Camu Camu Powder – Organic

Organic Camu Berry Powder is made from carefully dried and ground camu berries, known for their tart, tangy flavor and vibrant color. This versatile powder can be mixed into smoothies, juices, teas, and other recipes for a bold berry taste.

With its unique flavor profile and easy-to-use powdered form, organic camu berry powder adds both taste and variety to everyday creations. Convenient and shelf-stable, it’s a simple way to enjoy the essence of camu berries year-round.

World famous for its high nourishing levels of Vitamin C (3.5 grams per 100 grams), camu berries provide a unique whole-food complexity to what is often tossed aside as a simple isolated nutrient. There needs to be more clarity regarding all of the misinformation about all the various forms presented in Vitamin C supplements (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, are 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.   

Over the last 50 years, research has taught us that while isolated nutrients and standardized compounds are adequate when targeting specific mechanisms of action, they present significant challenges and pitfalls. Those pitfalls occur because essential components are missing for a balanced and harmonious result. However,

The research on this topic shows proof of this on both sides 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 and small comparative differences between synthetic and natural vitamin C, although these differences will likely have minimal physiological impact. Study design issues and future research directions are discussed.”

A small human study showed that one gram of ascorbic acid was equally well absorbed in solutions, tablets, and chewable, but the absorption of a time-released capsule was 50% lower.

Finally, a randomized-controlled trial confirmed some of Camu’s effects on the inflammation response. Results showed “oxidative stress markers such as the levels of urinary 8-hydroxy-deoxyguanosine (P<0.05) and total reactive oxygen species (P<0.01) and inflammatory markers such as serum levels of high sensitivity C reactive protein (P<0.05), interleukin (IL)-6 (P<0.05), and IL-8 (P<0.01) decreased significantly in the camu-camu group.”

Therefore, it was concluded that “camu-camu juice may have powerful anti-oxidative and anti-inflammatory properties, compared to vitamin C tablets containing equivalent vitamin C content. These effects may be due to the existence of unknown anti-oxidant substances besides vitamin C or unknown substances modulating in vivo vitamin C kinetics in camu-camu.”

Acerola Cherry and Camu Berry: The Ultimate Whole Food Vitamin C Matrix

You may notice a wide array of Vitamin C products as you search online or in the isles of a health store. Most of them will present as an isolated version of this nutrient, with other added compounds to make it more tolerable by the digestive system. Other products will present as a mixture of foods that provide a whole-food matrix of compounds so the human body can get the most nourishment from those foods.

The combination of acerola and camu berries is what we consider the perfect “Vitamin C Complex” because they provide high levels of Vitamin C and a full array of supporting compounds. They also contain a tremendous diversity of polyphenolic compounds, providing superior nourishment.

The Power of Flavonoids: The Complex Nourishment of Camu Berries

Endorsed by the late, great USDA ethnobotanist Dr. James Duke for its tremendous and complex nourishing qualities, this powerhouse berry with an ORAC score of around 52,000 offers much more than high levels of vitamin C, namely flavonoids. Many health experts believe a diet focused on high amounts of flavonoids is critical to supporting a healthy aging process because these compounds are known as nature’s biological response modifiers.

There are over 8,000 different types of flavonoids found in nature. 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. The importance of discussing these various compounds allows you to more clearly understand the wide range and complexity of nourishment you are getting from these powerful foods.

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. 

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.”

Quercetin: A Potent agent found in all berries

While apples and onions are often the “foods of choice” when acquiring quercetin, Camu is a quality source of this potent phytochemical spoken of as one of the most potent flavonols, and a little bit goes a long way.  Quercetin is being aggressively studied for its ability to support a healthy aging process through various mechanisms of action. In an overview of the biological importance of quercetin, it was stated that “Quercetin, a plant pigment, is a potent antioxidant flavonoid and more specifically a flavonol, found mostly in onions, grapes, berries, cherries, broccoli, and citrus fruits. It is a versatile antioxidant known to possess protective abilities against tissue injury induced by various drug toxicities.”

In one  human study, quercetin showed its ability to inhibit inflammation  by increasing peroxisome proliferator-activated receptors (PPARy), which was shown to antagonize nuclear factor kappa b (NFKB), a protein complex at the top of the inflammation cascade that controls transcription of DNA, cytokine production, and cell proliferation.

In another human study, quercetin was revealed to inhibit glucose uptake through the increased activation of activated protein kinase (AMPK). This enzyme plays a role in cellular energy homeostasis, activating glucose and fatty acid uptake when cell energy is low. The activation of AMPK stimulates Akt (protein kinase B that regulates glucose metabolism) and glucose transporter 4 (GLTU4), which are responsible for glucose uptake in fat and muscle cells.

Powered vs. Fresh: Are There Benefits of Consuming a Camu Berry Powder?

The idea that we can’t replace fresh food with a powder to nourish our bodies is untrue. As we have mentioned in many of our previous articles and product descriptions, powdered functional superfoods are tremendously versatile, unlimitedly able to create new and exciting products, and have unique advantages over the fresh version of those foods. There are many significant advantages to using powders, especially Camu berries. 

It is vital to understand one of the most important processes that ultimately determine the quality of powdered food: the drying process. It is no secret that air and moisture are powdered food’s greatest enemies. Thanks to our meticulous food preservation techniques, we can create a powdered food product without adding preservatives and chemicals and create a more versatile end product that is as highly nutrient-dense as the fresh version. You can trust that our Camu berry powder is of the highest quality, preserving the natural goodness of these powerhouse berries.

However, it is essential to note two critical points:

1. The quality of the raw materials at the beginning predominantly determines the final product.
2. Not every food responds the same to these different methods. Therefore, using the correct method for each food is vital to get the best result. For example, berries respond very well to freeze-drying. In contrast, carrots and apples do best when air-dried, and cheese and butter powders respond well to spray-drying. 

While there are many natural ways to dry foods and preserve their nutritional qualities, including low temperature, shade, air, sun, and freeze-drying, the quality of the raw materials predominantly determines the final product. Ultimately, creating the most nutrient-dense and versatile Camu berry powder is best achieved through air drying. This method is a testament to efficiency and practicality.

There are six primary advantages to creating powered food using these methods:

1. They create the closest end product when presenting a whole food complex.
2. They create a food product closest to the fresh version’s smell, taste, and texture.
3. They allow you to customize your needs when creating a product. For example, freeze and air-dried foods can be left whole, chopped, or milled into a powder, all of which will still offer the nutritional value that comes from the fresh version.
4. Air-drying specific foods like apples better retain cellular texture and create a better mouthfeel.
5. The end product allows for greater versatility.
6. Low heat filtration allows for the creation of a food product that those with specific food intolerances may otherwise use.

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

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

Important summary points

1. All Vitamin C, aka L Ascorbic Acid, derived from a whole food matrix or synthetic sources, are 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.
4. Research has taught us that while isolated nutrients and standardized compounds are adequate when targeting specific mechanisms of action, they present significant challenges and pitfalls. Those pitfalls occur because essential components are missing to provide a balanced and harmonious result. However, the research on this topic shows proof on both sides of the spectrum.

• Flavonoids are nature’s biological modifiers, and a diet focused on high amounts of flavonoids is critical to supporting a healthy aging process.
• There are over 8,000 different types of flavonoids found in nature. 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.
• 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.

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

Mixing suggestion: To increase the flavor and nutritional profile, combine with our organic Rose Hips and Acerola powders for the best vitamin C product.

Miscellaneous Facts About Our Organic Camu Camu

Certifications: Certified USDA Organic.

Ingredients: Raw Camu Camu Fruit.

Parts Used: Whole Camu Camu.

Botanical Name: Myrciaria.

Other Names: Camucamu, Cacari, and Camocamo.

Origin: Grown and dried in Peru and packaged with care in Florida, USA.