Top 10 SuperFoods

Top 10 Superfoods

Acai

Perhaps one of the most complete SuperFoods in the world, Acai is loaded with antioxidants and phytonutrients. Studies detailing the benefits of Acai continue to enlighten us about this tremendous food. This fruit gained popularity after many indigenous tribes of the Amazon rainforest were found to consume this particular fruit; it made up over a third of their diet. Acai is loaded with fiber, complex carbohydrates and protein. A recent study indicated that over 19 different amino acids are present in the fruit’s pulp and skin alone.

Acai has been shown to produce powerful antioxidant abilities, increasing the blood’s antioxidant ability within hours of consumption. It packs a punch unlike any other food in the world. In fact, Acai’s antioxidant abilities against peroxyl radicals are the highest of any food reported to date as measured by its oxygen radical absorbance capacity assay with fluorescein (ORACFL).In addition, it contains a number of vital vitamins and minerals as well as other nutrients such as all three omega fatty acids and calcium.

Why We Need Acai

Acai has been shown to produce powerful antioxidant abilities, increasing the blood’s antioxidant ability within hours of consumption.It packs a punch unlike any other food in the world. In fact, Acai’santioxidant abilities against peroxyl radicals are the highest of any food reported to date as measuredby its oxygen radical absorbance capacity assay with fluorescein (ORACFL).It has 10 times the antioxidant power of red grapes and twice the antioxidant power of blueberries. In addition, it contains a number of vital vitamins and minerals as well as other nutrients such as all three omega fatty acids and calcium

Potential Benefits of Acai

Boosts energy levels
Improves digestive function
Improves mental clarity and focus
Provides important vitamins
Contains important minerals
An extremely powerful free radical fighter
Cleanses and detoxifies body of toxins
Strengthens your immune system
Helps slow down aging process
Promotes healthier and younger looking skin
Normalizes and regularizes cholesterol levels
Helps maintain healthy heart function
Minimizes inflammation
Improves circulation
Supports weight loss

Nutritional Contents within 100g of Acaiextract

Ingredient	Amount
Energy: 533.9 Calories
Carbohydrates	52.2 g
Protein	8.1 g
Fat	32.5 g
Fiber	44.2 g
Calcium	260 mg
Iron	4.4 mg
Vitamin A	1002 IU
Aspartic Acid
Glutamic Acid
Oleic Acid
Palmitic Acid
Linoleic Acid
Beta-Sitosterol
Procyaindin Oligmers
Vanillic Acid
Syringic Acid
P-hydroxybenzoic Acid
Protocatechuic Acid
Ferulic Acid
Omega-3
Omega-6
Omega-9
B-sitosterol
Campesterol
Sigmasterol
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin C
Vitamin E
Potassium
Calcium
Magnesium
Copper
Zinc
Amino Acids
Electrolytes

Citations & Studies

Show/Hide Citations & Studies

Schauss AG, Wu X, Prior RL, Ou B, Patel D, Huang D, Kababick JP (2006). "Phytochemical and nutrient composition of the freeze-dried amazonianpalmberry, Euterpeoleraceae Mart. (acai)".J Agric Food Chem54 (22): 8598-8603.-this study identified
Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST. Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpeoleracea Mart.). J Agric Food Chem. 2008 Jun 25;56(12):4631-6.
Kuskoski EM, Asuero AG, Morales MT, Fett R (2006). "Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins". Cienc Rural36 (4 (July/Aug)).
Lichtenthaler, R., Rodrigues, R. B., Maia, J. G., Papagiannopoulos, M., Fabricius, H., & Marx, F. (2005). Total oxidant scavenging capacities of Euterpeoleracea Mart. (Acai) fruits. Int. J. Food Sci. Nutr. 56: 53-64.
Schauss AG, Wu X, Prior RL, Ou B, Huang D, Owens J, Agarwal A, Jensen GS, Hart AN, Shanbrom E (2006). "Antioxidant capacity and other bioactivities of the freeze-dried amazonian palm berry, Euterpeoleraceae Mart. (acai)". J Agric Food Chem54 (22): 8604-8610.
Rodrigues, R. B., Lichtenthaler, R., Zimmermann, B. F., Papagiannopoulos, M., Fabricius, H., Marx, F., Maia, J. G. and Almeida, O. (2006). Total oxidant scavenging capacity of Euterpeoleracea Mart. (acai) seeds and identification of their polyphenolic compounds. J. Agric. Food Chem. 54: 4162-4167.
Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J Agric Food Chem. 2008 Feb 27;56(4):1415-22.
Mertens-Talcott SU, Rios J, Jilma-Stohlawetz P, Pacheco-Palencia LA, Meibohm B, Talcott ST, Derendorf H. Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpeoleracea Mart.) in human healthy volunteers. J Agric Food Chem.2008 Aug 12.Epub ahead of print
Murrieta, R. S. S., Dufour, D. L. and Siqueira, A. D. 1999. Food consumption and subsistence in three Caboclo populations on Marajo Island, Amazonia, Brazil.Human ecology 27: 455-475.
Riffle, R. L. and Craft, P. (2003). An Encyclopedia of Cultivated Palms.Portland, Timber Press.
Silva, S. &Tassara, H. (2005). Fruit Brazil Fruit. São Paulo, Brazil, Empresa das Artes.
http://www.oprah.com/article/health/nutrition/life_acai
Lichtenthaler R, Rodrigues RB, Maia JG, Papagiannopoulos M, Fabricius H, Marx F. Total oxidant scavenging capacities of Euterpeoleracea Mart. (Acai) fruits. Int J Food SciNutr. 2005 Feb;56(1):53-64.
Hassimotto NM, Genovese MI, Lajolo FM. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps.J Agric Food Chem. 2005 Apr 20;53(8):2928-35.
Del Pozo-Insfran D, Brenes CH, Talcott ST. Phytochemical composition and pigment stability of Acai (Euterpeoleracea Mart.).J Agric Food Chem. 2004 Mar 24;52(6):1539-45.
Cordova-Fraga, T., D. B. de Araujo, T. A. Sanchez, J. Elias Jr, A. A. Carneiro, R. Brandt-Oliveira, M. Sosa, and O. Baffa. "EuterpeOleracea (Acai) As an Alternative Oral Contrast Agent in MRI of the Gastrointestinal System: Preliminary Results." MagnReson Imaging 22, no. 3 (2004): 389-93.
Ewel, J. J. "Species and Rotation Frequency Influence Soil Nitrogen in Simplified Tropical Plant Communities." Ecol Appl 16, no. 2 (2006): 490-502.
Matheus, M. E., S. B. Fernandes, C. S. Silveira, V. P. Rodrigues, F. D. Menezes, and P. D. Fernandes. "Inhibitory Effects of EuterpeOleracea Mart. on Nitric Oxide Production and INOS Expression." J Ethnopharmacol (2006).
Rodrigues, R. B., R. Lichtenthaler, B. F. Zimmermann, M. Papagiannopoulos, H. Fabricius, F. Marx, J. G. Maia, and O. Almeida. "Total Oxidant Scavenging Capacity of EuterpeOleracea Mart. (Acai) Seeds and Identification of Their Polyphenolic Compounds." J Agric Food Chem 54, no. 12 (2006): 4162-7.