 g of fruit.

Contents and properties:

In addition to natural vitamin C, acerola contains a variety of bioactive plant compounds that occur together in nature:

• Vitamin C (ascorbic acid) – natural content of 17–25% in the extract
• Carotenoids – such as beta-carotene, supportive of antioxidant processes
• Polyphenols – e.g., anthocyanins and flavonoids
• B vitamins – in small amounts
• Minerals – such as potassium, magnesium, and iron

Interesting facts:

• Acerola is one of the richest fruits in vitamin C worldwide
• Vitamin C content can vary greatly depending on ripeness and harvest time
• Usually used as a powder or extract, since the fresh fruit is very delicate
• When combined with secondary plant compounds, vitamin C can have a synergistic effect
• The taste is tart and fruity, due to the high ascorbic acid content

Traditional uses:

In modern naturopathy, acerola is often used to support the immune system, for fatigue, and for general strengthening. Due to its natural origin, acerola vitamin C is considered especially well tolerated. In holistic health concepts, it is preferred over synthetic ascorbic acid, as it also provides valuable accompanying substances.