Acai is the rich, dark purple ‘drupe’ or ‘stonefruit’ of the acai palm, a species of palm tree native to Central and South America.

Acai: Latin name: (Genus) Euterpe; (Species) E. oleracea.

It is most commonly found in Belize, Peru and the Amazon rainforest, as well as Trinidad and Tobago, and has been used for centuries by the indigenous peoples of Brazil, although its consumption as a health food globally has only really come about over the course of the past few decades.

Consensus among nutritional practitioners that Acai contains significant levels of antioxidant polyphenols and anthocyanins, which essentially help fight bad cholesterol, as well as scavenge free radicals, is primarily the reason that this otherwise little known health bomb today enjoys the status of ‘superfruit’.

Indeed, the fact that it is thought to contain significant levels of Omega 6, as well as nine essential fatty acids, plus vitamins B1, B2, B3, C and E, together with several health-improving minerals—including calcium, zinc, potassium and magnesium, certainly adds weight to the argument that, used as a dietary supplement, Acai provides appreciable health benefits.

Traditionally Acai is believed to help with digestion, anti-ageing and weight-loss, and in particular cardiovascular health, which is possibly why this in-demand tropical drupe has become perhaps the most popular superfruit currently used in America, Australia and Europe.

Acai is also said to help maintain a healthy immune system.

Directions for use: Blend in smoothies and juices, mixed with yoghurt or cereal (oatmeal or porridge) or stir into hot beverages.

Doseage: 1 tsp (3 grams) twice a day.

For further information on the properties and use of Acai we suggest you consult a qualified nutritional or medical practitioner.