Once a year a stretch of forest in the Peruvian Amazon goes under water. In the middle of it stands a shrub that hangs fullest exactly then. Its fruit is the one we took the frequency from.
World 1 · what can be measured
Origin, soil, processing, biochemistry. Documented and open to checking.
World 1 · what can be measured
This is where ordinary instruments work. Everything on this page about the substance itself can be checked.
The level of matter
World 2 · pure information
The frequency as a blueprint in the morphic field. A hypothesis of the model.
World 2 · pure information
Pure information, with no measurable quantities in World 1. This is where the frequency works, in the sense of the model.
The level of information
0frequency published
For every frequency we look for the best known source substance and write down what we find out about it. In full, including every open question.
01
The fruit from the sunken forest
Once a year this forest goes under.
The rivers of the Peruvian Amazon break their banks, and the forest sinks under as much as twelve metres of water. Whatever grows there stands in the river for months.
In the middle of it stands the camu-camu. A shrub with berries barely larger than a cherry, smooth-skinned, turning from green through red to deep purple as they ripen. It belongs to the same family as guava and clove.
People along the Amazon have known this fruit for centuries. In Peru it reaches the table as juice, as ice cream and as powder, because raw it is too sour for most palates. In Europe nobody knew of it for a long time. It first appeared in print in 1823, written up by Alexander von Humboldt and two co-authors after the kind of expedition across South America that no longer exists.
And exactly when everything else disappears under water, this plant carries the most fruit. How it survives that, nobody yet knows.
What it produces in the process is the second puzzle. It contains several times the vitamin C of the acerola cherry.
The ground is gone, the shrub remains. No catastrophe, a rhythm.
02
The moment of the harvest
Anyone picking camu-camu has to make a choice.
Green, red or deep purple is not the same fruit. The field cannot agree on which moment is the right one. Some studies find the most vitamin C in the ripe berry, others in the unripe one.
And picking is not the end of it. This fruit goes on changing in the basket, over days. In one study its vitamin C rose sharply after harvest, all the way to the sixth day. In another it fell.
The same study that measured the rise found something else as well. This berry comes through the days after harvest best when it is picked red-green, still short of full ripeness. Pick at that point and you settle the shelf life without knowing what the vitamin C gains or loses.
How many days after flowering the best moment falls has only been counted in Brazil. For the Peruvian Amazon, where this fruit comes from, that sum has never been done.
That argument is for science to settle.
Three stages of ripeness on one branch.
03
The whole fruit
In the camu-camu, vitamin C does not stand alone.
The violet colour of the ripe berry comes from anthocyanins, natural pigments. Alongside them sit tannins and other companions in the same flesh.
Whether that interplay does more for a person than pure vitamin C is the question that sends many to fruit powder rather than a tablet. It has not been answered. Three studies have compared fruit powder and pure vitamin C directly. None of them measured what actually happens to the vitamin C inside the body.
Only one thing is certain. In the berry, the interplay is already there. In a tablet, the vitamin C is on its own.
The violet of full ripeness.
04
The processing decides
Several steps lie between the fruit on the shrub and the finished powder. Every one of them costs.
Heat is the main enemy. Vitamin C breaks down when it gets warm, and for camu-camu that has been measured. Dried powder lost almost forty per cent of its content at thirty degrees in humid air, within a single month. Ten degrees more and the loss was over half.
The second loss happens with no heat at all. Spray drying needs a carrier, otherwise the powder clumps. Two different carriers, the same fruit: one powder ended up with a good third more vitamin C than the other. Nothing was destroyed. The difference comes from dilution.
The third finding runs against instinct.
We assume every processing step is a loss. Yet not everything inside a fruit reaches the body. Some of it stays bound and leaves again unused. For camu-camu, someone checked how much vitamin C digestion can release.
From the fresh fruit, digestion released not quite a third of the vitamin C. From the dried powder, more than half.
That was a laboratory test, not a measurement in people, and it says something about the processing rather than the fruit. But it shows that the simple rule the less done to it the better does not always hold.
A powder, in the end. How much fruit is still in it is decided on the way there.
05
Why is this fruit our gold standard?
The best source of vitamin C we know of stands in water for months.
Every year the Amazon rises and takes the forest back. As much as twelve metres of water over what was ground a moment ago. The camu-camu stays standing. Mid-current.
Just as it is close to drowning, it hangs full of fruit. To reach it you come by canoe and steer between the crowns.
The higher the water, the heavier its branches.
It gives itself away on the tongue. Raw, the berry is so sour that hardly anyone along the Amazon eats it as it is. A laboratory measured it beside the acerola, the most famous vitamin C fruit of all. Same method, same yardstick. The camu-camu had three times as much.
Its challenger comes from Australia. The kakadu plum leads some of the rankings. Look closer and the ranking falls apart: it comes from a paper that never measured anything itself and passed on a range borrowed from elsewhere, one that lumps camu-camu and acerola together. That does not refute the kakadu plum. It refutes the ranking. What remains is the one clean comparison, and it stands above.
One thing cannot be manufactured: the fruit we chose grows wild. Nobody set it in rows, nobody bred it for volume, nobody made its life any easier. It stands where it belongs.
Nobody handed it this richness. It wrung it out for itself, year after year. Only water, pressure and the will not to disappear.
And in the end this small berry holds the highest vitamin C content we have ever met in a fresh fruit.
For vitamin C there is only one measure for us: this fruit. Everything else is measured against it. Our measure grows wild, in a forest that goes under every year. And it is only worth anything if everything lies open. So on this page you will find every measurement, every argument in the field and, beyond the line, every decision of ours.
That is why the camu-camu is our gold standard.
06
The full analysis
Everything this page says about the fruit can be read up. The quality analysis is published in its own right, with every source, every figure and every open question, including the ones that do not suit us.
Since 10 August 2026 it has been filed under a permanent identifier.
Quality analysis: vitamin C from camu-camu (Myrciaria dubia)
Published on Zenodo · DOI: 10.5281/zenodo.21774313
Written by Oliver Schacke, Head of Research at 9010 Research & Philosophy. ORCID: 0009-0003-0525-1730
From here on we leave Hard Science, the measurable.
We move into Frontier Science: hypotheses and fundamental research. This is our home ground.
07
What a frequency is
We work with the Two-World Model, developed by Oliver Schacke. It rests on one hypothesis: everything material has a counterpart made of pure information. Just as a house has a plan, a fruit has a signature, the complete pattern of what it is. On our hypothesis, this pattern sits in a field which the biologist Rupert Sheldrake calls the morphic field, a kind of memory of nature.
A frequency is our word for a signature held fast. Not the fruit itself, but the information of the fruit. The guiding sentence of our research puts it in one line. It means the technique with which we hold a signature fast: the technology does not supply the matter, it supplies the perfect information for matter to organise itself.
Why we do this: the best vitamin C fruit we know of grows at the other end of the earth, in a forest the Amazon swallows every year. Nobody can harvest it fresh each day. Its information, we can. A frequency needs the substance exactly once.
And here a second hypothesis follows the first: nothing is lost in the morphic field. What once lies in it stays in it, permanently, and remains available to nature. It is not a store anyone has to maintain, and not one that fills up.
To reach a particular frequency, you have to connect with that exact place in the field. We call this an entanglement, borrowing the term from physics and expressly as an image of our model, not as a claim about a laboratory. It is made through the name we filed the frequency under. This one is called Vitamin C from 9010, its code is VIT9010C. Whoever names it means this one imprint and no other, today and in a hundred years.
Whether this model holds, nobody can show today. That is precisely why we are called Research and Philosophy: we investigate what we assume. And on every page we tell you what is measurement and what is hypothesis.
The frequency
Vitamin C from 9010
VIT9010C
Above stood the question the field still cannot agree on: at which moment does this
fruit hold the most vitamin C? We did not have to answer it. We solved it for ourselves.
For the vitamin C frequency from 9010 we captured all three stages of ripeness: the
young fruit, the turn, full ripeness. And with them the finished powder, gently dried
and without a carrier, which rules out spray drying, exactly as it ends up. Together they form a single imprint in the morphic field, frozen at the moment
this fruit existed. Whichever stage of ripeness science settles on one day, it is
already in there. That imprint is the signature this page is named after.
The frequency itself cannot be measured. It is a hypothesis of our model, not a
laboratory value. What can be measured stands above this line.
08
The frequency card
NameVitamin C from 9010
CodeVIT9010C
Source substanceCamu-camu (Myrciaria dubia), wild stands in the Peruvian Amazon
Frozen statesall three stages of ripeness, plus the finished powder
09
Logbook for this frequency
In our frequency research we aim for the finest source material there is to find. That is why we currently use the camu-camu in this form. And we stay open: should it one day be shown scientifically that a finer basis for the vitamin C frequency exists, we will record the change here. With the date, the reason, and the name under which the earlier version stays reachable.
10
The sources behind this analysis
1I. The species and how it is identified3 sources›
National Center for Biotechnology Information (NCBI), Taxonomy Database (2026). Taxonomy Browser: Myrciaria dubia (Kunth) McVaugh, 1963 (TaxID 468946); also checked: Myrciaria floribunda O. Berg, 1856 (TaxID 375265) and Plinia cauliflora (Mart.) Kausel, 1956 (TaxID 375264, synonym Myrciaria cauliflora). NCBI Taxonomy Database (official reference database, NIH/NLM).
The official taxonomy database of the US health authorities lists camu-camu under the identifier 468946. It documents the valid name, the original name from 1823 and the classification down to genus level. On the question of which plant is meant, this is the most authoritative source available.
Moreira Filho M, Ferreira SAN (2009). Clonagem do camu-camu arbustivo em porta-enxertos de camu-camu arbustivo e arbóreo (Cloning of shrubby camu-camu on shrubby and arboreal camu-camu rootstocks). Revista Brasileira de Fruticultura 31(4):1202-1205.
A Brazilian study on propagating camu-camu that also documents the distinction from the second species carrying the same common name. In Brazil, Myrciaria floribunda is called camu-camu too, there with the addition arbóreo, because it is a tree and not a shrub. This work keeps the two apart.
Abanto-Rodriguez C, Pinedo Panduro M, Chagas EA, Chagas PC, Tadashi-Sakazaki R, dos Santos PC, Farias-Araujo W, Murga-Orrillo H (2016). Relation between the mineral nutrients and the Vitamin C content in camu-camu plants (Myrciaria dubia) cultivated on high soils and flood soils of Ucayali, Peru. Scientia Agropecuaria.
A study of soil and nutrients in camu-camu cultivation. It carries the most complete naming history of any source here: first described in 1823 as Psidium dubium, reclassified by McVaugh in 1963 under its present name.
2II. Content, method of measurement and reference basis7 sources›
Castro JC, Cobos M, Maddox JD, Iman SA, Egoavil A, Torres J, Gutierrez F (2015). Gene expression and enzyme activities of the D-mannose/L-galactose pathway influence L-ascorbic acid content in Myrciaria dubia. Biologia Plantarum 59(4):783-787.
The only work that identifies the active compound explicitly as L-ascorbic acid while also showing that the fruit produces it itself. The authors trace the complete biosynthetic pathway, with all six genes involved and three measured enzyme activities. That rules out any provitamin the body would first have to convert.
Iman Correa S, Bravo Zamudio L, Sotero Solis VE, Oliva Cruz C (2011). Vitamin C content in fruits of camu camu Myrciaria dubia (H.B.K) Mc Vaugh, in four states of maturation, coming from the Collection of Germoplasma of the INIA Loreto, Peru. Scientia Agropecuaria 2(3).
A Peruvian measurement across four stages of ripeness, separated by skin and pulp, using high-performance liquid chromatography. It documents the clear difference between the parts of the fruit: the skin holds on average around 2,047 milligrams per 100 grams, the pulp 1,445. The work names no reference basis, which makes its figures hard to compare with others.
Aguiar JPL, do Amaral Souza FC (2016). Camu-Camu super fruit (Myrciaria dubia (H.B.K) Mc Vaugh) at different maturity stages. African Journal of Agricultural Research 11(28):2519-2523.
A Brazilian measurement on fruit at different stages of ripeness, using chromatography according to the protocol of the official US analytical chemists' association. It is one of the few works that states its reference basis explicitly, namely fresh weight. Its values are 1,230 and 1,150 milligrams per 100 grams.
Aguirre-Neira JC, Reis MS dos, Cardozo MAR, Raz L, Clement CR (2020). Physical and chemical variability of Camu-camu fruits in cultivated and uncultivated areas of the Colombian Amazon. Revista Brasileira de Fruticultura 42(2):e-545.
The broadest field measurement in this collection: 2,250 fruits from 87 plants at seven sites in the Colombian Amazon. It shows how much the content varies between sites and even between individual plants, with spreads above 20 percent. Measurements were taken on dried samples, which is why the absolute values sit well below those of other works.
Souza A, Oliveira T, Mattietto R, Nascimento W, Lopes A (2018). Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank. Food Science and Technology (Campinas) 38(1):67-71.
A study of several camu-camu genotypes. It identifies the genotype as a cause of differences in content in its own right, alongside the part of the fruit and the growing site. It also names accompanying substances in the fruit, among them trans-lutein and beta-carotene.
Villanueva-Tiburcio JE, Condezo-Hoyos LA, Asquieri ER (2010). Antocianinas, acido ascorbico, polifenoles totales y actividad antioxidante, en la cascara de camu-camu (Myrciaria dubia (H.B.K) McVaugh). Ciencia e Tecnologia de Alimentos 30(Supl. 1):151-160.
A Peruvian study of anthocyanins and vitamin C in camu-camu skin. It is the only one here that reports the same material separately on a fresh-weight and a dry-weight basis, which is what makes a comparison between the two reference bases possible at all.
Garcia-Chacon JM, Marin-Loaiza JC, Osorio C (2023). Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties - A Review. ACS Omega 8(6):5169-5183.
A review that gathers the state of research on camu-camu: origin, constituents, processing, applications. It is the best way into the subject, but it passes on most of its figures from other studies rather than measuring anything itself.
3III. Where it grows, the site and the structure of the populations7 sources›
Peters CM, Vasquez A (1987). Estudios ecologicos de Camu-Camu (Myrciaria dubia). I. Produccion de frutos en poblaciones naturales. Acta Amazonica.
The oldest field study in this collection and still one of the most precise. Peters and Vásquez mapped a wild stand on the Río Ucayali plant by plant, using metal tags. Their inventory had to be broken off because the water was rising, and it is exactly that flooding they describe as what sets the rhythm of the fruiting phase.
Gonzales-Coral A (2006). Caracterizacion biofisica de los habitats de poblaciones naturales de camu camu Myrciaria dubia (H.B.K) Mc Vaugh. Folia Amazonica (Instituto de Investigaciones de la Amazonia Peruana, IIAP).
A description of four natural camu-camu stands on the Ucayali and the Tahuayo. The work puts the flood levels of two consecutive years at 5.0 to 12.1 metres, making it the most concrete evidence of the conditions this plant grows in.
Smid J, Kalousova M, Mandak B, Houska J, Chladova A, Pinedo M, Lojka B (2017). Morphological and genetic diversity of camu-camu [Myrciaria dubia (Kunth) McVaugh] in the Peruvian Amazon. PLoS ONE 12(6):e0179886.
A population-genetic study of ten wild camu-camu stands. It shows that the wild populations are genetically structured, and it is one of the three independent marker studies this statement rests on in the audit.
Ferreira GAC, Barnett APA, Krug C (2021). Phenology and fruit set comparison of camu-camu (Myrciaria dubia) in a natural population and a plantation in the central Amazon, Brazil. Acta Amazonica.
A study of a natural stand on the Río Negro in Brazil. It shows that peak fruiting coincides with the highest water level, confirming independently what Peters and Vásquez had observed on the Ucayali.
Castro JC, Vasquez-Guizado SJ, Vigil BE, Ascue F, Rojas-Villa N, Paredes JD, Cobos M, Castro CG (2024). Development and Application of Microsatellite Markers for Genetic Diversity Assessment and Construction of a Core Collection of Myrciaria dubia (Kunth) McVaugh Germplasm from the Peruvian Amazon. Forests.
A genetic characterisation of the Peruvian camu-camu gene bank: 336 genotypes from 43 collections at 16 marker sites. The work records the collection site and geodata for each origin, making it the most precise account available of where the preserved material actually comes from.
Mejia de Loayza E, Estivals G, Castro-Ruiz D, Chota-Macuyama W, Angulo-Chavez C, Corazon-Guivin M, Rodriguez del Castillo A, Alvarado Reategui J, Angulo-Villacorta C, Mejia K, Del Castillo Torres D (2026). Genetic diversity and population structure of Myrciaria dubia from the Peruvian Amazon: implications for germplasm conservation and crop improvement. Genetic Resources and Crop Evolution.
Field sampling of 254 plants from seven river catchments in Peruvian Loreto, carried out by the state Amazon research institute. It complements the gene bank work with material from genuinely natural stands and confirms their genetic structure.
Leandro RC, Chagas EA, Feitosa I de L, Aragon S (2024). Potential Vulnerability of Natural Populations of Camu-camu (Myrciaria dubia) to Anthropogenic Stressors in Southwestern Amazon. DELOS: Desarrollo Local Sostenible.
A survey of natural camu-camu populations in Rondônia, Brazil. It classifies the stands as at risk and documents two populations that have already disappeared. The causes are fire, deforestation, dams and mining, not harvesting for the market.
4IV. Ripeness, time of harvest and what happens afterwards2 sources›
Pinto PM, Jacomino AP, Silva SR, Andrade CAW (2013). Ponto de colheita e maturacao de frutos de camu-camu colhidos em diferentes estadios. Pesquisa Agropecuaria Brasileira 48(6):605-612.
The work that puts a number on the time of harvest. It measures a rise in vitamin C from 759 to 1,071 milligrams per 100 grams across four stages of ripeness, then follows the fruit for twelve days. Its most important finding is a conflict of aims: fruit picked fully ripe holds the most vitamin C but keeps the shortest time.
Grigio ML, de Moura EA, Chagas EA, Durigan MFB, Chagas PC, de Carvalho GF, Zanchetta JJ (2021). Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage. Acta Scientiarum. Agronomy 43:e50997.
A study of constituents and antioxidant activity at different stages of ripeness, measured daily over eight days of storage. It finds the highest levels in the ripe stage while also reporting two works with the opposite finding. It therefore documents the disagreement in the literature rather than settling it.
5V. Accompanying substances, the fruit matrix and what the body can reach5 sources›
García-Chacón, J. M.; Rodríguez-Pulido, F. J.; Heredia, F. J.; González-Miret, M. L.; Osorio, Coralia (2024). Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications. Food Research International 176: 113820 (online 2023, issue year 2024).
The only work here that quantifies the accompanying substances of the fruit itself, and at the same time the most revealing one on processing. Using a digestion model, it measures how much ascorbic acid is released from the fresh fruit and from dried powders, and finds more from the powder than from the fruit. It also follows the content over 31 days of storage and identifies humidity as the decisive factor.
Nemirovsky Y, Zavaleta N, Villanueva M, Armah S, Imán SA, Reddy MB (2014). Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model. Polish Journal of Food and Nutrition Sciences 64(1):45-48.
A comparison between camu-camu extract and pure ascorbic acid, measured against iron uptake. The result goes against the fruit matrix, making it a counter-finding to the widespread assumption that the whole fruit is superior to the isolate.
Inoue T, Komoda H, Uchida T, Node K (2008). Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties. Journal of Cardiology 52(2):127-132.
A small human study comparing camu-camu juice with pure ascorbic acid in smokers. It is one of the three works that compare the two directly, but it measures inflammatory markers and no vitamin C endpoint.
Messaoudene M, Pidgeon R, Richard C, Ponce M, Diop K, Benlaifaoui M, et al. (Routy B) (2022). A Natural Polyphenol Exerts Antitumor Activity and Circumvents Anti-PD-1 Resistance through Effects on the Gut Microbiota. Cancer Discovery 12(4):1070-1087.
A study of camu-camu and its effect on gut flora, largely in a mouse model. The human part of the study consists of two participants, which narrows the reach of its conclusions considerably.
Agrinier AL, Morissette A, Daoust L, Gignac T, Marois J, Varin TV, Pilon G, Larose E, Gagnon C, Desjardins Y, Anhe FF, Carreau AM, Vohl MC, Marette A (2024). Camu-camu decreases hepatic steatosis and liver injury markers in overweight, hypertriglyceridemic individuals: A randomized crossover trial. Cell Reports Medicine 5(8):101682.
The methodologically strongest human study on camu-camu available, controlled and randomised. It finds no effect at four endpoints: fat deposits, glucose metabolism, short-chain fatty acids and the microbiome. Vitamin C does not appear in the work at all.
6VI. Processing: drying, carriers, stability in storage3 sources›
Silva, Nina K.; Cornejo, Félix E. P.; Gomes, Flávia S.; Pontes, Sérgio M.; Matta, Virgínia M. da; Freitas, Suely P. (2013). Influence of shell material on vitamin C content, total phenolic compounds, sorption isotherms and particle size of spray-dried camu-camu juice. Fruits 68(3): 175-183.
A comparison of two carrier substances in spray drying camu-camu, at the same quantity and the same temperature. The difference in vitamin C content of the finished powder is marked. The work also establishes that spray drying itself loses almost nothing.
Garcia VAS, Borges JG, Vanin FM, de Carvalho RA (2020). Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology 23:e2019237.
A storage trial on spray-dried camu-camu and acerola powder over 30 days. It puts a precise figure on the loss caused by heat and at the same time provides the only clean laboratory comparison of the two fruits on the same reference basis.
Fernandez-Rosillo, F.; Mori-Mestanza, D.; Cabrejos-Barrios, A. S.; Medina-Mendoza, M.; and others (11 authors) (2026). Kinetic Modeling of Vitamin C Degradation for Predicting Shelf Life in Tropical Juices Made from Camu Camu and Naranjilla Under Accelerated Storage Conditions. Foods 15: 1722.
A study of how quickly vitamin C breaks down in tropical juices under heat, with a model calculation for shelf life. The measurements were taken on pasteurised, diluted and sweetened juice, not on the fruit.
7VII. Where it stands among the vitamin C sources2 sources›
Zhou Y, Phan ADT, Akter S, Bobasa EM, Seididamyeh M, Sivakumar D, Sultanbawa Y (2023). Bioactive Properties of Kakadu Plum-Blended Products. Molecules 28(6):2828.
A work on the Australian Kakadu plum that places camu-camu in the top group of vitamin C fruits. Its figures for camu-camu, however, come from other studies and lump it together with acerola.
Dosedel M, Jirkovsky E, Macakova K, Krcmova LK, Javorska L, Pourova J, Mercolini L, Remiao F, Novakova L, Mladenka P (2021). Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination. Nutrients.
A comprehensive overview of vitamin C: where it occurs, how it works in the body, uptake, deficiency, use, tolerability. It also describes how industrial ascorbic acid is made from glucose, and records that availability from biotechnological and from plant origin appears comparable.
8VIII. How it is eaten, what is available and how the stands are faring1 source›
Juliano, Fernanda Francetto; Silva, Paula Porrelli Moreira da; Casemiro, Renata Cristina; Costa, Maria Helena; Spoto, Marta Helena Fillet (2014). Polpa de camu-camu liofilizada e armazenada em diferentes embalagens (Freeze-dried camu-camu pulp stored in different packaging). Revista Brasileira de Tecnologia Agroindustrial 8(2).
A Brazilian study of freeze-dried camu-camu pulp in different packaging. It names the reasons why the fruit is rarely eaten fresh: its high acidity and how quickly it spoils at ambient temperature.
9IX. Safety, reference values and residues4 sources›
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2013). Scientific Opinion on Dietary Reference Values for vitamin C. EFSA Journal 11(11):3418.
The opinion of the European Food Safety Authority on reference values for vitamin C. For adults it states an average requirement of 90 milligrams a day for men and 80 for women, and a recommended intake of 110 and 95 milligrams respectively.
EFSA Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA) (2004). Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA) on a request from the Commission related to the Tolerable Upper Intake Level of Vitamin C (L-Ascorbic acid, its calcium, potassium and sodium salts and L-ascorbyl-6-palmitate). EFSA Journal 2(5):59, 21 pp.
The same authority's statement on the question of an upper limit. Its result is a non-decision: the data are not sufficient to derive a threshold. It also assesses the link between high intake and kidney stones, and gives the all-clear for the usual range of intake.
Faria da Silva L, Almeida EL, Thalhofer JL, Orejuela COP, Barbosa da Silva L, Xavier da Silva A, et al. (2026). Composition of natural radionuclides and elemental profile in traditional biodiversity-sourced flours: radiological risk assessment and development of the radiological benefit-risk index for food (IRBRF). Food Chemistry 520:149707.
A study of thirteen fruit flours for natural radioactivity and elemental profiles. For camu-camu it demonstrates low natural radionuclide activity and finds no artificial radionuclides. Camu-camu is explicitly excluded from the heavy metal analysis, so no results exist there.
Salgado IKI, do Prado Ferreira M, Corazza MZ, Tarley CRT (2024). In Vitro bioaccessibility evaluation of minerals in Camu-Camu and Spirulina dietary supplements. Journal of Food Composition and Analysis 131:106206.
A study of how much copper, zinc, manganese and iron from camu-camu and spirulina preparations becomes available in a digestion model. The measurements were made on three commercially available preparations, as a question of nutrients and without comparison against limits for contaminants.
U.S. National Library of Medicine, ClinicalTrials.gov (sponsors: Université Laval and McGill University Health Centre) (2026). NCT04130321 — Demonstration of the Prebiotic-like Effects of Camu-camu Consumption Against Obesity-related Disorders in Humans; and NCT04058392 — Camu Camu Effects on Circulating LPS and Systemic Immune Activation in ART-treated Participants: the Camu Camu Pilot Study. ClinicalTrials.gov (official US trial registry), API v2, retrieved 2026-07-25.
An extract from the official US trial registry covering the camu-camu studies in humans registered there. Both completed studies have filed no results. The registry is therefore less evidence of any effect than evidence of how thin the data are.
