[Latin Name] Euterpe Oleracea

[Plant Source] Acai Berry from Brazil

[Specifications] 4:1, 5:1, 10:1

[Appearance] Violet Fine Powder

[Plant Part Used]:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Gerneral feature]

1. 100% extract from Acai berry fruit;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. Directly import fresh frozen acai berry fruits from Brazil;
4. The standard of the heavy mental is strictly according to the

   foreign pharmacopoeia USP, EU.

5. High standard of the quality of imported raw materials.
6. Good water solubility, reasonable price.

[What is Acai berry]

The south American Acai palm(Euterpe oleracea)-known as the tree of life in Brazil-provides a small berry which is growing in fame, particularly following recent studies by well-known herbalists and naturopaths that have categorised it as a “superfood”. Acai berries are extremely rich in antioxidants, vitamins and minerals. The acai berry is also famous for its capacity to support dieting, protect the skin, reduce the risk of cardiovascular disease and prevent the development of certain types of cancer.

[Function]

While there are many different berry and fruit juices on the market, Acai contains the most complete array of vitamins, minerals, and essential fatty acids. Acai contains Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin),

Vitamin B3 (Niacin), Vitamin C, Vitamin E (tocopherol), iron, potassium, phosphorus and calcium. It also contains the essential fatty acids Omega 6 and Omega 9, all the essential amino acids, and more protein than an average egg.

1)Greater Energy and Stamina

2)Improved Digestion

3)Better Quality Sleep

4)High Protein Value

5)High Level of Fiber

6)Rich Omega Content for Your Heart

7)Boosts Your Immune System

8)Essential Amino Acid Complex

9)Helps Normalize Cholesterol Levels

10)Acai Berries Have 33 Times the Antioxidant Power of Red Grapes and Red Wine

What is CELLULOSE FIBER? What does CELLULOSE FIBER mean? CELLULOSE FIBER meaning – CELLULOSE FIBER definition – CELLULOSE FIBER explanation.

Source: Wikipedia.org article, adapted under https://creativecommons.org/licenses/by-sa/3.0/ license.

Cellulose fibers are fibers made with ether or esters of cellulose, which can be obtained from the bark, wood or leaves of plants, or from a plant-based material. Besides cellulose, these fibers are compound of hemicellulose and lignin, and different percentages of these components are responsible for different mechanical properties observed.

The main applications of cellulose fibers are in textile industry, as chemical filter, and fiber-reinforcement composite, due to their similar properties to engineered fibers, being another option for biocomposites and polymer composites.

Cellulose fibers market has been witnessing strong growth over the past few years on account of increasing demand from textile industry. Growing environmental friendly, skin friendly and bio-degradable fabrics demand is the key factor, expected to drive the market by 2020.

Cellulose is a polymer made of repeating glucose molecules attached end to end. A cellulose molecule may be from several hundred to over 10,000 glucose units long. Cellulose is similar in form to complex carbohydrates like starch and glycogen. These polysaccharides are also made from multiple subunits of glucose. The difference between cellulose and other complex carbohydrate molecules is how the glucose molecules are linked together. In addition, cellulose is a straight chain polymer, and each cellulose molecule is long and rod-like. This differs from starch, which is a coiled molecule. A result of these differences in structure is that, compared to starch and other carbohydrates, cellulose cannot be broken down into its glucose subunits by any enzymes produced by animals.

Natural cellulose fibers are fibers that are still recognizable as being from a part of the original plant because they are only processed as much as needed to clean the fibers for use. For example, cotton fibers look like the soft fluffy cotton balls that they come from. Linen fibers look like the strong fibrous strands of the flax plant. All “natural” fibers go through a process where they are separated from the parts of the plant that are not used for the end product, usually through harvesting, separating from chaff, scouring, etc. The presence of linear chains of thousands of glucose units linked together allows a great deal of hydrogen bonding between OH groups on adjacent chains, causing them to pack closely into cellulose fibers. As a result, cellulose exhibits little interaction with water or any other solvent. Cotton and wood, for example, are completely insoluble in water and have considerable mechanical strength. Since cellulose does not have a helical structure like amylose, it does not bind to iodine to form a colored product.

Natural fibers are compose by microfibrils of cellulose in a matrix of hemicellulose and lignin. This type of structure, and the chemical composition of them is responsible for the mechanical properties that can be observed. Because the natural fibers make hydrogen bonds between the long chains, they have the necessary stiffness and strength.

Manufactured cellulose fibers come from plants that are processed into a pulp and then extruded in the same ways that synthetic fibers like polyester or nylon are made. Rayon or viscose is one of the most common “manufactured” cellulose fibers, and it can be made from wood pulp.

You may well think that Coke Zero has zero calories, zero fat and zero taste and that may well be true but it will not leave you with zero fat according to a report published in the Canadian Medical Associations Journal in July 2017. Nonnutritive sweeteners, such as aspartame, sucralose and stevioside, are widely consumed, yet their long-term health impact is uncertain and there is evidence that they may cause all sorts of long-term adverse cardiometabolic effects.
The report authors searched MEDLINE, Embase and Cochrane Library for randomised controlled trials (RCTs) relating to nonnutritive sweeteners and the effects that they had. They found that the consumption of nonnutritive sweeteners was associated with increases in weight and waist circumference, and higher incidence of obesity, hypertension, metabolic syndrome, type 2 diabetes and cardiovascular events.
According to the lead author of the study, Dr. Ryan Zarychanski, ‘Despite the fact that millions of individuals routinely consume artificial sweeteners .. we found that data from clinical trials do not clearly support the intended benefits of artificial sweeteners for weight management… Caution is warranted until the long-term health effects of artificial sweeteners are fully characterised.’
So we see that no calories and no taste does not mean no fat – at least not on you.