The Acai berry is heralded as one of the richest sources of free-radical fighting anthocyanins. Native to the Amazonian Rainforest, it has long been enjoyed as a major foodstuff for the people of South America and is the second largest harvestable crop, behind forestry.
The fruit, a small, round, black-purple drupe is similar in appearance but smaller than a grape, is produced in branched panicles of 500 to 900 fruits. The exocarp of the ripe acai berries is a deep purple color, the mesocarp is pulpy and thin, and surrounds a single large seed.
The acai berry gets most of its antioxidant properties from the high concentration of anthocyanins. Acai has up to 30 times more anthocyanins than red wine, which makes acai one of the most antioxidant rich superfoods available.