Acerola: natural vitamin C and ally for your vitality

Often compared to a cherry in shape and colour, this fruit is among the richest dietary sources of vitamin C, an essential vitamin whose benefits for the immune system, reduction of fatigue and skin health are well recognised.

Its relevance for health is particularly compelling around pregnancy and the postpartum period, two phases when nutritional needs intensify and when vitamin C facilitates iron absorption. The quality of the extract, its degree of standardisation and its drying method, directly determines its active content and efficacy.

In nature, acerola takes the form of a small fleshy fruit, bright red when ripe, resembling a cherry. It is eaten fresh in tropical countries — Brazil, Mexico, the Caribbean — but rarely available as such in Europe. Other fruits are recognised for their vitamin C content: kiwi, red pepper, blackcurrant, fresh parsley or citrus fruits can complement daily intake. The absorption of vitamin C depends on cooking, which degrades it rapidly, on the freshness of the food and on the overall dietary context. The properties of vitamin C are better preserved in raw, fresh foods. Intake through diet alone often remains variable depending on the season, personal preferences, dietary choices or allergen constraints.

As a food supplement, acerola is available as a dried fruit powder, standardised extract in vitamin C supplement, chewable tablets or capsules. It also works well in snacks, enriched porridges, and in a vitamin for pregnancy, a food supplement fatigue or collagen powders Jolly Mama, for an easy and enjoyable daily intake. A standardised extract guarantees a consistent vitamin C content from one serving to the next, which remains the essential quality criterion to check. Acerola is naturally vegan, though those sensitive to oxalates may wish to exercise caution.