http://www.mypyramid.gov/pyramid/fruits_counts.html

It comes from one the latest studies:
“Anti-oxidant capacities of flavonoid compounds isolated from acai pulp”. Kang et al published in Food Chemistry 122 (2010)

It confirms what I said in another place about other things being responsible for acai features and benefits that cannot be measured easily.

“Anthocyanins and proanthocyanidins are considered major anti-oxidants in fruits, but their concentrations are relatively low in acai (Schauss et al., 2006b). The contributions of the anthocyanins to the overall anti-oxidant capacities of acai were estimated to be only approximately 10% (Lichtenthäler et al., 2005). A recent paper also suggested that the components other than anthocyanins in acai contributed to antiproliferative activity against C-6 rat brain the major polyphenols in acai (Gallori et al., 2004; Schauss et al., 2006b). Many studies have demonstrated that flavonoids have
strong anti-oxidant activities and anti-inflammatory properties (Beara et al., 2009; Leong et al., 2010; Li et al., 2009). However, very few studies have determined the anti-oxidant capacity of individual polyphenol compounds found in acai pulp. There is only one
study that has primarily studied lignans (Chin, Chai, Keller, & Kinghorn, 2008).

On the other hand, due to given limitations in analytical procedures, flavonoids have only been tentatively identified by HPLC or mass spectrometric methods, resulting in many flavonoids in the pulp remaining unidentified, much less determined for possible bioactivity.

Therefore, the first objective of this study was to identify the major flavonoid compounds in acai pulp. Systemic isolation and fractionation in freeze-dried acai pulp is being reported in this paper. Seven flavones and their C-glycosides were obtained from
freeze-dried acai pulp and their structures were elucidated by NMR, MS and the results compared to the literature. Among them, two compounds were identified in acai pulp for the first time.

The vast majority of studies that assess anti-oxidant capacities of acai and other anti-oxidant rich fruits and berries have utilised chemical-based assays. Unfortunately, such assays do not reflect or correlate with the test item’s cellular response.

The second objective of this study was to evaluate the anti-oxidant capacities of these flavonoids with one chemical-based assay and two cellbased assays: ORAC, CAP-e assay and ROS PMN assay. By doing these additional assays, we hope to understand not only their in vitro anti-oxidant capacities, but also their behaviours in living cells to reduce oxidative stress.”

I’m very interested, I drink MV and will continue to, regardless of the findings. Nonetheless though, please let me know if you have attempted to contact Monavie about this.

However, here is the current link to Wikipedia’s page on cinnamon: http://en.wikipedia.org/wiki/Cinnamon

As to the antioxidant capacity of cinnamon, this Wikipedia article states

“One teaspoon of Cinnamon contains as many antioxidants as a full cup of pomegranate juice and 1/2 a cup of blueberries.”

[Editor's note: The rest of the comment is deleted as an off-topic sales pitch by Kevin for other MLM services.]

I couldn’t find an explanation on why ground cinnamon was taken out of Wikipedia. Maybe someone found it unfair to include something that has no water (spices) to something that is mostly water (fruit) when using weight as your guide. Of course comparing freeze-dried acai is unfair for the same reason.

How does the info you posted support MonaVie’s point? Each item that you listed easily beats the ORAC value of 4 oz. of MonaVie, which is 2,698 umoles.