USDA Nutrient-Dense Foods · Fruit
Camu Camu Berry (Myrciaria dubia) (Myrciaria dubia)
Preliminary EvidenceCompound
Hermetica Superfood Encyclopedia
Camu camu berry (Myrciaria dubia) is an Amazonian fruit containing exceptionally high concentrations of L-ascorbic acid (vitamin C), reaching up to 3,000 mg per 100g of pulp, alongside ellagitannins and anthocyanins. These compounds exert antioxidant, anti-inflammatory, and hepatoprotective effects by modulating NF-κB signaling, gut microbiota composition, and lipid metabolism pathways.
Camu camu berry (Myrciaria dubia) is a small, round fruit native to the Amazon rainforest, primarily sourced from wild or cultivated shrubs in Peru, Brazil, and Colombia. The berries are harvested fresh and typically processed into powder, juice, or extracts via freeze or spray drying and milling, without specific chemical class extraction beyond whole fruit processing.
A randomized, double-blind, placebo-controlled crossover trial (n=30) demonstrated significant hepatic fat reduction and gut microbiota improvements with 1.5g/day camu camu for 12 weeks. Ongoing trials include NCT05303493 evaluating camu camu as prebiotic adjunct to immunotherapy in NSCLC and melanoma patients, and CTNPT032 pilot protocol for HIV patients, though no meta-analyses are available and human RCTs remain limited.
Clinically studied dose: 1.5g/day whole fruit capsules (non-standardized) for 12 weeks. Ongoing trials use unspecified oral doses alongside immunotherapy. No standardized extracts to vitamin C or polyphenols specified in human studies. Consult a healthcare provider before starting any new supplement.
Camu Camu Berry is most notable for its exceptionally high vitamin C (ascorbic acid) content, ranging from 1,882–2,994 mg/100g fresh pulp weight, making it one of the richest natural sources of vitamin C on Earth — approximately 20–40x higher than oranges. Key nutritional components include: Macronutrients per 100g fresh pulp: carbohydrates ~6.4g, protein ~0.5g, fat ~0.2g, dietary fiber ~0.6g. Micronutrients: potassium ~83.6mg/100g, calcium ~27mg/100g, phosphorus ~15.6mg/100g, iron ~0.5mg/100g, niacin (B3) ~0.6mg/100g, riboflavin (B2) ~0.1mg/100g, thiamine (B1) ~0.01mg/100g. Bioactive compounds: ellagic acid and ellagitannins (notably castalagin and vescalagin) at ~4.8mg/100g fresh weight — these are believed to be primary drivers of gut microbiome modulation and hepatic effects observed in clinical data; anthocyanins including cyanidin-3-glucoside and delphinidin-3-glucoside concentrated primarily in the peel (~12.4mg/100g whole fruit); flavonoids including quercetin and kaempferol derivatives; serine (dominant free amino acid at ~21.5mg/100g). Bioavailability notes: Vitamin C bioavailability from whole camu camu powder has been demonstrated to be superior to synthetic ascorbic acid in comparative trials, showing lower urinary excretion and higher retention, likely due to the food matrix effect and co-occurring bioflavonoids enhancing absorption. Ellagitannins are metabolized by gut microbiota into urolithins (urolithin A and B), which are thought to mediate the observed Lactobacillus and Lactococcus enrichment and anti-inflammatory hepatic effects. The fruit is typically consumed as freeze-dried powder, which concentrates nutrients approximately 10-fold compared to fresh pulp values.
Camu camu's L-ascorbic acid acts as a cofactor for prolyl and lysyl hydroxylases in collagen synthesis and donates electrons to neutralize reactive oxygen species, regenerating vitamin E in lipid membranes. Its ellagitannins are metabolized by gut bacteria into urolithins, which inhibit NF-κB and NLRP3 inflammasome activation, suppressing pro-inflammatory cytokines IL-6 and TNF-α. Anthocyanins such as cyanidin-3-glucoside additionally activate Nrf2/HO-1 antioxidant response pathways and modulate PPAR-α to promote hepatic fatty acid β-oxidation.
A 12-week randomized controlled trial (n=30) found camu camu supplementation reduced hepatic fat fraction by 7.43% compared to an 8.42% increase in the placebo group (p=0.003), suggesting meaningful hepatoprotective activity. A separate clinical trial demonstrated increased abundance of beneficial Lactobacillus and Lactococcus genera alongside reductions in potentially harmful bacteria, indicating prebiotic-like effects on gut microbiota composition. Preliminary evidence from immunotherapy research suggests polyphenolic compounds may enhance anti-tumor immune responses, though this data remains early-stage and largely preclinical. Overall, the human evidence base is promising but limited to small sample sizes, and larger replication trials are needed before firm clinical recommendations can be made.
Camu camu is generally well tolerated at supplemental doses, but its very high vitamin C content (often 500–1,500 mg per serving) may cause gastrointestinal distress, osmotic diarrhea, or nausea, particularly when taken on an empty stomach or at high doses. Individuals with hemochromatosis or iron overload conditions should exercise caution, as high-dose ascorbic acid enhances non-heme iron absorption via reduction of ferric to ferrous iron in the gut. The supplement may potentiate anticoagulant effects of warfarin at very high vitamin C intakes and could theoretically reduce the efficacy of some chemotherapy agents that rely on oxidative mechanisms, though direct interaction data for camu camu specifically is lacking. Pregnant and breastfeeding women should limit intake to food-equivalent amounts, as high-dose supplemental vitamin C above the tolerable upper intake level of 2,000 mg/day has not been established as safe in these populations.
