Açai is a dark purple fruit that grows in the Brazilian Amazon. It is a new health craze, and it is nice to see a craze that has scientific evidence to support it. The fruit pulp is rich in polyphenols that reduce proliferation of cancer cells. It has a high antioxidant capacity and scavenges dangerous free radicals, especially peroxyl radicals. Anthocyanins are responsible for the deep purple color.

Each tube is enough for about 12 fl oz of cream or lotion at approximately 3% concentration (10 g in 360 mL cream), and can be combined with our other actives. So, in 4 oz of cream, use 3.3 grams (about a teaspoon) of Acai. Use in your favorite cream or add to our Canvas Base Cream, European Cream, or our Sea Kelp Ultramarine.

Del Pozo-Insfran, David; Percival, Susan S.; Talcott, Stephen T. (2006) Acai (Euterpe oleracea Mart.) Polyphenolics in Their Glycoside and Aglycone Forms Induce Apoptosis of HL-60 Leukemia Cells. Journal of Agricultural and Food Chemistry, 54:1222-1229.

Lichtenthaeler, Ramona; Rodrigues, Roberta Belandrino; Maia, Jose Guilherme S.; Papagiannopoulos, Menelaos; Fabricius, Heinz; Marx, Friedhelm Total oxidant scavenging capacities of Euterpe oleracea Mart. (Acai) fruits (2005) International Journal of Food Sciences and Nutrition, 56:53-64.

Gallori, S.; Bilia, A. R.; Bergonzi, M. C.; Barbosa, W. L. R.; Vincieri, F. F. (2004) Polyphenolic constituents of fruit pulp of Euterpe oleracea Mart. (Acai palm). Chromatographia 59: 739-743.

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