It really is a powerhouse as you say. However, it is very unstable and has to be dried immediately upon harvest to preserve most of the vitamin C. It is more unstable than synthetic ascorbic acid. I prefer amla, which is 12 times more powerful than ascorbic acid, which is also unstable. ...or rose hips, kiwi, and acerola cherry. So if you like camu camu, eat the berries; or find a trustworthy souce. It is overpriced and, I think, over hyped.
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