Active Components and Preparations

Acai berries are comprised of a high quantity of antioxidants which is the foundational basis of the berries’ goodness for our health. Rich in polyphenols, specifically the anthocyanins: cyanidin 3-rutinoside and cyanidin 3-glucoside, it also has plenty of unsaturated oleic and linoleic fatty acids as well as dietary fiber and β-sitosterol, a phytosterol. (Oliveira de Souza, 2010).

Cyanidin structure



Cyanidin-3-glucoside's R1 group structure and Cyanidin-3-rutinoside R1 group structure (see Figure above)



Acai is acquired by the Brazilians by climbing up the tree and pulling off bunches of acai berries. The thin edible layer is then separated from its pit and is macerated using either one’s hands or their grinding machine to produce a thick pulp that has the consistency of a paste. It can either be ingested in this manner or it can be mixed with water and sugar as desired to produce a beverage (Gallori et al., 2004).