Acerola food supplements: what are the benefits?

Native to the tropics of South America and the Caribbean, acerola is a very important source of vitamins, minerals and also antioxidants. Its use is known to fight dysentery (an infectious disease-causing severe diarrhoea), anaemia (low number of red blood cells in the blood) and scurvy (vitamin C deficiency). Being rich in vitamin C (it contains 10 to 40 times more than orange), it is advisable not to consume more than 1 g / day of acerola. Consult your doctor to suggest a dosage that suits your needs. If you suffer from gout or have a history of kidney stones, consuming acerola is not recommended.

Dosage

There is insufficient scientific data to determine the dosage in children and adolescents, as well as in adults (18 years and older). No toxic effects have been reported to date but it is advisable not to consume large quantities of acerola (above 1 g / day of pulp) because of its high content of vitamin C. A study dating from 2011 reported no side effects in participants who consumed 100 ml of diluted acerola juice containing 50 mg of vitamin C daily (Uchida, 2011).

History and traditional uses

Acerola grows in the dry forests of South America and can reach 5 meters. It produces red fruits that are similar to the European cherry. Acerola juice obtained from the fruits is very popular in South America. The fruits are also eaten in cases of fever and dysentery (an infectious disease of the colon). The very high vitamin C content of acerola makes it an exceptional food for stimulating the immune system and for preventing or treating scurvy. It is also taken as a dietary supplement in case of anaemia (Derse, 1954) or conversely in people with diabetes or high cholesterol.

Ingredients

Acerola is a very important source of natural vitamin C, with content 10 to 40 times greater than oranges. The average amount of vitamin C is 1.8 g per 100 g of acerola pulp, with levels ranging between 1 and 2.3 g per 100 g of pulp (Visentainer, 1997). Vitamin C levels depend on the maturity of the fruit (an overripe fruit contains less vitamin C), the harvest season as well as the climate (Clein, 1956; Enfoque, 1993). Acerola also contains twice as much magnesium, vitamin B5 and potassium as orange. It also contains vitamin A, thiamine, riboflavin and vitamin B3 (niacin) in concentrations comparable to those of other fruits. It also contains iron, phosphorus and proteins, as well as beta-carotene and polyphenols which are powerful anti-oxidants (Leme, 1973, Hanamura, 2005).

Research

Anti-inflammatory activity. 

An in vitro study has shown that acerola decreases inflammation in cultured macrophages (cells of the immune system) (Wakabayashi, 2003)

Anti-bacterial and anti-fungal activity.

 An anti-bacterial activity has been reported by Japanese researchers on the Staphylococcus epidermidis strain (Motohashi, 2004). On the other hand, a Guatemalan team analyzed the activity of several South American plants on pathogenic fungi. It appears that acerola is one of the most effective in combating these fungi (Caceres, A, 1993).

Anti-cancer activity. 

Motohashi's study in 2004 also showed that acerola extracts exhibit toxic action on tumour cell lines, suggesting that the fruit may have anti-cancer properties. Another study indicates that an acerola extract (700 mg/kg) blocks the growth of cancer cells in a mouse model (Nagamine, 2002).

Obesity and Hypercholesterolemia.

 A study carried out on endothelial cells showed that acerola, combined with extracts of alfalfa and soybean, blocks the oxidation of low-density lipoproteins (LDL for short), considered to be bad cholesterol (Hwang, J, 2001). This protective effect is believed to be due in part to its high vitamin C content (Clein, 1956; Enfoque, 1993). Another study indicates that acerola may fight the harmful effects of obesity on the body: mice were put on a diet high in fat and sugar and then exposed or not with acerola for 13 weeks. The results indicate that the plant protects blood cells and those of certain organs (kidneys, liver) from the toxic effects of this diet. This protective effect is probably due to the antioxidants (vitamin C, polyphenols) present in acerola (Leffa, 2013).

Precautions

Warning

Acerola should be avoided in patients:

Suffering from gout because it can increase uric acid levels

With a history of kidney stones (nephrolithiasis) because acerola can increase the formation of these stones.

Contraindications

Acerola is contraindicated in those who are allergic to acerola or its ingredients (De Assis, 2002).

Side effects

There are no good quality clinical studies that have reported side effects with acerola. However, the scientific community believes that the latter is not dangerous at the recommended doses. Large amounts of acerola (above 1 g / day) can nevertheless cause side effects such as diarrhoea, nausea and dyspepsia (abdominal pain), due to its high vitamin C content.

Interactions

With herbs or supplements

Acerola can increase:

The antioxidant effect of alfalfa and soybean (Hwang, J., 2001);

Absorption of iron from the gastrointestinal tract;

The amount of vitamin C in the blood in those taking vitamin C supplements.

With medication

Acerola, due to its high vitamin C content, may interact with the following drugs:

Anti-platelet or anticoagulant drugs such as warfarin (Coumadin®) (Rosenthal G, 1971);

Estrogens, which can increase absorption (Back, 1981; Morris, 1981);

Fluphenazine (Prolixin®), which may decrease effectiveness.

herbs a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests More (Definitions, Synonyms, Translation)

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