The Journal of Agricultural and Food Chemistry reported that different types of mass production of the acai berry can actually decrease the potency of this very nutritious food. The acai berry, found in the Amazon, is one of the best foods available for its amazingly high level of antioxidants. The antioxidant level is actually higher than any other food in the world. This is why it is important to know that some processes can decrease its potency and in result its effectiveness with supplying the body with necessary components for good health.
There have been various groups studying this situation that may dramatically effect consumer’s decisions when purchasing acai berries.
The University of California, U.S. Department of Agriculture, and AIBMR Life Sciences has performed studies investigating the potency of acai after it has been processed by manufacturers. These institutions and many others have been looking into the antioxidant abundance of the processed acai berries. Specifically, OptiAcai’s freeze dried pulp and skin powder was investigated for the availability of these beneficial components. The standard used is called ORAC, which is the oxygen radical absorption capacity.
These groups found that OptiAcai’s product resulted in a 1026.9 ORAC total while the ORAC score of other commercial acai berries that were freeze dried had a total of 155.