glabra cherry benefits
Extracts from this fruit have been studied in the laboratory and have been found to be powerful antioxidants and have anti-cancer potential. Acerola contains polyphenols. Acerola is sold in juice form, jams, ices, gelatins, sweets or liquors.
As of 2010, we have not seen any human published studies with malphighia glabra supplements. This does not mean that it does not have health benefits. We hope scientists begin to do human trials to determine what medical conditions this natural plant can be useful for.
Now Foods Acerola 4:1 Extract Powder
NOW Acerola Powder is derived from acerola cherries, one of nature's highest sources of vitamin C. The fruit can yield up to 3,000 mg of Vitamin C per 100 grams of fresh weight, but on the average yields around 1,500 mg. Our Acerola Powder is a 4:1 extract that yields 180 mg of Vitamin C per teaspoon and tastes great!
Suggested Use: As a dietary supplement, take a third, half, or one level teaspoon acerola Malpighia glabra extract powder a few times a week, mixed into fruit, vegetable juice or water.
Serving Size 1 Level Teaspoon (3.6 g)
Vitamin C 180 mg 300%
Acerola Powder (4:1 Extract) (Berry) 3.6 g (3,600 mg)
glabra cherry flavor
Volatile components have been isolated from this fruit. One hundred fifty constituents have been identified in the aroma concentrate, from which furfural, hexadecanoic acid, 3-methyl-3-butenol, and limonene were found to be the major constituents. The amounts of esters, 3-methyl-3-butenol, and their various esters are thought to contribute to the unique flavor of the Malpighia glabra fruit.
Malpighia Research review
The Malpighia glabra fruit: composition, productive characteristics and economic importance
Arch Latinoam Nutr. 2006. Universidade do Vale do Itajai, Rua Uruguai, Itajai, Santa Catarina, Brazil.
The acerola fruit (Malpighia emarginata Sesse y Mocino ex DC) is a wild plant grown in zones of tropical and subtropical climate. Acerola fruit origin is from South of Mexico, Central America and Septentrional area of South America. Acerola has a subglobulose drupa fruit with three seeds which account between the 19 - 25% of the total weight. The diameter and weight of the fruit varies between 1 - 4 cm and 2 - 15 g, respectively. The acerola fruit shows green color when it is developing, which changes to yellow and red tones when it is mature. Each plant produces annually 20 - 30 kg of fruits. This acerol fruit contents macro and micronutrients: proteins (0.21-0.80 g/100 g), fats (0.23-0.80 g/100 g), carbohydrates (3-7 g/100 g), mineral salts (iron 0.24, calcium 11.7, phosphorus 17.1 mg/100 g) and vitamins (thiamine 0.02, riboflavine 0.07, piridoxine 8.7 mg/100 g). Its high content in vitamin C (695 a 4827 mg/100 g) is remarkable, therefore acerola fruit has an increasing economic value by its great consume during last years. Acerola fruit also has carotenoids and bioflavonoids which provide important nutritive value and its potential use as antioxidant. Brazil has a climate and soil appropriate for the culture of acerola fruit, thus this country is the main mundial productor.
Structural and functional characterization of polyphenols isolated
from acerola (Malpighia emarginata DC.) fruit.
Biosci Biotechnol Biochem. 2005.
Two anthocyanins, cyanidin-3-alpha-O-rhamnoside (C3R) and pelargonidin-3-alpha-O-rhamnoside (P3R), and quercitrin (quercetin-3-alpha-O-rhamnoside), were isolated from acerola (Malpighia emarginata DC.) fruit. These polyphenols were evaluated based on the functional properties associated with diabetes mellitus or its complications, that is, on the radical scavenging activity and the inhibitory effect on both alpha-glucosidase and advanced glycation end product (AGE) formation. C3R and quercitrin revealed strong radical scavenging activity. While the inhibitory profiles of isolated polyphenols except quercitrin towards alpha-glucosidase activity were low, all polyphenols strongly inhibited AGE formation.
Physico-chemical characterization of acerola
produced in Maringa, Parana State, Brazil
Arch Latinoam Nutr. 1997.
The acerola Malpighia glabra L., originally from the Antillas and North of South America, known by the people as cereja-das-antilhas or cereja-do-para distinguish itself by its high content of vitamin C. The ripe and fresh acerola fruits utilized in experiments, were obtained from farmers of Maringa region, Parana State, Brazil. The fruits were hulled in steel sieve with 25 mesh and the bagasse (seeds and hull) discarded. These physico-chemical analysis were realized in the pulp: vitamin C, moisture, protein, carbohydrate, fiber, lipids and fatty acids composition. We also determined the content of ash and cadmium, calcium, lead, copper, chrome, iron, magnesium, manganese, potassium, sodium and zinc minerals. The average content of vitamin C was 1.79 g/100 g of pulp, it was higher than the one for other fruits, like pineapple, araca, cashew, guava, kiwi, orange, lemon, and strawberry and lower than the camu-camu sylvestral fruit of Amazonia. The contents of moisture, carbohydrate, fiber, lipids and minerals in the acerola were not significantly different when compared to other fruits.
Is there any one making an Malpighia glabra juice, drink, or beverage?
We are not aware of an Malpighia glabra juice being sold, but perhaps if you do a thorough google search you can find a company that sells an Malpighia glabra drink or beverage.
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