Acai Berry benefit by
Ray Sahelian, M.D.
Acai berry
benefit
Apparently the dark purple skin of the acai berry has many times
the
anthocyanin content as red wine. The antioxidants in acai
may benefit some health conditions but acai research in humans
is quite limited. Acai berry also has plant sterols, essential
fatty acids, and fiber. Human research is required before
learning the potential acai berry benefit in medical conditions
or prevention of health problems.
Acai berry, in vitro, has a very high antioxidant capacity,
especially for scavenging superoxide and peroxyl molecules.
Compound in acai have also been found to have cyclooxygenase
(COX)-1 and COX-2 inhibitor activity.
Acai
Benefit as Vasodilator
Polyphenols in acai berry have the ability to act as
vasodilators, which means they can dilate blood vessels. This
means acai berry extract could benefit in conditions where blood
vessel dilation is needed.
Endothelium-dependent
vasodilator effect of Euterpe oleracea Mart. (Acai) extracts in
mesenteric vascular bed of the rat.
Vascul Pharmacol.
2006 Sep 1; Department of Pharmacology and Psychobiology, IBRAG,
UERJ, Rio de Janeiro, Brazil.
Acai (Euterpe oleracea Mart.) a fruit from the Amazon region,
largely consumed in Brazil is rich in polyphenols. Experiments
were undertaken to determine whether hydro-alcoholic extract
obtained from acai induces a vasodilator effect in the rat
mesenteric vascular bed precontracted with norepinephrine and,
if so, to elucidate the underlying mechanism. The present study
demonstrates that the vasodilator effect of acai extract is
dependent on activation of nitric oxide -cGMP pathway and may
also involve endothelium-derived hyperpolarizing factor release.
The vasodilator effect suggest a possibility to use acai berry
extract as a medicinal plant, in the treatment of cardiovascular
diseases.
Acai berry
availability
Acai is sold as capsules, and can be placed in smoothies or made
into bars. You will also find acai berry made into acai juice.
Acai pulp is also useful. Acai fruit juice and acai berry juice.
Acai Berry
benefit Summary
Human studies with acai fruit or acai extract are lacking,
therefore no firm statements can be made regarding the clinical
uses of this plant. However, eating acai berry or taking an acai
berry supplement as part of a healthy diet seems to be a
reasonable approach. An acai berry extract supplement can be
taken once or twice a week with breakfast.
Acai Berry
nutrient composition
Phytochemical and Nutrient Composition of the Freeze-Dried
Amazonian Palm Berry, Euterpe oleraceae Mart. ( Acai ).
J Agric Food Chem.
2006 Nov 1;54(22):8598-8603. Schauss AG, Wu X, Prior RL, Ou B,
Patel D, Huang D, Kababick JP.
Natural and Medicinal Products Research, AIMBR Life Sciences,
4117 South Meridian, Puyallup, Washington 98373, Agriculture
Research Service, Arkansas Children's Nutrition Center, U.S.
Department of Agriculture, 1120 Marshall Street, Little Rock,
Arkansas 72202, Department of Physiology and Biophysics,
University of Arkansas for Medical Sciences, 4301 West Markham,
Little Rock, Arkansas 72205, Brunswick Laboratories, 6 Thatcher
Lane, Wareham, Massachusetts 02571, Integrated Biomolecule
Corporation, 2005 E. Innovation Park Drive, Tucson, Arizona
85755, Food Science and Technology Program, Department of
Chemistry, National University of Singapore, Singapore 117543,
Singapore, and Flora Research, 32158 Camino Capistrano, San Juan
Capistrano, California 92675.
A standardized freeze-dried acai fruit pulp / skin powder was
used for all analyses and tests. Among many findings,
anthocyanins, proanthocyanidins, and other flavonoids were found
to be the major phytochemicals. Two anthocyanins, cyandin
3-glucoside and cyanidin 3-rutinoside were found to be
predominant; three others were also found as minor anthocyanins.
The total content of anthocyanins was measured as 3.1 mg/g dry
weight. Polymers were found to be the major proanthocyanidins.
The concentration of total proanthocyanidins was calculated as
13 mg/g dry weight Other flavonoids, namely, homoorientin,
orientin, isovitexin, scoparin, and taxifolin deoxyhexose, along
with several unknown flavonoids, were also detected. Resveratrol
was found but at a very low concentration. In addition,
components including fatty acids, amino acids, sterols,
minerals, and other nutrients were analyzed and quantified.
Total polyunsaturated fatty acid, total monounsaturated fatty
acid, and total saturated fatty acids contributed to 11%, 60%,
and 28% of total fatty acid. Oleic acid (53%) and palmitic acid
(26%) were found to be the two dominant fatty acids. Nineteen
amino acids were found; the total amino acid content was
determined to be 7% of total weight. The total sterols accounted
for 0.048% by weight of powder. The three sterols B-sitosterol,
campesterol, and sigmasterol were identified.
Acai Tree
Euterpe oleraceae is a large palm tree indigenous to the Amazon
River and its tributaries and estuaries in South America. Its
fruit, known as acai, is of great economic value to native
people.
Acai Berry
Research - Latest Acai Research
Total oxidant scavenging
capacities of Euterpe oleracea Mart. ( Acai ) fruits.
Int J Food Sci Nutr.
2005 Feb;56(1):53-64.
The antioxidant capacities of 11 commercial and
non-commercial samples of Euterpe oleracea Mart. ( acai ) fruit
pulp were studied with the total oxidant scavenging capacity
assay in a modified and automated version against three reactive
oxygen species. The antioxidant capacities of all purple acai
samples were found to be excellent against peroxyl radicals,
good against peroxynitrite and poor against hydroxyl radicals
compared with common European fruit and vegetable juices
recently analysed. In all cases the correlation between sample
concentration and antioxidant capacities was non-linear. The
antioxidant capacities against all three reactive oxygen species
of the fruit pulp from one white acai variety were very low. The
phenolic compounds in purple acai fruit pulp were identified by
high-performance liquid chromatography-mass spectrometry, and
the two major anthocyanins, cyanidin-3-glucoside and
cyanidin-3-rutinoside, were quantified by high-performance
liquid chromatography-visible spectrometry. The contributions of
the anthocyanins to the overall antioxidant capacities of the
fruit were estimated to be only approximately 10%. Obviously,
compounds not yet identified are responsible for the major part
of the antioxidant capacities of the acai fruit pulp.
Euterpe Oleracea ( Acai ) as an alternative oral contrast agent
in MRI of the gastrointestinal system: preliminary results.
Magn Reson Imaging. 2004 Apr;22(3):389-93.
Using contrast agents is a common practice in medical imaging
protocols. Paramagnetic properties of certain compounds present
in contrast agents can affect magnetic resonance imaging (MRI)
signals. For abdominal applications, they are usually injected,
but may also be administered orally. However, their use as a
routine technique is limited, mainly due to the lack of
appropriate oral contrast agents. We herein present the
preliminary characterization and results for implementation of
Euterpe Oleracea (popularly named Acai) as a possible clinical
oral contrast agent for MRI of the gastrointestinal tract. The
pulp of Acai, a fruit from the Amazon area, presented an
increase in T(1)-weighted MRI signal, equivalent to that of
gadolinium-diethyltriamine pentaacetic acid, and a decrease in
T(2)-weighted images. We looked for intrinsic properties that
could be responsible for the T(1) signal enhancement and T(2)
opacification. Atomic absorption spectra revealed the presence
of Fe, Mn and Cu ions in Acai. The presence of such ions
contribute to the susceptometric value found of chi = -4.83 x
10(-6). This finding assents with the hypothesis that image
contrast changes were due to the presence of paramagnetic
material. The first measurements in vivo demonstrate a clear
increase of contrast, in T(1)-weighted images, due to the
presence of Acai. Consistently, the opacification in a
T(2)-weighted acquisition was evident, revealing a good contrast
on bowel walls of gastric tissues.
Phytochemical composition
and pigment stability of Acai (Euterpe oleracea Mart.).
J Agric Food Chem.
2004 Mar 24;52(6):1539-45. Del Pozo-Insfran D, Brenes CH,
Talcott ST.
Department of Food Science and Human Nutrition, University of
Florida, P.O. Box 110370, Gainesville, Florida
Anthocyanin and polyphenolic compounds present in acai (Euterpe
oleracea Mart.) were determined and their respective
contribution to the overall antioxidant capacity established.
Color stability of acai anthocyanins against hydrogen peroxide
(0 and 30 mmol/L) over a range of temperatures (10-30 degrees C)
was also determined and compared to common anthocyanin sources.
Additionally, stability in a model beverage system was evaluated
in the presence of ascorbic acid and naturally occurring
polyphenolic cofactors. Cyanidin 3-glucoside (1040 mg/L) was the
predominant anthocyanin in acai and correlated to antioxidant
content, while 16 other polyphenolics were detected from 4 to
212 mg/L. Red grape anthocyanins were most stable in the
presence of hydrogen peroxide, while acai and pigments rich in
acylated anthocyanins displayed lower color stability in a
temperature-dependent manner. In the presence of ascorbic acid,
acylated anthocyanin sources generally had increased color
stability. Acai was recognized for its functional properties for
use in food and nutraceutical products.
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