The acai pulp is extracted from the eatable part of the acai palm
fruit, using water and depulper; it must be preserved with physical processes (pasteurization) and addition of citric acid; the use of chemical preservatives or colorings is prohibited, excepting the colouring obtained from the acai fruit itself (BRAZIL, 2000).
To date, acai, the fruit of the acai palm
from the Amazon forest, ranks highest in the fruit kingdom.
Considering that the acai palm
has its center of dispersion in the Amazonian lowlands and that soil water availability is not limiting due to the daily floods caused by the tides (Parolin et al.
Acai, reddish-purple berries from the acai palm
are high in antioxidants and anti-inflammatory properties.
Oral transmission of Chagas Disease by consumption of acai palm
This is the fruit of the acai palm
, which forms large groves along the Amazon river banks.
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