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Acerola; Malpighia glabra

Acerola grows in dry areas of South America. Traditionally, its fruit is used to treat diarrhea, arthritis, fevers, and kidney, heart, and liver problems. Acerola is very rich in vitamin C. Other important substances found in acerola include bioflavonoids, magnesium, pantothenic acid, and vitamin A.

Acerola is primarily marketed as a source of vitamin C and bioflavonoids. Acerola has substantial antioxidant properties. One study found that acerola significantly increased the antioxidant activity of soy and alfalfa. It is not clear, however, that this indicates anything of significance to human health.

Other powerful antioxidants such as vitamin E and beta-carotene have proved disappointing when they were subjected to studies that could discern whether their actions as antioxidants translated into actual health benefits.

Like many plants, acerola has antibacterial and antifungal properties. However, no studies in humans have been reported.

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