EXPLORING THE NUTRITIONAL AND BIOACTIVE COMPOUNDS OF MYRCIARIA DUBIA IMPLICATIONS FOR HUMAN HEALTH

Myrciaria dubia (kunth) Mc Vaugh, commonly known as camu camu, is an Amazonian fruit celebrated as a super fruit due to its exceptionally high content of bioactive and antioxidant compounds, including ascorbic acid, carotenoids, phenolic compounds, polyphenols, flavonoids, anthocyanins and ellagic acid. The pulp, peel and seeds of camu camu have demonstrated significant bio-functional properties, supported by extensive in vitro and in vivo studies. These include antioxidant, antihyperglycemic, antihypertensive, anti-obesity, antimicrobial anti-inflammatory, antiproliferative, antihepatotoxic, antimutagenic and cell rejuvenation activities, all contributing to improved quality of life. Nutritional analysis of camu camu pulp reveals valuable components such as total soluble solids, energy, proteins, carbohydrates, dietary fiber, ash, calcium, phosphorus, iron, thiamine, riboflavin, niacin and high levels of vitamin c. These combined nutritional and therapeutic properties underscore the potential of camu camu as a functional food and a key contributor of the amazon bioeconomy, promoting the development of bio-functional food ingredients with proven health benefits.

Keywords: Myrciaria dubia, camu camu, vitamin C, antioxidants, flavonoids, anthocyanins, bioactive compounds, functional foods, nutraceuticals.