Acerola Cherry

Overview

Acerola (Malpighia emarginata) tropical fruit extract contains exceptionally high natural Vitamin C (L-ascorbic acid) at 12–50% dry weight — 50–100× higher concentration than citrus fruits. Also provides carotenoids (β-carotene), anthocyanins, and phenolic antioxidants. Functions as a natural Vitamin C source with collagen synthesis support, immune modulation, and antioxidant protection; clinical evidence for acerola-specific benefits primarily attributable to ascorbic acid content, with additional phytochemical synergy. Typical dose 500–1000 mg extract (standardized to ≥17% Vitamin C). INTERACTIONS: at doses equivalent to high-dose Vitamin C (>2g ascorbic acid): reduces iron absorption from plant sources if taken simultaneously — take separately; potential enhanced absorption of non-heme iron when taken with iron supplements; anticoagulant interaction at very high doses. Generally well-tolerated.

Dosage

500 mg · Morning · Take with food

Scientific Sources

• PubChem CID:5785 (L-Ascorbic Acid — primary active compound)
• Fracassetti D et al. Vitamin C in Acerola: Quantification, Antioxidant Activity, and Stability. J AOAC Int. 2018;101(5):1361-1369.
• PubChem Compound 5785

Frequently Asked Questions