The All Natural Acai Berry

The All Natural Acai Berry

The All Natural Acai Berry

The Acai berry is the fruit obtained from a kind of palm tree known as the Acai Palm. This Acai Palm is native to Central and South America and is now grown widely all over the world. The Acai berry is used in juices and smoothies all over the world. In Brazil it is served cold in a bowl and often with tapioca. These preparations can be sweet or salty depending on the preference of the local people of that region. The berry is also used for flavoring ice creams and liquors in Brazil.

The main use of the Acai berry is however, as a dietary supplement. The Acai berry is incorporated in to various products like tablets, juice, smoothies, and instant drink powders or even sold raw in the form of the whole fruit. The sellers of these berries claim that the Acai berry has various benefits like cure for diabetes and even contributes to weight loss. However these claims do not have any scientific backing to them and are as of now not regarded as accurate.

The Acai berry has a considerable amount of antioxidants, which is believed to reverse the ageing process, and this is scientifically proven. Claims of the Acai berry contributing to increased energy levels, improved sexual performance, improved digestion, detoxification, high fiber content, improved skin appearance, improved heart health, improved sleep, and reduction of cholesterol levels have also been made. But the extent of truth in these declarations is still not confirmed.

When the berries were powdered and this powder was studied a lot was revealed about the nutritional contents of the Acai berry. It was found that the powdered Acai berries contain 533.9 calories, 52.2 g carbohydrates, 8.1 g protein, and 32.5 g of fats.

The carbohydrate portion was composed of 44.2 g of fiber. The Acai berry contains negligible amounts of vitamin C, 260 mg calcium, 4.4 mg iron, and 1002 U vitamin A, as well as asp artic acid and glutamic acid; the amino acid content was 7.59% of total dry weight. The fats portion is inclusive of the following components: oleic acid (56.2% of total fats), palmitic acid (24.1%), and linoleic acid (12.5%). The oil component includes polyphenols such as procyanidin oligmers and vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid, and ferulic acid. However, the contents of these were seen to drop on extended exposure of the berry to the sun.

The juice of the berry has antioxidant properties higher than that of tea, orange juice and apple juice but lower than that of pomegranate juice, Concord grape juice, blueberry juice and red wine. Its antioxidant properties can be compared to that of black cherries and cranberry juice. Acai juice consumption increases the blood antioxidant capacity of fasted individuals as shown by a study. The anthocyanin pigment present in the Acai berries is often used as a natural food coloring agent. In addition to that, Acai berries when ingested can be used as a contrast pigment for MRI scans of the gastrointestinal tract.

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