Anti-inflammatory effects of seeds of the tropical fruit camu-camu (Myrciaria dubia)

Kazunaga Yazawa, Katsumi Suga, Atsushi Honma, Miyuki Shirosaki, Tomoyuki Koyama*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)


The methanolic extract of seeds of the tropical fruit camu-camu was screened for its anti-inflammatory activity in carrageenan-induced paw edema model mice. The extract significantly suppressed both the formation of edema in mice by oral administration and the release of nitric oxide from macrophage-derived RAW 264.7 cells in vitro. Based on the results of a spectroscopic analysis, the active compound was identified by in vivo bioassay-guided fractionation to be 3β -hydroxy-lup-20(29)-en-28-oic acid, betulinic acid, known as an anti-inflammatory triterpenoid. These findings suggest that camu-camu seed extract is a potentially useful material as a source of betulinic acid and as a functional food for prevention of immune-related diseases.

Original languageEnglish
Pages (from-to)104-107
Number of pages4
JournalJournal of Nutritional Science and Vitaminology
Issue number1
Publication statusPublished - 2011
Externally publishedYes


  • Anti-inflammatory effects in mice
  • Betulinic acid
  • Seed of camu-camu fruit myrciaria dubia
  • Suppressive effect on nitric oxide release

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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