Camu-camu (CC) is a fruit from the Amazon that has been well studied and has great therapeutic potential. The present study was aimed at reviewing botanical, phitochemical and processing aspects of this fruit, in addition this biological effect. Results: Despite the amount of information available regarding this fruit and the potential use of this plant, the market lacks products based on camu-camu. This work summarizes the relevant results and discussed any gaps to be investigated. The long road between basic research and technological product development is discussed Conclusion. The role of the microbiota in the metabolism of camu-camu native phenolic compounds needs to be clarified. This information is crucial in proving safety and effectiveness. This will be the turning point between effective products on the market and potential health-beneficial foods.

Keywords: Myrtaceae, antioxidant, phenolic compounds, phytochemistry, microbiota