Acai has fed the Amazonian people for centuries; its components, provide a lifetime health, nutrition, available to all who consume it. Acai has unique properties as a substance called anthocyanin, a powerful antioxidant that is found 30 times more than the açaí in red wine and other red fruits, fights cancer cells in the body, neutralizing free radicals.
Acai, a source of health and energy, has been known for centuries by Amazonian peoples, which won the World due to its amazing nutritional qualities. The success of acai as a source of health and energy, gets on the mats for Jiu-Jitsu in Rio de Janeiro, providing strength and willingness for fighting and winning the deserved status as an effective dietary supplement, since acai becomes known to the general public, making success in all athletic circles. This was not just hype, because science has proven its effectiveness, which we provide below:
Anthocyanins
Scientific interest in compounds derived from plants has increased since epidemiological studies suggest that diets with high intake of fruits and vegetables may reduce the incidence of some degenerative diseases.
Some fruits are rich in anthocyanin pigments, a group belonging to the flavonoid class of phenolic compounds widely distributed. They are particularly abundant in berries and red fruit and purple, and reds, so they have an important role in human and animal nutrition.
Like other flavonoids, the significance of anthocyanins has been discussed in relation to a wide variety of physiological functions such as vision improvement, anti-cancer activity and also the implications for neuronal dysfunction and cognitive decline in intelligence. Moreover, it was discovered that the fruit extracts containing anthocyanins were effective in reversing age-related deficits in many neural and behavioral parameters, ambulation in motor behavior and job performance.
There are a lot of research suggesting that one of the most important factors mediating the deleterious effects of aging on behavior and neuronal functions is a balance of stress/ anti-oxidantion /oxidation /inflammation.
The research at the University of Barcelona (Spain) used fruits and vegetables identified as being highly rich in antioxidants via ORAC — Oxygen Radical Absorption Capacity, and showed that supplementation (for 8 weeks) with extracts of spinach, strawberry blueberry and blackberry was effective in reversing age-related deficits in neuronal function and behavior in aged rats (19 months). However, only the groups supplemented with blueberries exhibited improved performance on tests of motor function.
The extract of dried cranberries shown to improve memory and anxiolytic effects and increased locomotion in mice, as well as protective effects against DNA damage produced by free radicals in the brain. These results are consistent with the hypothesis that flavonoids (including anthocyanins) and other polyphenols may have effects on cell signaling and decreased oxidative damage and also suggest that they may act directly on cognition. These effects may contribute to the prevention of pathological and degenerative processes related to aging of the brain. The effects of these compounds in these pathological conditions remain to be tested.
According to researchers of Vanderbuilt University (Department of Medicine – USA), bronchial asthma is an inflammatory disease of the airways. Oxidative stress may play an important role in the pathogenesis of asthma, for example, increasing AHR, mucus secretion and bronchoconstriction. In a population-based study conducted by researchers from King’s College (London), a high intake of selenium and apples may protect against asthma and a higher consumption of red wine may reduce the severity of asthma in some individuals.
The cyanidin-3-O-glucoside (C3G), a large part of the fractions of anthocyanin, has protective effects as a saprophyte of active oxygen species.
With regard to aging processes, fruits and vegetables appear to be associated with decreased risk of many types of chronic diseases related to aging, including heart disease and cancer. Motor skills and cognition decline during normal aging, and these declines are exaggerated in neurodegenerative disease, which can emerge via different mechanisms.
Epidemiological evidence indicates that antioxidant supplementation may provide neuro-protection against neurodegenerative disorders related to aging, including Parkinson’s disease and Alzheimer’s disease.
A study of the blueberry diet supplement in a transgenic mouse model of Alzheimer’s disease demonstrated an increased performance when compared to mice on a diet of control in an experiment in memory consolidation (Center for Human Nutrition Research on Aging Tufts University – USA).
In short, there is emerging evidence that dietary interventions may provide an effective strategy for preventing or treating Alzheimer’s, and possibly other neurodegenerative disorders.
Euterpe oleracea (açaí) is a large palm tree indigenous to South America , which grows abundantly in the Amazon estuary and drenched plains, wetlands and upland. Also known as palm cabbage, Euterpe oleracea bears a fruit like a blackberry, dark purple, hanging in clusters, which serve as a major food source for native inhabitants and population of the lower classes of Brazil, Colombia and Suriname. A juice derived from fruit, popularly called “acai” in Brazil is consumed in a variety of drinks and food preparations.
Recently, much attention has been paid to the antioxidant capacity of the fruit (also called Acai) and its possible role as a “functional food”.
Some anthocyanins and several other flavonoids have been reported in acai. Recognized as predominant phytochemicals in acai, the ACNS were considered as the main compounds that contributed to the total antioxidant capacity.
Surveys by the Department of Food Science and Human Nutrition at the University of Florida characterized the main polyphenols and anthocyanins present in açai pulp and determined their contributions to total antioxidant capacity of palm fruit. The stability of the pigment and color against hydrogen peroxide, ascorbic acid and the presence / absence of naturally occurring co-factors were also determined and compared to other commercially available anthocyanin sources. The stability of anthocyanins in acai as a new source of anthocyanin pigments was also established, and can be used to determine the application and the functional properties of açai in a variety of foods and nutraceuticals.
Chemical studies have shown that acai is rich in anthocyanin compounds (cyanidin-3-O-arabinoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside) and other polyphenols. Considerable evidence suggests that diets rich in polyphenols may be involved in protecting against cardiovascular risk. This beneficial effect of polyphenols may be due to many actions as anti-oxidant that increases the bioavailability of nitric oxide, acting as a vasodilator and antihypertensive.
Finally, it appears that acai extract can act in the field of oncology. Chemo-preventive effects has not only been linked to their anti-oxidants, but also its ability to mediate other physiological functions related to the suppression of cancer, such activities as anti-proliferative and anti-mutagenic.
Stephen Talcott and his colleagues at the Department of Food Science and Human Nutrition at the University of Florida showed that acai is a rich source of bioactive polyphenols activities containing anti-proliferative and pro-apoptotic cells against malignant leukemia. They also confirmed the importance of full investigation of power systems to evaluate the potential health benefits of these compounds because of their response is not additive in cell culture models.
ESSENTIAL FATTY ACIDS
60% of Omega 9, monounsaturated essential fatty acid that helps in reducing levels of LDL (bad cholesterol) while maintaining HDL (good cholesterol).
12% Omega 6, essential polyunsaturated fatty acids, which are proven to reduce LDL levels. Fatty acids aid in the transport and absorption of fat soluble vitamins: Vitamins A, E, D, and K.
VITAMINS AND MINERALS TO KEEP BALANCE
Vitamins promote physical well-being and mental health and must be taken every day as they are not produced by the body. Minerals are necessary to balance the body’s health. Acai is rich in iron needed to combat anemia.
FIBER SYSTEM HELPS INTESTINAL
A synergy of monounsaturated (healthy), dietary fiber and phytosterols, which contribute to the cardiovascular system and digestive system and even prevent diseases.
PHYTONUTRIENTS Improve immunity
Name given to nutrients found in vegetables, phytonutrients of the acai are the flavonoids, which are also beneficial antioxidants to combat aging and preventing cancer and heart disease.
AMINO increase the disposal
Acai has an almost perfect complex of essential amino acids responsible for its flavor and promote, together with valuable minerals, proper muscle contraction and regeneration, to maintain optimal physical conditioning.
CARBOHYDRATE. BODY FUEL
Acai has the function of storing energy that will fuel the body to perform any physical exercise.
