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High vitamin C Content

Patients taking Camu had a decrease in total oxygen reactive species, decrease in high sensitivity C Reactive protein, and decrease in IL-6 and IL-8, while those taking straight ascorbic acid had no decrease in these levels.

In addition to being high in Vitamin C, phenolic compounds and carotenoids. Camu-camu fruits are also good sources of potassium, iron, calcium, phosphorous and various kinds of amino acids such as serine, valine and leucine.http://www.sciencedirect.com/science/article/pii/S0963996911002043