Acerola
A small South American cherry exceptionally rich in natural vitamin C, with flavonoids and anthocyanins.
Acerola (Malpighia glabra, also called Barbados cherry) is a small, fast-growing shrub in the Malpighiaceae family native to Central and South America and the Caribbean. The plant is best known for its bright red, cherry-like fruit, which is the primary part used—commonly consumed fresh, juiced, frozen, or processed into powders and extracts for culinary and supplemental applications.
Traditionally, acerola has been used as a restorative food and by Indigenous communities to address digestive complaints, dysentery, and to help prevent scurvy. The fruit is particularly notable for its exceptionally high natural vitamin C (L-ascorbic acid) content and for containing flavonoids, compounds often cited for their antioxidant properties.
At a Glance
Acerola is a tropical shrub valued for its small, bright red, cherry-like fruit that is exceptionally rich in natural vitamin C. The fruit is the primary part used and is commonly consumed fresh, juiced, frozen or processed into powders and extracts.
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| Scientific name |
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| Plant family | Malpighiaceae |
| Origin | Central and South America |
| Parts used | Fruit |
| Active compounds |
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| Main benefits |
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Origin & History
Acerola is native to Central America and parts of South America, including the Amazon region, and is also common in the Caribbean. The species grows as a tropical shrub or small tree that can reach 5–15 meters in height; it produces small, bright red, cherry-like fruits that ripen quickly and are typically found in warm, humid habitats. The plant has been introduced to other tropical regions, including parts of Asia and Africa.
Indigenous Amazonian communities traditionally consumed acerola fresh or as a juice for its tonifying properties and used it to address digestive ailments and to help prevent scurvy. Across cultures the fruit and its juice were valued as a restorative food, and local uses extended to treatments for diarrhea, dysentery and general weakness; over time the fruit’s strong reputation for high vitamin C content encouraged wider cultivation and processing into juices, preserves and supplemental forms.
Composition & Active Compounds
Acerola produces small, glossy, bright red, cherry-like fruits about 1–2.5 cm in diameter with juicy pulp that deteriorates quickly after harvest. The fruit is exceptionally rich in natural L-ascorbic acid (vitamin C) and also contains flavonoids, anthocyanins and carotenoids; these constituents contribute antioxidant activity and play roles in connective tissue synthesis and improved dietary iron absorption. The fruit’s high natural L-ascorbic acid (vitamin C) content is its most important constituent and the primary reason acerola is used in supplements.
- L-ascorbic acid (vitamin C): potent water-soluble antioxidant, supports collagen formation and iron absorption
- Flavonoids: plant compounds that enhance vitamin C uptake and add antioxidant effects
- Anthocyanins: red pigments with antioxidant properties
- Carotenoids: lipid-soluble pigments with antioxidant roles
Related Herbs
Properties & Effects
Acerola is traditionally known as a restorative fruit used to support general vitality and nutritional intake in tropical cultures. It is most widely noted for antioxidant support and its association with high natural vitamin C content.
- Antifatigue: Traditionally used to help reduce feelings of tiredness and support energy and vitality.
- Antimicrobial: Research suggests it may help reduce the duration or severity of common colds and some studies report antibacterial and antifungal activity.
- Antioxidant: May support the body’s defenses against oxidative stress and free radical damage.
- Collagen support: May support collagen formation and maintenance of connective tissues.
- Improves iron absorption: May enhance the absorption of dietary iron from foods.
Dosage & How to Use
Typical dosing varies by intended use.
| Energy |
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| Colds, flu and stress | 1 to 5 grams per day |
Safety, Side Effects & Contraindications
Individuals with a history of kidney stones or those considering long-term, very high intake should use caution with acerola products. Known side effects at high doses are primarily gastrointestinal and can include symptoms such as diarrhea.
No specific drug interactions are listed in the provided information, but people taking medications or with medical conditions are advised to seek professional guidance before using concentrated acerola supplements. Prolonged consumption of very large amounts of vitamin C from any source may increase risk factors that concern kidney stone formation.
- High doses: May cause gastrointestinal effects, including diarrhea.
- Prolonged massive intake: May predispose to the development of kidney stones.
High doses can cause gastrointestinal upset and prolonged massive intake may increase risk of kidney stones; consult a healthcare professional before using concentrated acerola supplements, especially if you have kidney disease or take medications.