Improves circulation
Prevents artherosclerosis
Enhances visual acuity
Relieves arthritis pain
Reduces the occurrence of seizures
Helps to reduce physical injuries & speed up recovery
Helps stabilize normal blood sugar levels
Helps improve patients suffering from leukemia
Fights general depression
Supports weight loss
Improves upon your overall physical strength Boosts energy levels
Improves digestive function
Improves mental clarity/focus
Promotes sound sleep
Provides all vital vitamins
Contains several important minerals
Is an extremely powerful free radical fighter
Acai has very high levels of fiber
Cleanses and Detoxifies the body
Strengthens your immune system
Enhances sexual desire and performance
Fights cancerous cells
Slows down the aging process
Promotes healthier and younger-looking skin
Alleviates diabetes
Normalizes and regulates cholesterol levels
Helps maintain healthy heart function
Assist in relieving asthma
Sunday, August 2, 2009
Saturday, August 1, 2009
Acai Berry Destroys Cancer Cells!
Brazilian berry destroys cancer cells in lab, UF study shows
Filed under Research, Health, Sciences, Agriculture on Thursday, January 12, 2006.
GAINESVILLE, Fla. — A Brazilian berry popular in health food contains antioxidants that destroyed cultured human cancer cells in a recent University of Florida study, one of the first to investigate the fruit’s purported benefits.
Published today in the Journal of Agricultural and Food Chemistry, the study showed extracts from acai (ah-SAH’-ee) berries triggered a self-destruct response in up to 86 percent of leukemia cells tested, said Stephen Talcott, an assistant professor with UF’s Institute of Food and Agricultural Sciences.
“Acai berries are already considered one of the richest fruit sources of antioxidants,” Talcott said. “This study was an important step toward learning what people may gain from using beverages, dietary supplements or other products made with the berries.”
He cautioned that the study, funded by UF sources, was not intended to show whether compounds found in acai berries could prevent leukemia in people.
“This was only a cell-culture model and we don’t want to give anyone false hope,” Talcott said. “We are encouraged by the findings, however. Compounds that show good activity against cancer cells in a model system are most likely to have beneficial effects in our bodies.”
Other fruits, including grapes, guavas and mangoes, contain antioxidants shown to kill cancer cells in similar studies, he said. Experts are uncertain how much effect antioxidants have on cancer cells in the human body, because factors such as nutrient absorption, metabolism and the influence of other biochemical processes may influence the antioxidants’ chemical activity.
Another UF study, slated to conclude in 2006, will investigate the effects of acai’s antioxidants on healthy human subjects, Talcott said. The study will determine how well the compounds are absorbed into the blood, and how they may affect blood pressure, cholesterol levels and related health indicators. So far, only fundamental research has been done on acai berries, which contain at least 50 to 75 as-yet unidentified compounds.
“One reason so little is known about acai berries is that they’re perishable and are traditionally used immediately after picking,” he said. “Products made with processed acai berries have only been available for about five years, so researchers in many parts of the world have had little or no opportunity to study them.”
Talcott said UF is one of the first institutions outside Brazil with personnel studying acai berries. Besides Talcott, UF’s acai research team includes Susan Percival, a professor with the food science and human nutrition department, David Del Pozo-Insfran, a doctoral student with the department and Susanne Mertens-Talcott, a postdoctoral associate with the pharmaceutics department of UF’s College of Pharmacy.
Acai berries are produced by a palm tree known scientifically as Euterpe oleracea, common in floodplain areas of the Amazon River, Talcott said. When ripe, the berries are dark purple and about the size of a blueberry. They contain a thin layer of edible pulp surrounding a large seed.
Historically, Brazilians have used acai berries to treat digestive disorders and skin conditions, he said. Current marketing efforts by retail merchants and Internet businesses suggest acai products can help consumers lose weight, lower cholesterol and gain energy.
“A lot of claims are being made, but most of them haven’t been tested scientifically,” Talcott said. “We are just beginning to understand the complexity of the acai berry and its health-promoting effects.”
In the current UF study, six different chemical extracts were made from acai fruit pulp, and each extract was prepared in seven concentrations.
Four of the extracts were shown to kill significant numbers of leukemia cells when applied for 24 hours. Depending on the extract and concentration, anywhere from about 35 percent to 86 percent of the cells died.
The UF study demonstrates that research on foods not commonly consumed in the United States is important, because it may lead to unexpected discoveries, said Joshua Bomser, an assistant professor of molecular nutrition and functional foods at The Ohio State University in Columbus, Ohio.
But familiar produce items have plenty of health-giving qualities, he said.
“Increased consumption of fruits and vegetables is associated with decreased risk for many diseases, including heart disease and cancer,” said Bomser, who researches the effects of diet on chronic diseases. “Getting at least five servings a day of these items is still a good recommendation for promoting optimal health.”
“Within the functional food and beverage category, MonaVie is perfectly positioned for exponential growth. I fully expect them to become the prominent driver within this category over the coming years.” --Maria F. Ramirez, Top Wall Street Journal Analyst and Correspondent for CNBC, ABC, FOXNEWS, and CNN
Visit our website and watch the Short Video NOW!
The New MegaTrend
Filed under Research, Health, Sciences, Agriculture on Thursday, January 12, 2006.
GAINESVILLE, Fla. — A Brazilian berry popular in health food contains antioxidants that destroyed cultured human cancer cells in a recent University of Florida study, one of the first to investigate the fruit’s purported benefits.
Published today in the Journal of Agricultural and Food Chemistry, the study showed extracts from acai (ah-SAH’-ee) berries triggered a self-destruct response in up to 86 percent of leukemia cells tested, said Stephen Talcott, an assistant professor with UF’s Institute of Food and Agricultural Sciences.
“Acai berries are already considered one of the richest fruit sources of antioxidants,” Talcott said. “This study was an important step toward learning what people may gain from using beverages, dietary supplements or other products made with the berries.”
He cautioned that the study, funded by UF sources, was not intended to show whether compounds found in acai berries could prevent leukemia in people.
“This was only a cell-culture model and we don’t want to give anyone false hope,” Talcott said. “We are encouraged by the findings, however. Compounds that show good activity against cancer cells in a model system are most likely to have beneficial effects in our bodies.”
Other fruits, including grapes, guavas and mangoes, contain antioxidants shown to kill cancer cells in similar studies, he said. Experts are uncertain how much effect antioxidants have on cancer cells in the human body, because factors such as nutrient absorption, metabolism and the influence of other biochemical processes may influence the antioxidants’ chemical activity.
Another UF study, slated to conclude in 2006, will investigate the effects of acai’s antioxidants on healthy human subjects, Talcott said. The study will determine how well the compounds are absorbed into the blood, and how they may affect blood pressure, cholesterol levels and related health indicators. So far, only fundamental research has been done on acai berries, which contain at least 50 to 75 as-yet unidentified compounds.
“One reason so little is known about acai berries is that they’re perishable and are traditionally used immediately after picking,” he said. “Products made with processed acai berries have only been available for about five years, so researchers in many parts of the world have had little or no opportunity to study them.”
Talcott said UF is one of the first institutions outside Brazil with personnel studying acai berries. Besides Talcott, UF’s acai research team includes Susan Percival, a professor with the food science and human nutrition department, David Del Pozo-Insfran, a doctoral student with the department and Susanne Mertens-Talcott, a postdoctoral associate with the pharmaceutics department of UF’s College of Pharmacy.
Acai berries are produced by a palm tree known scientifically as Euterpe oleracea, common in floodplain areas of the Amazon River, Talcott said. When ripe, the berries are dark purple and about the size of a blueberry. They contain a thin layer of edible pulp surrounding a large seed.
Historically, Brazilians have used acai berries to treat digestive disorders and skin conditions, he said. Current marketing efforts by retail merchants and Internet businesses suggest acai products can help consumers lose weight, lower cholesterol and gain energy.
“A lot of claims are being made, but most of them haven’t been tested scientifically,” Talcott said. “We are just beginning to understand the complexity of the acai berry and its health-promoting effects.”
In the current UF study, six different chemical extracts were made from acai fruit pulp, and each extract was prepared in seven concentrations.
Four of the extracts were shown to kill significant numbers of leukemia cells when applied for 24 hours. Depending on the extract and concentration, anywhere from about 35 percent to 86 percent of the cells died.
The UF study demonstrates that research on foods not commonly consumed in the United States is important, because it may lead to unexpected discoveries, said Joshua Bomser, an assistant professor of molecular nutrition and functional foods at The Ohio State University in Columbus, Ohio.
But familiar produce items have plenty of health-giving qualities, he said.
“Increased consumption of fruits and vegetables is associated with decreased risk for many diseases, including heart disease and cancer,” said Bomser, who researches the effects of diet on chronic diseases. “Getting at least five servings a day of these items is still a good recommendation for promoting optimal health.”
“Within the functional food and beverage category, MonaVie is perfectly positioned for exponential growth. I fully expect them to become the prominent driver within this category over the coming years.” --Maria F. Ramirez, Top Wall Street Journal Analyst and Correspondent for CNBC, ABC, FOXNEWS, and CNN
Visit our website and watch the Short Video NOW!
The New MegaTrend
Monday, July 6, 2009
Wednesday, June 24, 2009
Monavie Acai Berry Juice
Hi Everyone,
Just to let u know about the wonderful acai berry and how it is benefits our health. For more enquiries please email to honassoc@gmail.com or call +65 96609329
Just to let u know about the wonderful acai berry and how it is benefits our health. For more enquiries please email to honassoc@gmail.com or call +65 96609329
MonaVie Active is a delicious blend of the Brazilian açai berry—one of nature’s top superfoods—and 18 other body-beneficial fruits, assembled in an advanced formula that contains glucosamine to promote healthy joint function.
MonaVie Active enhances your body's joint health. MonaVie Active features the additional benefits of plant-derived glucosamine, which has been scientifically shown to promote healthy joint function by targeting mobility and flexibility. Designed to support joint performance and recovery, this vital formula delivers the resources your body needs to get moving.
Individuals who regularly consume MonaVie Active have reported an increase in vitality, better health, an overall sense of well being, and an improvement in joint health.
Initial research* suggests that drinking four ounces of MonaVie Active on a daily basis can enhance your body's antioxidant activity.
Gives your body the resources it needs to help fight free radicals that target joints.
Helps you maintain a healthy and active lifestyle.
* For more information about this study, please visit www.monavie.com/science
Benefits
Offers a blend of 19 fruits, including the superfood acai.
Provides antioxidants and phytonutrients to help maintain and promote good health.
Delivers the equivalent antioxidant capacity of approximately 13 servings of fruits and vegetables (in 4 oz. of MonaVie).
Contains 1000-1200mg of glucosamine in 4 oz. to help promote joint mobility, health, and function.
Key IngredientThe acai berry is the crown jewel of the MonaVie™ Active blend. When properly freeze-dried, acai boasts an ORAC score higher than that of any other fruit or vegetable tested to date, based on available USDA data. It’s no wonder that for ages the indigenous cultures of the Amazon have revered acai as a source of health and vitality. Recently, modern science has validated the remarkable health benefits of this fruit, and studies have shown acai to contain the following beneficial nutrients:
Antioxidants
Phytonutrients
Amino acids
Vitamins
Trace minerals
Studies have also shown that freeze-dried acai powder boasts antioxidant capacity more than 15 times higher than blueberries and more than 20 times higher than raspberries. The final MonaVie™ Active blend incorporates the flavors and benefits of the acai berry and other healthful and delicious fruits.
What Makes MonaVie™ Active Unique?
The Key Ingredient. MonaVie™ Active’s acai leverages an exclusive method of preserving the benefits of the acai berry into a freeze-dried powder. Rich in polyphenols (a powerful form of antioxidants), acai is able to neutralize free radicals, thereby lowering oxidative stress. What’s important to note is that the acai berry’s nutritional properties are volatile and can easily be compromised if not properly harvested and processed. The process used to make MonaVie™ Active’s acai freeze-dried powder is the most effective method of ensuring the nutrient content and antioxidant activity of the acai berry.The Blend. The acai berry is arguably the most important fruit in existence for your health. Experts have referred to acai as one of nature's top superfoods. But nature has given us literally thousands of different phytonutrients and antioxidants that are important for our bodies to function optimally. While it may be difficult to get too much of a good thing, it would be unwise to ignore the variety of health benefits that nature’s other fruits have to offer. This is why MonaVie™ Active products include a blend of beneficial fruits from around the world. Together, their synergistic effect reaches far beyond what any single fruit could accomplish.
MonaVie™ believes in the philosophy of Balance–Variety–Moderation: balance is better than relying upon the contribution of a single ingredient; variety can produce greater benefits than one particular nutrient; and moderation is more powerful than excess.
The Process. MonaVie™ takes great care at each step in production to ensure the highest quality standards are met.
(Harvesting) The process begins with the harvesting of the acai berry deep within the Amazon River basin. Unlike poachers, who illegally chop down an entire tree just to harvest a 12-inch section of the tree know as the palmito (or “heart of the palm”), our conservative harvesting method removes only the acai berries, thereby preserving the life of the tree and promoting the preservation of the Amazon Rainforest.(Processing) Acai is a powerful yet delicate fruit, and much of its vitamin and nutrient content can be lost within 24 hours after harvesting, if not properly cared for. To preserve its full complement of nutrients, our acai is frozen soon after harvesting. This frozen acai is then processed into our unique freeze-dried formula, the most effective and nutrient-dense form of acai available.(Formulation and bottling) Most companies use a process known as kettle pasteurization. This process involves heating the formula for several hours and can inadvertently “cook out” many of the nutritional properties. However, MonaVie™ uses flash pasteurization in which the formula is rapidly heated, bottled, and cooled, thereby capturing the fresh flavors, vibrant colors, and beneficial properties of the blend.
The Science. Each step of this advanced and unique process takes place under the watchful eyes of our industry leading product development team and scientific advisors.
Comes in package:
4 bottles of MonaVie Active
100% Satisfaction Guarantee!
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