| abstract |
PROBLEM TO BE SOLVED: To provide an acerola fermented product having an excellent physiological activity. An acerola fermented product obtained by fermenting an acerola fruit or a crushed product thereof, comprising ascorbic acid contained in the acerola fruit or its A fermented product containing 2% by mass or more of a derivative in terms of dry mass. Preferably, 50% or more of ascorbic acid or a derivative thereof contained in the acerola fruit is maintained before fermentation. [Selection figure] None |