Organic Freeze-Dried Acerola Cherry Powder (Malpighia emarginata) is sourced from Central and South America and carefully processed to preserve its natural composition. Acerola cherries are naturally high in vitamin C and contain plant-based compounds such as carotenoids and flavonoids, along with minerals including iron, phosphorus, calcium, and magnesium. The freeze-drying process helps maintain quality, making this powder a popular choice for smoothies, functional beverages, and nutraceutical formulations.

Acerola Cherry; Organic Freeze-Dried Powder

Z Natural Foods takes pride in offering our customers a diverse selection of functional foods and herbs from around the globe, in their most versatile forms. Our raw organic, freeze-dried acerola cherry powder is no exception.

While the market is flooded with a wide variety of acerola cherry products, the simple yet divine attributes and versatility of a freeze-dried acerola powder stand out amid an impressive lineup of competitors.

Our acerola cherry powder has a wide range of uses and endless potential for creativity. A leader in the food world for its remarkable antioxidant content, it is considered the queen of Vitamin C. Thanks to modern technology, we can offer our customers this magnificent food in its freeze-dried form, considered its best version (next to the fresh version). Our freeze-dried acerola cherry powder not only delivers the natural nutritional complexities of the fresh version but also preserves the slightly sweet, tart, and citrusy flavor profile you have come to love.

Our mission is to provide customers with great-tasting, highly functional foods with endless applications in their most versatile form, supporting a variety of lifestyles. We proudly introduce the newest member of our diverse line of functional foods: Z Natural Foods Organic Freeze-Dried Acerola Cherry Powder.

Fun and interesting facts about Acerola Cherries

1. Acerola cherries, also known as West Indian or Barbados cherries, are classified as berries despite being called cherries.
2. Acerola cherries are highly perishable (lasting only 2-3 days at room temperature)and should be consumed or processed quickly after harvesting.
3. Acerola is one of the richest sources of vitamin C (ascorbic acid), containing around 1700 milligrams per cup.
4. Contrary to popular belief, because acerola is not a true cherry, it is not a part of the rose family.
5. Acerola cherries are often harvested when they are green, which is when their vitamin C is at its peak (around 4500 vs 1700 milligrams per 100 grams of fresh acerola).
6. Instead of a single large pit, acerola contains three small, disconnected seeds.
7. Acerola has a flavor profile described as a blend of apple and plum, slightly sweet and tart. However, the unripe version has a more pungent, astringent taste.
8. Acerola is a delicate fruit that grows soft, is vulnerable to high winds, and is a favorite food of birds.
9. Mature acerola trees range between six and twenty feet in height.
10. A typical mature acerola tree produces around 45 pounds of fruit annually. However, in optimal commercial conditions, it can make twice that amount.
11. Depending on rainfall levels, acerola can have up to eight cycles per year.
12. Acerola fruit develops and matures in less than 25 days.
13. Some typical cultivars of acerola are B-17, Dwarf, Florida Sweet, and Manoa Sweet.
14. Acerola cherries are non-climacteric and do not continue to ripen significantly after being picked off the plant.

Unripe versus Ripe Acerola Cherries: What’s the difference?

All fruits go through different stages of development. Each phase brings unique changes to flavor, texture, nutritional quality, and culinary uses. What seems strange to one culture—when and how a specific food is eaten or prepared — may be a long-standing tradition to another. You may be surprised to learn that many unripe fruits like bananas and papaya provide a unique profile of compounds you may not find in the ripened version. Acerola is another excellent example of this unique phenomenon, with fantastic qualities, especially in the unripe stage. For example, these unripe versions are higher in pectin, which allows for greater culinary creativity, such as jams and jellies.

It has always been believed that a perfectly ripe acerola cherry is the stage of peak nourishment, but what we have recently learned very well may debunk this theory. As with all fruits, acerola cherries mature and progress through the various stages of ripeness, and their constituent concentrations change and adapt. This teaches us that to obtain the best qualities from acerola cherries for culinary and nutritional purposes, they should be utilized in the most appropriate stage for your goal. The unripe green acerola cherry contains around three times the vitamin C complex as the ripe version.  As acerola cherries ripen, they are highly perishable and susceptible to damage and mold. Therefore, they should be eaten within 24 to 48 hours or processed into a juice or powder shortly after that. The general ripening stages and polyphenol levels are as follows. This process takes between 3 and 4 weeks.

1. Stage 1: In this stage, the cherries are fully green, firm, and high in acidity and vitamin C. This is the stage with the highest total phenolic content, including gentisic and vanillic acids.
2. Stage 2: During this transition period, the color changes from green to orange to red, and it begins to soften slightly. During this stage, phenols start to degrade, and the accumulation of carotenoids and the synthesis of anthocyanins begin.
3. Stage 3: In this stage, the cherries are bright red, with high sugar content, low acidity, high anthocyanin content, and vitamin C peaks.
4. Stage 4: In this final stage, the cherries are dark red and overripe, have a soft texture, and declining vitamin C levels.

Generally speaking, as acerola cherries ripen, phenolic acids, flavonols (quercetin and rutin), and proanthocyanins (catechin and epicatechin) decrease, while carotenoids, flavones, and anthocyanins increase.

The power of Flavonoids

Many health experts believe a diet rich in flavonoids is critical to supporting a healthy aging process, as these compounds are known as nature’s biological response modifiers. There are over 8,000 different types of flavonoids found in nature. Based on the research, it does not seem to matter if you acquire them from food or supplements; what counts is the total daily amount you consume. These experts believe we should consume at least 2000 milligrams of flavonoids daily, sourced from various foods and supplements. Acerola is an outstanding choice to help raise your flavonoid levels.

A randomized controlled trial discussing how flavonoid-rich foods improve microvascular reactivity and inflammatory status in men at risk for cardiovascular disease showed the following.

1. The HF F&V diet increased endothelium-dependent microvascular reactivity
2. Reduced C-reactive protein and vascular cell adhesion molecule
3. HF F&Vs increased plasma NO in the group as a whole.

Therefore, the following was concluded: “These data support recommendations to increase F&V intake to ≥ 6 portions daily, with additional benefit from F&Vs rich in flavonoids, particularly in men with an increased risk of CVD.”

While each superfruit possesses unique qualities and compounds for various health purposes, they all fall under (at some level) four general categories of plant compounds.

1) Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents” along with other compounds known as antioxidants to support a healthy inflammation response and the body’s ability to protect and repair damaged tissue caused by oxidative stress. While over 8,000 polyphenols have been identified, some of the most common are flavonoids, flavonols, and anthocyanins. Discussing these various compounds helps you better understand the wide range and complexity of the nourishment you get from these powerful foods.

2) Flavonoids are a group of water-soluble polyphenolic secondary metabolites found in plants thought to provide health benefits through cell signaling(The process by which a cell responds to a substance outside the cell through signaling molecules found on the surface of that cell) and antioxidant effects. Secondary metabolites are substances manufactured by plants that make them compete in their environment, exerting a wide range of effects on the plant itself and the surrounding living organisms, including influencing flowering, fruit setting, and deciduous behavior, and acting as antimicrobials. Over 50,000 secondary metabolites have been discovered, and many modern medicines rely on them for their mechanism of action. There are six major subclasses of flavonoids: Anthocyanidins, flavan-3-ols, flavonols, flavanones, flavones, and isoflavones. These account for around 60% of all polyphenols.

3) Flavonols are polyphenols belonging to the flavonoid family with a ketone group studied for their wide range of biological activities(antioxidant, antimicrobial, hepatoprotective, modulating inflammation, and vasodilation). They primarily accumulate in the outer tissues(skin and leaves) of fruits and vegetables, are the building blocks of proanthocyanins(compounds attributed to the colors of fruits and vegetables), and are most widespread in the human diet.

4) Anthocyanins are a part of the flavonoid family of polyphenolic compounds. They represent the pigments that exhibit the bright red, purple, and blue colors found in fruits and vegetables. The six most common are Cyanidins, Delphinidins, Malvidins, Peonidins, Petunidins, and Pelargonidins.

Carotenoids: The Superstar Compounds in Acerola

Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria. There are more than 600 types of carotenoids (some of the most common include alpha- and beta-carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are being researched for their potential antioxidant-like properties. Carotenoids are classified into two primary groups: Xanthophylls(primarily protect from too much sunlight, contain oxygen, have more yellow pigment, and are associated with nourishing the eyes), which are closely related to green leafy vegetables, and Carotenes(have no oxygen and are associated with orange pigment). Acerola is a quality source of beta-carotene, alpha-carotene, lutein, and beta-cryptoxanthin.

1. Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria. There are more than 600 types of carotenoids (some of the most common include alpha- and beta-carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are being researched for their potential antioxidant-like properties.
2. Carotenoids are classified into two primary groups: Xanthophylls(primarily protect from too much sunlight, contain oxygen, have more yellow pigment, and are associated with nourishing the eyes), which are closely associated with green leafy vegetables, and Carotenes(have no oxygen and are associated with orange pigment).

Vitamin C: L Acsorbic Acid

There is a lot of confusion and misinformation about the various forms of Vitamin C (Ascorbic Acid, Buffered, Liposomal, and Ascorbyl palmitate) regarding absorption, plasma levels, and bioavailability. So, let’s get some clarity on this topic.

1. All Vitamin C, aka L-Ascorbic Acid, derived from a whole food matrix or synthetic sources, is chemically identical with no known differences in biological activity. 
2. Buffered(with minerals), liposomal (encased in fat), and ascorbyl palmitate(both fat- and water-soluble components) provide no extra benefit specifically to the utilization of Vitamin C other than being slightly less acidic in the digestive system. 
3. Ascorbyl Palmitate contains water and fat-soluble components, but the digestive system essentially strips away the fat-soluble part to derive the pure ascorbic acid.   

The research on this specific topic shows proof on both ends of the spectrum.

A review titled Synthetic or Food-Derived Vitamin C- Are they equally Bioavailable? It was stated,  “All steady-state comparative bioavailability studies in humans have shown no differences between synthetic and natural vitamin C, regardless of the subject population, study design, or intervention used. Some human pharmacokinetic studies have shown transient, small differences between synthetic and natural vitamin C, although these differences are likely to have minimal physiological impact. Study design issues and future research directions are discussed.”

Acerola Cherry: A Superior Whole Food Vitamin C

You may notice a wide array of Vitamin C products as you search online or in the aisles of a health store. Most of them will present as an isolated form of this nutrient, with other added compounds (such as a buffered version containing ascorbic acid and the minerals calcium, magnesium, and potassium) to make it more tolerable to the digestive system. Other products will present as a mixture of foods that provide a whole-food matrix of compounds so that the human body can get the most nourishment from them. Acerola is one of the few foods considered to contain the complete “Vitamin C Complex” because it provides high levels of Vitamin C and a full array of supporting compounds. It also includes a wide range of polyphenolic compounds, providing superior nourishment.

Z Natural Foods hand-picks specific individual ingredients for our customers based on three key concepts to provide the best possible quality products that support optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in humans

Unripe versus Ripe Acerola Cherries: What’s the difference?

1. It has always been believed that a perfectly ripe acerola cherry is the stage peak of nourishment.
2. The unripe green acerola cherry contains around three times the vitamin C complex as the ripe version.
3. As acerola cherries ripen, they are highly perishable and susceptible to damage and mold.
4. Therefore, they should be eaten within 24 to 48 hours or processed into a juice or powder shortly after that.
5. The general ripening stages and polyphenol levels are as follows. This process takes between 3 and 4 weeks.
6. Generally speaking, as acerola cherries ripen, phenolic acids, flavonols (quercetin and rutin), and proanthocyanins (catechin and epicatechin) decrease, while carotenoids, flavones, and anthocyanins increase.

The power of Flavonoids

1. Many health experts believe a diet rich in flavonoids is critical to supporting a healthy aging process, as these compounds are known as nature’s biological response modifiers.
2. There are over 8,000 different types of flavonoids found in nature.
3. Based on the research, it does not seem to matter if you acquire them from food or supplements; what counts is the total daily amount you consume.
4. These experts believe we should consume at least 2000 milligrams of flavonoids daily, sourced from various foods and supplements.
5. Acerola is an outstanding choice to help raise your flavonoid levels.

1. Anthocyanins: Pelargonidin, Cyanidin
2. Flavones: Apigenin, Luteolin
3. Flavonols: Kaempferol, Myricetin, Quercetin
4. Lipids: EPA, DPA, DHA
5. Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Folate DFE, Vitamin B-12, Vitamin A RAE, Retinol, Vitamin A IU
6. Minerals: Magnesium, Phosphorus, Zinc, Copper, Selenium

Taste, smell, texture, and color may vary from batch to batch:

Due to its nature, this powder tends to clump. If clumping occurs, lay the bag on a flat surface and place a towel over the bag. Then pound on the bag until the clumps break up. The towel will help protect the bag from damage. To further reduce clumping, push as much air as possible before sealing the pouch and storing it in the refrigerator or freezer.

Suggested Use: Mix one tablespoon with juice and yogurt, or add to your favorite smoothie.

Mixing suggestion: To increase the flavor and nutritional profile, combine with our organic and Rosehip powders for a high test vitamin c.

Miscellaneous Facts about our ripe, raw, organic, wildcrafted, freeze-dried Acerola Cherry Powder

Certifications: Certified USDA Organic.

Ingredients: Raw, Ripe Acerola Cherry Fruit.

Parts Used: Whole Acerola, no seed.

Botanical Name: Malpighia Emarginata.

Other Names: Barbados Cherry, Antilles Cherry, West Indian Cherry, Wild Crape Myrtle, Puerto Rican Cherry.

Origin: Wildcrafted and Freeze-Dried in Brazil. Packaged with care in Florida, USA.