Acerola - Uses & Side Effects

Scientific Name(S): Malpighia glabra L. and M. punicifolia L. Family: Malpighiaceae

Common Name(S): Acerola, Barbados cherry, West Indian cherry, Puerto Rican cherry

Botany: The acerola is the fruit of a shrub that is native to the West Indies, but which is also found in northern South America, Central America, Texas and Florida.

Because the fruit is small and bright red, it is said to resemble a cherry. Mature fruits are juicy with a pleasant tart flavor.

History: Both species of Malpighia cited above have been reported to be excellent sources of vitamin C. More accurately, however, it is the fruit of M. punicifolia that is mown as acerola and which is one of the richest sources of vitamin C known.

Uses of Acerola

• Acerola provides natural vitamin C and other useful vitamins and minerals.
• Eaten fresh or as flavoring for drinks. Commonly used in parts of South America to flavor ice creams, drinks, and cocktails.
• Acerola's are used in many commercial vitamins and nutritional products, mainly for their vitamin C content.

Side Effects of Acerola

Large doses may produce gastrointestinal distress. Prolonged, massive dosage may predispose to formation of renal calculi.

Toxicology: No specific adverse events have been associated with the ingestion of acerola. Because vitamin C is a water-soluble compound, it is readily excreted by the body, and it is not typically associated with toxicity. However, the ingestion of large doses may induce gastrointestinal side effects, including diarrhea. Prolonged use of massive doses of ascorbic acid may predispose to the development of renal calculi.

Summary: The acerola fruit is a natural source of vitamin C; it is among the most concentrated sources of the vitamin known. It is used as a nutritional supplement and foodstuff in the West Indies and portions of Central America, and today is widely used in the health food industry.