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ACAI REPORT
Index
1.
the acai fruit
2. ACAI BENEFITS
3. ACAI
NUTRITIONAL INFORMATION
4. Anthocyanins and their protective properties
5. ACAI AND THE MEDIA
6. SOURCES
1. the acai fruit
The
Acai palm tree (Picture 1) grows in groups of around 6,
slightly curved stems per clump. Each stem produces up
to 4 bunches, every year, where the fruits grows in
stacks. It is a plant that grows better in humid and wet
land, like river banks, and is endemic in the Amazon
River estuary.
As it
flowers and frutifiques along the whole year, it is
possible to find in the same tree, different maturity
stages, from flowers to ripe fruits. From this tree,
that reaches 90 feet and has an
imponent scientific name "euterpe oleracea"
everything can be used. The top part of the trunk is the
Heart-of-Palm, the leaves are used to cover the houses,
the wood is used in rustic constructions and the leave
fibers to weave hats and baskets. The dried bunches are
used as brooms.
Picture
1. Acai palm tree
Acai
(ah-sigh-ee) is an Amazonian palm fruit prized for
hundreds of years by indigenous people for its ability
to provide a sense of strength and energy on those who
consume it. Only in the last few years, Acai has gone
from an Amazonian regional food to a dietary staple for
Brazil’s top athletic organizations and everyday energy
seekers alike.
The
Acai fruit is a small, measuring from 1.0 to 1.4
centimeters in diameter, round and purple "nearly black"
fruit. It looks like a cherry, but smaller and purple.
It grows on a palm tree and its harvest season (in our
region) happens from July to December, but during nearly
the whole year it can be found on different regions
around the
Marajó Island (North
Brazil).
Nevertheless, for one to obtain a healthy Acai, tasty
and better for consumption, the time between the harvest
and processing is one of the main factors.
In
Brazil, people are used to consume Acai in different
manners. Preferencially in summer, Brazilian youngsters
and teenagers like to consume acai with granola, oat
flakes, cereal, banana and honey, it’s known as ”acai na
tigela” (acai in a bowl) (Picture 2) and is the most
popular manner for consumption.
People
eat acai before going to the gym due to its high energy,
improving their availability to exercise more and
physical conditional.
Acai
can be found as juice (Picture 3) or mixed with other
fruits and milk as a ready to drink beverage. Also acai
ice cream and ice cream on a stick.
Picture 2. Acai na tigela |
Picture 3. Acai juice |
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2. ACAI BENEFITS
The
following are just some of the reported benefits of
taking Acai, results vary from person to person but
benefits can be felt in 1-2 weeks of usage.
Acai
has essential minerals such as iron, potassium,
phosphorus and calcium.
Iron
is an important component indicated for anemya treatment
and muscle strengthening. Potassium contributes to
equilibrate the tension arterial, improving the organism
defense against flu and cold. Phosphorus properties
together with calcium contribute to the fortification of
maternal milk. Calcium is much more than bones
reconstruction and healthy tooth, like people are used
to think, it’s widely useful for blood coagulation,
muscle contractions, bone’s cellular renovation,
especially in women in the period of menopause.
Acai
has all natural Vitamin B1 (Thiamin), Vitamin B2
(Riboflavin), Vitamin B3 (Niacin), Vitamin C and Vitamin
E (tocopherol).
Vitamins from Complex B act in organism maintenance and
development and promote better behavior to nervous
system. Vitamin C acts like an anti-oxidant, responsible
for cells protection and human body system. It’s vital
for the production of collagen, providing many benefits
in cardiac vascular system, helping in the maintenance
of blood circulation free from harmful cholesterol (LDL).
Vitamin E is a natural anti-oxidant,
that helps combat premature aging.
Acai is
a dense source of particular class of flavonoids called
anthocyanins (red-blue phenols with potent antioxidant
properties)
Acai
has been shown to have up to 33 times the Antocyanine (a
powerful Anti-Oxidant) then red wine grapes.
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.
The
primary anthocyanin in .Acai 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
(nalvadin-3-glucoside) in an ORAC analysis (measure of
antioxidant capacity).
Anthocyanins have been found to "exhibit numerous
potential therapeutic effects including treatment of
diabetic retinopathy and fibrocystic disease of the
breast in human". "Other potential physiological effects
of anthocyanins include radiation ¬protective,
chemopratective, vasoprotective and anti-inflammatory
agents".
Acai's Anti-Oxidant factors play a large role in
maintenance of vascular cardiac system, which is
important for better blood circulation.
Acai
has two essential fatty acids known as Omega 6 (Linoleic
acid) and Omega 9 (Oleic acid). Research shows that
these fatty acids maintain normal cholesterol levels.
60%
Omega 9 (Oleic acid) a monounsaturated, essential fatty
acid, helps lower LDL (harmful cholesterol) while
maintaining HDL, (beneficial cholesterol) levels. 12%
Omega 6 (Linoleic acid) a polyunsaturated, essential
fatty acid, has been found to lower both LDL and HL
levels.
Fatty acids aid in the transport and absorption of
fat-soluble vitamins ice. Vitamins A, E, D, and K.
Acai
contains valuable phytosterols.
Sterols are components of plant cell membranes providing
numerous benefits to the human body, namely the
reduction of blood plasma cholesterol.
Sterols are currently being used to treat symptoms
associated with BPH
(Benign Prostate Hyperplasia).
An
almost perfect essential amino acid complex in
conjunction with valuable trace minerals, vital to
proper muscle contractions and regeneration.
Acai
has a high level of fibers that is good for elderly and
for people who have problems with digestive organs.
Improved digestion.
Fiber
promotes 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.
Greater energy/stamina.
The failure of people to eat a diet high in antioxidants
leads to drastically decreased energy levels as they
grow older.
Acai
Health Facts
-
Improved Mental Focus.
-
Improved sexual function.
-
Better sleep.
-
All nutrients come from one berry.
-
Acai has more proteins then an average egg.
-
Acai has a high amount of lipids that gives you the
energy of a raging bull.
-
More bio-active then liquid freeze dried versions of
Acai.
-
Very low Sugar content for a fruit.
-
Cleansing and Detoxing your body.
-
Boost your Immune System.
-
Acai is considered one of the richest nutritive
fruits from the Amazon or the world for that fact.
CARDIOVASCULAR MAINTENANCE PROPERTIES OF ACAI.
Acai is a new fruit from Brazil that offers vital
nutritional benefits for people over 40 years of age.
The Acai contains 33 times the cholesterol fighting
anthocyanin than a glass of red wine, a Daily Value (DVS)
of calcium, twice the DVS at the antioxidant “Vitamin E
and a substantial amount of dietary fiber” (2)
Cardiovascular Maintenance, Anthocyanins are cholesterol
regulating compounds with well researched data (indicating
their value in Cardiovascular support Elevated blood
cholesterol is one of the major modifiable risk factors
for coronary heart disease (5) and the leading cause of
death in the US The fact is that 490,000 Americans die
of Coronary Heart Diseases each year (3) with cost of
over $60 billion annually in medical expenses and lost
productivity (4) Therefore, regulating and reducing
cholesterol through dietary means can contribute to
prolonging life and reducing medical expenses. Low
cholesterol foods and exercise are only a part of the
natural program to prevent and mitigate cardiovascular
diseases. The consumption of foods rich in compounds
that reduce cholesterol, reduce blood pressure and curry
antioxidant protection completes the program. Acai is an
excellent example of such a functional food that is now
accessible to food, beverage and supplement markets in
an economical and convenient form.
Calcium rich Acai also provides several cardiovascular
health benefits. According to a research summary by the
Just-Food.com editorial team. More than maintaining
skeletal strength and reducing the impact of
osteoporosis, studies have shown that people who suffer
from high blood pressure often also have diets low in
calcium, When calcium is added to their diet, blood
pressure drops. Some research also suggest that calcium
may help reduce LDL cholesterol levels. Also the lower
risk of stroke, found in a study of 86,000 women, was
attributed to calcium. Diets rich in calcium have also
been linked to reduced occurrences of colon and breast
cancer in various laboratory studies.
The generous amount of Vitamin E in Acai, twice the
D.V., (Daily Value), is essential for regeneration of
damaged tissue and as a protective antioxidant. Cancer
prevention and Intestinal function: "Acai" high fiber
content is very favorable to the consumers proper
intestinal function, " reports Dr. Herve Rogez , "Fiber
accelerates the intestinal processes and has a very
important role in avoiding colon cancer, The D.V. is 35g
of fibers/adult a day, Acai consumers reach this dose
very easily," (2)
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3. ACAI NUTRITIONAL INFORMATION
Table
1. Chemical composition and energy value
The Acai beverage is not an acid drink, as its average
pH is 5.23. That pH 5.23 is lower than the values
mentioned in the literature (pH 5.8-5.9) as showed in
table 1.
The variations in pH are due to the organic acids. pH
variations evolve in a highly significant manner over
the period of time from the harvest, towards a slight
alkalinization (p < 0.01), this means to say that the pH
increases appreciably over the months of collection.
3.1. LIPID AND ENERGY VALUE
3.1.1. Total Lipids
The Acai is a caloric food due to its percentage of
fatty material, the main Acai component in quantitative
terms. A man between 18 and 29 years of age, weighing 65
kilos and engaged in average physical activity needs
approximately 3,000 kcal/day. The daily consumption of
one liter of Acai with 12.5% dry matter, contains 65.8g
of lipids, which corresponds to 66% of the daily lipid
ingestion requirement (100g) (CNNB, 1996). This amount
supplies 592 kcal of the 657 total kcal contained in one
liter of Acai, that is to say, over 20% of the daily
energy contribution for an adult man. This gives it an
energy value comparable to whole cow’s milk (614 kcal/l)
(USDA, 1998). This energy value is partly responsible
for the success of Acai among the youngsters in the
Southern region of Brazil.
The lipids content does not present any significant
difference among trees, shoots and conditions (p > 0.05)
(Table 2). However, it diminishes almost significantly
during the course of the harvest (p = 0.06).
Thus the lipids represent around 90% of the calories
contained in this beverage. Thanks to the good profile
the oil presents (see the following point) the
consumption of Acai assures taking good advantage of
mono- and poly-unsaturated fatty acids.
Table 2. Acai nutrients
3.1.2. Profile of Liposoluble Components
Table 3 presents the complete profile of fatty acids,
sterols and tocopherols and tocotrienols in olive oil
and Acai. According to the nutritional recommendations
in force, the ideal profile of an oil should have 50% of
mono-unsaturated, a maximum of 33% of saturated and the
remainder of poly-unsaturated fatty acids (CNNB, 1996),
which contributes towards giving olive oil a good
reputation. In Table 2 it can be seen that, within the
set of palm oils analyzed, oleic acid is the most
abundant, followed by palmitic and linoleic acids.
Euterpe oleracea presents a particularly interesting
profile from the nutritional point of view, which gives
it an important advantage. However, a weak content of
linolenic acid is pointed out, an indispensable fatty
acid , whose recommendation for an adult (CNNB, 1996) is
established at 0.5-1% of the diet energy (1.6 – 3.3
g/day).
The main sterol in all the examples examined is
beta-sitosterol with maximum values for olive oil and
Acai (Table 3). The proportions of cholesterol are small.
The total amount of alpha-tocopherol present in Acai is
high (45 mg/100 g M.S.). This high vitamin E content
must be related to that of the unsaturated fatty acids,
the first generally being related to the second. Vitamin
E (tocopherols), thermo-resistant, is an important
natural anti-oxidant that protects the lipids (de Luca &
Suttie, 1969). The daily vitamin E recommendation is
from 5-15 mg for an adult (CNNB, 1996), which makes one
perceives that the Acai may be considered to be an
excellent source.
Table
3. Acai liposoluble components
3.2. PROTEINS
3.2.1. Total Nitrogenous Matter
In comparison with other fruits, the Acai fruit shows a
high protein content: the average total nitrogenous
matter content found in 109 samples is 10.05% in
relation to the dry matter (Table 2).
3.2.2. Amino Acid Profile
To assess the nutritional value of the Acai protein (Table
4), comparison with egg protein was chosen, which
constitutes a classical reference for human feeding. The
amino acid contents dosed in these different foods were
expressed in relative proportions to enable them to be
compared. With regard to the amino acid profiles, it is
pointed out that only that of Acai is very similar to
that of egg; the primary limiting amino acid is
metionine (chemical index of 60%); the secondary
limiting amino acid is lisine and has an excess of
phenylalanine 1 and treonine.
Table 4.
Acai amino acids
3.3. SUGARS
The assimilable sugar content in Acai fruit is
generally normal, with sucrose (present mainly in
pineapple, pears, citrus fruit and bananas) and the
glucose monomers and fructose (mainly present in kiwis,
cherries, apples, plums and grapes) constituting the
forms most commonly found. These sugars come from
progressive starch degradation, normally abundant before
maturity (Kader & Barrett, 1996).
The detailed analysis of these sugars by liquid
chromatography shows the presence of glucose and
fructose (1.55% and 1.36% respectively in relation to
dry matter). The glucose and fructose contents do not
present any significant difference among trees, shoots
and conditions (p > 0.05). Sucrose is almost absent from
the product (0.05% of the D.M.). The presence of starch
was not detected.
3.4. FIBERS
The fiber content varies widely from one fruit
species to the other. In the case of Açai, the total
food fiber concentration is notably high (25.22% of dry
matter on an average) (Table 2) and make them the second
largest quantity of compound in cabbage palm after
lipids. Part of these fibers can easily be seen by optic
microscope. The fibers do not present any significant
difference of content for the factors trees, shoots and
conditions (p > 0.05).
Fibers play a very important role in regulating
the consumer’s intestinal transit, as well as
participating in the prevention of colon cancer. The
daily recommended intake of total food fibers is 35g per
adult. Therefore, Acai may really be considered to be an
excellent source of fibers. Further studies should be
developed to characterize these fibers.
3.5. VITAMINS AND MINERALS
3.5.1. Vitamins
Costa (1953), for the first time, showed the
presence of vitamin B in Acai, using it to1 enrich the
feed for pigeons that lacked this vitamin . Vitamin B
(0.25 mg/100g D.M.) is 2 frequently present in
significant amounts in oleaginous plants.
3.5.2. Major Mineral Elements
Potassium
is the most abundant mineral in the Acai (990 mg/100g
D,M.). High contents of this mineral in foods are
frequently associated with an easily growing acidity and/or
an improved color.
2 - For man, extreme lack of vitamin B, causes
beriberi, a disease characterized by cardiac and nervous
disturbances, muscular atrophy and edemas (Domart &
Bourneuf, 1981)
The weak sodium content (76 mg/100 g D.M.)
finds its origin in the richness in potassium.
Calcium
is the second most abundant mineral in the Acai and is
associated with the cell wall structures (Kader &
Barrett, 1996).
The magnesium found in fruits originates
in the chlorophyll present before maturity. On an
average, the content is of 178 mg/100 g D.M.
With regard to phosphorous, it is a
citoplasmatic and nuclear constituent of proteins and
plays an important role in carbohydrate metabolism and
energy transfer (Kader & Barrett, 1996). The mean
quantities of this mineral in Acai are 147 mg/100 g D.M.
3.5.3. Oligo-elements
The copper content is very high for a
fruit (1.38 mg/100 g D.M.) and the Açai may therefore,
be considered to be an excellent source of this
oligo-element. In effect, the daily recommended
consumption is 1.1 mg for an adult (CNNB, 1996).
The manganese content (32.3 mg/100 g D.M.)
is excessive in relation to the daily required quantity
(10 times more) but does not get to be toxic, as the
manganese causes disorders at much higher concentrations
(above 200 mg/day) (Belitz & Grosch, 1992).
The zinc content (1.73 mg/100 g D.M.) is
below the values found by other authors (2 -7 mg/100 g
D.M.) and should, in all cases, be considered as low for
a food.
The cadmium (460 ppm of D.M.), and
boron (1.58 mg/100 g D.M.) and nickel (203
ppm of D.M.) had never been dosed before.
It is also mentioned that Almeida & Valsechi
(1966) dosed the aluminum and obtained a value of
2.6 mg/100 g of dry matter, normal for this type of food.
|
Common name |
Scientific name |
Concentration (mg/100g) |
|
Açaí |
Euterpe oleracea |
440 (fruit) |
|
Cranberry |
Vaccinium corimbosum x V. macrocarpon
|
330-535 |
|
Cherry |
Prunus cerasus |
43.6 |
|
Red cabbage |
Brassica oleracea var. capitata |
25m |
|
Strawberry |
Fragaria chiloensis |
15-35 |
|
Raspberry |
Rubus idaeus |
40 (fruit) |
|
Gooseberry |
Ribes nigrum |
145 |
|
Black beans |
Phaseolus vulgaris |
213 |
|
Juçara |
Euterpe edulis |
134.7(fruit) |
|
Mulberry |
Rubus occidentalis |
345 (fruit) |
|
Red onion |
Allium cepa |
9-21 |
|
Apple (skin) |
Malus pumila |
0.03 |
|
Plum (skin) |
Prunus domestica |
29.5 (fruit) |
|
Black grapes |
Vitis vinifera |
65-140 |
Table 5
Concentration of anthocyanines in various foods
What is the ORAC Assay?
The Oxygen Radical Absorption Capacity (ORAC) assay is a
method for measuring the total antioxidant activity of a
biological sample. It measures the antioxidant
activities of human, agricultural products, food
products, food ingredients and pharmaceutical products.
The assay measures the effectiveness of various natural
antioxidants, present in the sample, in preventing the
loss in the fluorescence intensity of the fluorescent
marker protein, Beta-pycoerythrin (beta-PE), during
peroxy radical induced free radical damage. Each
reaction is calibrated using known standards of Trolox®,
a water soluble vitamin E analog. The results of the
assay are reported on the basis of 1 ORAC unit = 1
micro-M Trolox®. 1
4. Anthocyanins and their protective properties
The Anthocyanines
The mean content is 440 mg/kg of fruit (Table 2).
Expressing the anthocyanine content in 100 g of dry
extract, a mean value of 1.02 g is obtained, which means
to say that around 1% of the dry matter is made of these
powerful anti-oxidants. It was seen that other products
contain comparable contents (Table 5).
Inflammation and Collagen: Anthocyanins neutralize enzymes that
destroy connective tissue. Their antioxidant capacity
prevents oxidants from damaging connective tissues and
repair damaged proteins in the blood-vessel walls.
Nervous System: By preventing tyrosine nitration, the
anthocyanins properties in Açaí may help protect against
neurological diseases. The primary anthocyanins in Açaí
known as Cyanidin-3-glucoside have been found to help in
the reversal of age related neurological deficits.
Large and Small Blood Vessels:
Anthocyanins ability to counter oxidants make them a
powerhouse in the fight against arteriosclerosis. Even
in trace amounts, anthocyanins effectively protect
against LDL oxidation. Anthocyanins protect the
integrity of the endothelial cells that line blood
vessel walls and help to maintain micro capillary
integrity. Diabetes: One of the serious diabetic
complications is retinopathy, which in most cases can
cause blindness. This condition occurs when the body
attempts to repair leaking, damaged capillaries, but
does so by over producing abnormal proteins. The
protection of anthocyanins may help prevent these
capillaries from leaking and to help prevent abnormal
protein proliferation.
Eyesight: Anthocyanins may also help improve eyesight by
numerous mechanisms. During the WW II, British fighter
pilots were found to have improved night vision. These
findings were thought to the result of the large amounts
of bilberry in the pilot’s diet. The effects of the
improved night vision were not long lasting after the
initial consumption of bilberry – it lasted just some
hours after initial consumption. With this newfound
advantage, the pilots were lead to ingest bilberry
fruits just prior to the mission.
Sources: Pigmented fruits are known to carry the highest amounts of
anthocyanins. Fruits that can be eaten with skin on,
offer the highest value of anthocyanins. These fruits
would consist of cherries, grapes, raspberries,
blueberries, bilberry, and Açaí to name a few.
Copyright : Whole Foods Magazine and Jeff Bliss
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5. ACAI AND THE MEDIA
5.1
The Hidden Secrets
Polyphenols, Phytochemicals, Anthocyanins, what are they
and what are the benefits of such compounds?
Phytochemicals characterize, or sum up the whole picture
of the beneficial compounds found in fruits, vegetables
and certain teas. They are the protective living matter
in which plants are able to thrive in some uncertain
environments such as climate and insect infestations.
When consumed by humans, these compounds act as
antioxidants so vital to good health and longevity. Many
studies suggest that the use of antioxidants may help in
the fight against anti-aging, cardiovascular disease,
cancer, and so many other age related degenerative
diseases including ophthalmology.
Anthocyanins are some of the more potent forms of
antioxidants. We have all heard of the "French Paradox",
how the people of France with their high fat diets and
not uncommon unhealthy lifestyles are still below the
percentage of related deaths from cardiovascular disease
than many of the populations that exist today. One
reason may be that they consume large amounts of red
wine. Wine, made from grapes has very high levels of the
antioxidant anthocyanins. The polyphenols (anthocyanins)
in red wine are believed to mitigate the effects of a
fatty diet and smoking. Anthocyanin, a polyphenol that
is proven to reverse, halt and improve the conditions of
many age related diseases inflicted on the general
population. Anthocyanins (flavonoids) found in various
fruits have a unique chemical structure that makes them
6 to 8 times more potent than vitamin C. One particular
fruit, known as Acai (ah-Sa-E) contains the most highly
concentrated forms of anthocyanins known thus far
through intense research. Anthocyanins content in the
Açaí has been proven to be 3.5 times the amount of that
present in a glass of red wine, volume to volume when
tested in an ORAL analysis (measure of capacity).
By: Jeffrey Bliss - Whole Foods Magazine
5.2
Superfood No. 1: Açaí
Nature's Energy Fruit
It may seem odd
to start this list of superfoods with one you’ve likely
never even heard of. But studies have shown that this
little berry is one of the most nutritious and powerful
foods in the world! Açaí (ah-sigh-ee) is the high-energy
berry of a special Amazon palm tree. Harvested in the
rainforests of Brazil, açaí tastes like a vibrant blend
of berries and chocolate. Hidden within its royal purple
pigment is the magic that makes it nature's perfect
energy fruit. Açaí is packed full of antioxidants, amino
acids and essential fatty acids. Although açaí may not
be available in your local supermarket, you can find it
in several health food and gourmet stores (often in
juice form). A new product featuring the unsweetened
pulp is now also available, and I highly recommend that
you choose this form of açaí.
Açaí pulp contains:
A
remarkable concentration of antioxidants that help
combat premature aging, with 10 times more
antioxidants than red grapes and 10 to 30 times the
anthocyanins of red wine.
A
synergy of monounsaturated (healthy) fats, dietary
fiber and phytosterols to help promote
cardiovascular and digestive health.
An
almost perfect essential amino acid complex in
conjunction with valuable trace minerals, vital to
proper muscle contraction and regeneration.
The fatty acid content in açaí resembles that of olive
oil, and is rich in monounsaturated oleic acid. Oleic
acid is important for a number of reasons. It helps
omega-3 fish oils penetrate the cell membrane; together
they help make cell membranes more supple. By keeping
the cell membrane supple, all hormones, neurotransmitter
and insulin receptors function more efficiently. This is
particularly important because high insulin levels
create an inflammatory state, and we know, inflammation
causes aging.
Based on an interview broadcasted in Oprah's
show
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6. sOURCES
-
Claire Madden, VP Marketing at MarketResearch.com,
-
"Biochemical and Technical Studies on Acai" by Dr.
Herve Rogez 2, Sofia Pascal 2, Jesus N.S. de Souza,
Arlete R. Aquino & Raphaele Buxant Dept..
de Engenharia Quimica - Centro Tecnologico,
Diaouiweir ria I niinnin, Beligica)
-
National Contor for Health Statictice. Annual
summary of births, marriages, divorces, and deaths
United States, 1993, Monthly vital statistics report-,
vol 42 no 13. Hyattsville, MD: Public Health Service,
1594.
-
American Heart Association. Heart and stroke facts
1995 statistical supplement. Dallas, TX: American
Heart Association, 1994.
-
National Cholesterol Education Program. Second
report of the Expert Panel on Detection, Evaluation,
and Treatment of High Blood Cholesterol in Adults
Adult Treatment Panel II). BeM6sda National Heart,
Lung.
-
Oprah's show
-
Jeffrey Bliss - Whole Foods Magazine
-
DaFruta and LMS Food - content research
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