The Açaí Berry is a small deep purple berry that has been used in the Amazon region for hundreds of years as an efficient source of energy and nutrition. Naturally rich in vital nutrients, the berry contains high levels of essential fatty acids, amino acids, calcium, iron, protein, electrolytes, polyphenols, and vitamins.¹ The fruit itself is energy-dense and composed of 35% fiber and 40% fat by weight, providing nearly 600 calories per 100g cup.² Since the berry and its juice are highly perishable, a quality extract is the most convenient method of absorbing its benefits.

Oxidative stress accelerates the aging process and may contribute to many serious diseases.³ In recent years, the antioxidant properties of açaí have been examined and researchers found that the fruit has one of the highest Oxygen Radical Absorbance Capacity(ORAC) values in the world. It contains at least ten times more antioxidant activity than red wine and nearly three times more than blueberries.^4,5 Studies have demonstrated an increase in blood antioxidant capacity within hours of consuming juice from the açaí berry. ⁶

Research indicates that açaí powder is a potential cyclooxygenase (COX)-1 and COX-2 inhibitor.⁷ It has also been shown to help maintain healthy cell function.⁸ Because the fruit contains a high concentration of anthocyanins, a potent class of antioxidants, it also helps maintain a healthy cardiovascular system.⁹

Our Acai 4:1 Concentrate provides 600 milligrams of extract per vegetarian capsule, which is equivalent to 2400 milligrams of regular Acai Powder.

Dosage: Two veggie capsules daily or as directed by your physician.

Ray & Terry’s Açai Extract contains 60 veggie capsules per bottle.

1. Schauss AG, Wu X, Prior RL, Ou B, Patel D, Huang D, Kababick JP (2006). "Phytochemical and nutrient composition of the freeze-dried amazonian palmberry, Euterpe oleraceae Mart. (acai)". J Agric Food Chem 54 (22): 8598–8603.
2. Laboratorio Catarinense SA, Joinville, Brazil and Markan Global Enterprises, http://thesuperberry.com/constituents.htm
3. Ames, B. N., Shigenaga, M. K. & Hagen, T. M. (1993) Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA. 90: 7915-
4. USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods.  Bhagwat, S., Haytowitz, D.B. Holden, J.M.  American Institute for Cancer Research Launch Conference. November 1-2, 2007. Washington, D.C.
5. dos Santos GM, Maia GA, de Sousa PH, da Costa JM, de Figueiredo RW, do Prado GM. "Correlation between antioxidant activity and bioactive compounds of açaí (Euterpe oleracea Mart) commercial pulps."Arch Latinoam Nutr. 2008 Jun;58(2):187-92. [Article in Portuguese]
6. Mertens-Talcott SU, Rios J, Jilma-Stohlawetz P, Pacheco-Palencia LA, Meibohm B, Talcott ST, Derendorf H. Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers. J Agric Food Chem. 2008 Aug 12.
7. Schauss AG, Wu X, Prior RL, Ou B, Huang D, Owens J, Agarwal A, Jensen GS, Hart AN, Shanbrom E (2006). "Antioxidant capacity and other bioactivities of the freeze-dried amazonian palm berry, Euterpe oleraceae Mart. (acai)". J Agric Food Chem 54 (22): 8604–8610.
8. Del Pozo-Insfran D, Percival SS, Talcott ST. "Açai (Euterpe oleracea Mart.) polyphenolics in their glycoside and aglycone forms induce apoptosis of HL-60 leukemia cells." J Agric Food Chem. 2006 Feb 22;54(4):1222-9.
9. Neto CC. "Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases." Mol Nutr Food Res. 2007 Jun;51(6):652-64