The fruit is small, round and blackish purple. It looks like a grape, but smaller and darker. It has a big seed and very little pulp. Acai is widely used in energy drinks, ice cream, energy bars with granola, and now it is in juice form as well.

In order to obtain a healthy Acai, the most important is the quickness in the time between the harvest and the processing. The Acai is very rich in antocianine, an antioxidation substance that helps to fight the cholesterol and free radicals. 

Have you ever heard that a glass of red wine everyday is good for the heart? This is because of the antocianine in the grape. It is not by accident that the color of the Acai is similar to the color of red wine, although the Acai has 33 times more anticianine than the grape.¹ The antocianine is also a strong natural coloring.

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Besides being considered one of the "Richest foods in iron" the Acai is also rich In fibers which makes it strongly recommended for the elderly and/or for people with problems in the digestive organs, For its microbiological characteristics the Acai is considered one of the most nutritive fruits in the Amazon, preceded only by the chestnut of Pera.

A Study done by Rogez in 1996 showed the following:

Acai is considered a new potential source of natural red coloring matter for use.

Nothing has been found in the composition of the Acai that would cause any reaction when mixed with other food, The Acai extract powder can be mixed with citric juices, beer, milk, etc.; hence, there is nothing against the consumption of these foods simultaneously in reasonable quantities.

In summary, the Acai is a caloric drink (due the high lipase tenor), with high fiber tenor, anthocyanin, and other micro-nutrients. Therefore, it can be considered one of the most nutritional fruits from the Amazon.

Each year, the agricultural food industry is researching sources of natural Colorants,. Among these, anthocyanines are of particular interest due to the large range of colors that they have (orange, red, blue) and their very important nutritional properties. In effect, anthocyanines are pigments belonging to the flavonoid group and have very high antioxidant levels.

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The quantification of anthocyanines in a product is generally done by quick and less costly techniques such as direct or indirect spectrophotometer and the use of a Minolta color meter. Please note that spectrophotometer can also give qualitative facts on the type of anthocyanines presents.

The fruits of the Euterpe Oleracea are particularly rich in anthocyanines.

Works Cited: 1. Rogez H. Acai: Preparo, Composidao, Melhormento da Converacao. Belem: EDUFPA; 2000.

What benefits can I expect from Acai?

• Greater energy/stamina
• Improved digestion
• Improved Mental Focus
• Better sleep
• All nutrients come from one berry
• Acai has more proteins then an average egg
• Acai has a high amount of lipids that gives you the energy of a raging bull.
• Acai has essential minerals such as iron, potassium, phosphorus and calcium. Acai has all natural Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin C, Vitamin E (tocopherol)
• Improved sexual function
• Acai has been shown to have up to 33 times the Antocyanine (a powerful Anti-Oxidant) then red wine grapes.
• Acai has a high level of fibers that is good for elderly and for people who have problems with digestive organs.
• Acai has two essential fatty acids known as Omega 6 (Linoleic acid) and Omega 9 (Oleic acid). Research shows that these fatty acids maintain normal cholesterol levels.
• Research has shown that these Anti-Oxidants help regulate normal cholesterol levels.
• Acai's Anti-Oxidant factors play a large role in maintenance of vascular cardiac system, which is important for better blood circulation.
• Acai is considered one of the richest nutritive fruits from the Amazon or the world for that fact.
• An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contractions and regeneration.
• Very low Sugar content for a fruit
• Cleansing and Detoxing your body
• Boost your Immune System

Other Facts about Acai:

• Acai is a dense source of particular class of flavonoids called anthocyanins (red-blue phenols with potent antioxidant properties)
• Anthocyanins are a group of phytochemicals in red wine thought to contribute to the "French paradox", i, e. France has one of the lowest incidences of heart disease of any westernized society despite a prevalence of smoking and a diet high in saturated fat and cholesterol (5). Acai pulp contains 10-30 times the anthocyanins of red wine per equal volume (1).
• The primary anthocyanin in .Acai is cyanidin-3 glucoside (1), Cyanidin-3- glucoside has been found to be 3.5 times stronger than Trolox (vitamin E analogue) and the predominate anthocyanin found in red wine (nalvadin-3-glucoside) in an ORAC analysis (measure of antioxidant capacity) (2).
• Anthocyanins have been found to "exhibit numerous potential therapeutic effects including treatment of diabetic retinopathy and fibrocystic disease of the breast in human" (2). "Other potential physiological effects of anthocyanins include radiation protective, chemoprotective, vasoprotective and anti-inflammatory agents" (2),
• The fatty acid ratio of Acai resembles that of olive oil, which is thought to be a contributing factor to the low incidence of heart disease in Mediterranean populations (1, 5),
• 60% Oleic (Omega 9) a monounsaturated, essential fatty acid, helps lower LDL (harmful cholesterol) while maintaining HDL, (beneficial cholesterol) levels (5).
• 12% Linoleic (Omega 6) a polyunsaturated, essential fatty acid, has been found to lower both LDL and HL levels (5).
• Fatty acids aid in the transport and absorption of fat-soluble vitamins ice. Vitamins A, E, D, and K(3).
• Acai contains valuable phytosterols
• Sterols are components of plant cell membranes providing numerous benefits to the human body, namely the reduction of blood plasma cholesterol (5)
• Sterols are currently being used to treat symptoms associated with BP.

References

• Claire Madden, VP Marketing at MarketResearch.com
• "Biochemical and Technical Studies on Acai" by Dr. Herve Rogez 2, Sofia Pascal 2, Jesus N.S. de Souza, Arlete R. Aquino & Raphaele Buxant Dept.. de Engenharia Quimica - Centro Tecnologico, Diaouiweir ria I niinnin, Beligica)
• National Contor for Health Statictice. Annual summary of births, marriages, divorces, and deaths United States, 1993, Monthly vital statistics report-, vol 42 no 13. Hyattsville, MD: Public Health Service, 1594.
• American Heart Association. Heart and stroke facts 1995 statistical supplement. Dallas, TX: American Heart Association, 1994,
• National Cholesterol Education Program. Second report of the Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol In Adults Adult Treatment Panel II). Bethsada National Heart, Lung.

Study Conducted by: Laborat?rio Catarinense S/A a FDA Certified Pharmaceutical Laboratory

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Composition Results Obtained

There are seven bromatological parameters studied with reference to juices done in the past. However, in this study we are now showing the power of a pure extract of Acai berry: pH, fatty matter, total nitrogenous matter, sugars, fibers, total ash and anthocyanines. The results are presented in a summarized form in Table 2.

1. pH
The cabbage palm beverage is a hardly acid drink, as its mean pH is 5.23. The mean pH of 5.23 is lower than the values mentioned in the literature (pH 5.8-5.9) (Table 1). The variations in pH are due to the organic acids. pH variations evolve in a highly significant manner over the period of time from the harvest, towards a slight alkalinization (p < 0.01), this means to say that the pH increases appreciably over the months of collection.

Table 1: Chemical composition and energy value

2. Lipid and Energy Value

2.1. Total Lipids
The Acai is a caloric food due to its percentage of fatty material, the main Acai component in quantitative terms. A man between 18 and 29 years of age, weighing 65 kilos and engaged in average physical activity needs approximately 3,000 kcal/day. The daily consumption of one liter of Acai with 12.5% dry matter, contains 65.8g of lipids, which corresponds to 66% of the daily lipid ingestion requirement (100g) (CNNB, 1996). This amount supplies 592 kcal of the 657 total kcal contained in one liter of Acai, that is to say, over 20% of the daily energy contribution for an adult man. This gives it an energy value comparable to whole cow?s milk (614 kcal/l) (USDA, 1998). This energy value is partly responsible for the success of Acai among the youngsters in the Southern region of Brazil.

The lipids content does not present any significant difference among trees, shoots and conditions (p > 0.05) (Table 2). However, it diminishes almost significantly during the course of the harvest (p = 0.06).

Thus the lipids represent around 90% of the calories contained in this beverage. Thanks to the good profile the oil presents (see the following point) the consumption of Acai assures taking good advantage of mono- and poly-unsaturated fatty acids.

Table 2: Nutrients

2.2. Profile of Liposoluble Components
Table 3 presents the complete profile of fatty acids, sterols and tocopherols and tocotrienols in olive oil and Acai. According to the nutritional recommendations in force, the ideal profile of an oil should have 50% of mono-unsaturated, a maximum of 33% of saturated and the remainder of poly-unsaturated fatty acids (CNNB, 1996), which contributes towards giving olive oil a good reputation. In Table 3 it can be seen that, in the set of palms analyzed, oleic acid is the most abundant, followed by palmitic and linoleic acids. Euterpe oleracea presents a particularly interesting profile from the nutritional point of view, which gives it an important advantage. However, a weak content of linolenic acid is pointed out, an indispensable fatty acid , whose recommendation for an adult (CNNB, 1996) is established at 0.5-1% of the diet energy (1.6 ? 3.3 g/day).

The main sterol in all the examples examined is beta-sitosterol with maximum values for olive oil and Acai (Table 3). The proportions of cholesterol are small.

The total amount of alpha-tocopherol present in Acai is high (45 mg/100 g M.S.). This high vitamin E content must be related to that of the unsaturated fatty acids, the first generally being related to the second. Vitamin E (tocopherols), thermo-resistant, is an important natural anti-oxidant that protects the lipids (de Luca & Suttie, 1969). The daily vitamin E recommendation is from 5-15 mg for an adult (CNNB, 1996), which makes one perceives that the Acai may be considered to be an excellent source.

Table 3: Liposoluble Components:

3. Proteins

3.1. Total Nitrogenous Matter
In comparison with other fruits, the cabbage palm presents a high protein content: the mean total nitrogenous matter content found in 109 samples is 10.05% in relation to the dry matter (Table 2).

3.2. Amino Acid Profile
To assess the nutritional value of the Acai protein (Table 4), comparison with egg protein was chosen, which constitutes a classical reference for human feeding. The amino acid contents dosed in these different foods were expressed in relative proportions to enable them to be compared. With regard to the amino acid profiles, it is pointed out that only that of Acai is very similar to that of egg; the primary limiting amino acid is metionine (chemical index of 60%); the secondary limiting amino acid is lisine and has an excess of phenylalanine 1 and treonine.

Table 4: Amino acids:

1 - The chemical index of a protein is defined by the ratio, expressed in %, between the amounts of primary limiting amino acid found in the studied food and that found in the reference food.

4. Sugars

The assimilatable sugar content in Acai fruit is generally normal, with sucrose (present mainly in pineapple, pears, citrus fruit and bananas) and the glucose monomers and fructose (mainly present in kiwis, cherries, apples, plums and grapes) constituting the forms most commonly found. These sugars come from progressive starch degradation, normally abundant before maturity (Kader & Barrett, 1996).

The detailed analysis of these sugars by liquid chromatography shows the presence of glucose and fructose (1.55% and 1.36% respectively in relation to dry matter). The glucose and fructose contents do not present any significant difference among trees, shoots and conditions (p > 0.05). Sucrose is almost absent from the product (0.05% of the D.M.). The presence of starch was not detected.

5. Fibers

The fiber content varies widely from one fruit species to the other. In the case of Acai, the total food fiber concentration is notably high (25.22% of dry matter on an average) (Table 2) and make them the second largest quantity of compound in cabbage palm after lipids. Part of these fibers can easily be seen by optic microscope. The fibers do not present any significant difference of content for the factors trees, shoots and conditions (p > 0.05).

Fibers play a very important role in regulating the consumer's intestinal transit, as well as participating in the prevention of colon cancer. The daily recommended intake of total food fibers is 35g per adult. Therefore, Acai may really be considered to be an excellent source of fibers. Further studies should be developed to characterize these fibers.

6. Vitamins and Minerals

6.1. Vitamins

Costa (1953), for the first time, showed the presence of vitamin B in Acai, using it to1 enrich the feed for pigeons that lacked this vitamin . Vitamin B (0.25 mg/100g D.M.) is 2 frequently present in significant amounts in oleaginous plants.

6.2. Major Mineral Elements

Potassium is the most abundant mineral in the Acai (990 mg/100g D,M.). High contents of this mineral in foods are frequently associated with an easily growing acidity and/or an improved color.

2 - For man, extreme lack of vitamin B, causes beriberi, a disease characterized by cardiac and nervous disturbances, muscular atrophy and edemas (Domart & Bourneuf, 1981)

The weak sodium content (76 mg/100 g D.M.) finds its origin in the richness in potassium.

Calcium is the second most abundant mineral in the Acai and is associated with the cell wall structures (Kader & Barrett, 1996).

The magnesium found in fruits originates in the chlorophyll present before maturity. On an average, the content is of 178 mg/100 g D.M.

With regard to phosphorous, it is a citoplasmatic and nuclear constituent of proteins and plays an important role in carbohydrate metabolism and energy transfer (Kader & Barrett, 1996). The mean quantities of this mineral in Acai are 147 mg/100 g D.M.

6.3. Oligo-elements

The copper content is very high for a fruit (1.38 mg/100 g D.M.) and the Acai may therefore, be considered to be an excellent source of this oligo-element. In effect, the daily recommended consumption is 1.1 mg for an adult (CNNB, 1996).

The manganese content (32.3 mg/100 g D.M.) is excessive in relation to the daily required quantity (10 times more) but does not get to be toxic, as the manganese causes disorders at much higher concentrations (above 200 mg/day) (Belitz & Grosch, 1992).

The zinc content (1.73 mg/100 g D.M.) is below the values found by other authors (2

-7 mg/100 g D.M.) and should, in all cases, be considered as low for a food.

The cadmium (460 ppm of D.M.), and boron (1.58 mg/100 g D.M.) and nickel (203 ppm of D.M.) had never been dosed before.

It is also mentioned that Almeida & Valsechi (1966) dosed the aluminum and obtained a value of 2.6 mg/100 g of dry matter, normal for this type of food.

 The Anthocyanines

The mean content is 440 mg/kg of fruit (Table 2). Expressing the anthocyanine content in 100 g of dry extract, a mean value of 1.02 g is obtained, which means to say that around 1% of the dry matter is made of these powerful anti-oxidants. It was seen that other products contain comparable contents (Table 5).

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Table 5 Concentration of anthocyanines in various foods

What is ORAC, and what does it stand for?

ORAC = Oxygen Radical Absorption Capacity

What is the ORAC Assay?

The Oxygen Radical Absorption Capacity (ORAC) assay is a method for measuring the total antioxidant activity of a biological sample. It measures the antioxidant activities of human, agricultural products, food products, food ingredients and pharmaceutical products.

The assay measures the effectiveness of various natural antioxidants, present in the sample, in preventing the loss in the fluorescence intensity of the fluorescent marker protein, Beta-pycoerythrin (beta-PE), during peroxy radical induced free radical damage. Each reaction is calibrated using known standards of Trolox, a water soluble vitamin E analog. The results of the assay are reported on the basis of 1 ORAC unit = 1 micro-M Trolox. 1

What is a normal ORAC for daily consumption?

For the average person they need 1670 ORAC per day. To give this perspective, 80% - 90% of people in the world do not consume even half of the daily required ORAC?s.

Fruta Vida's Acai will give you a ORAC level much higher than any other edible berry on the planet.