Maqui is a deeply purpled berry collected from the distant Patagonia region, that stretches from Southern Chile
to Antarc-
tica, one of the cleanest places on this planet. Maqui berries have been traditionally used by the Mapuche Indians for a
variety of ailments such as sore throat, diarrhea, ulcers, hemorrhoids, birth delivery, fever, tumors and other ailments. The
Mapuche Indian tribe is the only tribe in the American Continents that were not conquered by any European Countries.
According to the Spanish history, the Mapuche warrior drank a fermented beverage made from maqui berry several times a
day, which may have contributed to the extraordinary strength and stamina that the warriors exhibited. The maqui berry
contains one of the highest ORAC values of any known berry. It also contains high level of polyphenols and anthocyanins.
Antioxidants contain an extra oxygen molecule and are able to neutralize free oxide radicals before they do any harm. The
human body produces natural antioxidants to combat oxidative stress, infammation, and the cell damage that results. How-
ever, the aging process, in addition to the various environmental and life-style stressors we face every day, create more free
radicals than our bodies can naturally fght of. The Maqui Superberry is packed with powerful antioxidants, especially
anthocyanins and polyphenols.
ORAC: Developed by food nutrition researchers at Tufts Universitys USDA sponsored Human Nutrition Research Center on
Aging, the ORAC test measures a foods antioxidant ability to neutralize free radicals and potentially mitigate health imbal-
ances. Nutritionists recommend at least 3,000 ORAC per day. Most individuals get only 1,200 ORAC units or less per day
through their diet. As we all know, there are a lot of confusion in terms of ORAC no. Below is a table that represent ORAC
value per 100g serving (typically 1 fruit or 1 cup) for various fruits. In terms of berries, Maqui has one of the highest ORAC
values compared to any other fruits & berries.
Benefts of Maqui Berries:
ORAC - H Value of Various Fruits per 100g Serving:
Benefts of Maqui Berries:
Anti-infammatory
Fight free radicals
Cardiovascular Health
Protect cells from oxidative stress
Healthy aging
Maquiberry
Acai berry
Pomegranate
Cranberry
Blueberry
Blackberry
Raspberry
Strawberry
Cherries
Apple with skin
Red Grape
Banana
0 5000 10000 15000 20000 25000 30000
umole / 100g
27600
16700
10500
9382
6520
5245
4745
3541
3348
2568
1260
813
Anthocyanins are produced by plants for self-protection against sun, irradiation, diseases, and biological enemies. Antho-
cyanins are antioxidant favonoids that protect many body systems and have some of the strongest physiological efects of
any plant compounds. Anthocyanins were found in one study to have the strongest anti-oxidizing power of 150
favonoids.1(Approximately 4,000 diferent favonoids have been identifed.). Anthocyanins in Maqui berry are truly unique
as 80% of all anthocyanins in Maqui berry are delphinidin, which is the strongest among all anthocyanins compounds.
Highest Delphinidin Anthocyanins
Delfnidin-3-glucoarabinoside-5-glucoside
Delfnidin 3,5-diglucoside
Cyanidin-3-glucoarabinoside-5-glucoside
Cyanidine 3,5-diglucoside
Delfnidin 3-glucoarabinoside
Delfnidin 5-glucoarabinoside
Delfnidin 3-glucoside
Cyanidin 3-glucoarabinoside
Cyanidin 3-glucoside
Helps neutralize enzymes that destroy connective tissue, prevents oxidants from damaging connective
tissue, and repairs damaged proteins in blood-vessel walls.
Helps lighten allergic reactions and increases capillary permeability.
Helps promote cardiovascular health by preventing oxidation of low-density lipoproteins (LDL), and
helps protect blood vessel walls from oxidative damage.
Helps maintain small blood vessel integrity by stabilizing capillary walls.
May improve eyesight's
Support healthy blood sugar level
Anthocyanins in Maqui Berry:
Benefts of Anthocyanins:
Maquiberry Juice
Pomegranate Juice
Red Wine
Blueberry Juice
Cranberry Juice
Acai Juice
Orange Juice
Apple Juice
DPPH
(% Inhibited)
ORAC-H
(umole of TE/ml)
FRAP
(umole of FE/ml)
TEAC
(umole/ml)
207.7
50.1
35.2
20.6
19.2
18.3
12.7
11.8
133
25
25.7
20.6
15.4
19.5
7.4
4.8
55.0
8.1
4.3
4.2
2.7
3.8
1.5
1.2
127.8
41.6
18.7
15.0
10.4
12.8
4.2
3.6
Red Wine
Red Grape Fruit
Strawberry Fruit
Boysenberry Fruit
Cherry Fruit
Blackberry Fruit
Cranberry Fruit
Red Raspberry Fruit
Black Raspberry Fruit
Blueberry Fruit
Bilberry Fruit
Mangosteen Fruit & Pericarp
Acai Sraydried Powder
Maqui Superberry Fruit Liquid
Maqui Superberry Fruit Powder
15 - 26
14
2600
3500
2100 - 4700
5100
5200
2700 - 5300
5000 - 16,400
3200 - 8700
8186
20,000 - 30,0000
18,400 - 31,000
60,000 - 80,000
50,000 - 90,000
ORAC hydro
(umle / 100g)
24 - 35
30 - 750
-
160
350 - 400
82 - 325
50 - 80
213 - 428
400
25 - 495
300 - 648
195
319
800 - 2200
3500 - 5000
Anthocyanins
(mg / 100g)
600
-
1600
-
1500
3000
1000
1300
1300
-
400
1500
-
4000 - 5000
6000 - 9000
Total Phenols
(mg / 100g)
Phenols are an antioxidant thought to be most active in fghting chronic diseases like cancer, strokes and heart disease,
where they prevent the oxidation of low-density lipoproteins (LDL) that contribute to cardiovascular problems.
The French have a diet very rich in cheese, sugar, cofee, nicotine, sugar and white four. A high intake of saturated fat is
normally associated with increased rates of heart disease. According to FAO data, the average French person consumed 108
grams per day of fat from animal sources in 2002 while the average American consumed only 72. The French eat four times
as much butter, 60 percent more cheese and nearly three times as much pork. Although the French consume only slightly
more total fat (171 g/d vs. 157), they consume much more saturated fat because Americans consume a much larger propor-
tion of fat in the form of vegetable oil. However, according to data from the British Heart foundation, in 1999, rates of death
from coronary heart disease among males aged 3574 years was 230 per 100,000 people in the US but only 83 per 100,000
in France.
Phenols
The French Paradox and Anti-oxidants
This discrepancy is labeled the French Paradox. It has been suggested that France's high red wine consumption is a primary
factor in the trend. It is believed that one of the ingredients in red wine potentially related to this efect is resveratrol.
Resveratrol is a compound found largely in the skins of red grapes. Within the plant, its highest concentration is in the skin.
Resveratrol is a phytoalexin, a class of antibiotic compounds that are naturally produced as a part of a plant's defense system
against disease. With the extreme weather and high sun irradiation, Central & Southern Chile has the perfect weather for
growing berries with high resveratrol level.
Researchers now believe they have the reason for the "French Paradox" - anthocyanins! The French drink a signifcant
amount of red wine, and the anthocyanins in red wine is what is believed to be responsible for the very low incidence of
heart disease. Although research continues on resveratrol, the concentration in wine seems too low to account for the
French Paradox. Professor Roger Corder and team have identifed a particular group of polyphenols, known as oligomeric
procyanidins, which they believe ofer the greatest degree of protection to human blood-vessel cells. Unlike resveratrol,
procyanidins are present in wine in quantities that seem to be high enough to be signifcant: "Procyanidins are the most
abundant favonoid polyphenols in red wine - up to one gram per litre is found in some traditional style red wines. While red
wine has a good quantity of anthocyanins, Maqui Superberry has over 30 to 60 times the anthocyanins as red wine.
New data has focused attention upon components of red wine such as phenols and anthocyanins. These phenols com-
pounds inhibit the oxidation of LDL cholesterol, inhibit the formation of blood clots. Furthermore, the anthocyanins in red
wine are also protective.
Maquiberry Juice
Pomegranate Juice
Red Wine
Blueberry Juice
Acai Juice
Cranberry Juice
Orange Juice
Apple Juice
Phenols
(mg/ml)
8.36
3.8
3.5
2.3
2.1
1.7
0.7
0.4
Phenols
Total Radical Trapping Potential (TRAP) measures the amount of free radicals that can be trapped and therefore represent the
total antioxidant present.
Total Antioxidant Reactivity (TAR) indicates the capacity to decrease steady state of free radical concentration. Total phenols
positively correlate to TRAP and TAR. According to research published in the Journal of Agricultural & Food Chemistry,Maqui
berry contains much higher polyphenols content and scored better for TRAP and TAR when compared to red wine, black-
berry, strawberry, blueberry, cranberry, and raspberry.
Total Radical Trapping Potential (TRAP)
Total Antioxidant Reactivity (TAR)
*These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent any disease.*
60
50
40
30
20
10
0
0 20 40 60 80
T
R
A
P
(
m
M
)
Cranberry Fruit
Raspberry Fruit
Blueberry Fruit
Strawberry Fruit
Blackberry Fruit
Maqui Concentrated Powder
Red Wine
TRAP Value of Various Berries
Phenois (mM)
40
35
30
25
20
15
10
5
0
0 20 40 60 80
T
R
A
P
(
m
M
)
Cranberry Fruit
Raspberry Fruit
Blueberry Fruit
Strawberry Fruit
Blackberry Fruit
Maqui Concentrated Powder
Red Wine
TAR Value of Various Berries
Phenois (mM)
