THE HIGHEST QUALITY OF ACAI JUICE ANYWHERE!

• Over 4,000 ORAC value per serving
• 22,500 mg of Acai per serving
• Most potent and most bioactive Acai
• THE BEST VALUE ANYWHERE!
• Get more Acai for less money per serving
• BEST TASTING ACAI ANYWHERE!
• Real Brazilian Acai taste
• 100% Real Acai pulp used
• High potency formula (85% Acai plus 15% mixture of just 2 other natural juices)

The Benefits of Acai Juice from Dr. Tim's Juices
Each harvest our Brazilian Acai berries are inspected and selected for their superior quality, flavor and color. These are the benchmarks for optimum bioactivity of the nutrients, vitamins and other useful compounds found naturally in this tree ripened fruit. Our Acai is wild-harvested which in turn protects the future of the Amazon rainforest by making the trees more valuable than deforested ground. So every time you drink Dr. Tim's Brazilian Acai, you are saving the local rainforest and providing work and economic stability to these beautiful and remote areas of the world.

The Acai berries are then processed using the Cryoflux Technology which is an exclusive method developed by Dr. Tim in order to protect the natural bio-activity and nutrients in the juice. The process also helps in converting Acai berries into a tasty, healthy drink. His Acai juice is not only the most potent around, it contains all the nutrients and retains the flavorful taste of the fruit.

ACAI contains: Vitamin B1, Vitamin B2, Vitamin B3. Vitamin E, Vitamin C, Phosphorus, Calcium, Potassium, Fiber, Proteins, Iron, Essential fatty acids Omega 6 and Omega 9.

• Better ingestion
• Better sleep
• Improved cardiovascular health
• Improved cleansing and detoxifying
• Improved mental focus
• Increased sexual function
• Increased stamina
• Lower cholesterol levels
• Stronger immune system

Scientific Studies:
In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study.
Jensen GS, Wu X, Patterson KM, Barnes J, Carter SG, Scherwitz L, Beaman R, Endres JR, Schauss AG.
J Agric Food Chem. 2008 Sep 24