Camu Supreme (Myrciaria Dubia) - 120 Capsules | Supreme Nutrition Products

Camu is a berry from a bush (Myrciaria dubia) that grows in the Amazon rainforest. What makes camu stand out is that it provides a hihgly concentrated source of vitamin C. It is also a significant source of antioxidants including anthocyanins, d-limonene, and catechin. In addition to being high in Vitamin C, it is also a good source of potassium, iron, calcium, phosphorous and various amino acids including serine, valine and leucine. 

• Vitamin C contributes to maintain the normal function of the immune system during and after intense physical exercise
• Vitamin C contributes to the protection of cells from oxidative stress
• Vitamin C contributes to normal collagen formation for the normal function of blood vessels, bones, cartilage, skin, teeth & gums
• Vitamin C contributes to normal energy-yielding metabolism
• Vitamin C contributes to normal functioning of the nervous system
• Vitamin C contributes to normal psychological function
• Vitamin C contributes to the normal function of the immune system
• Vitamin C contributes to the reduction of tiredness and fatigue
• Vitamin C contributes to the regeneration of the reduced form of vitamin E
• Vitamin C increases iron absorption

Resources:

1. Zanatta, Cinthia Fernanda, Elyana Cuevas, Florinda O. Bobbio, Peter Winterhalter, and Adriana Z. Mercadante. “Determination of Anthocyanins from Camu-camu ( Myrciaria Dubia ) by HPLC−PDA, HPLC−MS, and NMR.” Journal of Agricultural and Food Chemistry J. Agric. Food Chem. 53.24 (2005): 9531-535. Web.

2. Franco, Maria Regina B., and Takayushi Shibamoto. “Volatile Composition of Some Brazilian Fruits: Umbu-caja ( Spondias Citherea ), Camu-camu ( Myrciaria Dubia ), Araça-boi ( Eugenia Stipitata ), and Cupuaçu ( Theobroma Grandiflorum ).” Journal of Agricultural and Food Chemistry J. Agric. Food Chem. 48.4 (2000): 1263-265. Web.

3. Chirinos, Rosana, Jorge Galarza, Indira Betalleluz-Pallardel, Romina Pedreschi, and David Campos. “Antioxidant Compounds and Antioxidant Capacity of Peruvian Camu Camu (Myrciaria Dubia (H.B.K.) McVaugh) Fruit at Different Maturity Stages.” Food Chemistry120.4 (2010): 1019-024. Web.

4. Duke, James. “Dr. James Duke on Camu Camu.” Web. 5 June 2015.

5. Ketterin, Sloan. “Camu-camu.” Camu-camu. Memorial Sloan Kettering Cancer Center, n.d. Web. 05 June 2015.

6. Inoue, Teruo, Hiroshi Komoda, Toshihiko Uchida, and Koichi Node. “Tropical Fruit Camu-camu (Myrciaria Dubia) Has Anti-oxidative and Anti-inflammatory Properties.” Journal of Cardiology 52.2 (2008): 127-32. Web.

7. Nascimento, Ozanildo V., Ana P.a Boleti, Lucia K.o Yuyama, and Emerson S. Lima. “Effects of Diet Supplementation with Camu-camu (Myrciaria Dubia HBK McVaugh) Fruit in a Rat Model of Diet-induced Obesity.”Anais Da Academia Brasileira De Ciências An. Acad. Bras. Ciênc. 85.1 (2013): 355-63. Web.

8. Akter, Mst. Sorifa, Sejong Oh, Jong-Bang Eun, and Maruf Ahmed. “Nutritional Compositions and Health Promoting Phytochemicals of Camu-camu (myrciaria Dubia) Fruit: A Review.” Food Research International 44.7 (2011): 1728-732. Web.

9. Yazawa, Kazunaga, Katsumi Suga, Atsushi Honma, Miyuki Shirosaki, and Tomoyuki Koyama. “Anti-Inflammatory Effects of Seeds of the Tropical Fruit Camu-Camu (Myrciaria Dubia).” J Nutr Sci Vitaminol JNSV Journal of Nutritional Science and Vitaminology 57.1 (2011): 104-07. Web.

10. Rodrigues, Roberta B., Hilary C. De Menezes, Lourdes M.c. Cabral, Manuel Dornier, and Max Reynes. “An Amazonian Fruit with a High Potential as a Natural Source of Vitamin C: The Camu-camu ( Myrciaria Dubia ).”Fruits 56.5 (2001): 345-54. Web.

11. Vinson, JA. “Comparative Bioavailability to Humans of Ascorbic Acid Alone or in a Citrus Extract.” National Center for Biotechnology Information. U.S. National Library of Medicine, Sept. 1988. Web. 05 June 2015.

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