Açaí berries are a dark purple in colour. Their main chemical compounds are anthocyanins including cyanidin-3-rutinoside and cyanidin-3-glucoside, which are predominant in açaí fruits. These fruits also contain several flavone and flavonol glycosides, flavanol derivatives, and phenolic acids. The fruit also yields an oil which is deep green in colour and is pressed from the fruits (pulp) of the Açaí palm from Brazil.
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