Acai Berry – Antioxidant and Anti-inflammatory
Acai berry is a small, round, black-purple colored grape-like fruit that is harvested from acai palms. These palms are widely present in the rainforests of South America. Acai berry has been used since ages as a part of the diet and has several benefits. These fruits are the part of a traditional diet in Brazil but have gained popularity elsewhere as a food and functional ingredient. The acai berries are known to be a good source of antioxidants, fiber and different heart-healthy fats. Different kinds of products made from these berries are available in the market today. ¹
High concentration of antioxidants
Acai berry has been noted to contain different compounds that have potent anti-inflammatory and anti-oxidative properties. The antioxidant property of acai berry has been proven across different scientific studies. Among these certain specific properties known as superoxide and peroxyl scavenging action were of significantly high capacity. Superoxides and peroxyls are two different forms of oxygen molecules which have the ability to destroy the cells or other molecules that come in contact with them. While these two molecules are necessary for destroying the harmful pathogens and toxins invading our body, high concentrations of these molecules can inflict damage to normal cells and tissues causing adverse effects on our body. Regular consumption of acai berry helps to reduce the concentration of superoxide and peroxyl molecules thereby helping the healthy cells and tissues in our body to continue functioning in a normal way.
Fully functional antioxidants
The antioxidants present in acai berry are not only present in high concentrations but are also in a fully functional form. Studies have demonstrated that the antioxidants present in acai berry have an ability to enter the human cells in a fully functional form. Such antioxidants have the ability to neutralize free radicals and other molecules that are oxygen thirsty and generally destroy normal cells to quench their thirst. The antioxidants present in acai berry were further noted to perform an oxygen quenching function even when administered at very low doses.²
Fast and effective antioxidants
The antioxidants present in acai berry are also able to increase the antioxidant effects of the cells and tissues in our body within a short duration of time. This effect was evaluated in several studies by administering acai berry and then measuring the increase in concentration of the antioxidant molecules. These studies have demonstrated that levels of antioxidants in the blood tend to increase within 1 hour of administration. Other similar studies have concluded that the administration of acai berry in the form of pulp or juice increase or supplements the blood antioxidant capacity by 2.3- 3 fold.1, 3
Potential anti-inflammatory agent
Along with anti-oxidant abilities, the compounds present in acai berry are also known to possess anti-inflammatory properties. The compounds in acai berry were demonstrated to have COX-1 and COX-2 inhibiting effect. COX 1 and 2 are certain key enzymes that are necessary for the inflammation process to occur wherein, the presence of these enzymes facilitates the inflammatory process. Acai berry inhibits the actions of these enzymes thereby, decreasing the level of inflammation occurring in response to abnormal triggers.2 The commonly available over-the-counter pain reducing medications commonly act in a similar way to reduce the pain and inflammation following injuries.
In conclusion, the compounds present in acai berry have potential anti-oxidant and anti-inflammatory properties. Additionally, they are also able to provide the maximum benefit within a short duration of time. Further studies are on to establish the safety and efficacy of acai berry at different dosages and different forms.
References:
- Mertens-Talcott SU, Rios J, Jilma-Stohlawetz P, et al. Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers. J Agric Food Chem. 2008 Sep 10; 56(17):7796-802. Epub 2008 Aug 12.
- Schauss AG, Wu X, Prior RL, Ou B, et al. Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae mart. (acai). J Agric Food Chem. 2006 Nov 1; 54(22):8604-10.
- Jensen GS, Wu X, Patterson KM, Barnes J, et al. In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. J Agric Food Chem. 2008 Sep 24; 56(18):8326-33. Epub 2008 Aug 22.