by Annalou Mack

Created on: June 14, 2008   Last Updated: February 21, 2011

One could call vitamin C (ascorbic acid) a wonder drug because of its many uses.  It is widely used for the prevention and treatment of the common cold and flu since it produces a response to help fight bacteria and viruses.  It also helps with problems of fatigue and slow metabolism as well as helping to counteract the side effects of cortisone drug therapy. It has been shown through research that vitamin C stimulates the immune system and has an antioxidant function.  Through this it helps in the prevention and treatment of infections and other diseases.

If it is beneficial in so many ways, how does one get vitamin C except through a supplement tablet?  Many foods contain vitamin C, such as oranges, strawberries, broccoli, green peppers and Brussels sprouts.  One food high in vitamin C is the Barbados cherry or Acerola. About 60 years ago it rose to prominence because of its high concentration of vitamin C when commercial plantations were established. For a ten year period, Puerto Rico dried the juice into powder to process Vitamin C tablets until the cost of production caused the factory to close. It became more economical to produce synthetic tablets so little more was heard about the Acerola fruit until recently.

The red fruit is from 1 to 2 centimeters in diameter and contains several small seeds. When ripe the fruit is soft and juicy with a tart flavor.  In the areas where Acerola cherries grow wild, they are eaten fresh or made into jams or jellies.  They are an exceptionally high source of natural Vitamin C (ascorbic acid), Vitamin B-1 and Vitamin A; an excellent source of powerful antioxidants; rich in iron, calcium, phosphorus and protein. Since the more the fruit ripens the more vitamin content is lost, the Acerola is harvested green.

When compared to oranges, Acerola outdoes them by far.   There is twice as much magnesium, pantothenic acid and potassium in Acerola and can contain up to 4.5% vitamin C as compared to 0.05% in a peeled orange. Acerola contains in the range of 16,000 to 172,000 parts per million of Vitamin C as compared to 500 to 4,000 parts per million for oranges.

Acerola fruit also contains Vitamin A, thiamine, riboflavin and niacin.  Studies have shown that the mineral salts found in the fruit benefit the skin while the mucilage and proteins promote capillary conditioning and have skin hydrating properties. Other important substances found in Acerola which provide important nutritive value, include carotenoids, bioflavonoids , magnesium, pantothenic acid and substantial antioxidant properties.

The only other plant known to exceed Acerola in vitamin C content is rosehips.  With so many fruits and vegetables containing vitamin C available to us, we should be able to get our daily supply with ease.  As more research is done, many more benefits of vitamin C may be found.  There is no reason for a person in a developed country of today to have a vitamin C deficiency whether from food sources or from supplement tablets.

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