Acerola is a source of vitamin C that is currently lacking. This is mainly due to a monotonous and unvaried diet, with too few vegetables and fruits, and the consumption of processed foods. It is all the more dangerous as the human body does not store vitamin C and therefore it is not possible to use its reserves.
Therefore, vitamin C must be supplied on an ongoing basis, especially in periods of its increased demand, i.e. in autumn, winter and spring. Acerola contains the highest amounts of L-ascorbic acid, the natural vitamin C, of any fruit on earth. On average, acerola contains about 1500 mg of vitamin C (up to 4000 mg) per 100 g of fresh weight, which is about 30 times more than a lemon. Natural vitamin C derived from acerola is easier to digest and better absorbed than, for example, the one available in pharmacies in the form of tablets. In Brazil, acerola juice is very popular, used to supplement vitamin C deficiency. Interestingly, it is given not only to adults, but also to children.