Dib Taxi CM, de Menezes HC, Santos AB, Grosso CR. Study of the microencapsulation of camu-camu (Myrciaria dubia) juice. J Microencapsul 2003;20:443-8. View abstract.
Franco MR, Shibamoto T. Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araca-boi (Eugenia stipitata), and Cupuacu (Theobroma grandiflorum). J Agric Food Chem 2000;48:1263-5. View abstract.
Justi KC, Visentainer JV, Evelazio de Souza N, Matsushita M. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Arch Latinoam Nutr 2000;50:405-8. View abstract.
Quijano CE, Pino JA. Analysis of volatile compounds of camu-camu (Myrciaria dubia (HBK) Mcvaugh) fruit isolated by different methods. J Essent Oil Res 2007;19:527-33.
Ueda H, Kuroiwa E, Tachibana Y, et al. Aldose reductase inhibitors from the leaves of Myrciaria dubia (H. B. & K.) McVaugh. Phytomedicine 2004;11:652-6. View abstract.
Zanatta CF, Cuevas E, Bobbio FO, et al. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR. J Agric Food Chem 2005;53:9531-5. View abstract.
Zanatta CF, Mercadante AZ. Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chem 2007;101:1526-32.
Abot A, Brochot A, Pomié N, et al. Camu-camu reduces obesity and improves diabetic profiles of obese and diabetic mice: a dose-ranging study. Metabolites 2022;12(4):301. View abstract.
da Silva FC, de Souza AH, Bassoli BK, et al. Myrciaria dubia juice (camu-camu) exhibits analgesic and antiedematogenic activities in mice. J Med Food. 2020 Dec 18.View abstract.
Dib Taxi CM, de Menezes HC, Santos AB, Grosso CR. Study of the microencapsulation of camu-camu (Myrciaria dubia) juice. J Microencapsul 2003;20:443-8. View abstract.
Franco MR, Shibamoto T. Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araca-boi (Eugenia stipitata), and Cupuacu (Theobroma grandiflorum). J Agric Food Chem 2000;48:1263-5. View abstract.
Inoue T, Komoda H, Uchida T, Node K. Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties. J Cardiol 2008;52(2):127-32. doi: 10.1016/j.jjcc.2008.06.004. View abstract.
Justi KC, Visentainer JV, Evelazio de Souza N, Matsushita M. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Arch Latinoam Nutr 2000;50:405-8. View abstract.
Messaoudene M, Pidgeon R, Richard C, et al. A natural polyphenol exerts antitumor activity and circumvents anti-PD-1 resistance through effects on the gut microbiota. Cancer Discov 2022;12(4):1070-87. View abstract.
Quijano CE, Pino JA. Analysis of volatile compounds of camu-camu (Myrciaria dubia (HBK) Mcvaugh) fruit isolated by different methods. J Essent Oil Res 2007;19:527-33.
Ueda H, Kuroiwa E, Tachibana Y, et al. Aldose reductase inhibitors from the leaves of Myrciaria dubia (H. B. & K.) McVaugh. Phytomedicine 2004;11:652-6. View abstract.
Zanatta CF, Cuevas E, Bobbio FO, et al. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR. J Agric Food Chem 2005;53:9531-5. View abstract.
Zanatta CF, Mercadante AZ. Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chem 2007;101:1526-32.