Acai is the fruit of a type of palm found mostly in South America and specifically along the Amazon Basin. It has been used as food and as medicine by natives of this region for eons. The fruit contains a number of biologically active compounds that are associated with a many health benefits. These compounds are collectively called flavonoids. Some of the specific flavonoid compounds include:
The berry also contains fatty acid. Flavonoids are powerful antioxidant agents that protect the body from the damage that can be caused by freely circulating free radicals. Fatty acids have also been shown by some studies to support the effectiveness of antioxidants.
What research has discovered about acai berries
Apart from its antioxidant properties acai has been demonstrated to:
- Have anti-inflammatory effects
- Have antitumor properties
- Protects the blood vessels against plaque formations that narrows the vessels and can lead to vascular and heart problems.
- Help to protect neurones and hence to maintain a healthy nervous system. One study suggested that this neuroprotective properties have the potential to help patients suffering from Alzheimer’s disease
- Boost the immunity
- Supports respiratory functions
- Supports physical endurance under stressful conditions
More benefits of acai
Natives have used it for many other reasons that include, cancer treatment, promote digestive health, in the management of immunity-related disorders and in reducing the severity of allergies. It contains a number of vitamins that include:
- Vitamin A
- Vitamin C
- Vitamin E
In addition to the other benefits of these vitamins, they are also powerful antioxidants. The berries also contain important minerals that include:
These minerals support healthy joints, bones, heart health and the prevention of anaemia.
The antioxidant effects of acai support a healthy skin against environmental or body-induced high free radicals that support premature ageing of the skin.
Acai berries have also been used as aphrodisiacs. The mechanism of action is thought to be due to an improved circulation. Impaired blood flow is one of the many causes of sexual health disorders including erectile dysfunction.
Are all acai berry products made the same?
The simple answer is NO. To reap the maximum benefits from this berry, make sure that you get a brand that is in its most natural form. This is the one in form of frozen pulp. This guarantees you a superior and healthful quality. The Rainforest Company in Switzerland and Germany has the best quality of frozen Açai products on the market. Check out our website www.therainforestco.com and see for yourself :-)
By the way....CHF0,25.- of every sold 100g Açai pack goes to our foundation, The Rainforest Foundation, that supports the preservation of rainforests, the protection of endangered species and the supports of indigenous tribes.
- Schauss AG, Wu X, Prior L, et al. Phytochemical and nutrient composition of the freeze-dried amazonian palm berry, Euterpe oleraceae mart. (acai). J Agric Food Chem 2006;54(22): 8598-60
- Mertens-Talcott SU, Rios J, Jilma-Stohlawetz P, Pacheco-Palencia LA, et al. Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers. J Agric Food Chem. 2008 Sep 10;56(17):7796-802.
- Schauss AG, Wu X, Prior RL, et al. Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae mart. (acai). J Agric Food Chem 2006;54(22): 8604-10.
- Hassimotto NM, Genovese MI, Lajolo FM. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J Agric Food Chem 2005;53(8):2928-35.
- Xie C, Kang J, Burris R, et al. Açaí juice attenuates atherosclerosis in ApoE deficient mice through antioxidant and anti-inflammatory activities. Atherosclerosis. 2011 Jun;216(2):327-33.
- Carey, Amanda N., et al. "Dietary Supplementation with the Polyphenol-Rich Açaí Pulps (Euterpe Oleracea Mart.) Improves Cognition in Aged Rats and Attenuates Inflammatory Signaling in BV-2 Microglial Cells." Nutritional Neuroscience (2015): 1–8. Web.