Camu Camu C++® is an incredible line of products made of select camu camu berries from the Amazon of Peru, sourced from sustainable wildcrafting, collected when they are ready to yield the highest amount of natural vitamin C.

Camu Camu is a fruit similar to a berry or a grape, with a size comparable to that of a cherry, with light bright-green and dark matte-red colour. It has a very hard and thick skin and inside, a juicy sour and astringent pulp.

The fruit is produced by a small shrub found throughout the Amazon Rainforest of Peru and grows wild in swampy flooded areas in the shoreline of the Amazon River and effluents.

Its name comes from an old and extinct language called “Taino” that influenced the aboriginal people of the Amazon of Peru… the name has a very unique meaning of its own. The word “camu” means “lots of water”, so “camu camu” means “twice as much water”, a name used to describe best the way this plant grows, underwater!

Vitamin C is a water-soluble vitamin naturally found in food, fruits and vegetables; it is a complex compound made of different elements like ascorbic acid, flavonoids, bioflavonoids, flavanols, minerals and many other substances. Flavonoids are a large group of secondary metabolites, that have an extensive spectrum of pharmacological activities, including their antioxidant, anti-inflammatory, and antiviral properties.

As many would think, vitamin C equals ascorbic acid, but it is not!

The vitamin C content of Camu Camu is quite complex and very impressive to say the least; a powerhouse of bioflavonoids, minerals and complex compounds that produce the highest ORAC (Oxidative Radical Absorption Capacity) ever seen.

While ascorbic acid is a component of natural vitamin C, it can also be found as an “extract” or isolated compound that cannot be considered as a full spectrum vitamin C option. Ascorbic acid as found in common vitamin C supplements, is a separate and individual compound, a synthetic form of vitamin C often made from genetically modified corn sugar (or similar base), transformed through chemical processes to mimic only one of the numerous life-supporting molecules found in whole-food vitamin C. Ascorbic acid extract does not account for bioflavonoids and other supporting nutrients.