Açaí oil (Euterpe oleracea) presents itself as a new cosmetic active, originating from the Amazon Forest, which offers numerous benefits for the maintenance of skin balance. Its structure is mainly composed of anthocyanins, phytosteroids, essential fatty acids (EFAs). The fatty acid profile of açaí oil qualifies it as a special edible oil, mainly due to the presence of linoleic acid (Omega 6) and Oleic acid (Omega 9), in addition to presenting, predominantly in its composition, monounsaturated fatty acids (up to 61%) and polyunsaturated fatty acids (up to 10.6%), both recommended for the prevention of cardiovascular diseases.

Among the phytosteroids present in the oil and açaí, Beta-Sitospherol, Stigmasterol and Campesterol stand out.

These are widely used by the cosmetic industry, to prevent skin aging, promoting cellular metabolism and reducing inflammatory processes.

It is no coincidence that the color of Açaí is similar to the red wine. Anthocyanins are responsible for the dark red color, an antioxidant substance, which helps in the fight against cholesterol and free radicals. But açaí has up to 33 times more anthocyanin than grapes.                                                                                                                                                                  

The açaí fruit (Euterpe oleracea) is used to prepare the regional drink, açaí wine, in reference to the red-purple color of red grape wine, and constitutes a food that is consumed in large quantities throughout the Amazon.

It is estimated that daily consumption reaches up to 180 thousand liters in the city of Belém (capital of the State of Pará, in Brazil) alone. Due to its high nutritional value (caloric content) “açaí wine” is part of the population’s diet, highlighting it as an essentially energy food, with a higher caloric value than milk and a double lipid content.

Açaí as a food provides the following advantages for the human body (values per 100 g of pulp):

– Carbohydrates (total lipids 48 g) and Potassium (932 mg) for essential energy production;

– Proteins for muscle development (13.00 g);

– Fibers for the activity of intestinal functions (3.15 g);

– Anthocyanins for cholesterol control, responsible for the purple color of açaí (926 mg);

– Iron for oxygenation of blood cells (2.6 mg);

– Vitamin E (α-Tocopherol 45 mg), antioxidant for cancer prevention;

– Calcium for strengthening bones, preventing against osteoporosis (386 mg);

– Vitamin B1 for the malleability of the skeleton and its maintenance (0.25 mg).