One of the world's most perfect food - a real super food !Acai berry or Acai fruit grows on huge palm trees in the Amazonian rain forest and looks like a purple marble or grape. It has delicious tropical flavor.
In northern Brazil, the people living in the Amazon region has been consumed it for hundreds of years, its healing capabilities are the legendary.
The Amazonian acai berry contains 10 times as many antioxidants as grapes and two times more than blueberries. For this reason, it is considered as the best nutritional fruit in the world, so it is very healthy.
2 softgel capsules contain:
Acai Berry (extracted from 3000 mg Acai berry)
Effects of Acai Berry
- Promotes Heart Health Similar to red wine, research shows that acai berries are extremely high in anthocyanins, a type of antioxidant that supports balanced cholesterol levels. They are also rich in plant sterols that provide cardio-protective benefits, including supporting circulation, improving overall blood composition, and relaxing the blood vessels.
- Resists Harmful Organisms Research has shown that consuming acai extract may help fight harmful organisms. However, I recommend oregano oil for this task.
- Aids Weight Loss Known by nutritionists as a superfood, acai may help us not only lose weight but maintain a healthy weight. One interesting study found that pulp from the acai berry had the ability to reduce fat deposits in study participants.
- Promotes Skin Health Acai oil is a great natural alternative to chemical based skin care products. Currently, many beauty products contain acai oil because of the oil’s high antioxidant content. When eaten, the berries provide nutrition that can give your skin a healthy glow. In fact, Brazilians have been eating acai berries for centuries to promote skin health.
- Helps Digestion Acai may also aid in keeping the digestive system clean and functional. In the human body, the berries have powerful detoxification capacities and are a source of dietary fiber. Of course, there are many other high fiber foods that can do the same thing, including other types of berries.
- Reduces Irritation Acai berries contain properties that may prevent the irritation in the lungs typically associated with respiratory distress and swelling.
- Improves Cellular Health On a general level, the anthocyanins found in acai play a role in the body’s cellular protection system, helping to keep cells strong against the invasion of free radicals.
- Immune System Booster One study found that polyphenolic compounds extracted from acai reduced the proliferation of malfunctioning cells by up to 86%. It is thought that acai berry contains phytochemicals that can disrupt cell mutation at a molecular level, killing the affected cells before they multiply. Acai berries are not a cure for any disease but, hopefully, more research will yield more positive discoveries.
- Has Anti-Aging Effects Extremely high in many forms of phytochemicals, acai berries may slow or reverse aging processes as they relate to oxidative damage. In fact, the berries are one of the best sources of antioxidants; one berry has ten times as many antioxidants as grapes and twice as many as blueberries.
- Boosts Energy Due to its overall health benefits, taking acai extract can lead to an increased overall level of energy and stamina, and may aid to combat fatigue and exhaustion. Whenever you need a boost, simply eat a handful of berries and you will be ready to go in no time!
- Encourages a Healthy Libido This famous purple berry is linked to overall increased blood circulation in the human body, a phenomenon that may contribute to a boost in sex drive, especially for men.
- Improves Mental Function Preliminary research studies show that acai may improve cognition and promote healthy brain aging.
Perhaps this is the most perfect food in the world because it is full of nutrients, including vitamins, minerals, trace elements and dietary fiber.
Polyphenols in the product due to their antioxidant effects contribute to stopping the harmful oxidative processes taking place in the body.
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- Rosso, Veridiana Vera de, et al. “Determination of Anthocyanins from Acerola ( DC.) and Açai ( Mart.) by HPLC–PDA–MS/MS.” Journal of Food Composition and Analysis 21.4 (2008): 291–299. Web. 3 Mar. 2017.
- Souza, Melina Oliveira de, et al. “The Hypocholesterolemic Activity of Açaí ( Mart.) Is Mediated by the Enhanced Expression of the ATP-Binding Cassette, Subfamily G Transporters 5 and 8 and Low-Density Lipoprotein Receptor Genes in the Rat.” Nutrition Research 32.12 (2012): 976–984. Web. 3 Mar. 2017.
- Feio, Claudine A, et al. “Euterpe Oleracea (Açai) Modifies Sterol Metabolism and Attenuates Experimentally-Induced Atherosclerosis.” Journal of Atherosclerosis and Thrombosis 19.3 (2012): n.pag. Web. 3 Mar. 2017.
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- Sousa Pereira, Izabelle de, et al. “The Consumption of Acai Pulp Changes the Concentrations of Plasminogen Activator Inhibitor-1 and Epidermal Growth Factor (EGF) in Apparently Healthy Women.” Nutricion hospitalaria (2015): n.pag. Web. 3 Mar. 2017.
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- Schauss, Alexander G., et al. “Antioxidant Capacity and Other Bioactivities of the Freeze-Dried Amazonian Palm Berry, Euterpe Oleraceae Mart. (Acai).” Journal of Agricultural and Food Chemistry 54.22 (2006): 8604–8610. Web.
- “Açai (Euterpe oleracea).” Texas A&M University. 12 Jan. 2006. Web. 3 Mar. 2017.
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- Carvalho-Peixoto, Jacqueline, et al. “Consumption of Açai ( Euterpe Oleracea Mart.) Functional Beverage Reduces Muscle Stress and Improves Effort Tolerance in Elite Athletes: A Randomized Controlled Intervention Study.” Applied Physiology, Nutrition, and Metabolism 40.7 (2015): 725–733. Web.
- Alqurashi, Randah M, et al. “Consumption of a Flavonoid-Rich Açai Meal Is Associated with Acute Improvements in Vascular Function and a Reduction in Total Oxidative Status in Healthy Overweight Men1,2 .” The American Journal of Clinical Nutrition 104.5 (2016): 1227–1235. Web. 3 Mar. 2017.
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- Carey, Amanda N., et al. “Dietary Supplementation with the Polyphenol-Rich Açaí Pulps (Euterpe Oleracea Mart.) Improves Cognition in Aged Rats and Attenuates Inflammatory Signaling in BV-2 Microglial Cells.” Nutritional Neuroscience (2015): 1–8. Web.