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people everywhere. Grown in the Amazon rainforest, acai is truly a gift from Mother Nature. It has a rich, berry-
pomegranates, plus loads of healthy Omega fats, protein and dietary fiber.
Here's to your health.
So what makes antioxidants and Omega fats so important? Studies have shown how the French and
Mediterranean diets, rich in red wine and olive oil, help maintain heart, body, brain and skin. Organic acai
combines the best of both diets with 10x the antioxidants of red wine, and an essential fatty acid profile similar to
olive oil. Sambazon Acai is a potent combination your body shouldn't go without.
Superhealthy. Supertasty. Superfood.
Sambazon acai products are all certified organic and great for anytime you're hungry or looking for a natural
energy boost. And as part of our mission to bring acai to you, we believe we also have to care for the planet and
farmers. To do that, we've created a supply chain that benefits thousands of local families while protecting the
Amazon rainforest through sustainable agriculture.
Açaí pulp contains:
• A remarkable concentration of antioxidants, to help combat premature aging, with 10 times the anthocyanins
(purple colored antioxidants) of red wine.
• A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols, to help promote cardiovascular
system and digestive tract health.
• An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper
muscle contraction and regeneration.
Açaí is a dense source of particular class of flavonoids called anthocyanins (red-blue phenols with
potent antioxidant properties)
• Anthocyanins are a group of phytochemicals in red wine thought to contribute to the French paradox, i.e.
France has one of the lowest incidences of heart disease of any westernized society despite a prevalence of
smoking and a diet high in saturated fat and cholesterol (5). Açaí pulp contains 10 times the anthocyanins of red
wine per equal volume (1).
• The primary anthocyanin in Açaí is cyanidin-3 glucoside (1). Cyanidin-3-glucoside has been found to be 3.5
times stronger than Trolox (vitamin E analogue) and the predominate anthocyanin found in red wine (malvadin-3-
glucoside) in an ORAC analysis (measure of antioxidant capacity) (11).
• Anthocyanins have been found to “exhibit numerous potential therapeutic effects including treatment of diabetic
retinopathy and fibrocystic disease of the breast in human” (11). "Other potential physiological effects of
anthocyanins include radiation-protective, chemoprotective, vasoprotective and anti-inflammatory agents” (11).
Açaí is a good source of: Essential Fatty acids -- to aid in the transport and absorption of fat-soluble
vitamins i.e. Vitamins A, E, D, and K (3).
• The fatty acid ratio of açaí resembles that of olive oil, which is thought to be a contributing factor to the low
incidence of heart disease in Mediterranean populations (1, 5).
maintaining HDL (beneficial cholesterol) levels (5).
• 12% Linoleic (Omega 6) a polyunsaturated, essential fatty acid, has been found to lower both LDL and HDL
Fiber – to promote a healthy digestive system
• 1 gram of dietary fiber in one serving of Sambazon Açaí.
• Fiber helps to support a healthy digestive system. Low fiber in the American diet is thought to be a contributing
factor to the high incidence of cancer and heart disease. Soluble fibers may help lower blood cholesterol;
insoluble fibers are thought to help reduce the risk of developing certain types of cancers (5).
• Sterols are components of plant cell membranes providing numerous benefits to the human body, namely the
reduction of blood plasma cholesterol (7).
• Sterols are currently being used to treat symptoms associated with BPH (benign prostate hyperplasia) (6).
• Preliminary evidence suggests that beta-sitosterol (the predominant sterol in Acai) may help prevent immune
weakness resulting from severe physical stress (7).
1. Rogez H. Acai: Preparo, Composicao, e Melhormento da Converacao. Belem:EDUFPA; 2000.
2. Seager S, Slabaugh M. Chemistry for Today: General Organic and Biochemistry-4th ed. California.
3. Wardlaw G, Insel P. Perspectives in Nutrition – 2nd ed. Saint Louis: Masby – Year Book, Inc; 1990.
4. Sillberberg S. Chemistry: The Molecular Nature of matter and Change – 2nd ed. USA: McGraw-Hill; 2000. 1086p.
5. Cook-Fuller C, editor. Annual Editions Nutrition 00/01 – 12th ed. Connecticut: Dushkin/McGraw Hill; 2000.
6. Berges B, et al. Randomized, placebo-controlled, double-blind clinicaltrial of beta-sitosterol in patients with
benign prostatic hyperplasia. Lancet 345: 1529–1532, 1995.
7. Pegel K. The importance of sitosterol and sitosterolin in human and animal nutrition. S African J Science. 93,
8. Miura T, et al. Effect of guarana on exercise in normal and epinephrine-induced glycogenolytic mice. Biol Pharm
Bull. 1998 Jun;21(6):646-8.
9. Henman AR. Guarana (Paullinia cupana var. sorbilis): Ecological and social perspectives on an economic plant
of the central Amazon basin. J Ethnopharmacol, 1982 Nov.
10 Duke JA. CRC Handbook of Medicinal Herbs. Boca Raton, FL: CRC Press,1985, 349
11. Hong W, Cao G, Prior P: Oxygan Radical Absorbance Capacity of Anthocyanins. J. Agric. Food Chem. 45,