A comparative analysis of the Acai berry has reported that Acai, pronounced ah-sigh-ee, has an intermediate potency of antioxidants when compared among 11 different varieties of frozen Acai juice pulps, which allowed it to score lower than grapes, mangoes, strawberries and acerola. A powdered preparation of Acai fruit skin and pulp that had been freeze dried, on the other hand, was shown to contain 3.19 mg/g of anthocyanins, although the anthocyanins accounted for approximately 10 percent of the

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Acai Having Specific Antioxidant Capacities

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