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THE ACAI BERRY
The Acai berry is the leading fruit, by weight, in MonaVie. The Acai has been harvested and consumed for centuries and consumed by theYanomami Indians who, as NBC Today reported (5/13/2003), “have believed for centuries that the Acai holds unique power.”
It is only in the last 3-5 years that the benefits of the Acai were discovered by the Brazilian elite and North Americans who ate the imported and highly perishable berry primarily as a frozen slush.

Scientifically, the Acai berry stands up to the praise and the scrutiny.  This little, dark purple berry that dangles in clusters from the 25 foot Acai palm, nutritionally, has the ingredients of an ideal food:

• the protein profile of an egg
• essential fatty acids (omega 3,6, and 9) similar to olive oil
• a low glycemic index
• a leading source of anthocyanins, often reported as 30 times that of the protective potential of red wine. (Of the many attributes of anthocyanins is its anti-inflammatory qualities)
• high in fiber
• more than 16 phytonutrients and anti-oxidants
• copious amounts of trace (i.e. Co, Cr, Cu, Mo) and macro minerals (i.e. Ca, Fe)
• packed with vitamins, including natural vitamin E (mixed tocopherols and tocotrienols)
• an excellent source of plant sterols, particularly Beta-Sitosterol which is associated with cholesterol lowering capabilities