Acai Berry Research

Research Results in Plain English

Most Acai Berry Research has focused on the health benefits of the skin and pulp. The seeds do have some antioxidants that the skin and pulp do not. Traditionally, Acai Berry skin and flesh are eaten with the seed discarded which is why they haven't been researched as extensively.

This page delves into the deeper research findings. For those of you not as scientifically oriented, here's a plain english version. Acai berries have been shown to be nutrient dense, providing a full blend of omega 3, 6, and 9, as well as many other nutrients. It has the highest level of sod antioxidants of any fruit and vegetable ever tested and contains bioflavonoids. It has enzymes that have been shown to reduce pain and inflammation. In the lab it has also reduced Leukemia cells. Studies have not been completed on its potential ability as a weight loss agent. Now for the scientific details:

Acai Berry Research

Acai Berry and its juice has an impressive variety of nutrients including (per 100 gram freeze dried powder serving): 533.9 calories, 52.2 grams carbohydrates (including 44.2 grams fiber), 8.1 grams of protein, 32.5 grams fat, Vitamins A (1002 units), B1, B2, B3, Vitamin C, Calcium (260 mg), Vitamin E, Iron (4.4mg), Potassium, Phosphorous, Amino Acids, Fiber, and Omega 3, Omega 6, and Omega 9. It also contained small amounts of aspartic and glutamic acids. This alone makes Acai Berry a Superfood which is a fancy term for a food that provides large amounts of nutrients in a relatively small package.

The dark coloration of the Acai Berry is an indication of its high anthocyanin content. Anthocyanin is a classification of nutrient called an antioxidant. A powdered preparation of freeze-dried açaí fruit pulp and skin was shown to contain anthocyanins (3.19 mg/g). Anthocyanins accounted for only about 10% of the overall antioxidant capacity.[1] The same acai berry fruit pulp and skin preparation was reported to contain twelve additional flavonoid-like compounds; resveratrol, scoparin, isovitexin, deoxyhexose, taxifolin, orientin, and proanthocyanidins (PCO's).[2]

The SOD of acai was 1614 units/g, an extremely high scavenging capacity for O2, by far the highest of any fruit or vegetable tested to date. SOD (Super Oxide Dismutase) is an antioxidant compound shown to be beneficial for all cells exposed to oxygen. That, as you may guess, is most of them.[7]

The acai berry seed has been shown to contain antioxiants beneficial against peroxyl radicals. It had higher antioxidant capacity against hydroxyl and peroxynitirite radicals.[3]

A freeze-dried açaí berry powder was shown to have mild inhibitory effects on cyclooxygenase enzymes COX-1 and COX-2.[4] COX enzymes are related to inflammation and pain. This means that some of the health benefits of acai berry are in pain relief and reduction of inflammation.

Chemically-extracted polyphenolic-rich fractions from açaí berry were reported to reduce the proliferation of HL-60 (experimental leukemia) cells in vitro.[5]

All of these scientific terms relate to acai berry's ability to reduce the effects of physical, mental, and emotional stressors on the body. Commonly, these benefits are referred to as anti-aging benefits.

I am certain that as interest grows, the amount of good acai berry research will increase. As with all things scientific, the information is important, but remember that there is more to life than science. Do some of your own Acai Berry Research by listening to how your body feels after consuming it. There are some things which simply have to be experienced to be appreciated. Give yourself the opportunity to experience Acai Berry. It's very tasty and widely available in most high quality health food stores. One of my personal favorites is Sambazon Acai Berry Sorbet or Sambazon Acai Berry powder. For purists, I would recommend Acai 100 from Genesis Today.

Acai Berry Research References

1: Lichtenthäler R, Rodrigues RB, Maia JG, Papagiannopoulos M, Fabricius H, Marx F (Feb 2005). "Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits". International Journal of Food Science and Nutrition.

2: 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)". Journal of Agricultural and Food Chemistry.

3: 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". Journal of Agricultural and Food Chemistry.

4: 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)". Journal of Agricultural and Food Chemistry.

5: 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". Journal of Agricultural and Food Chemistry.

6: Journal of Agricultural and Food Chemistry.

7: 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)". Journal of Agricultural and Food Chemistry.

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