What is Acai?

Acai is a deep purple berry found in select parts of the Amazon rainforest. It has been consumed for centuries by the local population, only recently being introduced to the mass market due to its health-promoting properties.

Research has revealed that acai pulp contains a remarkable concentration of antioxidants, to help combat premature aging. Acai boasts 10-30 times the anthocyanins (purple colored antioxidants) than red wine, and is a synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular system and digestive tract health. Acai also contains an almost perfect essential amino acid complex in addition to valuale trace minerals, vital to proper muscle contraction and regeneration.

Acai is a dense source of a specific class of flavonoids called anthocyanins (red-blue phenols with potent antioxidant properties). 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. Acai pulp contains 10-30 times the anthocyanins of red wine per equal volume.

The primary anthocyanin in acai is cyanidin-3 glucoside. Cyanidin-3-glucoside has been found to be 3.5 times stronger than Trolox (similar to vitamin E) and the predominate anthocyanin found in red wine (malvadin-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 humans. Other potential physiological effects of anthocyanins include radiation-protective, chemoprotective, vasoprotective and anti-inflammatory agents.

The fatty acid ratio of acai resembles that of olive oil, which is thought to be a contributing factor to the low incidence of heart disease in Mediterranean populations.

Of the essential fatty acids in acai, 60 percent is Oleic acid (Omega 9), a monounsaturated, essential fatty acid which helps lower LDL (bad cholesterol) while maintaining HDL (good cholesterol) levels. 12 percent is Linoleic acid (Omega 6), a polyunsaturated, essential fatty acid which helps lower LDL while maintaining HDL levels. These aid in the transport and absorbtion of fat-soluble vitamins such as A, E, D, and K.

Acai contains many 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). Preliminary evidence suggests that beta-sitosterol (the predominant sterol in acai) may help prevent immune weakness resulting from severe physical stress.

The acai berry is certainly one of nature’s most perfect foods, as recognized by many nutritionists, doctors, and consumers worldwide.