Acai berries are native to the Amazon Rain forest growing on the Acai palm-tree called the “tree of life” by local Brazilians. For hundred of years, the native Brazilians have prized Acai berries for their high nutritional value.
Recently discovered by the entire world, the Acai berries have become very popular as one of the most nutritious and powerful foods. Best Known as part of the superfruit with the fantastic taste like raspberry kind of flavor, other reported that it's a pear and apple flavor or mixture of raspberry and chocolaty flavor. Widely eaten as fruit or drinks, slim cocktails, snacks or cookies, the açai berries extracts are now widely used as food supplements.
One of the most important benefit acai berries is that give more energy. It consists of large portions of fiber and anthocyanidins, this fruit is also rich in vitamins such as B1, B2, B3, C, E and minerals iron, calcium, zinc, potassium, magnesium. Vitamins and minerals help promote good health and allow the body to function better. The some qualities of the Acai berries that help improve stamina and feel good.
Acai berries are proven to be beneficial to help in cardiovascular health and resist heart diseases. They help regulate blood sugars and contents to help keep it at stable levels which also protection from diabetes. Another beneficial effect of berries is lowering cholesterol. It is one few fruits that are rich in omega fatty acids as a omega-6 and omega-9, these fatty acids present in the fruit help reducing the bad cholesterol (LDL) while increasing the good cholesterol (HDL). Antioxidants and fatty acids present in the fruit protect body from free radicals, as they are responsible for heart disease, cancer, Alzheimer's and Parkinson's and more.
Acai berries also have an abundance of antioxidants, up to ten times as much as red grapes, twice as much as blueberries and ten to thirty times the anthocyanins of red wine.
Antioxidants help to protect body against the hurt caused by oxygen free radicals and everyday life (food, pollution). Antioxidants enter the bloodstream and help in eliminating free radicals in the body. These antioxidants are beneficial in natural cell renewal and an essential in human development. This is where antioxidants help in the natural cell renewal and protect against other diseases.
Another benefit of the Acai berries is cleanses the body of toxins and helps support digestive system work better. It ridding the body of toxins and also cleanses the circulatory system, is can be result in a stronger immune system and enhance performance improve. Fiber in Acai is not absorbed by he body, it just go through and excreted as a waste, gives a feel of glut. Combination fiber and fatty acids enhance the wight loss by helping the body to maintaining a normal metabolism.
These substances provide aid for health benefits:
- fight against free radicals
- cardiovascular and heart diseases
- degenerative diseases
- anti-aging protection
- keep lower risk of osteoarthritis
- increase energy and vitality, immune system
- healthy looking skin
- improvement of blood circulation
- enhancement of weight loss
These claims' axes are obviously given as an indication. Please note that the plant effect greatly depends on the amount implemented in the product. From a regulatory point of view, all claims appended on the labeling of all dietary supplements must be justified by pertinent bibliographical data file according to Regulation 1924/2006/EC.
1. Murrieta RSS, Dufour DL, Siqueira AD (1999). "Food consumption and subsistence in three Caboclo populations on Marajo Island, Amazonia, Brazil". Human Ecology 27: 455–75. doi:10.1023/A:1018779624490.
2. Williams RJ, Spencer JP, Rice-Evans C (April 2004). "Flavonoids: antioxidants or signalling molecules?". Free Radical Biology & Medicine 36 (7): 838–49. doi:10.1016/j.freeradbiomed.2004.01.001.
3. Virgili F, Marino M (November 2008). "Regulation of cellular signals from nutritional molecules: a specific role for phytochemicals, beyond antioxidant activity". Free Radical Biology & Medicine 45 (9): 1205-16.Silva, S. & Tassara, H. (2005). Fruit Brazil Fruit. São Paulo, Brazil, Empresa das Artes
4. Dyer, A. P. 1996. Latent energy in Euterpe oleracea. Biomass Energy Environ., Proc. Bioenergy Conf. 9th.
5. Plotkin MJ, Balick MJ (Apr 1984). "Medicinal uses of South American palms". J Ethnopharmacol 10 (2): 157–79. doi:10.1016/0378-8741(84)90001-1.
6. Schauss AG, Wu X, Prior RL, Ou B, Patel D, Huang D, Kababick JP (2006). "Phytochemical and nutrient composition of the freeze-dried amazonian palmberry, Euterpe oleraceae Mart. (acai)". J Agric Food Chem 54 (22): 8598–603. doi:10.1021/jf060976g.
7. Lubrano C, Robin JR, Khaiat A (1994). "Fatty-acid, sterol and tocopherol composition of oil from the fruit mesocarp of 6 palm species in French-Guiana". Oleagineux 49: 59–6.
8. Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST (Jun 2008). "Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Açaí (Euterpe oleracea Mart.)". J Agric Food Chem. 56 (12): 4631–6. doi:10.1021/jf800161u.
9. Kuskoski EM, Asuero AG, Morales MT, Fett R (2006). "Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins". Cienc Rural 36 (4 (July/Aug)).
10. Lichtenthäler R, Rodrigues RB, Maia JG, Papagiannopoulos M, Fabricius H, Marx F (Feb 2005). "Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits". Int J Food Sci Nutr 56 (1): 53–64. doi:10.1080/09637480500082082.
11. Schauss A.G., Wu X., Prior R.L., Ou B., Huang D., Owens J., Agarwal A., Jensen G.S., Hart A.N., Shanbrom E. (2006). "Antioxidant capacity and other bioactivities of the freeze-dried amazonian palm berry, Euterpe oleraceae Mart. (acai)". J Agric Food Chem 54 (22): 8604–10. doi:10.1021/jf0609779.
12. Rodrigues RB, Lichtenthäler R, Zimmermann BF, et al. (Jun 2006). "Total oxidant scavenging capacity of Euterpe oleracea Mart. (açaí) seeds and identification of their polyphenolic compounds". J Agric Food Chem. 54 (12): 4162–7. doi:10.1021/jf058169p.
13. Seeram NP, Aviram M, Zhang Y, et al. (Feb 2008). "Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States". J Agric Food Chem. 56 (4): 1415–22. doi:10.1021/jf073035s.
14. Mertens-Talcott SU, Rios J, Jilma-Stohlawetz P, et al. (Sep 2008). "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. 56 (17): 7796–802. doi:10.1021/jf8007037.
15. De Rosso VV, Morán Vieyra FE, Mercadante AZ, Borsarelli CD (October 2008). "Singlet oxygen quenching by anthocyanin's flavylium cations". Free Radical Research 42 (10): 885–91. doi:10.1080/10715760802506349.
16. Lotito SB, Frei B (2006). "Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: cause, consequence, or epiphenomenon?". Free Radic. Biol. Med. 41 (12): 1727–46. doi:10.1016/j.freeradbiomed.2006.04.033.
17. Williams RJ, Spencer JP, Rice-Evans C (April 2004). "Flavonoids: antioxidants or signalling molecules?". Free Radical Biology & Medicine 36 (7): 838–49. doi:10.1016/j.freeradbiomed.2004.01.001.
18. Del Pozo-Insfran D, Percival SS, Talcott ST (Feb 2006). "Açai (Euterpe oleracea Mart.) polyphenolics in their glycoside and aglycone forms induce apoptosis of HL-60 leukemia cells". J Agric Food Chem. 54 (4): 1222–9. doi:10.1021/jf052132n.
19. Pacheco-Palencia LA, Talcott ST, Safe S, Mertens-Talcott S (May 2008). "Absorption and biological activity of phytochemical-rich extracts from açai (Euterpe oleracea Mart.) pulp and oil in vitro". J Agric Food Chem. 56 (10): 3593–600. doi:10.1021/jf8001608.
20. Oliveira de Souza M, Silva M, Silva ME, de Paula Oliveira R, Pedrosa ML. (Dec 17 2009). "Diet supplementation with acai (Euterpe oleracea Mart.) pulp improves biomarkers of oxidative stress and the serum lipid profile in rats.". Nutrition.
21. Córdova-Fraga T, de Araujo DB, Sanchez TA, et al. (Apr 2004). "Euterpe Olerácea (Açaí) as an alternative oral contrast agent in MRI of the gastrointestinal system: preliminary results". Magn Reson Imaging 22 (3): 389–93. doi:10.1016/j.mri.2004.01.018.
22. Del Pozo-Insfran D, Brenes CH, Talcott ST (Mar 2004). "Phytochemical composition and pigment stability of Açaí (Euterpe oleracea Mart.)". J Agric Food Chem. 52 (6): 1539–45. doi:10.1021/jf035189n.