Camu-camu (Myrciaria dubia) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo.
Luciana AzevedoPaula F de Araujo RibeiroJéssica A de Carvalho OliveiraMaryana G CorreiaFlávia M RamosEduardo B de OliveiraFrederico Augusto Ribeiro de BarrosPaulo C StringhetaPublished in: Journal of the science of food and agriculture (2018)
The results of this study contribute to increasing the production of camu-camu fruits grown in dry environments and their use as a health-promoting food. © 2018 Society of Chemical Industry.