The Mother of all vitamins.

Acerola C - The mother of all vitamins, all other vitamins will not function without Vitamin C. It is necessary for about 300 metabolic functions in the body. Natural vitamins are 95% absorptions in the body while synthetic vitamins only 15-25%. Strengthens our immune system by supporting vitamin E in fighting and stopping pre-radical damage to our body and protect us from viral infections; essential for connecting tissues, bones and teeth, wound healing and helps prevent skin darkening. Vitamin C helps in lowering uric acid and in the absorption of iron. Also aids in the production of collagen to maintain firm and elastic skin.

Take Nutrilite Acerola C 1 tablet daily.

Acerola As Food

The fruit is edible and widely consumed in the species' native area, and is cultivated elsewhere for its high vitamin C content. There are 1,677.6 mg of vitamin C in 100 g of fruit.

Fruit can be used to make juices and pulps, both very rich in vitamin C and antioxidants;
Acerola fruit can be used to produce vitamin C concentrate;
Baby food and juice.

A comparative analysis of antioxidant potency among a variety of frozen juice pulps was carried out, including the acerola fruit. Among the eleven fruits' pulps tested, acerola was the highest-scoring domestic fruit, meaning it had the most antioxidant potency, with a TEAC (Trolox equivalent antioxidant activity) score of 53.2 mmol g.

Source: Wikipedia

What is Acerola?

Malpighia emarginata is a tropical fruit-bearing shrub or small tree in the family Malpighiaceae. Common names include acerola, Barbados cherry, West Indian cherry and wild crapemyrtle. Acerola is native from Southern Mexico, Central and South America, but now being also grown as far North as Texas and in subtropical areas – Asia and India. It is known for being extremely rich in vitamin C although it also contains vitamins A, B1, B2 and B3 as well as carotenoids and bioflavonoids which provide very important nutritive value and a possible use as an antioxidant. This vitamin C produced by the fruit is better absorbed by human organisms than synthetic ascorbic acid.

Source: Wikipedia