Acerola is a small tree that grows in dry areas of the Caribbean and Central and South America. Traditionally, its fruit has been used to treat diarrhea, arthritis, fevers, and kidney, heart, and liver problems. Acerola contains 10–50 times more vitamin C by weight than oranges. Other important substances found in acerola include ]]>bioflavonoids]]> , ]]>magnesium]]> , ]]>pantothenic acid]]> , and ]]>vitamin A]]> .


What is Acerola Used for Today?

Acerola is primarily marketed as a source of vitamin C and bioflavonoids. Because of these constituents, it has substantial antioxidant]]> properties. ]]>1]]> One study found that acerola significantly increased the antioxidant activity of ]]>soy]]> and ]]>alfalfa]]> . ]]>2]]> It is not clear, however, that this rather theoretical finding 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, at least in the test tube. ]]>3,4]]> However, no studies in humans have been reported.



A typical supplemental dosage of acerola is 40–100 mg daily.

Safety Issues

As a widely used food, acerola is believed to have a relatively high safety factor. However, it has been discovered that people who are allergic to latex may be allergic to acerola as well. 5]]>

Maximum safe doses in young children, pregnant or nursing women, and people with severe liver or kidney disease have not been established.