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The acai palm is found throughout the Amazon basin and is particularly abundant in its eastern part. It is one of the most typical palms of the state of Para, which dominates the landscape, sometimes in almost pure formations, preferring flooded and wetland areas with high natural regeneration.
The acai fruit is used for the preparation of the regional beverage, "wine of acai", with reference to the red purple color of the red wine made by grapes, and is consumed in large quantities due to its highly nutritional and energetic properties.
Acai oil is mainly composed of anthocyanins, phytosterols, essential fatty acids (EFAs). The profile of fatty acids in the acai oil qualifies it as a special edible oil, mainly due to linoleic acid (Omega 6) and oleic acid (Omega 9), and presents in its composition, predominantly, monounsaturated fatty acids (up to 61%) and polyunsaturated fatty acids (up to 11%).
Among the phytosterols present in the acai oil are the beta-sitosferol, the stigmasterol and the campesterol, which are widely used by the cosmetic industry as a preventive of skin aging by promoting cellular metabolism and reduction of inflammation.
The anthocyanins, an antioxidant substance that helps to fight free radicals, are found up to 33 times more than in oil of the seed gropes. Applicable in anti-aging and anti-wrinkle creams, for dry and aged skin, for facial products.
Acai oil strengthens and repairs brittle hair, restores natural smoothness and giving back the brightness.
Production Process: Cold Extraction
Scientific name: Annona muricata
Source of Raw Material: Amazonian Rainforest / Brazil
Solvent Extraction: Absent
Used part of the plant: Seed
Origin of the Vegetable Drug: plantation
Product harmless, for cosmetic use only, not suited for human consumption.
Should be stored tightly sealed, protected from light and heat.