Pronounced Ah-sigh-EE. This is a small black-purple berry about 1" diameter found in the Amazon rainforest.
These are the pigments in the Acaia berry's skin that gives it the purple-blue color. These pigments act as Antioxidants. In Mona Vie, the skin is retained, not peeled off.
These are natural chemicals that prevent oxygen from breaking down cells. But isn't oxygen good? Yes, but when oxygen touches these cells, they begin to deteriorate them (oxidation). Just like oxygen and water on steel. Steel rusts. Antioxidants work to protect the cells from this oxidation. They do so by neutralizing the free radicals.
Very small, hair-like blood vessels which carry blood and nutrients to cells in the furthest extremities of the body and hair.
A natural protein in the human body that forms connective tissue and provides structure. When a person lacks collagen, through aging, wrinkles appear because collagen decreases. Collagen injections were very prominent in cosmetic surgery. Thankfully, that practice is becoming less and less.
A natural protein similar to collagen above. It also is one of the main components that provide elasticity to the human body.
A large group of plant pigments. Anthocyanins are a flavonoid. Cancer.gov describes them as having potential chemopreventive activities.
8. Free Radicals
These are unstable atoms. They are unstable in that they have an odd number of electrons. Electrons are normally paired. When these unstable atoms meet other unstable atoms, they are believed to cause tissue damage at the cellular level. Antioxidants prevent these chain reactions before vital molecules are harmed.
9. Orac Scale
An measuring standard with the acronym which stands for Oxygen Radical Absorbance Capacity. As explained by the definitions above on Antioxidants and Free Radicals, the higher a food rates on the ORAC scale, the better it is for protecting your body.
We commonly call oxidation "rust." When unprotected steel is open to the combination of water and oxygen, it oxides. In the human body, oxidation is caused by the contact of cells with oxygen.
These are phytonutrients found especially in red and purple foods. High concentrations of these proanthocyanidins are found in the skin of the Açaia berry.