Acai berry Extract, Weight control

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US $1-5 / Kilograms | 1 Kilogram/Kilograms (Min. Order)
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Overview
Quick Details
Type:
Fruit Extract
Variety:
Bilberry Extract
Form:
Powder
Part:
Seed
Extraction Type:
Solvent Extraction
Packaging:
Drum
Place of Origin:
Shanghai, China (Mainland)
Grade:
A
Brand Name:
CORMORANA
SupplyAbility
SupplyAbility:
100 Metric Ton/Metric Tons per Month
Packaging & Delivery
Packaging Details
25kg/drum
Port
Shanghai
Lead Time :
3 days

Specifications

[Specs] 4:1, 10:1, 5% Vitamin C

 

 

 

Acai berry Extract

 

Key Word: Acai berry, açaí palm, weight loss, weight control

 

[Product] Acai berry

[Source] Acai Berry from Brazil

[Specs] 4:1, 10:1, 5% Vitamin C 

 

Description

The Acai berry (pronounced ah-sigh-ee) is a very powerful antioxidant, known as the world's most beneficial superfood, has recently been taking the world by storm with its amazing health benefits, including: weight management, improvements in energy, improvements with digestion, helping detoxification, improving skin appearance, improving heart health, reducing the signs of aging, and the reduction of cholesterol levels.

 

Nutritional content

A powdered preparation of freeze-dried açaí fruit pulp and skin was reported to contain (per 100 g of dry powder) 533.9 calories, 52.2 g carbohydrates, 8.1 g protein, and 32.5 g total fat. The carbohydrate portion included 44.2 g of dietary fiber and low sugar value (pulp is not sweet). The powder was also shown to contain (per 100 g): negligible vitamin C, 260 mg calcium, 4.4 mg iron, and 1002 U vitamin A, as well as aspartic acid and glutamic acid; the amino acid content was 7.59% of total dry weight (versus 8.1% protein).

 

The fat content of açaí consists of oleic acid (56.2% of total fats), palmitic acid (24.1%), and linoleic acid (12.5%). Açaí also contains beta-sitosterol (78–91% of total sterols). The oil compartments in açaí fruit contain polyphenols such as procyanidin oligomers and vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid, and ferulic acid, which were shown to degrade substantially during storage or exposure to heat. 

 

 

 

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