Pronounced “ah-sigh-ee,” this small berry with a deep purple color is a potent source of antioxidants, including ferulic acid and epicatechin. According to in vitro research, açai has higher antioxidant content than cranberry, raspberry, blackberry, strawberry, or blueberry, but that doesn’t necessarily mean it is the best antioxidant in comparison. Aside from its function as an antioxidant, there is limited research of it having benefits for health or skin.
References for this information:
Journal of Agricultural and Food Chemistry, November 2006, issue 22, pages 8604-8610