Acerola as a dietary supplement
Acerola, also known as Malpighia glabra, is a tropical fruit renowned for its exceptionally high vitamin C content, containing fifty to one hundred times more vitamin C by weight than oranges. Primarily marketed as a dietary supplement, it is celebrated for its potential health benefits, including antioxidant properties, immunity enhancement, and traditional uses for conditions like diarrhea and arthritis. In addition to vitamin C, acerola offers various nutrients such as bioflavonoids, magnesium, and B vitamins, contributing to its perceived health effects.
While acerola is often associated with antibacterial and antifungal properties, scientific evidence supporting these benefits in humans is limited. Some studies suggest that it may enhance the antioxidant activity of other foods, but the relevance of this finding to human health remains unclear. Typical supplemental dosages range from 40 to 100 milligrams daily, although specific therapeutic doses have not been clinically established. Although generally considered safe, individuals allergic to latex may also react to acerola, and excessive intake can lead to side effects such as gastrointestinal discomfort. Overall, while acerola holds promise as a dietary supplement, further research is needed to fully understand its effectiveness and safety.
Acerola as a dietary supplement
DEFINITION: Natural plant product promoted as a dietary supplement for specific health benefits.
PRINCIPAL PROPOSED USE: Source of vitamin C
OTHER PROPOSED USE: Antioxidant, immunity booster, antifungal, antidepressant, and anti-diarrheal
Overview
Acerola is a small tree (Malpighia glabra) that grows in tropical areas of the Western hemisphere, including the West Indies, the Caribbean, Central America, and South America. Traditionally, its cherry-like fruit has been used to treat diarrhea, arthritis, fevers, and kidney, heart, and liver problems. Acerola contains fifty to 100 times more vitamin C by weight than oranges. Other important substances found in acerola include bioflavonoids, magnesium, pantothenic acid, calcium, iron, B vitamins, and vitamin A.
Uses and Applications
Acerola is primarily marketed as a source of vitamin C and bioflavonoids. Because of these constituents, it has substantial antioxidant properties. One study found that acerola significantly increased the antioxidant activity of soy and alfalfa. It is not clear, however, that this rather theoretical finding indicates anything of significance to human health. Other powerful antioxidants such as vitamin E and beta-carotene have proved disappointing when they were subjected to studies that could discern whether their actions as antioxidants translated into actual health benefits.
Like many plants, acerola has antibacterial and antifungal properties, at least in the test tube. However, no reliable studies in humans have been reported. Because of its similarities to witch hazel, it is also believed to be a powerful skin astringent. Clinical studies in the twenty-first century have confirmed acerola's powerful vitamin C content and anti-cancer antioxidant powers. However, more study is necessary to confirm its utility in acting as an antidepressant and enhancing athletic endurance.
Dosage
Although no clinical studies have confirmed a known therapeutic dosage, a typical supplemental dosage of acerola is 40 to 100 milligrams daily.
Safety Issues
As a widely used food, acerola is believed to have a relatively high safety factor. However, it has been discovered that people who are allergic to latex may be allergic to acerola too. Maximum safe doses in young children, pregnant or nursing women, and people with severe liver or kidney disease have not been established. Because of its high vitamin C content, taking too much acerola may result in diarrhea, cramping, dizziness or fainting, flushed appearance, frequent urination, headache, nausea, and vomiting.
Bibliography
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