Acai Berry – the science behind the Acai Berry

Acai Berry

The açaí palm, or aqai, is a member of the genus “Euterpe”. There are eight species of palm trees that are native to Central and South America, from Belize in the north, down to Brazil and Peru. These palms grow mainly in swamps and floodplains.

Biology of Acai

Açaí palms are fast growing, and are cultivated for both their fruits and for their superior hearts of palm. Global demand for the fruit has expanded rapidly in recent years, and açaí is now cultivated for that purpose primarily.

Two crops of fruit are produced each year. The fruit has a single large seed about 0.25–0.40 inches (7–10 mm) in diameter. The berries are harvested as food. In a study of three traditional Caboclo populations in the Amazon region of Brazil, açaí palm was described as the most important plant species because the fruit makes up such a major component of diet (up to 42% of the total food intake by weight) and is economically valuable in the region.

The juice and pulp of açaí fruits are used in various juice blends, smoothies, sodas, and other beverages. In northern Brazil, açaí is traditionally served in gourds called “cuias” with tapioca and, depending on the local preference, can be consumed either salty or sweet (sugar, rapadura and honey are known to be used in the mix). Açaí has become popular in southern Brazil where it is consumed cold as açaí na tigela (“açaí in the bowl”), mostly mixed with granola. Açaí is also widely consumed in Brazil as an ice cream flavor or juice. The juice has also been used in a flavored liqueur.

Dietary Supplement Science

Recently, the açai “berry” has been touted and marketed as a highly beneficial dietary supplement. Companies sell açaí berry products in the form of tablets, juice, smoothies, instant drink powders, and whole fruit.

Marketers of these products make claims that açai provides increased energy levels, improved sexual performance, improved digestion, detoxification, high fiber content, high antioxidant content, improved skin appearance, improved heart health, improved sleep, and reduction of cholesterol levels.

When three commercially available juice mixes containing unspecified percentages of açaí juice were compared for in vitro antioxidant capacity against red wine, tea, six types of pure fruit juice, and pomegranate juice. The average was roughly equivalent to that of black cherry or cranberry juice, and was higher than that of orange juice, apple juice, and tea. Studies have demonstrated that blood antioxidant capacity increases within two hours of consuming a commercial açaí juice.

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