Acerola Cherry: Everything You Need to Know

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What Is Acerola Cherry?

Acerola cherry is a small, bright-red tropical fruit produced by the shrub or small tree Malpighia emarginata, a member of the Malpighiaceae family. Despite its everyday name, acerola is not a true cherry — it belongs to a completely different botanical family than the sweet and sour cherries of the genus Prunus.

What sets the acerola fruit apart from virtually every other fruit on the planet is its extraordinary concentration of vitamin C. When researchers at the University of Puerto Rico first analyzed the fruit in 1946, they declared it the richest known natural source of this nutrient — a distinction it still holds alongside only camu camu (Myrciaria dubia), an Amazonian berry [Moscoso, 1956].

Today, acerola cherry is consumed worldwide as a whole-food vitamin C source, primarily in supplement, powder, and juice form. It has earned growing attention from nutrition researchers, with one 2018 review calling it “an untapped functional superfruit” [Prakash & Baskaran, 2018].

Educational note: This article is for educational purposes only and is based on peer-reviewed research and reputable health sources. It is not medical advice.

Botanical Profile

✓ Acerola cherry (Malpighia emarginata) delivers approximately 1,678 mg of vitamin C per 100 g — roughly 30–65 times more than oranges. ✓ Also rich in vitamin A, polyphenols, flavonoids, anthocyanins, and organic acids. ✓ Strong evidence supports its antioxidant activity; evidence for specific disease prevention remains mostly preliminary. ✓ Available as fresh fruit, frozen pulp, powder, juice, and capsule supplements. ✓ Generally safe for most adults; high doses may cause digestive discomfort or interact with certain medications. ✓ Early research suggests vitamin C from acerola may be absorbed more efficiently than synthetic ascorbic acid. ✓ Native to the Caribbean; commercially grown in Brazil; cultivable in USDA zones 9b–11.

Malpighia emarginata is an evergreen shrub or small tree that typically grows 2–3 meters (6–10 feet) tall, though some specimens reach 6 meters. It produces clusters of small pink to red flowers from April through November, followed by cherry-like drupes that ripen from green to bright red over 3–4 weeks.

Each fruit weighs approximately 3–5 grams and contains two to three small, triangular seeds. The berries have a trilobate (three-lobed) shape that becomes more visible from the bottom of the fruit. The flesh is juicy when ripe, with a tart, slightly sweet flavor often compared to a sour apple.

The plant thrives in tropical and subtropical climates, favors well-drained sandy soil and full sun, and cannot tolerate temperatures below approximately –1°C (30°F). It has a shallow root system, which makes it vulnerable to strong winds but well-suited to container growing [Delva & Schneider, 2013].

Brazil is the world’s largest commercial producer, cultivating roughly 32,990 tons per year on about 11,000 hectares. The Federal Rural University of Pernambuco in Brazil established an Acerola Active Germplasm Bank in 1998 to preserve the plant’s genetic diversity [Assis et al., 2008].

Common Names and the Naming Confusion

If you’ve seen “Barbados cherry,” “West Indian cherry,” “Puerto Rican cherry,” or “cereza” on a product label, you’ve already encountered acerola under a different name. The fruit carries at least a dozen common names across different regions, which can create real confusion for consumers and researchers alike.

The word “acerola” itself traces to the Arabic az-zurūra (“azarole”), the name of a similar-looking Mediterranean fruit. When 16th-century Spanish explorers reached the Caribbean, they mistook the local fruit for the European azarole and applied the same name. In reality, the two fruits are botanically unrelated.

The scientific naming has also been confusing. Older literature and some current product labels use Malpighia glabra or Malpighia punicifolia. However, taxonomists now accept Malpighia emarginata DC. as the correct scientific name [Assis et al., 2008]. If you see any of these names, they all refer to the same fruit.

For a deeper exploration of this naming history and how regional terms developed, see our guide to Barbados cherry.

Where Acerola Grows

Acerola is native to the Lesser Antilles islands of the southern Caribbean and ranges naturally from southern Mexico through Central America to northern South America, including Venezuela, Colombia, and Brazil. It has been introduced and naturalized in additional regions, including India, parts of Southeast Asia, and sub-tropical areas of Africa.

In the United States, acerola grows well in southern Florida, the Lower Rio Grande Valley of Texas, and Hawaii. It is occasionally grown as an ornamental or fruit-bearing container plant in Southern California and other mild-winter areas. If you’re interested in growing your own, our guide on how to grow acerola cherry trees covers climate zones, soil preparation, care, and harvesting in detail.

Acerola Cherry Nutrition at a Glance

Acerola’s nutritional identity centers on one extraordinary fact: no widely available fruit delivers more vitamin C per gram. But as you’ll see below, acerola is far more than a single-nutrient story.

The following data is based on USDA FoodData Central values for raw acerola (West Indian cherry) per 100 grams:

Nutrient	Amount per 100 g Raw Acerola
Calories	32 kcal
Protein	0.4 g
Total Carbohydrate	7.7 g
Dietary Fiber	1.1 g
Total Sugars	~5 g
Total Fat	0.3 g
Water	91.4 g
Vitamin C	1,678 mg (1,864% DV)
Vitamin A	38 µg RAE (includes carotenoids)
Thiamine (B1)	0.02 mg
Riboflavin (B2)	0.06 mg
Niacin (B3)	0.4 mg
Pantothenic Acid (B5)	0.31 mg
Folate	14 µg
Calcium	12 mg
Iron	0.2 mg
Magnesium	18 mg
Phosphorus	11 mg
Potassium	146 mg
Sodium	7 mg
Copper	0.09 mg
Selenium	0.6 µg

Source: USDA FoodData Central, NDB #171686. DV = Daily Value based on a 2,000-calorie diet.

Two things stand out immediately. First, the vitamin C figure is staggering — a single 100-gram serving provides more than 18 times the daily recommended intake. Second, acerola is extremely low in calories and fat, making it one of the most nutrient-dense foods available by any measure.

For a comprehensive breakdown including phytonutrient profiles, see our full acerola cherry nutrition facts page.

Vitamin C — How Acerola Compares to Other Fruits

Vitamin C content in acerola varies significantly based on the cultivar, growing conditions, and especially ripeness. Published values range from approximately 1,000 mg to over 4,500 mg per 100 grams. The fruit contains its highest vitamin C concentration when slightly underripe; levels decline quickly as the fruit matures and after harvest [Delva & Schneider, 2013].

Here is how acerola stacks up against other well-known vitamin C sources per 100 grams of raw fruit:

Fruit	Vitamin C per 100 g	% Daily Value	Context
Acerola cherry	1,678 mg	~1,864%	30–65x more than orange
Camu camu	~2,145 mg	~2,383%	The only fruit that consistently exceeds acerola
Rosehip	~426 mg	~473%	Used in teas and supplements
Guava	228 mg	~253%	Widely accessible tropical fruit
Kiwifruit	93 mg	~103%	Common grocery fruit
Orange	53 mg	~59%	The cultural benchmark for vitamin C
Lemon	53 mg	~59%	Similar to orange

Only camu camu consistently exceeds acerola in raw vitamin C density. However, acerola is significantly more available, more palatable, and has a larger body of research behind it. For a detailed head-to-head analysis, see our acerola vs camu camu comparison and our look at how acerola compares to oranges.

Other Key Vitamins, Minerals, and Phytonutrients

Beyond vitamin C, acerola cherry contains a meaningful array of bioactive compounds. Researchers have identified polyphenols, flavonoids (including quercetin, rutin, and hesperidin), anthocyanins (responsible for the fruit’s red pigment), and carotenoids (including beta-carotene) [Mezadri et al., 2008; Prakash & Baskaran, 2018].

These phytonutrients are significant because they appear to work synergistically with vitamin C. Laboratory studies show that acerola’s total antioxidant activity is higher than what its vitamin C content alone would predict, suggesting the flavonoids and polyphenols amplify the effect [Mezadri et al., 2008].

The fruit also contains organic acids, predominantly malic acid (which represents about 32% of total acids), along with smaller amounts of citric and tartaric acid. These acids contribute to acerola’s tart flavor and may assist mineral absorption.

Health Benefits of Acerola Cherry

Acerola’s health benefits are primarily driven by its vitamin C and polyphenol content. It is important to be transparent about the strength of the evidence: while acerola’s antioxidant properties are well-documented in laboratory settings, most research on acerola specifically (as opposed to vitamin C in general) comes from in vitro and animal studies. Long-term human clinical trials are limited.

We label evidence quality throughout this section. For a more detailed exploration of each benefit, see our full guide to evidence-based acerola cherry benefits.

Immune System Support

Vitamin C is essential for normal immune function. It supports the production and activity of white blood cells, functions as an antioxidant within immune cells, strengthens epithelial barrier function, and enhances both innate and adaptive immune responses [Carr & Maggini, 2017].

Because acerola is one of the most concentrated whole-food sources of this nutrient, it is widely used as an immune support supplement, particularly during cold and flu season. Early research also suggests that vitamin C from acerola juice may be absorbed more efficiently and retained longer in the body than synthetic ascorbic acid, potentially due to the presence of acerola polyphenols that support intestinal vitamin C uptake [Uchida et al., 2011; Takino et al., 2020].

Evidence level: Strong human evidence for vitamin C and immune function. Preliminary human evidence for acerola-specific advantages over synthetic vitamin C.

For a deeper look at the immune research, including the ongoing debate about vitamin C and cold prevention, see our article on acerola cherry and immunity.

Antioxidant Activity

Multiple studies have confirmed acerola’s potent antioxidant properties in laboratory settings. The fruit’s combination of vitamin C, polyphenols, anthocyanins, and carotenoids produces significant free-radical scavenging activity that exceeds what vitamin C alone delivers [Mezadri et al., 2008; Motohashi et al., 2004].

This whole-food antioxidant effect is one of the key arguments for choosing acerola over isolated ascorbic acid supplements. When you consume acerola, you get a complete matrix of antioxidant compounds working together — not just a single isolated molecule.

Evidence level: Strong in vitro evidence. Preliminary human evidence supporting superior bioavailability of whole-food vitamin C.

Skin Health and Collagen Production

Vitamin C is an essential cofactor for collagen synthesis — the structural protein that gives skin its firmness and elasticity. Adequate vitamin C intake supports wound healing, helps protect against UV-induced oxidative damage, and may improve skin hydration and texture over time [Pullar et al., 2017].

Acerola has also attracted interest in cosmetic science. Researchers have investigated acerola fermentate as a topical ingredient for enhancing skin desquamation (exfoliation) and promoting a more even skin tone. The combination of vitamin C and accompanying polyphenols may provide both internal and external skin benefits.

Evidence level: Strong human evidence for vitamin C and collagen/skin health. Preliminary evidence for acerola-specific topical applications.

Explore this topic in depth in our guide to acerola cherry for skin health.

Other Researched Benefits

Laboratory and animal studies have explored several additional potential benefits of acerola cherry. These include:

Anti-inflammatory effects. Acerola extracts have shown anti-inflammatory activity in animal models, which researchers attribute to its polyphenol content.

Blood sugar regulation. A study by Hanamura and colleagues found that polyphenols extracted from acerola fruit had anti-hyperglycemic effects in mice, reducing blood glucose levels after sugar loading [Hanamura et al., 2006]. This is an animal study finding and has not been replicated in human trials.

Anti-cancer properties. Motohashi and colleagues reported that certain acerola fractions showed tumor-specific cytotoxic activity against cancer cell lines in laboratory settings, including notable MDR (multi-drug resistance) reversal activity [Motohashi et al., 2004]. These are early-stage in vitro findings, not evidence of cancer prevention or treatment in humans.

Hepatoprotective (liver-protective) effects. Traditional use of acerola includes treatment of liver disorders, and some animal research supports a protective effect, though clinical data are lacking.

Important: The benefits listed in this section are based on laboratory and animal research only. They should not be interpreted as proven human health benefits, and they should not be used to make medical decisions. Clinical trials in humans are needed before any strong claims can be made.

Forms of Acerola Cherry

Because fresh acerola deteriorates within 3–5 days of harvest and loses vitamin C rapidly once picked, most people outside tropical growing regions consume it in processed forms. Each form has distinct advantages and trade-offs.

Fresh Fruit

If you live in a tropical or subtropical climate where acerola grows, the fresh fruit is the most nutritionally complete way to consume it. Ripe acerola berries are bright red, juicy, and intensely tart — most people find them too sour to eat in large quantities without sweetening.

The critical detail: vitamin C content is highest when the fruit is slightly underripe (still partly green). Once acerola reaches full ripeness, its vitamin C levels can drop significantly. This means the ripest, sweetest fruit is actually the least vitamin C–dense [Delva & Schneider, 2013].

Powder

Acerola cherry powder is the most popular supplemental form worldwide. It is made by dehydrating acerola juice or pulp, typically through freeze-drying or spray-drying. Freeze-dried powders generally retain more vitamin C and phytonutrients than spray-dried versions, though they tend to cost more.

Quality varies enormously between products. Some powders deliver 17–25% vitamin C by weight; others are significantly lower. Always check the label for a clearly stated vitamin C content per serving, and be cautious of products that list “ascorbic acid” as a separate ingredient, which may indicate synthetic vitamin C has been added.

For a comprehensive buying and usage guide, see our acerola cherry powder page.

Juice

Acerola juice is available commercially, though it is almost always blended with sweeter juices (such as apple, grape, or mango) to balance the tartness. Pure acerola juice is quite sour and is an acquired taste.

Homemade juice from fresh or frozen acerola berries preserves more vitamin C than most commercial pasteurized options, since heat from pasteurization degrades ascorbic acid. If you’re interested in making your own, see our acerola cherry juice recipes and preparation guide.

Capsules and Tablets

Acerola extract is available in capsule and tablet form, typically marketed as a “natural vitamin C” supplement. Most products provide 200–500 mg of vitamin C per serving. These are convenient for people who dislike the tart taste of acerola or want a pre-measured daily dose.

When choosing capsules, look for products that use acerola as the primary (or sole) vitamin C source and are third-party tested for potency and purity.

How to Use Acerola Cherry

Acerola’s versatility makes it easy to work into your daily routine regardless of which form you choose. Here are the most common approaches:

In smoothies and shakes: Add 1/4 to 1 teaspoon of acerola powder to any smoothie. It pairs well with sweeter tropical fruits like mango, banana, and pineapple, which offset the tartness.

Mixed into water or juice: Stir acerola powder into cold water, coconut water, or your favorite juice for a quick vitamin C drink.

In yogurt or oatmeal: Sprinkle acerola powder over yogurt bowls, overnight oats, or cereal for a nutrient boost.

As a daily capsule: Take 1–2 capsules daily with a meal, following the manufacturer’s serving recommendation.

In cooking and baking: Acerola can be used in jams, jellies, sorbets, and desserts. Note that heat degrades vitamin C, so raw or lightly heated preparations preserve more nutritional value.

Fresh, straight from the tree: If you grow acerola or have access to fresh fruit, eat the berries raw, blend them into juice, or freeze them immediately after harvest for later use.

Dosage Guidelines

There is no officially established dosage for acerola cherry itself. Because acerola’s primary bioactive component is vitamin C, dosage is typically guided by vitamin C intake recommendations from established health authorities.

Group	Recommended Daily Allowance (RDA)	Upper Tolerable Intake Level (UL)
Adult Men	90 mg/day	2,000 mg/day
Adult Women	75 mg/day	2,000 mg/day
Pregnant Women	85 mg/day	2,000 mg/day
Breastfeeding Women	120 mg/day	2,000 mg/day
Smokers	+35 mg above baseline	2,000 mg/day

Source: NIH Office of Dietary Supplements, Institute of Medicine Dietary Reference Intakes.

For most adults, 100–500 mg of vitamin C from acerola daily is a practical range for general wellness. This corresponds to roughly 1/4 to 1 teaspoon of a typical acerola powder (check your product’s label for the specific vitamin C content per serving). Staying below the 2,000 mg/day upper limit minimizes the risk of side effects.

For personalized, form-specific guidance including how to calculate your intake from different products, see our acerola dosage guide.

Side Effects, Safety, and Drug Interactions

Acerola cherry is generally considered safe for most adults when consumed in food amounts or in supplement doses that keep total vitamin C intake below 2,000 mg per day [WebMD; NIH ODS].

However, there are important safety considerations you should be aware of:

Gastrointestinal effects. High doses of vitamin C (typically above 2,000 mg/day) can cause nausea, abdominal cramping, and diarrhea. This is the most commonly reported side effect.

Kidney stone risk. Large doses of vitamin C increase oxalate excretion, which may raise the risk of calcium oxalate kidney stones in susceptible individuals. If you have a history of kidney stones, consult your doctor before taking high-dose acerola supplements.

Latex allergy cross-reactivity. People with latex allergies may experience allergic reactions to acerola. This is a recognized cross-reactivity pattern.

Drug interactions. High-dose vitamin C can interfere with warfarin (reducing its anticoagulant effect), and there is theoretical concern about interactions with certain chemotherapy drugs. If you take any prescription medications, discuss acerola supplementation with your healthcare provider.

Pregnancy and breastfeeding. There is insufficient clinical data to confirm the safety of acerola in medicinal (supplemental) doses during pregnancy or breastfeeding. Food amounts are generally considered safe.

For a comprehensive review of all known risks, interactions, and contraindications, see our full acerola cherry side effects and safety guide.

How to Choose a Quality Acerola Product

The acerola supplement market ranges from premium, well-sourced products to low-quality fillers. Here is what to prioritize when shopping:

1. Clearly stated vitamin C content per serving. A quality product will tell you exactly how many milligrams of vitamin C each serving provides. If this information is vague or missing, move on.

2. Acerola as the primary (or sole) vitamin C source. Beware of products that list “ascorbic acid” as a separate ingredient alongside acerola extract — this may mean synthetic vitamin C has been added to inflate the numbers.

3. Processing method. Freeze-dried acerola powder preserves more vitamin C and phytonutrients than spray-dried. If the label specifies freeze-dried, that’s a positive indicator.

4. Organic certification. Research suggests organically grown acerola may contain higher concentrations of antioxidants and nutrients. USDA Organic or equivalent certification is a plus.

5. Third-party testing. Look for products tested by independent labs (NSF, USP, or similar) for potency and purity. A Certificate of Analysis (CoA) is ideal.

6. Minimal additives. Avoid products with unnecessary fillers, artificial colors, or excessive added sugars. The ingredient list should be short.

7. Country of origin. Brazil is the world’s largest acerola producer and has the most established cultivation and processing infrastructure. Brazilian-sourced acerola powder is generally a reliable choice.

Growing Acerola Cherry at Home

Acerola is a rewarding fruit tree for home gardeners in warm climates. It flowers and can begin fruiting within its first year after planting, and a mature plant (6+ years) may produce up to 47 kg (about 100 pounds) of fruit per year.

Climate: Thrives in USDA hardiness zones 9b through 11. Cannot survive sustained temperatures below –1°C (30°F). Ideal growing temperature is around 26°C (79°F) with 1,200–1,600 mm of annual rainfall.

Soil: Prefers well-drained, sandy soil. Does not tolerate waterlogged conditions.

Sunlight: Full sun is ideal for maximum fruit production, though the plant tolerates partial shade.

Wind protection: Acerola’s shallow root system makes it vulnerable to strong winds. A sheltered planting spot is recommended.

Container growing: In cooler climates, acerola grows well in large containers that can be moved indoors during winter. Use well-drained potting mix and ensure consistent watering during the flowering and fruiting period.

Harvesting: Fruits should be picked frequently (they don’t store well on the tree) and used or frozen immediately. Remember that slightly underripe fruit contains the most vitamin C.

For a complete step-by-step planting, care, and harvesting guide, see our article on how to grow acerola cherry trees.

Frequently Asked Questions

Is acerola cherry the same as Barbados cherry?

Yes. Acerola cherry and Barbados cherry are different common names for the same fruit, Malpighia emarginata. Other regional names include West Indian cherry, Puerto Rican cherry, Guarani cherry, and cereza. The naming varies by geography, but the fruit, tree, and nutritional profile are identical.

How much vitamin C is in one acerola cherry?

A single acerola cherry (approximately 4–5 grams) contains roughly 67–84 mg of vitamin C, based on the USDA average of 1,678 mg per 100 grams. This means eating just 2–3 fresh acerola cherries can meet an adult’s daily recommended intake of vitamin C.

Can I eat acerola cherry raw?

Yes. Ripe acerola cherries can be eaten raw straight from the tree or purchased frozen. The flavor is tart and slightly sweet. Most people prefer to blend acerola into smoothies, juices, or recipes rather than eating large quantities plain.

Is vitamin C from acerola better than synthetic vitamin C?

Early research suggests it may be. A study by Uchida et al. (2011) found that vitamin C from acerola juice was absorbed more efficiently and excreted more slowly than synthetic ascorbic acid in healthy subjects. Researchers attribute this to the presence of polyphenols and bioflavonoids in acerola that support vitamin C uptake. However, more large-scale human studies are needed to confirm this advantage definitively.

Is acerola cherry safe for children?

Acerola consumed in food amounts is generally considered safe for children. For supplemental doses, consult a pediatrician. Children have lower vitamin C tolerance limits than adults, and their upper intake levels should be followed (e.g., 400 mg/day for children ages 1–3, per NIH guidelines).

Does acerola cherry interact with any medications?

Yes. Because acerola provides large amounts of vitamin C, it can interact with warfarin (blood thinners) by reducing their effectiveness. There is also theoretical concern about interactions with certain chemotherapy medications. Always inform your healthcare provider about acerola supplementation if you take prescription drugs.

Can I take acerola cherry during pregnancy?

Acerola in food amounts is generally considered safe during pregnancy. However, there is insufficient safety data for high-dose supplemental use during pregnancy or breastfeeding. Consult your obstetrician or midwife before starting any new supplement.

Where can I buy acerola cherry?

Fresh acerola is rarely available outside tropical regions due to its rapid spoilage. Acerola powder, capsules, and frozen pulp are widely available online and in health food stores. Look for products sourced from Brazil with clearly labeled vitamin C content and minimal additives.

Key Takeaways

Acerola cherry (Malpighia emarginata) is one of the richest natural sources of vitamin C available, delivering approximately 1,678 mg per 100 grams — far more than oranges, lemons, or most other commonly consumed fruits.

Beyond vitamin C, acerola provides a synergistic matrix of polyphenols, flavonoids, anthocyanins, and carotenoids that contribute to its strong antioxidant profile. Early research suggests this whole-food matrix may offer superior vitamin C absorption compared to synthetic supplements.

The evidence for acerola’s health benefits is strongest for immune support and antioxidant activity, supported by vitamin C’s well-established role in these areas. Other potential benefits — including anti-inflammatory, blood sugar, and anti-cancer effects — remain at the laboratory or animal study stage.

Acerola is generally safe for most adults when consumed within the vitamin C upper limit of 2,000 mg/day. Key safety considerations include GI side effects at high doses, kidney stone risk in susceptible individuals, latex cross-reactivity, and interactions with warfarin and certain medications.

Whether you choose fresh fruit, powder, juice, or capsules, acerola offers a potent, well-researched, and increasingly accessible way to support your vitamin C intake with a whole-food source. As with any supplement, consult your healthcare provider before making changes to your regimen.

Medical disclaimer: This content is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Always consult a qualified healthcare professional before making changes to your diet, supplements, medications, or treatment plan.

References

• 1. Moscoso, C.G. (1956). West Indian cherry — richest known source of natural vitamin C. Economic Botany, 10(3), 280–294.
• 2. Assis, S.A., Fernandes, F.P., Martins, A.B., & de Faria Oliveira, O.M. (2008). Acerola: importance, culture conditions, production and biochemical aspects. Fruits, 63, 93–101.
• 3. Delva, L. & Schneider, R.G. (2013). Acerola (Malpighia emarginata DC): production, postharvest handling, nutrition, and biological activity. Food Reviews International, 29(2), 107–126.
• 4. Prakash, A. & Baskaran, R. (2018). Acerola, an untapped functional superfruit: a review on latest frontiers. Journal of Food Science and Technology, 55(9), 3373–3384. PMC6098779.
• 5. Mezadri, T., Villaño, D., Fernández-Pachón, M.S., García-Parrilla, M.C., & Troncoso, A.M. (2008). Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives. Journal of Food Composition and Analysis, 21(4), 282–290.
• 6. Motohashi, N., Wakabayashi, H., Kurihara, T., et al. (2004). Biological activity of Barbados cherry (acerola fruits, fruit of Malpighia emarginata DC) extracts and fractions. Phytotherapy Research, 18(3), 212–223.
• 7. Hanamura, T., Mayama, C., Aoki, H., Hirayama, Y., & Shimizu, M. (2006). Antihyperglycemic effect of polyphenols from Acerola (Malpighia emarginata DC.) fruit. Bioscience, Biotechnology, and Biochemistry, 70(8), 1813–1820.
• 8. Uchida, E., Kondo, Y., Amano, A., et al. (2011). Absorption and excretion of ascorbic acid alone and in acerola juice: comparison in healthy Japanese subjects. Biological & Pharmaceutical Bulletin, 34(11), 1744–1747.
• 9. Takino, Y., Uchida, E., & Kondo, Y. (2020). Acerola polyphenols promote intestinal vitamin C uptake. [In vitro study on Caco-2 cells].
• 10. Carr, A.C. & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1211.
• 11. Pullar, J.M., Carr, A.C., & Vissers, M.C.M. (2017). The roles of vitamin C in skin health. Nutrients, 9(8), 866.
• 12. NIH Office of Dietary Supplements. (2021). Vitamin C: Fact Sheet for Health Professionals. https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/
• 13. USDA FoodData Central. Acerola (west indian cherry), raw. NDB #171686. https://fdc.nal.usda.gov/
• 14. WebMD. Acerola — Uses, Side Effects, and More. https://www.webmd.com/vitamins/ai/ingredientmono-608/acerola