- Super antioxidant
- Helps minimise the damage to cells caused by free radicals
- Rich source of plants sterols, vitamins (B1, C, A and E) and minerals
Açaí (pronounced ah-sigh-ee) is the dark purple, nutrient-rich, fruit of a wild palm which grows abundantly in the rainforests of the Amazon. Açaí fruit are not technically berries but pitted fruit known as drupes. It is commonly pulped and consumed as a beverage. On its own, Açaí pulp tastes bitter, but mixed with other fruit juices it tastes like a blend of berries and chocolate.
Açaí is loaded with purple pigment anthocyanins, a particular flavonoid known for its antioxidant capacity and ability to minimise the damage to cells from free radicals. It is these plant chemicals that give red wine, grapes, pomegranates, and red and purple berries their colour.
Açaí fruit is rich in plant sterols (beta-sitosterol, campesterol and sigmasterol), vitamins B1, C, A & E, minerals, and amino acids, which make it a popular dietary supplement.