Evidence supporting the use of: Camu Camu Extract
For the health condition: Scurvy
Synopsis
Source of validity: Scientific
Rating (out of 5): 5
Camu Camu Extract is justified for use in supporting or treating scurvy based on scientific evidence, and the evidence is robust (5/5). Scurvy is a disease caused by deficiency of vitamin C (ascorbic acid), an essential nutrient for humans. Camu Camu (Myrciaria dubia) is a fruit native to the Amazon rainforest and is one of the richest natural sources of vitamin C known, with concentrations reported as high as 2-3 grams per 100 grams of fruit pulp—vastly exceeding the vitamin C content of oranges or lemons.
The treatment and prevention of scurvy is well established to require vitamin C supplementation. Historical and modern clinical studies have demonstrated that restoring adequate vitamin C intake reverses symptoms of scurvy, such as fatigue, gum disease, and poor wound healing. As a food or extract exceptionally high in vitamin C, Camu Camu is directly applicable for this purpose. There is no need for complex clinical trials for Camu Camu specifically, as the underlying mechanism—providing vitamin C—is universal and well-validated.
The use of Camu Camu extract for scurvy is therefore justified by strong scientific rationale owing to its vitamin C content, not by unique traditional use for scurvy or by novel scientific findings beyond its nutrient profile.
Other health conditions supported by Camu Camu Extract
Colds (general)Colds (prevention)
Diabetes
Fatigue
Free Radical Damage
Inflammation
Influenza
Scurvy
Wounds and Sores