Additional Information on the Acai Berry:
"The sources below are great educational tools aiding the reader to better understand the amazing health benefits of dark (red-blue) pigmented fruits and vegetables. These five are my personal favorites." (Dr. E)
Got Anthocianians? - by Marilyn Sterling, R.D.
Proanthocianidin Power -by Marilyn Sterling, R.D.
Reporter: Jonica Newby
Producer: Louise Heywood
Researcher: Leonie Hansell
The Possible Health Benefits of Anthocyanin Pigments and Polyphenolics
by Ronald E. Wrolstad, Ph.D.
OSU Distinguished Professor of Food Science and Technology
USDA Database for the Flavonoid Content of Selected Foods
This database was created through a collaborative effort between the USDA and the Epidemiology Group, Jean Mayer USDA Human Nutrition Research Center on Aging, Frances Stern Nutrition Center, Tufts University School of Nutrition Science & Policy, and Tufts New England Medical Center, Boston, MA; the Bell Institute of Health and Nutrition, General Mills, Minneapolis, MN; and Unilever Bestfoods, North America, Englewood Cliffs, NJ
The database contains values for subclasses of flavonoids: Flavonols, Flavones, Flavanones, and Anthocyanidins.