profiles to E oleracea.16


When choosing acai-based products, one should pay attention to


the ingredients to ensure that the product contains one of these three palm species. In addition, the literature assessing the purity of various commercially available acai prod- ucts indicates that not all products contain the same or adequate levels of anthocyanins. For example, data from 56 commercially available acai products reported values ranging from 0.004 to 80 mg/serving (0.74–336.7 mg/100 g), a 20,000-fold difference in anthocy- anin quantity.17


Given the requirement for acai to be sourced exclusively from the South


American tropical region and the lack of quality control standards, manufacturers face challenges when determining the purity of the acai product being purchased. Until further regulation is enacted regarding either acai quality or product labeling, the potential health benefits of acai-containing supplements are limited and may vary. Consuming raw or locally prepared acai presents a risk of Trypanosoma cruzi infec- tion, the parasite that causes Chagas disease.18


This parasite is localized to the Amazonian


region, as the acai fruit has an extremely short shelf life and does not travel well in its raw form. Individuals should be aware of these risks when consuming raw acai food products, but not supplements. Acai consumed outside of this region is pasteurized, which eliminates the risk of T cruzi infection.


Recommended (or Suggested) Intakes


Excessive Intakes


Sources and Bioavailability


There are currently no guidelines for recommended intakes of acai in whole fruit, puree, or powder form. Currently, research has not shown sufficient scientific evidence to help experts determine the appropriate dosage range, as studies and manufacturer recommen- dations vary from 20 to 200 g acai pulp and from 2 to 6 g powder (1 tsp to 1 tbsp). Because of robust differences in the quality of acai-containing products and the desired profiles of the anthocyanins and other phytonutrients, better quality control in harvesting, manufac- turing, processing, and product labeling is needed.17


Researchers have not identified a toxic level of acai pulp or powder. Daily intakes studied in rats have been as high as 40 g/kg with no adverse effects or toxicity.19,20


Most doses reported


within the literature indicate a weight of the commercially available or personally prepared extract, powder, or pulp. There are no known standards for upper limits or toxic levels of acai in any form.


The acai fruit is very unstable, with freshness lasting approximately 24 hours. As a result, the raw fruit is flash frozen on site and is typically sold as a frozen puree, in powder form, or even as supplemental pills outside of the native acai tropical region. Acai puree and powder forms may have a slightly different macronutrient composition, depending on the other ingredients added to the food product (water, sugar, etc). The acai fruit is commonly used in acai bowls, in which acai pulp or powder is mixed with other fruit and granola, and in smoothies blended with frozen berries. Conflicting data exist indicating that not all sources of acai products (eg, purees and


powders) contain the same quantity of phytochemicals, particularly anthocyanins. In one study, researchers analyzed 56 commercially available products (both supplement and food products) from the United States; they found that seven products had no detect- able anthocyanins (all from supplement forms), and other anthocyanin quantities ranged widely.17


The previous literature supports a relatively low bioavailability of anthocyanins (1%–7.5%), whether from the whole food or isolated form of acai,21,22 the potency of anthocyanins absorbed.


30 HEALTH PROFESSIONAL’S GUIDE TO DIETARY SUPPLEMENTS which contributes to


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