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acai extract latin name: euterpe oleracea l. synonyms: acai palm extarct; euterpe badiocarpa extract; euterpe oleracea extract; palmaceae extract main composition: anthocyanosides appearance: fine reddish purple powder taste&odour: characteristic boiling point: 200°c melting point: 10-15°c specific gravity: 0.800-0.950g/cm3. description: the acai berry is a fruit of the acai palm tree. it has been harvested by native americans for hundreds of years, forming a staple of the local diet. however, it became popular in the west only a few years ago when it was publicized in numerous tv shows, newspapers and magazine articles. why these little berries got so much attention from the media? it turned out that acai berries contain combination of health-promoting nutrients. the nutritional content of acai is truly amazing, but what really sets acai apart from the berry/fruit products is the antioxidant content. studies show that acai has up to 33 times the antioxidant content as red wine grapes. when compared to wolfberry, noni and mangosteen juice products, acai is 6x more powerful in terms of antioxidant content. no other berry or fruit product can come close to matching the nutritional and antioxidant content of acai. nutritional content: acai contains the most complete array of vitamins, minerals, and essential fatty acids. acai contains vitamin b1 (thiamin), vitamin b2 (riboflavin), vitamin b3 (niacin), vitamin c, vitamin e (tocopherol), iron, potassium, phosphorus and calcium. it also contains the essential fatty acids omega 6 and omega 9, all the essential amino acids, and more protein than an average egg. a powdered preparation of freeze-dried acai fruit pulp and skin was reported to contain (per 100 g of dry powder) 533.9 calories, 52.2 g carbohydrates, 8.1 g protein, and 32.5 g total fat. the carbohydrate portion included 44.2 g of dietary fiber and low sugar value (pulp is not sweet).[11] the powder was also shown to contain (per 100 g): negligible vitamin c, 260 mg calcium, 4.4 mg iron, and 1002 u vitamin a, as well as aspartic acid and glutamic acid; the amino acid content was 7.59% of total dry weight (versus 8.1% protein). the fat content of acai consists of oleic acid (56.2% of total fats), palmitic acid (24.1%), and linoleic acid (12.5%). açaí also contains beta-sitosterol (78–91% of total sterols). the oil compartments in acai fruit contain polyphenols such as procyanidin oligomers and vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid, and ferulic acid, which were shown to degrade substantially during storage or exposure to heat. uses: 1. weight loss: the fiber in acai prevents some hunger signals from reaching the brain. this helps to curb hunger and in turn is good for anyone looking to lose weight. 2. energy: acai berries help to boost both energy and stamina. it does this by promoting the body's metabolic processes, which includes burning more calories and stored fat. 3. blood pressure: acai berries are a great source of pota