Acai Berry (Euterpe oleracea fruit)

Please, select Your language version:

Acai Berry (Euterpe oleracea fruit)

Acai Berry (Euterpe oleracea fruit)Açaí palm, (Euterpe oleracea) – a species of the arecaceae Palm family. It comes from the tropical areas of South America, but has been widespread in the intertropical area worldwide. The Palm fruit are called Acai berry (Euterpe oleracea fruit).

Fruits – Acai Berry

The fruit of Euterpe oleracea – acai berry (portugal. Açaí, ang. Acai berries) They resemble grapes, yet can be smaller, they include a large stone of a diameter from 7 to 10 mm and very little flesh. The tree bears berries twice a year in several or even a dozen clusters, containing from 500 to 900 berries.

Acai Berry – ingredients

So far none raw material (fruit) has been found in the world, which could compete with the acai berry in terms of nutritional value. Therefore Perricone called it “superfood on 1” (Table 1). Acai fruit is an extremely rich source of nutrients and dietary fiber and has a low water content, which in fresh fruit amounts only to 60%.
Acai berry is distinguished by the presence of the chemical composition of proteins of high biological value, containing all essential amino acids in the recommended proportions (Table 2).

The berries have a significant content of soluble vitamins (vitamin A and vitamin E), although fruits are also rich in vitamins B group and minerals (magnesium – Mg, Copper – Cu, Chromium – Cr, Zinc – Zn Manganese – Mn, Selenium – Se Potassium – K, Molybdenum – Mo, Iodine – I, Bor – B).

Acai berry and weight loss

Acai berries, thanks to the large amount of fiber (16.9 g per 100 g), accelerate metabolism (metabolism) and the process of digestion. They ensure a long-lasting feeling of satiety, and thus help to control and gradually reduce the amount of calories consumed. Owing to a very high content of tyrosine they are a natural fat burner. The antioxidants cleanse the body of unwanted toxins, and reduce the level of “bad” cholesterol. That is why weight loss with acai berry is so effective. If you are looking for weight loss products it is advisable to see our ranking of diet pills with acai berries: Ranking pills to lose weight with Acai Berry and the general: Ranking pills to lose weight.

Dietary supplements for weight lost with Acai Berry

There are many dietary supplements available on the market, containing acai berries. They are a common ingredient of products for weight loss. The best of them include: 100% Pure Acai Berry 700mg™, Pure Acai Berry Max™, Slimette.


Slimette ™ is an extremely powerful and effective dietary supplement that will not only help you lose weight, but also increase your energy level. Combine it with a healthy diet and regular physical exercise and you are bound to achieve incredible results.
Ingredients: Extract to the Acai berry 4:1, Guarana seed extract 4:1, The extract from green tea leaves 10:1, Cayenne pepper (Capsicum frutescens) 8:1, L-carnitine tartrate, Bioperine (Piperine 95%), Chromium, Vitamin D3.
Dosage: Depending on the preference - from 2 to 4 pills daily. It is recommanded to use twice daily with meals (e.g. breakfast or lunch).

Product description:
SLIMETTE – Mega power of weight loss!
English VersionAmerican VersionPolska WersjaDeutsch VersionÖsterreichische VersionVersion en EspañolVersion FrançaiseVersione ItalianaČeská VerzeVersiunea Română

This product is available worldwide

Acai Berry 900 ™
Acai Berry 900 ™

Do you want to lose weight fast without yo-yo effect, but nothing helps? Strict diets, exhausting training programs, plenty of time spent in the gym, making proper meals, denying the food you love and still no results and your weight does not change? Your belly is still not flat and tiredness drives you crazy. Discouragement comes quickly, doesn't it?
Acai Berry 900 ™ - Ingredients: Acai berry extract - strongly condensed (350mg per capsule), Green tea extract - 50 mg of the extract per capsule.
Dosage: take 2 capsules daily.

Product description:
English VersionAmerican VersionLeagan GaeilgePolska WersjaVersion en EspañolA versão em PortuguêsDeutsch VersionÖsterreichische VersionVersione ItalianaVersion FrançaiseNederlandse VersieBelgische VersieБългарска версияVerzija HrvatskaČeská VerzeSuomalainen versioΕλληνική έκδοσηMagyar VerzióLietuvių KalbaLatviešu ValodāVersiunea RomânăSvensk VersionSlovenská VerziaVersi MalaysiaSingaporean versionווערסדזשאַ יזראַעלסקאַРусская версияYкраїнська Bерсія

This product is available worldwide

The health benefits of acai berry

Acai berry benefits: Lowers cholesterol, burns more calories, boosts energy levels, promotes weight loss, lowers blood pressure, enhances immune system.

Acai fruit is used primarily to:

  • help you increase your metabolism and the energy level
  • enrich food supplements for weight loss (due to the high content of tyrosine),
  • fight fatigue
  • provide powerful antioxidant support
  • treat catarrhal of gastrointestinal tract,
  • treat skin diseases,
  • subtitutive nutrition for infants when mother can not feed with her own breast.

Acai berry (Euterpe oleracea fruit) that grows on one of the most fertile soils in the world contains not only a wealth of antioxidants, but a balanced complex of unsaturated fatty acids, amino acids, phytosteroles, vitamins and many valuable elements.


Table 1

The energy value and the content of selected nutrients in Acai Berry

ComponentContent (w 100 g s.m.)
Energy value533,9 kcal
Total fat32,5 g
The sum of carbohydrates52,2 g
Dietary fiber44,2 g
Simple sugars1,3 g
Protein (F = 6,25)8,1 g
Vitamin A1002 IU
β-Carotene< 5,0 IU
Vitamin C< 0,1 mg
Calcium260,0 mg
Iron4,4 g
Ash3,8 g

Table 2

The amino acid composition of protein in Acai Berry

Amino acidContent [%]
Aspartic acid0,83
Glutamic acid0,80
Hydroxyproline< 0,01

Table 3

The contents of anthocyanins and polyphenols in must of acai berry

ComponentThe content in the fresh weight (mg/L)
Cyanidin-3-glucoside1040 ± 58,2
Pelargonidin-3-glucoside74,4 ± 2,90
Ferulic acid212 ± 5,29
(-) – Epicatechin129 ± 3,28
P-hydroxybenzoic acid80,5 ± 2,00
Gallic acid64,5 ± 1,64
Protocatechuic acid64,4 ± 1,64
(+) – Catechin60,8 ± 0,98
Ellagic acid55,4 ± 1,39
Vanillic acid33,2 ± 1,39
P-coumaric acid17,1 ± 1,23
Derivative of gallic acid-147,3 ±1,40
Gallic acid derivative-218,4 ± 0,89
Gallic acid derivative-317,3 ± 1,25
Derivative of gallic acid-413,3 ± 0,96
Gallic acid derivative-53,9 ± 0,18
Ellagic acid derivative19,5 ± 0,40

References & External links

  1. Arabbi PR, Genovese MI, Lajolo FM., Flavonoids in vegetable food commonly consumed in Brazil and estimated ingestion by the Brazilian population, J Agric Food Chem 2004; 52:1124-31.
  2. Fillon M., The secret from the Amazon, Breakthrougns in health 2006; 4:43-9.
  3. Warren S. Acai crown jewel of the Amazon. Health J 2007; 95:1-4.
  4. Perricone N. The Perricone Promise. Ed. Warner Books, New York 2004.
  5. Araújo, Carina L., et al., Biological activity of proteins from pulps of tropical fruits, Food Chemistry 85.1 (2004): 107-110.
  6. Coïsson, J. D., et al., Euterpe oleracea juice as a functional pigment for yogurt, Food research international 38.8 (2005): 893-897.
  7. 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.
  8. Surma-Zadora M, Cieślik E, Florkiewicz A. Antioxidant potential of Acai berry (Euterpe oleracea Mart.). Int Conf Risk Factors of Food Chain, 17th Sept. 2008, Kraków.
  9. Rodrigues, Roberta B., et al., Total oxidant scavenging capacity of Euterpe oleracea Mart.(açaí) seeds and identification of their polyphenolic compounds, Journal of agricultural and food chemistry 54.12 (2006): 4162-4167.
  10. Del Pozo-Insfran, David, Carmen H. Brenes, and Stephen T. Talcott., Phytochemical composition and pigment stability of Acai (Euterpe oleracea Mart.), Journal of Agricultural and Food Chemistry 52.6 (2004): 1539-1545.
  11. 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.(açai palm). Chromatographia, 59(11-12), 739-743.
  12. BOBBIO, F. O., DRUZIAN, J. I., ABRÃO, P. A., BOBBIO, P. A., & FADELLI, S. (2000). Identification and quantification of the anthocyanins from the fruit of açai (Euterpe oleracea) Mart. Food Science and Technology (Campinas), 20(3), 388-390.
  13. Hassimotto, Neuza Mariko Aymoto, Maria Inés Genovese, and Franco Maria Lajolo. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry 53.8 (2005): 2928-2935.
  14. Bobbio, F. O., Bobbio, P. A., Oliveira, P. A., & Fadelli, S. (2002). Stability and stabilization of the anthocyanins from Euterpe oleracea Mart. Acta Alimentaria, 31(4), 371-377.
  15. Wang, H., Cao, G., & Prior, R. L. (1997). Oxygen radical absorbing capacity of anthocyanins. Journal of agricultural and food chemistry, 45(2), 304-309.
  16. LICHTENTHÄLER, Ramona; MARX, Friedhelm. Total oxidant scavenging capacities of common European fruit and vegetable juices. Journal of agricultural and food chemistry, 2005, 53.1: 103-110.
  17. LICHTENTHÄLER, Ramona, et al. Total oxidant scavenging capacities of Euterpe oleracea Mart.(Acai) fruits. International Journal of Food Sciences and Nutrition, 2005, 56.1: 53-64.
  18. Global Wellness Report. Patent-pending process supercharges the Mona Vie blend, 2006. R3 Global, 1; 1-4.
  19. Sikora E, Cieślik E. Występowanie przeciwutleniaczy w owocach jagodowych. [W:] Grajek W (red.), Przeciwutleniacze w żywności. WN-T, Warszawa 2007; 201-9.
  20. SIKORA, Elżbieta; CIEŚLIK, Ewa; TOPOLSKA, Kinga. The sources of natural antioxidants. Acta Scientiarum Polonorum Technologia Alimentaria, 2008, 7.1: 5-17.
  21. Del Pozo-Insfran D, Percival SS, Talcott ST., Acai (Euterpeo oleracea Mart.) polyphenolics in their glycoside and aglycones forms induce apoptosis of HL-60 leukemia cells, J Agric Food Chem 2006; 54:1222-9.
  22. Surma-Zadora M, Cieślik E. Właściwości funkcjonalne związków fenolowych. Żyw Człow Metab 2007; 34(6):1648-56.
  23. CIEŚLIK, Ewa; GRĘDA, Anna; ADAMUS, Wiktor. Contents of polyphenols in fruit and vegetables. Food Chemistry, 2006, 94.1: 135-142.
  24. Cieślik, Ewa, and Kinga Topolska. Chemical composition and fuNctional properties of acai berry (Euterpe oleracea mart.), Postępy Fitoterapii (2012).
  25. Cieślik, Ewa, Agnieszka Gębusia, Charakterystyka właściwości prozdrowotnych owoców roślin egzotycznych, Post. Fitoter 2 (2012): 93-100.
  26. Schauss, Alexander G., Açaí: An Extraordinary Antioxidant-Rich Palm Fruit, Biosocial Publications, 2011.
  27. de Rosso, Veridiana Vera, et al., Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS, Journal of Food Composition and Analysis 21.4 (2008): 291-299.
  28. Schauss, Alexander G., et al., Phytochemical and nutrient composition of the freeze-dried Amazonian palm berry, Euterpe oleraceae Mart.(Acai), Journal of agricultural and food chemistry 54.22 (2006): 8598-8603.
  29. Hogan, Shelly, et al., Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai, Food Chemistry 118.2 (2010): 208-214.
  30. Dr Alexander G. Schauss, Acai: An Extraordinary Antioxidant-Rich Palm Fruit from the Amazon, Wydawca: VideoPlus, ISBN: 9788393222285, 2013.
  31. Giuseppe Maffeis, Acai goji borówka. Trzy cudowne jagody, Wydawca: AWM Agencja Wydawnicza, ISBN: 9788372509833, 2015.


Polska WersjaPolska
English VersionEngland
American VersionThe United States
Deutsch VersionDeutschland
Version en EspañolEspaña
Version FrançaiseFrance
Versione ItalianaItalia
Svensk VersionSverige
Česká VerzeČeská Republika
Verzija HrvatskaHrvatska
Verzija СрбијеСрбија
Latviešu ValodāLatvija
Lietuvių KalbaLietuva
Eesti versioonEesti
Nederlandse VersieNederland
Versiunea RomânăRomânia
Българска версияБългария
Österreichische VersionÖsterreich
Leagan GaeilgeÉire
A versão em PortuguêsPortugal
Slovenská VerziaSlovensko
Slovenska različicaSlovenija
Verzija Bosne i HercegovineBosna i Hercegovina
Die Schweizer VersionSchweiz
Magyar VerzióMagyarország
Canadian VersionCanada
Australian VersionAustralia
Ελληνική έκδοσηΕλλάδα
Belgische VersieBelgië
Suomalainen versioSuomi
Versión ColombianaColombia
Dansk UdgaveDanmark
Norsk VersjonNorge
ווערסדזשאַ יזראַעלסקאַישראל
النسخة المغربيةالمغرب
Versi MalaysiaMalaysia
Yкраїнська BерсіяУкраїна
Singaporean versionSingapore
Pilipinas bersiyonPilipinas
پاکستانی ورژنپاکستان
Phiên bản tiếng ViệtCộng hòa xã hội chủ nghĩa Việt Nam
简体中文 (台湾)台湾
简体中文 (香港-)香港
한국 버전대한민국
Русская версияРоссия
Türk versiyonuTürkiye
έκδοση ΚύπροςΚύπρος
Versi bahasa IndonesiaIndonesia
हिंदी संस्करणभारत
Варианти ТоҷикистонТоҷикистон
საქართველოს ვერსიასაქართველო
Version for NigeriaNigeria
Versión chilenaChile
Versión mexicanaMéxico
Versioni shqipShqipëri

Please, Share this article on:


The article "Acai Berry (Euterpe oleracea fruit)" in other languages
Acai Berry (Euterpe oleracea fruit) po Polsku.
Acai Berry (Euterpe oleracea fruit)