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The Nutritional Value of Acai

Dec 31, 2010 | By Staci McGonigal
The Nutritional Value of Acai
Photo Credit berry image by Henryk Olszewski from Fotolia.com

The acai is a palm tree native to the rainforests of South America from which the acai berry is harvested. The acai berry, according to the Mayo Clinic, is a grape-like fruit that ma have antioxidant properties and has been purported to provide health benefits regarding arthritis and high cholesterol, to name a few conditions. Acai can be consumed in raw or berry form, and has also been marketed in supplement form. Research evidence on the health benefits of consuming acai are limited, however the berry does contain nutrients that may be beneficial to overall health if consumed as part of a balanced diet regimen.

Antioxidant Properties

The acai berry contains antioxidants that aid in preventing oxidative damage of body cells that may increase risk of developing chronic diseases such as heart disease and cancer. In particular, acai, according to the University of Michigan Health System, contains anthocyanins, which are a type of bioflavonoid that constitute the purple, red, and blue-black pigments found within certain fruits, plants, berries, and flowers. According to MedLine Plus, the acai berry contains more antioxidants than other berries such as cranberry, raspberry, blackberry, strawberry, or blueberry. There is currently not enough evidence to determine an appropriate recommended intake of acai.

Fiber and Healthy Fat Content

According to a 2006 study in the "Journal of Agricultural and Food Chemistry," acai berry is a rich source of fiber and healthy fats. After a nutritional anaylsis of freeze-dried acai berry, it was found that every 100 g of the fruit in this form contained 44.2 percent dietary fiber, and of the total fat content, 71.3 percent was heart-healthy poly- or monounsaturated fats. The high fiber content and high ratio of healthy fats found in acai berries can improve the nutritional profile of any diet, especially to a healthy, balanced diet of lean meats, low-fat dairy, whole grains, fruits and vegetables.

Research Findings on Acai

A 2008 study in the "Journal of Agricultural and Food Chemistry" found that a small sample of healthy volunteers given a juice comprised primarily of acai berry extract had an increase in serum antioxidants at 1 hour post-consumption as well as an inhibition of lipid peroxidation, or oxidative damage, at 2 hours post-consumption. To support this potential health benefit, a 2009 study in "Nutrition" tested rats fed a high-cholesterol diet versus those fed a high-cholesterol diet plus a supplement of 2 percent acai pulp. The group supplemented with acai had reduced total and LDL cholesterol compared to the control group.

Other Claimed Benefits

The acai berry and its many components such as the seed and root, have been used for many years as folk remedies, of which health claims have been made, but not confirmed. According to the University of Michigan Health System, the roasted, crushed seeds, consumed as tea, are a traditional remedy for fever, whereas tea made from the acai root is a folk remedy for jaundice and anemia. In addition, tea made from the grated fruit rind of the acai has been used topically as a wash for skin ulcers. It is important to remember that such claims have not been confirmed, and further research must be done on the health benefits of acai.

References

Article reviewed by GayleZorrilla Last updated on: Dec 31, 2010

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