Description: euterpe oleracea fruit extract is an extract of the fruit of the cabbage palm, euterpe oleracea, arecaceae CAS #: 879496-95-4 (generic), 906351-38- (generic) Products with Euterpe Oleracea Fruit Extract. DAYCELL Acai Berry Antioxidant Fruitanical Acai Fruit Extract Bio-Botanica Inc. Neo Actipone Acai Symrise, Inc. Neo Actipone Acai is a preservative free powder, based on a hydroalcoholic extraction of Euterpe Superfruit Blend Bio-Botanica Inc. Natural extracts in a propanediol carrier (Zemea #3438ZB, a product of DuPont, Tate & Lyle ) People use Euterpe oleracea fruit extract for osteoarthritis, high cholesterol, erectile dysfunction (ED), weight loss and obesity, "detoxification," and for improving general health. As a food, the Euterpe oleracea fruit extract is eaten raw and as a juice. The juice is also used commercially as a beverage and in ice cream, jelly, and liqueurs. açaí (pronounced ah-sigh-ee, euterpe oleracea ), a palm tree native to brazil, colombia, and suriname, 1,2 is most abundant in the eastern amazonian estuary floodplains of the brazilian state of pará. 3,4 the açaí palm is a tall, multi-stemmed tree that typically reaches heights of 40-60 feet. 4 açaí has long, pinnate leaves at the top of each … Tên thông thường: Açaï, Acai Berry, Açaï d'Amazonie, Acai Extract, Acai Fruit, Acai Palm, Amazon Acai, Amazon Acai Berry, Assai, Assai Palm, Baie d'Açaï, Baie Euterpe oleracea is commonly known as acai palm, cultivated for its fruits, leaves, trunk wood and hearts of palm. Acai palm has been originally found from the rain forests of Brazil. It contains anthocyanidins, proanthocyanins, flavonoids, fatty acids, amino acids, minerals, sterol, oleic acid, palmitic acid, and vitamins. hDc0k9. CAS Number 879496-95-4, 906351-38-0 Chem/IUPAC Name Euterpe Oleracea Fruit Extract is an extract of the fruit of the Cabbage Palm, Euterpe oleracea, Arecaceae COSING REF No 56058 Who supplies EUTERPE OLERACEA FRUIT EXTRACT ? What is EUTERPE OLERACEA FRUIT EXTRACT used for? Origin What does EUTERPE OLERACEA FRUIT EXTRACT do in a formulation? Hair conditioning Safety Profile of EUTERPE OLERACEA FRUIT EXTRACT EUTERPE OLERACEA FRUIT EXTRACT Alternatives EUTERPE OLERACEA FRUIT EXTRACT Technical profile 11 Commercial Selection Grades containing solely EUTERPE OLERACEA FRUIT EXTRACT Commercial Grades Suppliers Docs & Support 1 Mô tảAcai có tên khoa học là Euterpe oleracea, là loài thực vật có hoa thuộc họ Arecaceae, được trồng nhiều ở vùng Trung và Nam Mỹ. Quả Acai là loại quả mọng nước, được mệnh danh là trái cây vua, siêu trái cây do chứa nhiều chất chống oxy hóa, acid amin, các acid béo thiết yếu, vitamin, khoáng chất và nguyên tố vi trái cây này chứa nhiều các hợp chất phenol thứ cấp như ferulic acid, một hoạt chất có khả năng chống oxy hoá mạnh mẽ bằng cách trung hoà các gốc tự do là nguyên nhân chính gây nên sự lão hoá da. Tuy nhiên, việc chiết xuất các hợp chất phenol thứ cấp và các hợp chất khác trực tiếp từ acai sẽ cần chi phí cao và kém hiệu quả, chất lượng không ổn định do phụ thuộc vào chất lượng trái, phụ thuộc mùa vụ, tốn kém chi phí thu hoạch và bảo quản trái cây tươi…Hãy thử tưởng tưởng chỉ vì thu một lượng nhỏ chiết xuất có chất lượng cao mà bạn phải phung phí bao nhiêu trái cây tươi, ngon lành và chín mọng? Ngày nay, với sự phát triển của công nghệ sinh học, các nhà khoa học đã giải quyết được vấn đề này nhờ ứng dụng công nghệ tế bào gốc thực vật để sản xuất ra chiết xuất từ trái acai với năng suất cao và chất lượng ổn bào gốc thực vật là những tế bào chưa bị phân hóa, có khả năng phân hóa thành các tế bào chuyên biệt của cây như hoa, lá, cành hoặc trái cây. Bằng các phương pháp nuôi cấy thích hợp, các nhà khoa học có thể tạo ra các tế bào được biệt hóa và làm cho nó sản sinh ra những hợp chất mong muốn. Phyto-biotic acai được sản xuất bằng cách nuôi cấy tế bào gốc thực vật từ cây acai và gây stress sinh học cho tế bào bằng chủng vi khuẩn Leuconostoc, kích thích tế bào sản sinh ra các hợp chất phenol thứ cấp. Các hợp chất này có khả năng chống oxy hóa, ngăn ngừa sự hình thành nếp nhăn, làm da mềm mượt, chống lão hóa, kích thích quá trình tổng hợp ATP, kích thích quá trình trao đổi chất của tế lệ sử dụng 1-10%. Tan trong nước. Độ pH 4,5 – 6,5 Bảo quản tránh ánh nắng trực tiếp và nhiệt độ cao. Hạn sử dụng 12 Euterpe oleracea fruit tin bổ sungXuất xứMỹDung tích/Khối lượng5gHạn sử dụngTốt nhất trước 12 tháng kể từ ngày mở bao bì Cosmetic Ingredients Guide  Home Plant extracts & derivatives Acai Fruit Extract Acai Euterpe oleracea Fruit Extract has anti-aging, anti-oxidant, revitalizing, and energizing properties. Rich in anthocyanins, essential fatty acids, phytosterols, and vitamins, Euterpe oleracea fruit is considered one of the principal berries in the fight against aging. Hence, it is frequently referred to as the “Fountain of Youth.”Active ingredients or INCIEuterpe oleracea Fruit ExtractEuterpe Precatoria Fruit Extract Açaí Euterpe oleracea Mart. is a palm species family Arecaceae native from the river Amazon’s Exotic Fruits, 2018Açaí—Euterpe oleraceaMaria do de Oliveira, Gustavo Schwartz, in Exotic Fruits, 2018Açaí Origin, Ecology, Botany, and Socioeconomic ImportanceAçaí Euterpe oleracea Mart. is a palm species family Arecaceae native from the river Amazon’s basin. This palm species is also known as acai, assai, or huasai. Because of the denomination açaí, the species is often confused with its sister species, the lone-açaí Euterpe precatoria Mart.. The main difference between the two species is that E. oleracea occurs in clumps of many stems while E. precatoria always occurs in a single stem Oliveira et al., 2015.Individuals of açaí are commonly found in high densities spread over swamps and floodplains in clumps that can have up to 20 stems Cavalcante, 2010. Açaí palms have cylindrical, ringed, erect, fibrous, and branchless stems, which can reach 30 m in height and 18 cm in diameter Fig. 1. High stem heights are only reached by individuals in their natural environments under competition against other palms and trees inside a forest. Cultivated açaí palms are not as tall as those in nature, because they face less or no competition from other palms or trees Oliveira et al., 2012.Figure 1. Açaí Euterpe oleracea palms with many stems per Photo by Maria do Socorro Padilha de açaí stem supports on average 10–12 compound leaves of m in length, all of them spirally arranged. Scars left by fallen leaves are found along the whole stem forming nodes and internodes Henderson, 2000; Fig. 1. Açaí’s roots are fasciculated, dense, and superficial, with lenticels and aerenchymas sizing 1 cm in diameter. These roots are reddish and usually grow 30–40 cm above ground. They are densely aggregated around each stem and female flowers develop in the same inflorescence, hence açaí is a monoecious species. In terms of reproduction, cross-fertilization is the most common system as incompatibility and flowering asynchrony of male and female flowers are observed Oliveira et al., 2012. However, up to of self-fertilization autogamy can occur in the species Souza, 2002.There are two main varieties of açaí palm the purple or black, and the green or white açaí, where the difference is in the fruit’s skin epicarp color of ripe fruits Oliveira et al., 2015. Purple açaí contains dark skin Fig. 2 and pulp that is used to produce purplish juice. Green açaí has a shiny dark green pulp and its juice is soft and greenish Cavalcante, 2010.Figure 2. Hundreds of ripe açaí Euterpe oleracea fruits from the purple variety in a single Photo by Maria do Socorro Padilha de and seeds of açaí are spread out by a wide number of dispersers. Over short distances, fruits and seeds are dispersed by small rodents, while birds, such as toucans, guans, araçaris, parakeets, parrots, and thrushes, spread açaí over long distances. Rivers and humans can also work as dispersal agents Cymerys and Shanley, 2005. In nature, each açaí cluster is composed by hundreds of fruits globular drupes with a slight depression of 1–2 cm in diameter and g in weight Fig. 2. They are bright green when unripe and purple or opaque green when ripe, depending on the variety Oliveira, 2002. Each fruit contains a mesocarp 1–2 mm thick, which varies in color, and an edible part epicarp and mesocarp representing 7%–25% of the fruit Cavalcante, 2010. Seeds have a fibrous seed coat, hard endocarp and a small embryo, with abundant recalcitrant are not dormant and the species regeneration normally occurs through seedling banks. During the seedling stage, açaí is a shade-tolerant plant, but such shade tolerance is no longer observed in adult palms, which normally reach a nearly 20–25 years lifespan. Seeds are an important way of producing açaí seedlings, so they can germinate in a few days. Seed sizes vary from to cm in diameter and seed weights vary from to g. These weights result in an average of 900 seeds per kilogram, where the variation ranges from 435 to 1250 seeds per kilogram Queiroz and Mochiutti, 2001; Oliveira et al., 2015.Fruit production of açaí appears as an ancient activity of the indigenous people from the Amazon. Nowadays, the palm is widely used by the local people to produce juice and palm heart, two important economic products in the Amazon, especially in the Pará state of Brazil Oliveira et al., 2015. The juice, obtained by macerating fruits mixed with water, is also known as açaí, which is usually sold unprocessed and pasteurized or as a mixed frozen pulp. Juice is currently the most financially profitable product of the açaí palm for both small farmers and industrial producers. Known as an energy drink, açaí has been accepted beyond the Amazon region. Its juice has been consumed worldwide in beverages, fruit mixes, and icecreams, where consumers recognize it as a pulp with great nutritional the juice production, açaí palms are widely used for ornamentation in gardens and parks of the Amazon region. Moreover, the açaí palm has been planted to grow and protect degraded soils due to its constant leaves deposition and abundant root system to work on soil the Amazon region, açaí has a relevant socioeconomic role. The açaí juice is usually consumed with tapioca flour and fish as a side dish, being part of the traditional local food. Pará is the leading açaí production in Brazil, supplying nearly 90% of the Brazilian domestic market Oliveira et al., 2015. Açaí is widely appreciated in other Brazilian states and countries of the Amazon region. More recently, açaí has also been consumed in southern and southeastern states of Brazil and many countries from South America and other continents Santana et al., 2008. In addition to the fruit, the palm heart is appreciated and considered a fine dish. Differently from another sister species Euterpe edulis Mart. present in the Atlantic forest of South America, the harvesting of palm heart from açaí does not cause the plant death. Thus, the açaí’s palm heart is commercialized in large scale, including exportation. Pasteurization/acidification and juice freezing are part of the industrial processing of açaí. Most of the açaí production in Pará is sold to other non-Amazonian Brazilian states and exported. Consumers outside Pará, to where açaí is sold or exported, usually consume processed açaí in blends with banana, guarana, condensed milk, and full chapterURL or Brazilian Berry Euterpe oleraceaMirele da Silveira Vasconcelos, ... Dirce Fernandes de Melo, in Nonvitamin and Nonmineral Nutritional Supplements, 2019IntroductionThe açai palm tree Euterpe oleracea Martius, native to the northern area of Brazil, produces a reddish-purple berry called açai, açai berry, or Amazon açai berry, which has been consumed since ancient times by native Brazilians of that region Schauss, 2015. The name açai comes from Tupi Guarani the native people's language and means “fruit that cries,” because during açai extraction its pulp flows slowly like tears. Nowadays, the consumption of açai as a functional food is widely used throughout the world and there is a growing market for the nutraceuticals and dietary supplements which contain açai Portinho et al., 2012. The açai has been claimed to have a wide range of health-promoting and therapeutic benefits due to its extraordinary antioxidant and antiinflammatory properties compared to other fruits Heinrich et al., 2011.In this chapter, the biological effects of açai and açai-based supplements, including their antioxidant, antiinflammatory, cardioprotective, and neuroprotective properties as well as their ability to improve dyslipidemia and obesity, are highlighted by considering studies published in recent years in order to draw conclusions about their full chapterURL Euterpe oleracea Martius Bichara, H. Rogez, in Postharvest Biology and Technology of Tropical and Subtropical Fruits Açai to Citrus, 2011AbstractEuterpe oleracea Martius açai palm is a palm tree that is widespread in the Amazonian region. The juice of E. oleracea fruits, known as açai, is viscous approximately 8 to 15% dry matter and is typically prepared by macerating the fruits and adding water while the pulp is extracted. Açai juice is the most commonly consumed beverage in the Amazon region, where individual consumption can reach one liter per day. The juice presents several potential health benefits for consumers, mainly due to its high concentration of polyphenols. High concentrations of anthocyanins mainly cyanidin-3-glucoside and cyanidin-3-rutinoside are responsible for the black-purple color of açai full chapterURL Euterpe oleracea Martius as an antioxidantPriscila Oliveira Barbosa, ... Renata Nascimento Freitas, in Pathology, 2020AbstractEuterpe oleracea is a palm native in the Amazon region. Its exotic fruit of purple color is called açaí. Over the past few decades, due to its putative role as a functional food, the açaí aroused the interest of consumers and researchers around the world. Studies were conducted in order to establish scientific evidence related to the potential benefits of this fruit under oxidative stress conditions. Several in vitro and in vivo investigations were performed and, more sparsely, clinical trials, which have proved the potential antioxidant effect of açaí. This property is attributed essentially to the presence of polyphenols, mainly anthocyanins, in this fruit. Based on these findings, this chapter reviews the literature on the antioxidant properties of açaí in different study models, highlighting the source of data on the oxidative state and its possible full chapterURL Health-Promoting Effects of Probiotics in Dairy BeveragesAmal Bakr Shori, ... Premalatha Muniandy, in Value-Added Ingredients and Enrichments of Beverages, Supplementation of Fermented Milk With FruitEuterpe oleracea Acai fruit juice is a rich source of anthocyanin and phenolic compounds, thus conferring strong antioxidant properties. The coloring function of this juice in fermented milk was found to be stable at low pH, thus making it a good substitute for chemical flavoring and coloring agents Coisson et al., 2005.Karaaslan et al. 2011 studied the effects of supplementing fermented milk with acidified ethanol extracts of four different types of grapes and callus. The main advantage of callus over fresh fruit extracts include continuous production of natural compounds and the ability to manipulate the biosynthesis of phenolic compounds and anthocyanins at gene level. The remarkable increase in antioxidant potential by red grape supplemented fermented milk and callus supplemented fermented milk makes callus a potent source of antioxidants and efficient in treatment of cancer and other degenerative diseases. This could be partially explained by the additional bioactive phenolic compounds, as shown via gas chromatography, in callus supplemented fermented full chapterURL in the study of the health benefits and mechanisms of action of the pulp and seed of the Amazonian palm fruit, Euterpe oleracea Mart., known as “Açai”Alexander G. Schauss, in Fruits, Vegetables, and Herbs, 2016Botany of FruitEuterpe oleracea is a multistemmed hydrophytic and monoecious plant that is, a mass of epigeous roots reaching a height of 8–30 m, with pneumatophores that grow to above the surface to facilitate aeration essential for root respiration, especially given its predominance in the Amazonian plant is straight, cylindrical, and 12–60 cm in width depending on age. Pinnate leaves are 50–100 cm in length. The inflorescence produces reddish-blue to purple flowers ~2 mm in diameter in threes, a central female and two lateral males, bearing 80–130 rachilla. The fruit is globose, ranging in size from to cm. At immaturity, the fruit is green eventually turning dark purple-black at maturity when ready for harvesting. A single seed accounts for 82–85% of the fruit, covered by a thin fibrous and fleshy mesocarp the “pulp” ~ mm. Flowering and fruiting occurs for most of the year. However, fruit only appears in the floodplains in late June when the rainy season ends and continue to produce fruit in four cycles that end in December. During this second half of the year most commercial harvesting for domestic consumption and export occurs Schauss, 2011.Each palm tree can yield up to hundreds of fruit per rachilla, weighing between and kg/rachilla. Upon maturity, most palms can produce around 1000 kg or more of fruit in a 5-year period. As palms can continue to produce fruit for more than 25 years, and given their abundance of E. oleracea amidst over 11 million hectares in the floodplains of the Amazon, the quantity of açai fruit available annually for harvesting and consumption domestically and for export seems full chapterURL and Related FruitsP. Padmanabhan, ... G. Paliyath, in Encyclopedia of Food and Health, 2016Acai BerriesAcai Euterpe oleracea Mart. is a palm tree indigenous to South America and grows widely in Brazil, Colombia, Surinam, and in the Amazonian floodplains. Acai palm, also known as the cabbage palm, bears small purple blackberry-like fruit. The state of Para in Brazil is the main producer of acai berry being responsible for 85% of the world production. Acai is a tall, slender multistemmed, and monoecious palm with pinnate leaves that can grow to about 80 ft. A mature tree has about 4–8 well-developed stems. The stem of the palm is smooth and gray in color. Acai palm is propagated by seeds and suckers. It grows well in organic acidic soil and highly warm and highly humid tropical conditions where temperature rarely drops below 10 °C. This palm is adapted to live in waterlogged and flooded areas by developing special root structures known as pneumatophores. Trees start bearing fruit at 3 years and become fully productive 3 years later. Berries can be harvested throughout the year, and higher yields are noticed during August to December. Acai berry is a small drupe and produced in branched panicles of 500–900 fruit. Fruit are spherical and green when young and unripe and turn dark purple on ripening. Fruits of some varieties remain green at maturity and are called white Acai. Fruit are one-seeded and each fruit has a core surrounded by thin stringy fibers covered by a greasy cuticle. The acai berry is about 1–2 cm in diameter and weighs about g. About 80% of the fruit is seed. Seeds are cm in diameter. The mesocarp of the berry is thin and pulpy surrounding the tough endocarp. The endocarp contains the seed and embryo as well. Depending on the maturity of fruit and the variety, the exocarp is either green or deep purple. The berries are described as having a nutty flavor with metallic taste and an oily palm is a commercially valuable plant due to its multiple uses. Recently, acai and its products have gained great popularity as a superfood in the United States and North America. Various acai products are now available in the US market including fruit drinks, freeze-dried powder, powdered juice extracts in capsules, and energy bars and snacks. Local inhabitants use acai berry to prepare a thick dark purple juice by macerating the ripe fruits. The main export product is a mixture of juice mixed with other fruits such as acerola Malpighia emarginata and guarana Paullinia cupana.Lipids comprise 50% of pulp and proteins account for about 10% of the dry matter. Extremely high antioxidant capacity was reported in acai pulp with respect to other anthocyanin-rich fruits and vegetables based on the oxygen radical absorbance capacity. The phytochemical profile of acai berries has been characterized. Berries contain a variety of bioactive phytocompounds such as anthocyanins, phenolic acids, proanthocyanidins, and other flavonoids. Cyanidin 3-rutinoside and cyanidin 3-glucoside are the major anthocyanin components. Additionally, lignins have also been identified. Cyanidin 3-glucoside content ranges from to 227 mg per 100 g wt. The total anthocyanin content of acai frozen pulp ranges from 282 to 303 mg per 100 g. Low concentrations of resveratrol have also been full chapterURL Salo, ... Risto Kalliola, in Diagnosing Wild Species Harvest, 2013AbstractThe açaí Euterpe oleracea is one of the most common palms in the Amazon estuary, and it has a history of extraction that goes back to pre-historic times. Whereas until recent decades the fruit of the palm was essentially a rural staple, today açaí is not only consumed by rural dwellers but also increasingly by urban consumers and has even become established on the international market as a delicacy and, because of its rich content of micronutrients, a superfood’. Increasing market value and demand have led açaí producers to intensify the management of their stands, to such a point that it has become an intermediate case between a wild and a domesticated resource. The importance of açaí and the income it generates in rural households has reinforced rural-urban trade, but, on the other hand, the açaí boom largely takes place beyond the formal economy, and its contribution to societal development has thus also remained mainly in the informal full chapterURL concept of superfoods in dietZ. Tacer-Caba, in The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness, Açaí Euterpe oleracea Mart. Palmae, ArecaceaeThe large palm tree, Euterpe oleracea Martius, which is indigenous to South America, is known as açaí palm and its purple-black fruit, which is smaller than a grape, with less pulp, is commonly known as açaí berry. In native tradition, it has been used as a medicinal plant around Brazil in the treatment of fevers, skin complications, digestive disorders, and parasitic infections Heinrich et al., 2011; Matheus et al., 2006, in addition to being a staple food. The edible part is consumed as food, having an unusual flavor similar to that of raspberry with a nutty taste, and being only the 7% of its weight; it is also commonly consumed as juice Gallori et al., 2004; Llorent-Martínez et al., 2013.In Brazilian tradition, its juice also has been reported to be consumed as a cold soup with manioc flour or tapioca, served with either fish or shrimp Muñiz-Miret et al., 1996.Açaí has been reported to include anthocyanins cyanidin-3-glucoside and cyanidin-3-rutinoside, proanthocyanidins, other flavonoids, and lignans, etc. Gallori et al., 2004. Freeze-dried açaí pulp revealed that flavonoids are major polyphenols in acai pulp, with seven flavonoids as orientin, homoorientin, vitexin, luteolin, chrysoeriol, quercetin, and dihydrokaempferol flavones and their C-glycosides with very high antioxidant activity Kang et al., 2010. Total monomeric anthocyanin content has been reported to change between ± mg cyanidin-3-glucoside/g FW and mg cyanidin-3-glucoside/g FW for acai collected from different regions de Rosso et al., 2008; Garzón et al., 2017; Pacheco-Palencia et al., 2009. These bioactive substances possess individual or combined effects of antioxidant, antiinflammatory, antiproliferative, and cardioprotective activities. Açaí berry oil has been reported to contain predominantly the unsaturated fatty acid -9 oleic acid de Lima Yamaguchi et al., 2015.In a recent intervention study, 35 women consumed 200 g açaí pulp/day to evaluate the effect of oxidative damage by measuring the antioxidant activity by following the protein carbonyl and sulfhydryl groups as biomarkers of protein oxidative damage in women. According to their results, serum protein carbonyl decreased after açaí intake and serum protein thiol levels increased to confirm the effect of açaí in oxidative damage. Moreover, açaí intake was also found to increase the catalase activity and total antioxidant capacity, and reduced the production of reactive oxygen species Barbosa et al., 2016. Another recent research Pala et al., 2018 also revealed that although consumption of the same amount of açai 200 g of açai pulp/day, for 4 weeks did not make any significant changes in the systemic arterial pressure, glucose, insulin, total LDL and HDL-cholesterol, or triglycerides, changes in the plasma lipoproteins of apolipoprotein A-I as a marker of HDL and the cholesteryl ester transfer to HDL after açai consumption were significant as a favorable action on plasma HDL metabolism. Açai consumption was also found to increase overall antioxidant capacity by increasing the activity of antioxidative paraoxonase 1 enzyme Pala et al., 2018.Similarly, it has been demonstrated that acai pulp modulated the expression of the genes involved in cholesterol homeostasis in the liver and increased fecal excretion, in that way it decreased the serum cholesterol de Souza et al., 2012. Moreover açaí pulp promoted a hypocholesterolemic effect in a rat model by dietary-induced hypercholesterolemia through an increase in the expression of ATP-binding cassette Souza et al., 2010. Açaí consumption was also found to have some benefits for cardiovascular health. A study with 23 overweight men revealed that an açaí smoothie with 694 mg total phenolics improved the vascular function and total peroxide oxidative status; however, no significant changes were observed in blood pressure, heart rate, or postprandial glucose response Alqurashi et al., 2016. Further studies on açaí consumption are shown in Table full chapterURL SILVICULTURE Ecology and Silviculture of Tropical Wetland ForestsP. Hogarth, in Encyclopedia of Forest Sciences, 2004The Acai palm EuterpeOne of the most successful manipulations of forest composition is of the multistemmed Acai palm Euterpe oleracea Figure 4. This is widespread throughout parts of Latin America in Pterocarpus and other wetland forests, and is the source of several products of major economic importance. The fruits, of which a single tree produces about 20 kg per year, are used to produce a refreshing drink acai which is the most important nonwood product of the Amazon river delta, amounting to more than 100 000 t year−1, valued at more than US$40 4. The palm Euterpe oleracea, near Belem, Brazil. Photograph courtesy of Rolf other major Euterpe product is palm heart, a popular gourmet food in North America and Europe. In one region of Amazonian Brazil, harvesting of palm hearts employs 30 000 people and generates US$300 million annually. As the palm heart or cabbage’ is the terminal bud of the palm, its removal kills the stem, and traditionally, Acai palm trees were simply cut down to harvest hearts. The relative ease of replanting in the middle of the forest and rapid growth, made this a reasonably viable process. A recent and more sustainable approach is to harvest stems from an individual palm by rotation, so new stems continually appear and a single tree can be cropped for decades. Regular cropping in this way also increases fruit depends on the organic matter supplied by trees of the surrounding forest, so its successful cultivation depends on a balance being maintained with other species. Manipulation of wetland forest ecosystems, rather than single-species cultivation, can undoubtedly enhance the economic value of the forest resource. The success of this strategy depends on an understanding of the interactions between species. Due regard must also be had to other goods and services supplied by wetland forests, such as fishing, hunting, and full chapterURL Là chiết xuất từ quả Euterpe oleracea acai, hay còn gọi là cọ açaí; một loài thực vật có hoa thuộc chi Euterpe trong họ Cau.

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