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Plants & People: The Intersection of Botany and Human Experience

Camu Camu: The Super Fruit of the Amazon Basin

Myrciaria dubia (Kunth) McVaugh or camu camu, is a tropical shrub-like tree that is best-known by its highly acidic, nutrient-rich berries. The plant has been extremely important for the Yanomamo and Kayapo Indigenous peoples of the Amazon Basin, who have harvested them for thousands of years. Wild and domesticated populations alike are harvested by guiding canoes through the branches during the wet season. The camu camu plant grows to be about 4–8 meters tall, and both the leaves and berries are harvested for their nutritional and medicinal properties. Like many other species within the Myrtaceae family, camu camu evolved within the Amazon Basin, and grows along the rocky riverbeds and swamps in Brazil, Venezuela, Peru, Colombia, and Bolivia. There are significant gaps in knowledge in the phylogenetic history of the plant, which creates avenues for future research. In terms of phenology, camu camu plants synchronize their growth cycles according to the flood-levels of these watersheds, producing small bisexual white flowers during periods with low water levels. As the water levels rise, the plant transitions into its fruiting stage, where it produces small, reddish-purple fleshy fruits. The camu camu berries are known for their high vitamin C content, and small amounts of various amino acids and fatty acids. The berries of camu camu have many anti-inflammatory and antimicrobial properties, and they are a valuable food source to the birds, mammals, fish, and people living in the Amazon Basin. The growing scientific studies on the plant's medicinal properties have increased demand for the fruit globally. The growth in international markets has led farmers to harvest more camu camu berries, negatively impacting wild populations. By Nicole Phelan and Holland Smith #CamuCamu

Nomenclatural History
   Myrciaria dubia (Kunth) McVaugh, commonly known as camu camu, is a shrub-like tree in the Myrtaceae family that is native to the Amazon Basin tropics. Camu camu typically grows along watersheds in Peru, Venezuela, Brazil, Bolivia, and Columbia (Engels & Brinckmann, 2012). While on an exploration across the Americas in 1823, Alexander von Humboldt, Aimè Bonpland, and German botanist Karl S. Kunth collected the type specimen of camu camu in Artures, Venezuela, assigning it the Linnaean name Psidium dubium (Tropicos). Later, the plant was renamed Myrciaria dubia by American botanist Robert McVaugh in 1963 (Tropicos). Other common names in European countries include "rumberry," in English, and "araza de aqua," in Spanish. Shifting from the Eurocentric view, the plant has been an important part of local Indigenous cultures prior to European discovery and identification. In addition to “camu camu,” the plant and its fruit have many other common and indigenous names. Areas in Peru typically use "camo camo" and "camu-camu negro." "Azedinha," "cacari," "miraúba," and "muraúba" are commonly used in Brazil. There are even similarities between the names used in Bolivia ("guapuro blanco") and Venezuela ("algracia," "guayabillo blanco," "guayabito," and "limoncillo") (Engels & Brinckmann, 2012).

Evolutionary History
   Myrciaria dubia is a eudicot in the Myrtaceae family, which includes approximately 121 genera and 5800 species of tropical perennial trees and shrubs that produce fleshy fruits (de Paulo Farias et al., 2020). Plants in the Myrtaceae family are known particularly for their nutrient-dense, antioxidant-rich berries, which typically have a glossy exterior and deep purple mesocarp when ripe (de Paulo Farias et al., 2020). Fruits in the Myrtaceae family are also high in carotenoids, phenolic compounds, and volatile compounds, which contribute to the fruit’s medicinal properties (de Paulo Farias et al., 2020). Zooming in, the Myrciaria genus includes approximately 99 species native to the Amazon Basin, Brazil, Bolivia, Paraguay, Argentina, Central America, and South Florida (Borges et al., 2014). Myrciaria berries are deep-purple to red in color, and both the leaves and the fruits are consumed for their nutritional and medicinal value (Borges et al., 2014). In terms of systematics, the taxa within the Myrtaceae family have been historically understudied, and future research is necessary for forming distinct hypotheses of the Myrtaceae phylogeny and geographic origins of species (Lucas et al., 2005).

Ecology, Life History, and Wild Ancestors
   The phenology of the camu camu plant varies between natural and cultivated populations, based on differences in rainfall and river behavior (Ferreira et al., 2021). In a study comparing wild phenology and cultivated phenology, wild populations exhibited the most synchronized flowering in November and December, whereas cultivated populations had the most synchronized flowering in October (Ferreira et al., 2021). In both populations, flowering occurred during periods with higher sun exposure, lower temperatures, and lower water levels in the river (Ferreira et al., 2021). This indicates that flooding patterns and light availability are critical to influencing the reproductive patterns of camu camu. It is also important to note that the camu camu flowers produced during this period are bisexual and self-compatible. However, because the pistil and stamens do not synchronize their growth, the flowering phenology promotes outcrossing (Castro et al., 2018).
  The camu camu flowers transition into the fully ripened purple-red fruit over the course of 88–102 days (Neves et al., 2015). In the study comparing wild and cultivated phenology, both wild and cultivated populations began producing green fruits when river levels began to rise. This occurred between January and March for wild plants and between December and April for cultivated plants (Ferreira et al., 2021). The wild fruits commonly ripen between January and May, whereas the cultivated fruits ripened between January and April (Ferreira et al., 2021). The camu camu berries are a valuable food source for many of the fish and bird populations near the riverbanks, including the fish species Colossoma macropomum, an important indigenous food source commonly known as "gamitana" (Penn JR, 2006). The fish, bird, and human populations that consume the berries are critical for aiding in the seed dispersal of the plant.
   Camu camu is also incredibly vulnerable to disease, insect infestations, fungal infestations, and other pests within their natural habitats. The most prominent pests for camu camu, which are found in over 50% of cultivated camu camu crops, include Tuthillia cognata, Xylosandrus compactus, Conotrachelus dubiae, and Edessa sp. (Penn JR, 2006). The parasitic plant Moradendron spp. is much less common than insect pests, but farmers consider it a higher threat because it interferes with camu camu growth cycles (Penn JR, 2006). As a result, genetic diversity within camu camu populations is important for maintaining ecosystem stability and population resilience.

Reproductive and Vegetative Morphology
   Myrciaria dubia is a woody shrub that can grow to be 4–8 meters in height, with many branching secondary stems (Castro et al., 2018). The trunk and branches are reddish-brown with a smooth texture, and they can grow up to 15 centimeters in diameter (Black, 2021). During drought periods, the outer layer of the bark naturally peels off (Castro et al., 2018). Camu camu produces simple, broad leaves that are approximately 3–10 centimeters long and 1.5–4.5 centimeters wide (Black, 2021). Depending on the individual plant, the leaves are generally elliptic or lanceolate in shape with one midvein and 18–20 reticulate secondary veins (Castro et al., 2018). The leaf phyllotaxy is opposite, which means that there are two opposite leaf nodes at a single point on the branch (Black, 2021). Despite being a perennial species, camu camu plants shed and grow new leaves based on seasonality. In periods of low rainfall, camu camu experiences the greatest amount of new leaf growth (Ferreira et al., 2021). However, during periods of peak flooding, the camu camu plant slows the production of new leaves and mostly consists of mature leaves (Ferreira et al., 2021).
   Myrciaria dubia is an angiosperm that produces small bisexual white flowers that have 4 rounded petals, that are approximately 3–4 millimeters long and have a ciliated margin (Castro et al., 2018). The camu camu flowers have 4 sepals that are approximately 2 millimeters long, 125 stamens that are approximately 6–10 millimeters long, and 1 pistil that is approximately 10–11 millimeters long (Castro et al., 2018). All of the structures within the camu camu flower are free and unfused. Upon fertilization, the camu camu plants produce small fleshy fruits that are 1–5 millimeters in diameter (Castro et al., 2018). The camu camu peel is light yellow-green during the beginning of its growth, and it becomes redder as the fruit ripens. The fully mature berry has a deep reddish-purple peel, which has a high vitamin C content (Castro et al., 2018). Each individual camu camu berry has between 1–4 seeds that are rich in phenolic compounds including flavonoids, phenolic acids, tannins, stilbenes, and lignans (Langley et al., 2015). When consumed, the seeds offer increased anti-inflammatory compared to other tropical fruits (Langley et al., 2015). The pulp of the fruit is pink in color and highly acidic (Black, 2021).

Historical Accounts
   Myrciaria dubia has been intrinsically tied to the indigenous peoples of the Amazon Basin prior to European colonization for thousands of years. Indigenous peoples have been harvesting camu camu berries, leaves, and timber for medicinal uses. Globally, from the initial colonization of the region to the 1970’s, Myrciaria dubia was harvested for timber. Significant scientific research was conducted on the plant and its medicinal properties starting in the 1970’s, prompting an explosion in international market demand. Since then, the fruit has become a staple export from the countries it natively grows, and it is still used by locals for medicinal and culinary purposes (Engels & Brinckmann, 2012).

Domestication History
  While the domestication history of Myrciaria dubia is largely unknown, there are some wild and domesticated populations of the plants, mixed throughout the water system of the region. Indigenous domestication practices aim to mimic the natural ecology of the plant, and as such are planted along rocky riverbanks. Genetic analysis has revealed that there are no major differences between wild and artificial/domesticated populations, as the local people do not select for specific traits (Castro et al., 2018). It is worth noting that many of the wild patches of Myrciaria dubia are upriver of the domesticated plants, possibly explaining the genetic similarity (Šmíd et al., 2017).

Cultivation Practices
   Myrciaria dubia naturally grows along the rocky banks of rivers and lakes along the Amazon Basin river ecosystem. The plant is harvested annually during the wet season, when the base of the trunks are submerged under several feet of water. The berries and leaves are harvested by guiding canoes through the branches and collecting them by hand. Among the myriad of articles and studies on Myrciaria dubia, there are no mentions of the historical Indigenous groups who cultivated it, but the Yanomamo and Kayapo peoples have been living in the areas it natively grows for thousands of years (World Wide Fund for Nature).

Nutritional Value and Part of the Plant Consumed
   When managed properly, almost the entirety of the Myrciaria dubia plant can be used by humans. Although camu camu berries are sometimes consumed raw, the high acidity makes them difficult to eat alone. In cities and towns within the Amazon Basin region, it is common to consume camu camu berries in sweet drinks or on ice cream (Engels & Brinckmann, 2012). Fresh camu camu berries do not maintain their beneficial compounds and vitamins, so they are commonly processed into a powder to remove the highly-acidic taste for international markets. The camu camu berry is unique in its extremely high vitamin C content, with 100 times more vitamin C compared to an equal quantity of oranges (Castro et al., 2018). The berries also contain small amounts of various beneficial essential amino acids, essential fatty acids, minerals, and vitamins. Other parts of the plant are used medicinally, including the tree bark of camu camu plants which can processed into a poultice and applied to wounds to prevent infection or dried and used in a disinfectant practice (Camu-Camu Berries: History, Gastronomical Uses and Nutrition, 2012). On top of all that, the leaves are also used as an herbal remedy (Engels & Brinckmann, 2012). Studies have shown that the leaves contain various beneficial chemicals such as a-pinene and limonene, which have anticancer properties (Pino & Quijano, 2011).

Human Experience with Camu Camu
   Myrciaria dubia has been deeply intertwined with Amazon Rainforest Indigenous peoples for thousands of years, proving to be a powerful and resilient plant. Currently, Myrciaria dubia have been increasingly overexploited due to its growing international market, causing changes in cultivation practices. Local agroforestry farmers have monetary incentives to harvest more berries causing a shift in the fecundity of new saplings, having a long-term negative effect on population density and the ability to sustainably harvest them. Despite the small-scale agriculture of the plant, studies have still shown a significant decrease in the quantity and efficiency of wild populations (Peters, 2018). Although Myrciaria dubia is helping local people and farmers economically, it is unknown what cost it will have on the surrounding environments and towns when these crops become inaccessible or the growing conditions become unsuitable. While there are efforts to preserve wild populations, future efforts should be made to industrially cultivate camu camu berries and increase regulation on the quantity harvested from wild sites, allowing native populations to passively rebound. Although multiple scientific studies have been conducted on Myrciaria dubia medicinal value, additional research is still required, as its “ beneficial effects include antioxidative and anti-inflammatory activities, antiobesity, hypolipidemic, antihypertensive and anti-diabetic effects, DNA damage and cancer protection effects, and other bioactivities'' (Castro et al., 2018). We have only scratched the surface of the services Myrciaria dubia provides for humans, but in order to sustain those benefits we need to preserve and maintain healthy wild populations, as well as the traditional ecological knowledge tied to camu camu.

References
Black, J. (2021). What is Camu Camu (Myrciaria dubia). Herbs America Inc. https://herbs-america.com/what-is-camu-camu/#fn2-13598

Borges, L. L., Conceição, E. C., & Silveira, D. (2014). Active compounds and medicinal properties of Myrciaria genus. Food Chemistry, 153, 224–233. https://doi.org/https://doi.org/10.1016/j.foodchem.2013.12.064

Castro, J. C., Maddox, J. D., & Imán, S. A. (2018). Camu-camu—Myrciaria dubia (Kunth) McVaugh. In S. Rodrigues, E. de Oliveira Silva, & E. S. de Brito (Eds.), Exotic Fruits (pp. 97–105). Academic Press. https://doi.org/https://doi.org/10.1016/B978-0-12-803138-4.00014-9

de Paulo Farias, D., Neri-Numa, I. A. de Araújo, F. F., & Pastore, G. M. (2020). A critical review of some fruit trees from the Myrtaceae family as promising sources for food applications with functional claims. Food Chemistry, 306, 125630. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125630

Engels, G., & Brinckmann, J. (2012). Camu-camu Myrciaria dubia Family: Myrtaceae. The Journal of the American Botanical Council, (94), 1–4.

Ferreira, G. A. C., Barnett, A. P. A., & Krug, C. (2021). Phenology and fruit set comparison of camu-camu (Myrciaria dubia) in a natural population and a plantation in the Central Amazon, brazil. Acta Amazonica, 51(2), 91–101. https://doi.org/10.1590/1809-4392202000581

Knoji. (2012). Camu-Camu Berries: History, Gastronomical Uses and Nutrition. https://knoji.com/article/camucamu-berries-history-gastronomical-uses-and-nutrition/ Langley, P. C., Pergolizzi, J. V, Taylor, R., & Ridgway, C. (2015). Antioxidant and Associated Capacities of Camu Camu (Myrciaria dubia): A Systematic Review. The Journal of Alternative and Complementary Medicine, 21(1), 8–14. https://doi.org/10.1089/acm.2014.0130

Lucas, E. J., Belsham, S. R., Lughadha, E. M. N., Orlovich, D. A., Sakuragui, C. M., Chase, M. W., & Wilson, P. G. (2005). Phylogenetic patterns in the fleshy-fruited Myrtaceae – preliminary molecular evidence. Plant Systematics and Evolution, 251(1), 35–51. https://doi.org/10.1007/s00606-004-0164-9

Neves, L. C., da Silva, V. X., Chagas, E. A., Lima, C. G. B., & Roberto, S. R. (2015). Determining the harvest time of camu-camu [Myrciaria dubia (H.B.K.) McVaugh] using measured pre-harvest attributes. Scientia Horticulturae, 186, 15–23. https://doi.org/https://doi.org/10.1016/j.scienta.2015.02.006

Penn JR, J. W. (2006). THE CULTIVATION OF CAMU CAMU (MYRCIARIA DUBIA): A TREE PLANTING PROGRAMME IN THE PERUVIAN AMAZON. Forests, Trees and Livelihoods, 16(1), 85–101. https://doi.org/10.1080/14728028.2006.9752547

Peters, C. M. (2018). Wild Camu-Camu of Peru. Mother Earth Gardener. https://www.motherearthgardener.com/plant-profiles/wild-camu-camu-ze0z1802zphe/ Pino, J. A., & Quijano, C. E.(2008). Volatile Constituents of Camu-camu (Myrciaria dubia (HBK) McVaugh) Leaves. Journal of Essential Oil Research, 20(3), 205–207. https://doi.org/10.1080/10412905.2008.9699991

Šmíd, J., Kalousová, M., Mandák, B., Houška, J., Chládová, A., Pinedo, M., & Lojka, B. (2017). Morphological and genetic diversity of camu-camu [Myrciaria dubia (Kunth) McVaugh] in the Peruvian Amazon. PloS one, 12(6), e0179886. https://doi.org/10.1371/journal.pone.0179886

Tropicos. (n.d.). www.tropicos.org/Specimen/101149789

World Wide Fund for Nature. (n.d.) Amazon People https://wwf.panda.org/discover/knowledge_hub/where_we_work/amazon/about_the_amazon/people_amazon/

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1. Lepidium meyenii: The fertility root Maca… maybe you’ve heard of it, maybe you consume it on a daily basis. Maca is the highest elevation crop known today, and is native to the high elevation Andes mountains in Peru, growing in elevations up to 4500 m high! Maca has been a highly valued commodity for many indigenous peoples within the Andes mountains of Peru throughout history and persists to be valued today. Known for its turnip-like shape due to its bulbous hypocotyl, it is highly sought after for its roots. Consuming the roots will result in many notable benefits, such as nutritional benefits, mood improvements, and enhancements in energy, strength… even fertility, all which are backed by numerous studies. These benefits are all due to the numerous nutrients, fibers, bioactive compounds, and natural compounds lepidiline A and B that are contained within Maca. Combined, they all make Maca the nutritional powerhouse that is today. Once this nutritional powerhouse was advertised to the world, it became an immediate hit. The demand for Maca created a market boom and countries started trying to cultivate the plant to meet the demand. One country that cultivated Maca is China. In the high mountains of Yunnan, Maca was successfully cultivated and thus became a common ingredient in Chinese traditional medicine. As such, Maca remains an important dietary source not only in Peru, but as well as worldwide! With more research being done today to further explore what components are in Maca, only time will tell what additional health benefits Maca has to offer us. By Mellanie Gamero and Jacqueline Duong
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11. Aronia melanocarpa: fine wines to phenols Aronia melanocarpa, also known as Aronia Berries or Black Chokeberries, recently garnered attention for its potential as a “superfood” that combats a variety of diseases. Its scientific name refers to its dark pome fruit, while its common name is a reference to its tart and astringent flavor. Originally native to woodlands and bogs in North America, this shrub has historically been used as medicines and food by the Potawatomi and Abnaki people. It was first described as “Mespilus arbutifolia var. Melanocarpa” in 1803, by the French botanist André Michaux. It was then recategorized as “Aronia melanocarpa”, by American botanist Stephen Elliot in 1821 .Now, it is enjoyed throughout Eastern Europe in jams and wines after its introduction post World War II. Beyond commercial production, this plant can be found planted in rows in people’s gardens. These plants are deciduous, with green, gold leaves that change color to a burgundy red in the fall. They produce inflorescences of small white flowers that ripen into the berries that provide many health benefits. Recent research into the uses of bioactive compounds such as antioxidants, anthocyanins, proanthocyanidins, flavonols, and phenolic acids suggests that extracts from the plant could be useful for anti-inflammatory purposes or treatments for diseases ranging from diabetes to cancers. As a result, the industries for Aronia berries have been on the rise and these berries have been introduced into many new recipes for everyday use. By Natalie Keung and Joanne Kwak #chokeberries
12. Eragostis tef: From Injera to fertility and everything else in between Teff is a unique member of the grass (Poaceae) family that is a staple in East Africa and accounts for a large portion of East African diets. Teff, known for being the plant with the smallest seeds, is a labor intensive crop that is necessary in Ethiopian and Eritrean cuisines. This necessity is born from the traditional usage of Teff flour being used in the fermentation and creation of Injera, a sour spongy flatbread. This demand of Injera, and therefore Teff flour, has led to 31% of Ethiopian landmass being used for the cultivation of Teff. The agronomics of Teff are interesting in that Teff can only thrive in climates similar to the East African Highlands and the planting and harvesting of Teff are known to be labor intensive due to its rooting pattern and its small grain size. Teff itself has multiple physiological variations ranging from varying colors for both the seeds and the plant to variations in Amino Acid, Protein, and nutrition profiles. Teff’s stability as a choice crop in East Africa is accredited to its hardiness to survive drought and water logged conditions when rooted in the proper soil conditions, shelf stability, and the straw can be used for livestock forage feed. Teff is thought to originate some time around the 6000 B.C, but cultivated at some point around 2500 B.C as the earliest known record of Teff, is seeds found in bricks of the Dahshur Pyramids, most prominently the Red Pyramid of Sneferu. By Luis Angel Yepez #tef
13. Sacha Inchi: Super Seeds Plukenetia volubilis, commonly known as sacha inchi, is extremely valuable as both a source of nutritional and medicinal benefits. Sacha inchi has been cultivated for thousands of years in the Amazon Basin by the Incas and other indigenous peoples, who have used it as both food and medicine. The incredible properties of this plant are primarily derived from the seeds and the oil extracted from them. The seeds contain very high levels of essential polyunsaturated fatty acids, including both omega-3 and omega-6, which have been shown to promote cardiovascular health. The seeds additionally have high protein content and have been used in traditional Peruvian cooking as a nutritious staple. A number of dishes are traditionally prepared with sacha inchi, including snacks, confections, soups, and porridges. Compounds found in the seeds have been used by indigenous groups to treat a variety of illnesses, including rheumatism, muscle pain, high cholesterol, cardiovascular issues, and gastrointestinal ailments. Scientific studies of compounds derived from sacha inchi have suggested that the plant may be useful in suppressing tumor proliferation and treating dermatitis, chronic inflammatory diseases, and cardiovascular disease. The plant has also been found to have antioxidant properties, which may promote health and support immune function. The versatility of the seeds and seed oil derived from sacha inchi as both highly nutritious food and extremely powerful medicine encourages further study and cultivation of this fascinating plant, which is not fully domesticated. The high genetic diversity of wild sacha inchi plants offers a wonderful starting point to cultivation efforts, with the potential for increasing yield and optimizing nutrient levels. By Amanda Bueno-Kling and Giselle Correa #sachainchi
15. Açaí Berry: The Exploitation of Labor in South America The açaí berry is a small drupe, similar in size to a blueberry but deeper purple in color. Native to Eastern Amazonia, the açaí berry has only recently begun to be popularized as a “superfood” in urban communities in the United States within the past 20 years. This superfood claims to be helpful for a variety of major health concerns including, but not limited to, arthritis, weight loss, high cholesterol, and detoxification (NCCIH). Even though research is limited and these claims remain unproven, the popularity of açaí berries still manages to grow exponentially each year. The global market for the açaí berry is expected to exceed $2 billion by 2026 (McCoy). The only proven claim than can be made about the açaí berry is that its rise in popularity only serves to threaten the lives of families, both adults and children, that are living in the surrounding communities in the Amazon who are responsible for harvesting the berries and are, in turn, routinely exploited for cheap, quick labor. More often than not, these açaí pickers, known as peconheiros, are forced to work in critically dangerous conditions and are paid little to nothing. Peconheiros are regularly exposed to serious injuries including bone fractures, accidental knife wounds, and venomous snake and spider bites. With the açaí trees growing upwards of 50 feet tall and only a braided rope being provided to climb, falls are common– and sometimes fatal. Further, peconheiros have no way of advocating for themselves in the event that they do become injured in the forest. No laws or regulations exist that protect the safety and wellness of the peconheiros. by Roberto Vindel, Pauline Le, and Max Kwon #Açaí
16. Carob: From Pod to Pantry Ceratonia siliqua, commonly known as carob, St. John’s Bread, and locust bean, is a flowering deciduous tree in the legume family that produces large seed pods with a wide range of commercial uses. Carob has existed long before the start of agriculture, with origins across the Mediterranean basin dating back to the Paleolithic age. Recent phylogenetic data suggests domestication of carob occurred through localized selection of wild genotypes, with some long-distance westward dispersal events by the Romans or Arabs. Carob trees are valued ecologically for their low maintenance, high adaptability to poor soil conditions, and drought resistance, with some even living for 100 years or more. They feature thick, dark green and broad foliage, thus ornamental trees can be found throughout California, Australia, and other parts of the world with Mediterranean climate. However the main attraction of Ceratonia siliqua is its brown, leathery pod. The carob pod can be split into two main components: the pulp and the seeds. The naturally sweet pulp has a sugar composition of up to 48-56%, though it also contains cyclitols, fiber, and polyphenols such as tannins. Carob pulp is a nutritionally significant source of amino acids, minerals, and vitamins. The seeds contain a galactomannan gum also known as carob bean gum (CBG) or locust bean gum (LBG) used as a thickening agent in many food products. Carob pods are associated with the prevention and treatment of a wide variety of diseases, including diabetes, hyperlipidemia, irritable bowel syndrome, and colon cancer. In the past few decades carob has been marketed simply as a healthier chocolate alternative, but its rich history, health benefits, and potential applications in areas affected by climate change should allow it to stand on its own as a staple in the pantry and beyond. By: Chloe Fuson and Skylar Yee #Carob
17. The Wonder Berry : Phyllanthus emblica Known for being rich in both nutrition and history, the amla berry or as Carl Linneaus named it in 1753, Phyllanthus emblica, can be classified as India’s “Wonder Berry.” Originally believed to come from the semi-arid areas and plains of Northern India, the plant is native to Asia's tropic south-eastern regions such as Vietnam, Laos, and Thailand. Such regions provide conditions like mixed forests and elevations, that the plant cannot live without. However, with the fruit’s beneficial properties being so popular, countries all over the world cultivate the amla berry with India well beyond 100,000 acres of amla development. The amla berry’s influence has even reached as far as the United States where seed distribution first began in the early 1900s. It is said that the Indian god Brahma’s tears germinated the first seeds. In fact, the origin of the fruit’s usage can be traced hundreds of years ago where it was and still used today as a healing remedy. This fruit has been used to cure fevers, joint inflammations, and constipation for hundreds of years. Even recent research has suggested that the antiviral and antibacterial properties of the amla berry may be able to prevent cancer, diabetes, and excessive cholesterol. Despite only being the size of a golf ball, the amla berry is very high in vitamin C, vitamin E, vitamin A, iron, and calcium. In contrast to the size, these berries grow on trees that can reach heights of 12 meters all while surrounded by the beauty of greenish-yellow and pink flowers running across the branchlets. Ultimately, it is safe to say that such a plant is truly a wonder. By Natalie Nartz and Matthew Nguyen #amla
18. Annona cherimola: The most delicious fruit known to man Cherimoya is a fruit from the genus Annona, it is cone shaped, green, leathery skin with a creamy and sweet flesh. The fruit has a sweet taste and it is rich in nutrients and minerals. Due to its creamy textures, it is also called the custard apple. It is believed to be native to the Andes Mountain range in South America but it has been distributed and planted in different areas of the world today. One of the major problems for cherimoya cultivation is inadequate natural pollination since the male and the female structures of each flower do not mature at the same time. Due to its rich mineral content cherimoya is known to have some health benefits including lowering blood pressure. However, cherimoya and other Annona species contain annonacin which is a toxin that can affect the nervous system and the brain. Some studies have suggested that high amounts of consumption of Annona fruits can lead to increased risk of a specific type of Parkinson’s disease that does not respond well to medication. The seeds can be toxic, so when eating the fruit, it is best for the skin and seeds to be discarded. While Cherimoya has lots of health benefits and can be delicious it needs to be eaten in moderation to avoid its negative effects on the nervous system. by Shiva Nia, Kyi Ther Min #Cherimoya
19. M. Citrifolia: A Distinctive Fruit with Exceptional Traits M. citrifolia is a unique, flowering and fruit bearing plant that goes by many names such as the most notable, Tahitian Noni fruit, Indian Mulberry or Great Morinda. It has many deeply rooted cultural histories in many regions of the world because of its experiences in many trade avenues and nutritional and medicinal applications. The plant is most easily identifiable, as some of its names suggest, by the distinctive fruits it grows, a green or white, depending on the ripeness, typically mango sized, that is said to have a strong odor similar to cheese and also has a bitter taste. Although it may not be the most attractive plant in many senses, it has been found to be very useful with almost all parts of the plants, including the roots, leaves, seeds, bark, shoots, being used in various ways, whether it be for wellness, nourishment or trade value. Nowadays it is most often found in regions of Oceania, the areas of Polynesia, Micronesia, and Melanesia, due to the favorable conditions of the tropical environments, as well as the agricultural practices of the Pasifika peoples over the past few thousand years. As a consequence of the now main homeland of M. citrifolia being the islands of the Pacific Ocean, discussions of the origination of the plant can sometimes be intricate, although some discourse and evidence can point to a certain continent as the place of emergence. Overall M. citrifolia has been utilized by numerous peoples and communities and continues to be a key element in several of these life ways. By: Megan Chen and Kokonow Kinney #noni
20. Pouteria lucuma: An exploration of historical and modern medical uses of the Andean lucuma fruit Pouteria lucuma is a fruit tree of the family Sapotaceae of the order Ericales native to the Andean Valley of South America. The fruit is commonly used in Peruvian desserts, especially icecream, for its unique flavor, often described as resembling maple, butterscotch, or sweet potato. It was used as a subsistence crop by the native peoples of coastal Chile and Peru as early as 700 BC. The fruit was an important part of fertility rituals of these peoples, as its consumption was thought to promote lactation in new mothers. No studies have been done to that effect, however there has been significant research into other medicinal properties of the fruit. The oil extracted from the seeds and skins of the fruit, which are typically discarded as industrial waste, has high phenolic content and has been shown to aid in wound closure and skin regeneration. These properties have made the fruit of special interest to the skin care industry. By Jasmine White, Quinn Schwabauer, Jin Zhu #lucuma
21. Avocado: New World Nutient Pack The avocado has extensive cultural and anthropogenic ties to human society, with three main cultivars representing the three different domestication and cultivation practices for the crop. The Mexican, Guatemalan and West Indian races (P. americana var. drymifolia, P. americana var. guatemalensis, and P. americana var. americana) are ancestors to more than 30 types of modern avocado cultivars, and have linguistic and historical ties to Mesoamerican cultures that domesticated them at different geographical locations and time periods. Not surprisingly, the different domestication and cultivation practices of the three ancestor cultivars have led to different optimal abiotic conditions for different types of avocados, with Latin America and Africa being the main suppliers for the majority of cultivars that enter the global market. Moreover, all parts of the plants can be used, although the most common part of the plant consumed is the fruit. The leaves and seeds are sometimes used as medicine, and the oil extracted from the fruit can also be used in medicine and cooking. Additionally, the avocado’s high concentration in fiber, folate, antioxidants, potassium, vitamin E, and magnesium per ounce makes this crop a superfood, and is most commonly used as an ingredient for guacamole. Modern society recognizes the importance of avocados, especially considering that we are entering an age where high-caloric foods are readily accessible and easier to purchase than healthy foods. As such, cultivation practices are also shifting from large-scale industrial productions that use heavy pesticides to smallholder farmers who can implement traditional cultivation practices that are more sustainable for the farmers and the ecosystems around these farms. By Amanda Leyel and Hojae Lee #Avocado
22. Camu Camu: The Super Fruit of the Amazon Basin Myrciaria dubia (Kunth) McVaugh or camu camu, is a tropical shrub-like tree that is best-known by its highly acidic, nutrient-rich berries. The plant has been extremely important for the Yanomamo and Kayapo Indigenous peoples of the Amazon Basin, who have harvested them for thousands of years. Wild and domesticated populations alike are harvested by guiding canoes through the branches during the wet season. The camu camu plant grows to be about 4–8 meters tall, and both the leaves and berries are harvested for their nutritional and medicinal properties. Like many other species within the Myrtaceae family, camu camu evolved within the Amazon Basin, and grows along the rocky riverbeds and swamps in Brazil, Venezuela, Peru, Colombia, and Bolivia. There are significant gaps in knowledge in the phylogenetic history of the plant, which creates avenues for future research. In terms of phenology, camu camu plants synchronize their growth cycles according to the flood-levels of these watersheds, producing small bisexual white flowers during periods with low water levels. As the water levels rise, the plant transitions into its fruiting stage, where it produces small, reddish-purple fleshy fruits. The camu camu berries are known for their high vitamin C content, and small amounts of various amino acids and fatty acids. The berries of camu camu have many anti-inflammatory and antimicrobial properties, and they are a valuable food source to the birds, mammals, fish, and people living in the Amazon Basin. The growing scientific studies on the plant's medicinal properties have increased demand for the fruit globally. The growth in international markets has led farmers to harvest more camu camu berries, negatively impacting wild populations. By Nicole Phelan and Holland Smith #CamuCamu
23. Wolffia Globosa: The Super Small Superfood Wolffia globosa, which is commonly known as mankai, Asian watermeal, and duckweed, is a species of flowering plant that is currently considered to be the smallest known flowering plant! Wolffia globosa is a genus from the lemnaceae family native to Asia as well as pacific coasting countries. Wolffia grows in groups on the surface of lakes and large bodies of calm water, ponds, and even marshes together with other aquatic plants and life. Due to its rapid growth rate and the relative ease at which it grows on calm bodies of water, Wolffia globosa was traditionally only harvested, and not cultivated by indigenous peoples. Wolffia was initially discovered by William Roxburg, a Scottish botanist and surgeon practicing in parts of India in the late 1780s to early 1800s, in 1832. In 1984, Wayne P. Armstrong, nicknamed “Mr. Wolffia”, became the first individual to discover Wolffia Globosa in California while he was studying duckweeds from a lake nearby his lab near the San Dieguito river (Armstrong, 2021). Wolffia globosa is an extremely versatile plant. Initially, it was used by indigenous peoples as a protein packed vegetable, and it is still being used in traditional Thai cuisine. Due to the extremely fast growth rate of Wolffia globosa, indigenous peoples were also able to repurpose mankai, using it as feed for their livestock. Currently, Wolffia globosa has found itself at the center of superfood trends due to its phenomenal nutritional benefits. Outside of the culinary world, Wolffia globosa can be found at the center of research regarding new biofuels and potential bioremediation strategies to combat pollution. By Akshay Chellappa, Brian Estarella-Murphy, #Mankai
24. Ulluco: Resilience and Preservation Through Time Ullucus tuberosus (ulluco) is a crop grown throughout South America for its starchy tubers and spinach-like leaves. Grown alongside humans for thousands of years, the genetic diversity of ulluco along with indigenous knowledge of the crop has enabled it to survive amidst challenges of Spanish colonial rule. One challenge was competition from introduced European cultivars such as barley and carrots. Another challenge was that Indigenous groups who cultivativated ulluco faced hardships and challenges throughout colonization that echo into modern times. Despite these barriers, Indigenous Andean groups continued cultivating ulluco on smaller scales. This preserved Indigenous agricultural methods, and therefore ulluco biodiversity, still today. Now, ulluco has been proposed as a crop that could help solve diminishing food supplies amidst climate change. By Audrey Hernandez, Justin Haggard #Ulluco
25. From medicine to industry: the multifaceted history of Guaraná (Paullinia cupana Kunth., Sapindaceae) Paullinia cupana, nature’s caffeine tablet, is a climbing shrub with a very deep history within indigenous South American tribes. Known by locals as guaraná, it has an easily recognizable fruit with an eyeball-like structure, giving it the name of “eye of the gods.” The seeds contain the highest concentrations of caffeine of any other plant – about four times the amount found in coffee beans. It was commonly used by the Sateré Maué people to make beverages and used as medicine for bodily discomfort as far back as over 2,000 years ago. Nowadays, despite its popularity, the only country that cultivates guaraná is Brazil, with over 15,000 hectares of land growing it. Its importance to Brazilians has led to the deforestation of parts of the Amazon in order to make room to grow guaraná. In 2006, the cash value of domestic production of guaraná was over $13 billion and has continued to increase due to the growing domestic and international demand. Due to the seed’s high caffeine content and unique flavor, its extract has become a widely used additive in energy drinks. The most recognizable of which is the very popular soda, Guaraná Antarctica, and is the biggest competitor of Coca Cola in Brazil. By Tim Sisneros and Edward Teng.
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Camu Camu: The Super Fruit of the Amazon Basin

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