Acai Berry Information - Part 2 of 12 - What Is In The Acai Berry?

What Is In the Acai Berry?

Brought to you by
Greg Grigsby
Fruta Vida Health Blog

Acai is the only super berry on the market that has everything that you need. It packs vitamin B1, B2, B3, vitamin E, vitamin C, phosphorus, calcium, potassium, fiber, proteins, and good fatty acids such as Omega 6 and Omega 9. Research on acai has shown that these antioxidants are known to fight and regulate cholesterol levels in the body.

As an added benefit acai gives you the highest level of antioxidant on the market, with studies showing up to 33 times the antioxidant as in red wine grapes.
Something must also be said about anthocyanins, since acai contains the most highly concentrated forms of anthocyanins known thus far through intense research.

Anthocyanins are some of the more potent forms of antioxidants. We have all heard of the "French Paradox", how the people of France, with their high fat diets and not uncommon unhealthy lifestyles, are still below the percentage of related deaths from cardiovascular disease than many of the populations that exist today. One reason may be that they consume large amounts of red wine. Wines, made from grapes have very high levels of the antioxidant anthocyanins.

The polyphenols (anthocyanins) in red wine are believed to mitigate the effects of a fatty diet and smoking. Anthocyanin is a polyphenol that is proven to reverse, halt, and improve the conditions of many age related diseases inflicted on the general population. Anthocyanins (flavonoids) found in various fruits have a unique chemical structure that makes them 6 to 8 times more potent than vitamin C.

One particular fruit, the acai berry, contains the most highly concentrated forms of anthocyanins known thus far through intense research. The anthocyanin content in the acai berry is proven to be 3.5 times the amount of that present in a glass of red wine, volume to volume when tested in an ORAL analysis (measure of capacity).
Here is a list of some of the health problems that anthocyanins help address and protect against:

Inflammation and Collagen: Anthocyanins neutralize enzymes that destroy connective tissue. Their antioxidant capacity prevents oxidants from damaging connective tissues and repair damaged proteins in the blood vessel walls.

The Nervous System: By preventing tyrosine nitration, the anthocyanin properties in acai may help protect against neurological diseases. The primary anthocyanins in acai known as Cyanidin-3-glucoside have been found to help in the reversal of age related neurological deficits.

Large and Small Blood Vessels: Anthocyanins ability to counter oxidants makes it a powerhouse in the fight against arteriosclerosis. Even in trace amounts, anthocyanins effectively protect against LDL oxidation. Anthocyanins protect the integrity of the endothelial cells that line blood vessel walls and help to maintain micro capillary integrity.

Diabetes: One of the serious diabetic complications is retinopathy, which in most cases can cause blindness. This condition occurs when the body attempts to repair leaking, damaged capillaries, but does so by over producing abnormal proteins. The protection of anthocyanins may help prevent these capillaries from leaking and to help prevent abnormal protein proliferation.

Eyesight: Anthocyanins may also help improve eyesight. In the Second World War, British fighter pilots were found to have improved night vision. These findings were thought to be contributed to by the large amounts of bilberry in the pilot’s diet. The effects of the improved night vision were not long lasting after the initial consumption of bilberry - lasting just hours after initial consumption. With this newfound advantage, the pilots would consume the bilberry fruits just prior to the mission.

Finally, besides being considered one of the “richest foods in iron”, the acai is also rich in fiber, which makes it strongly recommended for the elderly and/or for people with digestive problems.

For its microbiological characteristics, acai is considered one of the most nutritive foods in the Amazon, and perhaps in the world.

Stay tuned for part 3