Acerola – what is it?

Acerola, or more precisely Malpighia glabra L., is a sprawling shrub that can reach up to 3 meters in height. Its fruits resemble cherries in appearance, but they are even more sour and slightly lighter in color. Their color ranges from bright red to dark orange. Due to the appearance of its fruits, acerola is also called the Barbados cherry. This plant is found from North America, through Central America, to South America, but it originates specifically from the Yucatán Peninsula in North America [1-2].

The health-promoting properties of acerola were first discovered by the inhabitants of the Caribbean islands, who have used the fruits of this shrub in traditional medicine for centuries [2]. Today, it is a popular ingredient in dietary supplements and cosmetics.

Acerola – properties

Acerola is one of the best natural sources of vitamin C – it contains up to 100 times more than a lemon. In 100 grams of acerola, you can find as much as 1500–4500 mg of vitamin C in the form of ascorbic acid [3]. Moreover, acerola also contains valuable flavonoids (such as anthocyanins) and carotenoids (e.g., beta-carotene and lutein) [1-3].

In addition, acerola contains other polyphenols, pheophytin, chlorophyll derivatives, minerals such as potassium, phosphorus, calcium, and iron, as well as B vitamins [2-3]. Thanks to the presence of these vitamins and compounds, acerola has earned the title of a superfruit.

Vitamin C

This is the key beneficial component of acerola, responsible for its tart taste. Vitamin C has a number of scientifically proven health benefits, such as:

• supporting the proper functioning of the immune system,
• supporting collagen production in the body (which is crucial for maintaining skin elasticity and joint health, as well as proper structure of bones and blood vessel walls),
• helping maintain normal energy metabolism,
• supporting the proper functioning of the nervous system and psychological functions,
• protecting cells against oxidative stress,
• reducing tiredness and fatigue,
• increasing iron absorption [4].

Anthocyanins

Anthocyanins belong to polyphenols, more specifically to flavonoids. They are natural, water-soluble pigments responsible for the color of fruits and vegetables. Anthocyanins are currently studied mainly for their protective effects against cardiovascular and neurodegenerative diseases, as well as their antioxidant and anti-inflammatory properties. Scientific studies have shown that anthocyanins stimulate the release of nitric oxide, which is responsible for dilating blood vessels, reducing the deposition of lipoproteins in their walls, and decreasing platelet aggregation [2,5]. However, further research is needed to confirm these effects.

Carotenoids

Carotenoids are natural pigments responsible for the red, orange, and yellow color of plants. One of the most well-known is beta-carotene. Acerola contains similar amounts of beta-carotene as carrots [1,6-7].

After consumption, beta-carotene can be converted in the body into retinol, a form of vitamin A, which is why it is called a provitamin A carotenoid [8]. Vitamin A is responsible for:

• maintaining normal iron metabolism,
• maintaining normal mucous membranes,
• maintaining healthy skin,
• supporting normal vision,
• supporting the proper functioning of the immune system [4].

How to include acerola in your diet?

Due to its sour taste, acerola is most easily consumed in processed forms such as jams, juices, purees, and jellies. It is also often used as an addition to other products such as chewing gum, yogurts, or ice cream [3,9]. However, the production process of these products may be associated with the loss of some nutrients, including vitamin C.

The properties of acerola (especially its high vitamin C content) have made it a popular ingredient in many dietary supplements—products designed to preserve as much of its nutritional value as possible. Particularly noteworthy are those made from the fruit of this shrub and containing standardized extracts.

An example of such a dietary supplement is Acerola 2,000 mg by Osavi. The product comes in a convenient powder form that easily dissolves in water and other beverages and contains acerola fruit extract (Malpighia glabra), DER 12:1, standardized to 25% vitamin C. However, remember that dietary supplements should not be used as a substitute for a healthy, balanced diet.

Acerola – contraindications

Acerola is considered a safe plant. In very rare cases, however, it may cause an allergic reaction. People allergic to latex should be particularly cautious due to the presence of the same cross-reactive allergen—prohevein [10]. Due to its high vitamin C content, acerola may also not be suitable for people with kidney diseases, especially oxalate nephropathy or kidney stones [11-12]. Moreover, vitamin C supplementation may be inadvisable for people suffering from certain blood disorders [12].

Sources:

1. Olędzki, Remigiusz, i Joanna Harasym. „Acerola (Malpighia emarginata) Anti-Inflammatory Activity—A Review”. International Journal of Molecular Sciences, t. 25, nr 4, luty 2024, s. 2089. PubMed Central, https://doi.org/10.3390/ijms25042089.
2. Dubanska, Vladyslava, i Agnieszka Kowalkowska. „Wybrane rośliny lecznicze wspomagające odporność w walce z COVID-19:III. Rośliny o wysoce prawdopodobnym działaniu leczniczym”. Tutoring Gedanensis, t. 7, nr 3, grudzień 2022, s. 111–27. DOI.org (Crossref), https://doi.org/10.26881/tutg.2022.3.12.
3. Prakash, Anand, i Revathy Baskaran. „Acerola, an untapped functional superfruit: a review on latest frontiers”. Journal of Food Science and Technology, t. 55, nr 9, wrzesień 2018, s. 3373–84. PubMed Central, https://doi.org/10.1007/s13197-018-3309-5.
4. „Rozporządzenie Komisji (UE) nr 432/2012 z dnia 16 maja 2012 r. ustanawiające wykaz dopuszczonych oświadczeń zdrowotnych dotyczących żywności, innych niż oświadczenia odnoszące się do zmniejszenia ryzyka choroby oraz rozwoju i zdrowia dzieci  Tekst mający znaczenie dla EOG”. OJ L, t. 136, 16 maj 2012, http://data.europa.eu/eli/reg/2012/432/oj/pol.
5. Mattioli, Roberto, i in. „Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases”. Molecules, t. 25, nr 17, sierpień 2020, s. 3809. PubMed Central, https://doi.org/10.3390/molecules25173809.
6. Crupi, Pasquale, i in. „Overview of the Potential Beneficial Effects of Carotenoids on Consumer Health and Well-Being”. Antioxidants, t. 12, nr 5, maj 2023, s. 1069. PubMed Central, https://doi.org/10.3390/antiox12051069.
7. Cuttriss, Abby J., i in. „Carotenoids”. Advances in Botanical Research, zredagowane przez Fabrice Rébeillé i Roland Douce, t. 58, Academic Press, 2011, s. 1–36. ScienceDirect, https://doi.org/10.1016/B978-0-12-386479-6.00005-6.
8. Compounds, Institute of Medicine (US) Panel on Dietary Antioxidants and Related. „β-Carotene and Other Carotenoids”. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids, National Academies Press (US), 2000. www.ncbi.nlm.nih.gov, https://www.ncbi.nlm.nih.gov/books/NBK225469/.
9. Assis, Sandra Aparecida de, i in. „Acerola: Importance, Culture Conditions, Production and Biochemical Aspects”. Fruits, t. 63, nr 2, marzec 2008, s. 93–101. Cambridge University Press, https://doi.org/10.1051/fruits:2007051.
10. Anaphylactic reaction to apple juice containing acerola: Cross-reactivity to latex due to prohevein Raulf-Heimsoth, Monika et al. Journal of Allergy and Clinical Immunology, Volume 109, Issue 4, 715 - 716 https://www.jacionline.org/article/S0091-6749(02)70195-4/fulltext
11. Vitamins and Minerals in Chronic Kidney Disease | National Kidney Foundation. https://www.kidney.org/kidney-topics/vitamins-and-minerals-chronic-kidney-disease. Dostęp 17 lipiec 2025.
12. Abdullah, Muhammad, i in. „Vitamin C (Ascorbic Acid)”. StatPearls, StatPearls Publishing, 2025. PubMed, http://www.ncbi.nlm.nih.gov/books/NBK499877/.