Acerola (Vitamin A and C)

What is it?

Acerola is one of the richest fruits in vitamin C, which acts as a powerful antioxidant. It contains 1 to 2 grams per 100 grams of fruit, up to 20 to 30 times more than in an orange or a kiwi. It is a fascinating fact since it contains, in addition to vitamin C, two times more pantothenic acid, magnesium, and potassium than an orange, but, in addition, it also has carotenoids, anthocyanins, flavonoids, vitamins (B1, B2, B3) and polyphenols.

The natural vitamin C (L-ascorbic acid) contained within the acerola is better assimilated than the synthetic vitamin C (D-ascorbic acid); the presence of flavonoids enhances its assimilation.


  • Protects essential molecules in the body (proteins, lipids, carbohydrates, and nucleic acids from damage caused by free radicals and reactive oxygen species.
  • It is involved in collagen formation, a structural component of bone, skin, and blood vessels.
  • They are involved in the synthesis of chemicals in the brain involved in regulating mood.
  • It is a cofactor in enzymatic reactions related to Redox activity.
  • Prevents premature aging and degenerative diseases.
  • Contributes to the normal functioning of the immune system.
  • Reduces fatigue and tiredness.
REF: Padayatty SJ, Katz A, Wang Y, Eck P, Kwon O, Lee JH, Chen S, Corpe C, Dutta A, Dutta SK, Levine M. Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am Coll Nutr. 2003 Feb; 22 (1): 18-35. doi: 10.1080 / 07315724.2003.10719272. PMID: 12569111.