Superfood from the Rainforest
- Potent phytonutrient from the Amazonian rainforest
- Acai berries contain polyphenols and anthocyanins: powerful antioxidants
- Protects the body from harmful free radicals
- Convenient capsule form
The indigenous people of the South American rainforests have eaten acai berries for centuries: they have been a cornerstone of their survival, health, and well-being. Modern people throughout the world are now discovering the potent, antioxidant qualities of açaí for themselves. Acai (
Euterpe oleracea Mart) is one of the most naturally abundant plant species in the eastern Amazonian estuary floodplains. It is a slender, multi-stemmed palm that can reach a height of over 30 meters. The deep color of the purple berries gives notice of the health benefits within; richly colored fruits often contain the most potent anthocyanins.
Planetary Herbals searches the world for safe, effective botanicals that support your health and well-being.
The Amazon rainforest has long been a center of mystery and power, a sacred link between humans and nature. It is the richest biological incubator on Earth, supporting millions of plant, animal, and insect species. The phytonutrients of rainforest plants are just beginning to be understood. Amazonian plants have given modern people such compounds as quinine, muscle relaxants, steroids, and potent drugs. Many untold treasures await discovery with these exotic plants used by shamans, healers, and the indigenous peoples of the rainforest.
Long used in the forests for health and food, modern Brazilians use the berry in desserts, side dishes, drinks, jellies, liquor, and frozen ice-cream-like treats. The taste has been likened to a tangy blueberry with a hint of chocolate.
Acai is a palm from the Amazonian rainforest. It has small, purple fruits that have been used by Brazilian natives for food and health for hundreds of years. The active constituents in Acai are polyphenols and anthocyanins, powerful antioxidants that benefit the entire body by protecting cells from free radicals.
