Written by the Plenthera team (orthomolecularly trained). Scientifically reviewed in April 2026. Last updated: 21 September 2026.
Acerola — a small red cherry from the Caribbean — is one of the most concentrated natural sources of vitamin C in the world. Gram for gram, the fresh fruit provides 30-60 times as much vitamin C as an orange. In nature, this vitamin C does not come alone — it is accompanied by bioflavonoids, anthocyanins and other wholefood cofactors. At Plenthera you will find acerola as the Plantforce Vegan Vitamine C-Complex: organic acerola with organic lemon in powder form, for those who prefer the natural vitamin C route to synthetic ascorbic acid.
Which acerola suits you?
| Product | Vitamin C per serving | Matrix | Best for |
|---|---|---|---|
| Plantforce Vegan Vitamine C-Complex 100 g | 500 mg per teaspoon (2.5 g) | High (organic acerola + organic lemon) | Getting started, around 40 servings |
| Plantforce Vegan Vitamine C-Complex 200 g | 500 mg per teaspoon (2.5 g) | High (organic acerola + organic lemon) | Daily use, around 80 servings |
What is acerola?
Acerola (Malpighia emarginata) is a small red cherry originally from the Caribbean, Mexico and Central and South America. The fruit is among the richest natural sources of vitamin C in the world, alongside bioflavonoids, anthocyanins and other antioxidants.
At first glance, acerola looks like an ordinary small red cherry — hence the nicknames Barbados cherry or West Indian cherry. But its sweet-sour taste already gives something away: there is much more in it than in an ordinary garden cherry. Per 100 grams of fresh fruit, acerola provides between 1,500 and 4,500 mg of vitamin C — an amount surpassed only by camu camu among the commonly available sources.
Acerola is traditionally eaten as a fresh fruit in its region of origin, but because it is sensitive to heat and has a short shelf life, outside the tropics it is mainly sold as a powder or concentrated extract. Brazil has become the largest commercial producer, with India, Mexico and West Africa on the rise. Harvesting often takes place in the early morning to limit the loss of vitamin C through heat.
What makes acerola special — besides its high vitamin C content — is the wholefood matrix. The fruit naturally contains bioflavonoids such as quercetin and hesperidin, anthocyanins that give it its red colour, and smaller amounts of vitamin A and B vitamins. For those choosing between synthetic ascorbic acid and natural vitamin C, acerola is one of the most attractive options — also take a look at our vitamin C category for the wider context.
Vitamin C claims via acerola
Because acerola is rich in vitamin C, the vitamin C claims authorised by EFSA — such as 'Vitamin C contributes to the normal function of the immune system' and 'Vitamin C contributes to normal collagen formation for the normal function of skin' — apply as soon as the specific acerola product provides the threshold of 12 mg of vitamin C per serving. With 500 mg per teaspoon, the Vitamine C-Complex at Plenthera is well above that threshold.
The wholefood argument — that natural vitamin C from acerola 'works better' than synthetic ascorbic acid — is often made but has not been conclusively demonstrated scientifically. At molecular level, ascorbic acid is identical (synthetic or natural). The accompanying bioflavonoids in acerola are interesting in their own right and provide additional antioxidant activity, but whether this translates into a measurable difference in absorption or effect is not clear-cut.
We are honest: acerola is a legitimate natural source of vitamin C with additional phytochemicals. For those who prefer the wholefood route, it is a great choice. For those who focus only on vitamin C intake, synthetic ascorbic acid is cheaper and at least as effective.
17%, 25% or 50% — what do acerola standardisations mean?
Acerola extracts are standardised to their vitamin C content. Three percentages are common on the market:
17% acerola: The wholefood choice. Provides ~170 mg of vitamin C per gram of extract, together with most of the original fruit matrix (bioflavonoids, anthocyanins). For those who want the broadest natural profile.
25% acerola: The middle ground. Provides ~250 mg of vitamin C per gram of extract with still a considerable matrix. Practical for those who want both concentration and the wholefood aspect.
50% acerola: Concentrated. Provides ~500 mg of vitamin C per gram of extract — more concentration but less matrix. For those who want higher vitamin C doses in a smaller serving.
With around 20% vitamin C (500 mg per 2.5 g), the Plantforce Vegan Vitamine C-Complex at Plenthera sits close to the wholefood end: a high fruit matrix with a practical dose per teaspoon.
The acerola forms at Plenthera
Plantforce Vegan Vitamine C-Complex — 100 g and 200 g
Wholefood powder of organic acerola (Malpighia glabra) and organic lemon, without synthetic ascorbic acid. One teaspoon (2.5 g) provides 500 mg of vitamin C (625% of the reference intake). Mildly sweet-sour in taste, to mix into smoothies, water or yoghurt. From 4 years: half a teaspoon.
Other forms on the market
More highly concentrated extracts (25-50%), (chewable) tablets and acerola as the vitamin C component in multivitamins do exist, but we do not currently stock these as a separate acerola product.
How do you use acerola?
A simple basic approach to acerola:
- One teaspoon (2.5 g) of Vitamine C-Complex provides 500 mg of vitamin C; follow the dosage on the label.
- For daily use: 200-500 mg of vitamin C per day from acerola is more than enough for most adults.
- For the immune theme (winter): up to 1,000 mg of vitamin C per day, divided if desired.
- Children: stick to the reference intake for their age (around 20 mg for 1-3 years, 30 mg for 4-6 years, 45 mg for 7-10 years, 70 mg for 11-14 years) and consult a doctor if in doubt.
- Mix the powder into water, smoothies or yoghurt — not into hot drinks (vitamin C oxidises).
- It can be taken at any time; if you have a sensitive stomach, preferably with a meal.
- Store the product in a cool, dry place — vitamin C oxidises in light and heat.
Myths and misconceptions about acerola
Myth 1: 'Acerola works much better than synthetic ascorbic acid.'
Not conclusively demonstrated scientifically. At molecular level, ascorbic acid is identical. What sets acerola apart is the natural matrix with bioflavonoids — interesting for a wholefood approach, not necessarily superior in absolute effect.
Myth 2: 'The more acerola, the better for the immune system.'
Above 1,000 mg of vitamin C per day, gastrointestinal complaints (diarrhoea, cramps) occur more often. The body's saturation point is around 200-400 mg/day — extra vitamin C is largely excreted in urine.
Myth 3: 'Acerola and camu camu are the same.'
Both are natural sources of vitamin C, but they are different fruits. Acerola (Malpighia emarginata) comes from the Caribbean; camu camu (Myrciaria dubia) from the Amazon region. Comparable vitamin C content, different matrix and taste profile.
Myth 4: 'Acerola in tablets offers no wholefood benefit.'
Not entirely. Good acerola tablets are pressed without high temperatures, so the matrix remains largely intact. Cheap tablets made with hot pressing methods may suffer losses — ask about the production process.
Combining acerola with other supplements
Acerola is often combined with other supplements in which vitamin C plays a role. Popular combinations:
- Iron: vitamin C increases iron absorption (authorised claim); in studies, the absorption of non-haem iron increases 2-4x.
- Collagen: vitamin C contributes to normal collagen formation for the normal function of skin.
- Zinc: classic immune combination — zinc contributes to the normal function of the immune system.
- Quercetin and bioflavonoids: acerola already naturally provides bioflavonoids, but for those who want to concentrate them further.
- Spirulina and chlorella: superfood stack with a broad micronutrient spectrum.
- Vitamin D: vitamin D contributes to the normal function of the immune system.
Frequently asked questions
What is acerola?
Acerola (Malpighia emarginata) is a small red cherry from the Caribbean with one of the highest natural vitamin C concentrations in the world.
How does acerola work?
Acerola provides natural vitamin C plus bioflavonoids and other phytochemicals. Authorised EFSA claims apply to vitamin C: vitamin C contributes to the normal function of the immune system, to normal collagen formation for the normal function of skin and to normal energy-yielding metabolism.
How much acerola per day?
The Vitamine C-Complex provides 500 mg of vitamin C per teaspoon (2.5 g). Follow the label.
When should you take acerola?
Timing is flexible. With a sensitive stomach: with a meal. Not in hot drinks — vitamin C oxidises.
What is the difference between acerola and synthetic ascorbic acid?
At molecular level, ascorbic acid is identical. Acerola additionally provides bioflavonoids and a wholefood matrix.
Which acerola standardisation should I choose?
On the market: 17% for a wholefood approach, 25% as the middle ground, 50% for a higher dose in a smaller serving. Our Vitamine C-Complex is at around 20%.
Acerola for children — is that possible?
Yes, popular for children because of its natural taste. Stick to the reference intake for their age (from around 20 mg of vitamin C per day for 1-3 years to 70 mg for 11-14 years) and consult a doctor if in doubt.
Does acerola have side effects?
Generally well tolerated. At high doses (>1,000 mg of vitamin C), stomach complaints may occur.
Is acerola the same as camu camu?
No — different fruits with comparable vitamin C content. Acerola: Caribbean. Camu camu: Amazon.
Does acerola contain bioflavonoids?
Yes — quercetin, hesperidin and other bioflavonoids occur naturally in the acerola fruit and are retained in good extracts.
Sources
- EFSA Regulation (EU) 432/2012 — vitamin C claims (applicable via acerola).
- Prakash A. & Baskaran R., "Acerola, an untapped functional superfruit: a review on latest frontiers", J Food Sci Technol (2018).
- Mezadri T. et al., "The acerola fruit: composition, productive characteristics and economic importance", Arch Latinoam Nutr (2006).
- USDA FoodData Central — Acerola, raw.
Disclaimer: This text is for information purposes only and does not replace medical advice. Acerola is a food supplement, not a medicine. If in doubt or if you take medication, we recommend consulting a doctor or orthomolecular therapist first.