Origin
The acai palm (pronounced ah-sigh-ee ) is native to the tropical Amazon regions of Brazil . Its bay s grow to 25 meters above the ground and are so fragile that it's impossible to do travel outside of Brazil in their original form as they deteriorate after only 24 nt. Harvested by hand, they are rare and their production is low.
A treasure of nature ...
Our berries are freeze-dried and pulverized very quickly after harvest to keep the nutrients intact.
They have a low glycemic index <1 and are a natural source of calcium, iron, antioxidants, essential amino acids as well as fatty acids which can help not only to maintain optimal physical and brain health but also to increase the overall level of energy and endurance , helping us to fight fatigue and exhaustion.
With one tablespoon you get 21% of the recommended daily dose of iron .
They also contain ellagic acid, an organic molecule produced by certain plants, which is a powerful antioxidant.
Did you know ?
Much of the interest of acai lies in two of its compounds: anthocyanins and flavonoids.
Anthocyanins:
Means in Greek "plant" and "blue". These are natural pigments responsible for the red / blue / purple colors of many fruits and flowers. They are antioxidants and therefore they fight free radicals and therefore aging.
They allow our body to increase its immune defenses and reduce the level of cholesterol in the blood.
Flavonoids:
They are also antioxidants responsible for certain colors of fruits / flowers and present in apples, grapes, pomegranates, tea, cocoa or even coffee.
They also have the ability to strengthen the resistance of the capillaries of our veins and thus better withstand the pressure exerted by the blood.
