Acerola (Malpighia Emarginata) Fruit
The Acerola fruit is edible and widely consumed in the species’ native area, and is cultivated elsewhere for its high vitamin C content. There is 1677.6 mg of vitamin C in 100 g of fruit.
In the 1950s, a manufacturer of baby food decided that apple juice was milder for infants than orange juice. The company claimed that a drop of acerola juice in an 8 oz. can of apple juice provided the amount of vitamin C of an equal amount of orange juice. A detailed nutrition facts analysis shows Acerola juice does contain 32 times the amount of vitamin C in orange juice (over 3000% as much), supporting the claim.
A comparative analysis of antioxidant potency among a variety of frozen juice pulps was carried out, and included the acerola fruit. Among the eleven fruits’ pulps tested, acerola was the highest scoring domestic fruit, meaning it had the most antioxidant potency, with a TEAC (Trolox equivalent antioxidant activity) score of 53.2 mmol g.
The acerola fruit puree is one of the 17 fruits and plant extracts which provide the incredibly high ORAC score in the EXO product – now you can stop drinking your orange juice because the acerola has so much more vitamin C than orange juice and has antioxidants your body needs.
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