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Acai Berries
Acai berries are dark purple and about the size of a large grape. The pulp has a similar consistency to that of a soft pear. Each year, two crops of fruits are produced and the number of fruit bourn may vary on each tree but usually range anywhere from 600-1000. The berry, which was initially more famous for the large amounts of juice contained within the pulp, has been consumed by South Americans for centuries. It was later discovered that the flesh of the fruit was just as delicious. Vitamins, Minerals and Phytochemical Components Acai fruits have been found to have numerous chemicals, some of which may have medicinal value. The polyphenols contained within the fruit have been found to have strong antioxidant properties (5). The levels of anthocyanin, flavonols, and proanthocyanidins have also been found in large amounts in these berries and current research indicates that these chemicals may protect against the potent oxidants like peroxy and hydroxy radicals (3). The latest research indicates that these antioxidants can penetrate human cells, help protect the body from harmful bacteria and help ward off upper respiratory tract infections.Other work indicates that the seeds of the fruit also are potent antioxidants and may help prolong the shelf life of foods (5). Medicinal Uses Based on Scientific Studies Acai berries are also reported to have some medicinal benefits. The native South Americans have used the fruit and the roots of the plant to treat numerous ailments including constipation, diarrhea, and nausea. The juice has also been used to treat a variety of skin allergies and infections (4). Current research is being done to investigate the role of the berries in lowering blood cholesterol. There is speculation that the freeze dried acai pulp may have anti-inflammatory properties and its actions are now being studied in laboratory tests. Other immunological properties of the pulp include stimulation of the macrophages to kill bacteria. Other research being conducted on the acai berry include its anticarcinogenic properties. There is some evidence that the fruit may have the ability to stop the rapid proliferation of certain cancer cells (2). Because the acai berry has a deep purple color, it has been used as a natural food coloring agent. In addition, the dark pigment of the fruit is now being studied as a dye for use in magnetic resonance imaging (1). References1. Cordova-Fraga T, de Araujo DB, Sanchez TA, Elias J Jr, Carneiro AA, Brandt-Oliveira R, Sosa M, & Baffa, O. (2004). Euterpe oleracea (Acai) as an alternative oral contrast agent in MRI of the gastrointestinal system: preliminary results. Magnetic Resonance Imaging, 22 (3): 389-93. 2. Del Pozo-Insfran, D., Percival, S. S., & Talcott, S. T.(2006). Acai (Euterpe oleracea Mart.) polyphenolics in their glycoside and aglycone forms induce apoptosis of HL-60 leukemia cells. J. Agric. Food Chem. 54 (4): 1222-1229. 3. Lichtenthaler, R., Rodrigues, R. B., Maia, J. G., Papagiannopoulos, M., Fabricius, H., & Marx, F. (2005). Total oxidant scavenging capacities of Euterpe oleracea Mart. (Acai) fruits. Internal Journal of Food Sciences and Nutrition, 56: 53-64. 4. Plotkin, M. J. and Balick, M. J. (1984) Medicinal uses of South American palms. Journal of Ethnopharmacology, 10: 157-79. 5. Schauss, A. G., (2006c). Acai (Euterpe oleracea): An Extraordinary Antioxidant-Rich Palm Fruit. Biosocial Publications.
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