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Dr. Nicholas Perricone, M.D.
Superfood No. 1:
Açai Nature's Energy Fruit
It may seem odd to start this list of superfoods with one you've likely never even heard of. But studies have shown that this little berry is one of the most nutritious and powerful foods in the world! Açai (ah-sigh-ee) is the high-energy berry of a special Amazon palm tree. Harvested in the rainforests of Brazil , Açai tastes like a vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature's perfect energy fruit. Açai is packed full of antioxidants, amino acids and essential fatty acids. Although Açai may not be available in your local supermarket, you can find it in several health food and gourmet stores (often in juice form). A new product featuring the unsweetened pulp is now also available, and I highly recommend that you choose this form of Açai.
Açai pulp contains:
A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine. A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health.
An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.
 The fatty acid content in Açai resembles that of olive oil, and is rich in monounsaturated oleic acid. Oleic acid is important for a number of reasons. It helps omega-3 fish oils penetrate the cell membrane; together they help make cell membranes more supple. By keeping the cell membrane supple, all hormones, neurotransmitter and insulin receptors function more efficiently. This is particularly important because high insulin levels create an inflammatory state, and we know, inflammation causes aging.
The Perricone Promise, Nicholas Perricone, MD pages 62 - 63. Time Warner Books, 2004.
Dr. Alex Schauss :
The Açai fruit is remarkably rich in a very large range of macronutrients, micronutrients and trace elements. It has a broad range of essential amino acids, carbohydrates, fatty acids and a complement of vitamins and minerals.
The Açai fruit has a very broad nutritional value to humans. It has remarkably high antioxidant activity. |
Based on new data about the antioxidant levels of American foods that was published in early 2005 by US government, data shows that Açai has significantly greater antioxidant activity on a gram to gram comparative basis than any of the common fruits or vegetables Americans consume.
Thus, any juice blend rich in Açai fruit would help people meet their daily antioxidant requirements from food.
For additional information, refer to the book Açai (Euterpe oleracea): The Nutritional and Antioxidant-Rich Amazonian Palm Tree Fruit by Dr. Alex Schauss .
Dr Julian Whitaker :
Fruit juice has never been high on my list of recommended foods. No matter how natural it is, it contains too much concentrated sugar.
One type of juice, however, merits a big thumbs-up: acai (pronounced ah-sigh-ee). Juice from the small, dark acai berries of the Euterpe olerace palm has been used for centuries in the Amazon rainforests to increase strength and stamina.
Açai is loaded with anthocyanins, known for their beneficial effects on the eyes, blood vessels, connective tissues, and nervous system. In fact, acai contains more antioxidant-rich anthocyanins than cranberries, red wine, and grapes. (Açai's ORAC value is more than 6,000).
Unlike most juices, most of acai's calories come not from sugar but from healthful omega-6 and omega-9 fats. It also contains hefty doses of fibre, potassium, iron, vitamins C & E, and other nutrients.
From A Special report from Dr. Julian Whitaker entitled The Insider's Guide to America 's Worst & Best Supplements. May 2005, page5.
Dr. Vazques :
I have been a practicing cardiologist in Puerto Rico for the past 12 years. I am also involved with clinical research and controlled trials for a number of international pharmaceutical companies.
I have become a staunch believer in natural therapies and antioxidants and in recent years have relied heavily upon non-invasive care for my patients.
Açai seemed instantly to be an elegant and delicious alternative to coaxing my patients into taking big antioxidant pills. The strong, scientific data profile of Açai allowed me to proceed with much confidence.
I have noticed that my patients are refilling their Açai prescriptions without prompting. Among all age groups the results have been overwhelmingly positive.
Alexander G. Schauss, Ph.D, FACN has studied nutrition and botanical medicine for over 30 years. He has taught at Oxford and lectured in more than 40 countries. Dr. Schauss has published over 125 papers and 12 books. Currently, he serves as the Director of Natural and Medicinal Products Research at the American Institute for Biosocial and Medical Research.
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LEADING RESEARCHER ON ACAI BERRY
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I research products that might explain why the incidence of certain diseases and conditions is lower in some parts of the world than in the United States. Nutrients in our diet can have an impact on social, psychological, and physiological behavior, so this is a logical place to look for explanations for differences in the incidence and prevalence of health disorder.
Hundreds of years ago when the Europeans made contact with the New World, certain groups of indigenous populations became extinct within a very short period of time because of the lack of resistance to diseases brought over from Europe. Some populations did survive, and for that reason, their tribes exist to this day. Quite a number of these groups are found in and around the tributaries and estuaries of the Amazon River. This is an area rich in a palm that bears a fruit called “acai”.
The acai fruit grows biannually in only three species of palm trees. This fruit is remarkably rich in a very large range of macronutrients, micronutrients, and trace elements. It has a broad range of essential amino acids, carbohydrates, fatty acids, and vitamins and minerals. So rich in nutrients is the acai fruit that it is possible someone could survive on it alone for quite a period of time without showing signs of malnutrition. |
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A few years ago I had the opportunity to go to Portugal and visit the anthropology department of a prominent university. I wanted to find certain watercolors that were drawn by naturalists and botanists who went to the Amazon in the 18th century. The drawings were in impeccable condition and showed natives holding small, berry-sized fruit in their hands and baskets against a backdrop of local fauna, including the acai palm tree. This provided hard evidence of its traditional use as a food source by natives over 200 years ago.
Some years ago I was the first scientist to determine the antioxidant activity of acai fruit using the oxygen radical absorbance capacity (ORAC) assay. This assay and others allowed me to discover that acai had unusually high antioxidant and scavenging activity in vitro against hydroxyl, peroxyl, peroxynitrite, and superoxide anion free radicals, compared to all of the common fruits and vegetables consumed in the United States.
The results were so striking in comparison to other food sources of antioxidants that we ultimately determined how to preserve this antioxidant activity so that the fruit could be exported in a form that would retain its benefits.
Over the next several months our research will be submitted to a number of peer review scientific publications. In anticipation of this information reaching the public, I am excited to learn that this preserved source of the acai fruit has been added as a major component of a juice blend.
The Açai fruit has a very broad nutritional value to humans. It has remarkably high antioxidant activity. Based on new data about the antioxidant levels of American foods that was published in early 2005 by US government, data shows that Açai has significantly greater antioxidant activity on a gram to gram comparative basis than any of the common fruits or vegetables Americans consume. Thus, any juice blend rich in Açai fruit would help people meet their daily antioxidant requirements from food.
For additional information, refer to the book
Açai (Euterpe oleracea): The Nutritional and Antioxidant-Rich Amazonian Palm Tree Fruit
By Dr. Alex Schauss.
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THE SCIENTIFIC FACTS OF THE ACAI BERRY
The Açai berry may be the most potent of all ‘forgotten fruits' - those raw, whole fruits that are little known or consumed. By any standards, the scientific facts about the Açai berry are most impressive: - a protein profile similar to an egg
- a fatty acid profile similar to olive oil
- more than 16 phytonutrients and anti-oxidants. A remarkable concentration of antioxidants helps combat premature aging
- 10 times the antioxidants of grapes and twice the antioxidants of blueberries
- contains the leading source of anthocyanins--often reported as 30 times that of the protective potential of red wine. One of the many attributes of anthocyanins is its anti-inflammatory qualities
- excellent source of dietary fiber
- low glycemic index
- copious amount of trace minerals (Co, Cr, Cu, Mo...) and macro minerals (Ca, Fe)
- generous amount of vitamins including vitamin E
- ORAC value (a measure of its antioxidant properties), is higher than any other edible berry on the planet.
- acai berries and cholesterol - Açai berries are high in essential fatty acids & omegas:
• 60% Oleic (omega 9) - a monounsaturated essential fatty acid which helps to lower LDL (harmful cholesterol), while maintaining HDL (beneficial cholesterol).
• 12% Linoleic (omega 6) - a polyunsaturated essential fatty acid which has also been found to lower LDL, while maintaining HDL.
Açai berries also contain many valuable phytosterols. Sterols are compounds of plant cell membranes providing numerous benefits to the Human body, namely the reduction of blood plasma cholesterol.
The Açai product consists of the Açai berry as the headline ingredient, with 18 other all-star fruits uncommonly rich with nature's benefits as identified by Monarch Health Sciences' research team: pomegranate, bilberry, passion fruit, wolfberry, blueberry, kiwi, cranberry, apricot, prune, nashi, aronia, pear, acerola, banana, camu camu, lychee fruit, and dark-and white pigment grapes.
These fruits were added to create the right balance of health-building phytonutrients contained in the entire color spectrum. This addition of variety adds to, complements and synergistically enhances the product's potential. To best capture all the rich nutrients, the fruits were pureed in their entirety—flesh, skin, and seed. back to top
20 Reasons to drink Açaí juice
… and counting
- Protects Against Disease – The phenols (flavonoids) protect the body against disease.
- Provides Nutrients – Açaí juice and its myriad of antioxidants and other minerals provide needed nutrients and free radical scavengers.
- Helps Immune System – Many chemical compounds found in Açaí are anti-mutagenic, helping the immune system fight against cellular degeneration and other attacks against our DNA.
- Strengthens the Body – It strengthens the body, even in sexual responses and has been called the ‘Viagra of the Amazon’.
- Sense of Well-Being – The phyto-ceuticals in the Açaí berry are similar to the compounds in wine grapes. They aid in the fight against weight gain and promote wellness both in body and mind – a sense of well-being. Açaí contains ten times the antioxidants of grapes (two times that of blueberries).
- Restorative Abilities – Many of the Açaí antioxidants are ‘super’ or ‘powerful’ in that they are restorative to other antioxidants like vitamin C, vitamin E and glutathione.
- Fights Back – As pathogens, antigens, mutagens and carcinogens enter the body or are created by the body’s own metabolism, they wreak havoc on cell membranes, the mitochondrial DNA (15 times more susceptible to DNA damage than the nucleus DNA) Açaí phyto-nutrients fight back, slowly down or eliminating stress.
- Helps the Eyes – Vision acuity is strengthened and many forms of eye disease are diminished or counterattacked – including glaucoma and macular degeneration. Açaí’s antioxidants aid the retina.
- Contains Quality Fatty Acids – Açaí berries have quality fatty acids (omega) iron, amino acids, dietary fibre and other vitamins, including vitamin P – flavonoids. All of these aid the cells in performing their vital functions and transfer nutrients into the cell.
- Aids Digestion – Enzymes and co-factors (like coenzyme Q10) are vital nutrients. Açaí berry is full of these neutraceuticals. They aid digestion, transference of nutrients and help chemical interactions.
- Youthful Energy – The Açaí fruit is noted for giving youthful energy as it strengthens the body’s defense systems, freeing up energy for other uses.
- Helps Lower Cholesterol – Some of the Açaí berry constituents are similar to olive oil – lowering LDL cholesterol (the bad ones). These types of fatty acids transport and aid the absorbency of fat-soluble vitamins A, E, D and K.
- Loaded with Vitamins & Minerals – The Açaí berry contains vitamin B1 (thiamine), B2 (riboflavin), C (ascorbic acid), E (tocopherols); and iron potassium and phosphorous – vital to each cell’s well-being.
- Aids the Circulatory System – The Açaí berry’s flavonoid antioxidants aid all aspects of circulatory health. They strengthen the veins, protect against stroke and heart attacks and help stop atherosclerosis.
- Cancer Help – The phyto-chemicals in the flavonoids (polyphenols) of the Açaí berry are anti-mutagenic, first fighting off cancerous causes attacks, strengthening the immune system. Other potential physiological effects of anthocyanins include radiation protective, chemo protective, vaso-protective and anti-inflammatory agents.
- Lower in Sugars – The Açaí berry is low in sugars (for a fruit) and also helps the body’s pancreas regulate sugar.
- Rich in Iron and Fibre – This berry is very rich in iron and fibre and is strongly recommended for elderly people with digestive problems.
- Aids in Sleep Disorders – The constituents of the Açaí berry aid in sleep disorders. It also helps people sleep more normally and provides nutrients to the muscles, helping them perform better and relax better.
- Protein & Amino Acids – Protein is the cellular building block. Amino acids are components of proteins. The Açaí berry has a perfect essential amino acid complex. The Açaí berry has more protein than eggs and is loaded with amino acids.
- Cleanses & Detoxifies – The Açaí berry has been used for centuries in folk medicine as a way of cleansing and detoxifying the body. back to top
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University of Florida News
Brazilian berry destroys cancer cells in lab, UF study shows
Thursday, January 12, 2006.
GAINESVILLE, Florida. - A Brazilian berry popular in health food contains antioxidants that destroyed cultured human cancer cells in a recent study, one of the first to investigate the fruit's purported benefits.
Published today in the Journal of Agricultural and Food Chemistry, the study showed extracts from açai (ah-SAH'-ee) berries triggered a self-destruct response in up to 86 percent of leukaemia cells tested, said Stephen Talcott, an assistant professor with UF’s Institute of Food and Agricultural Sciences.
"Açai berries are already considered one of the richest fruit sources of antioxidants," Talcott said. "This study was an important step toward learning what people may gain from using beverages, dietary supplements or other products made with the berries."
He cautioned that the study, funded by UF sources, was not intended to show whether compounds found in açai berries could prevent leukaemia in people.
"This was only a cell-culture model and we don’t want to give anyone false hope," Talcott said. "We are encouraged by the findings, however. Compounds that show good activity against cancer cells in a model system are most likely to have beneficial effects in our bodies."
Other fruits, including grapes, guavas and mangoes, contain antioxidants shown to kill cancer cells in similar studies, he said. Experts are uncertain how much effect antioxidants have on cancer cells in the human body, because factors such as nutrient absorption, metabolism and the influence of other biochemical processes may influence the antioxidants' chemical activity.
Another UF study, slated to conclude in 2006, will investigate the effects of açai's antioxidants on healthy human subjects, Talcott said. The study will determine how well the compounds are absorbed into the blood, and how they may affect blood pressure, cholesterol levels and related health indicators. So far, only fundamental research has been done on açai berries, which contain at least 50 to 75 as-yet unidentified compounds.
"One reason so little is known about açai berries is that they're perishable and are traditionally used immediately after picking," he said. "Products made with processed açai berries have only been available for about five years, so researchers in many parts of the world have had little or no opportunity to study them."
Talcott said UF is one of the first institutions outside Brazil with personnel studying açai berries. Besides Talcott, UF's açai research team includes Susan Percival, a professor with the food science and human nutrition department, David Del Pozo-Insfran, a doctoral student with the department and Susanne Mertens-Talcott, a postdoctoral associate with the pharmaceutics department of UF's College of Pharmacy.
Açai berries are produced by a palm tree known scientifically as Euterpe oleracea, common in floodplain areas of the Amazon River, Talcott said. When ripe, the berries are dark purple and about the size of a blueberry. They contain a thin layer of edible pulp surrounding a large seed.
Historically, Brazilians have used açai berries to treat digestive disorders and skin conditions, he said. Current marketing efforts by retail merchants and Internet businesses suggest açai products can help consumers lose weight, lower cholesterol and gain energy.
"A lot of claims are being made, but most of them haven't been tested scientifically," Talcott said. "We are just beginning to understand the complexity of the açai berry and its health-promoting effects."
In the current UF study, six different chemical extracts were made from açai fruit pulp, and each extract was prepared in seven concentrations.
Four of the extracts were shown to kill significant numbers of leukaemia cells when applied for 24 hours. Depending on the extract and concentration, anywhere from about 35 percent to 86 percent of the cells died.
The UF study demonstrates that research on foods not commonly consumed in the United States is important, because it may lead to unexpected discoveries, said Joshua Bomser, an assistant professor of molecular nutrition and functional foods at The Ohio State University in Columbus, Ohio.
But familiar produce items have plenty of health-giving qualities, he said.
"Increased consumption of fruits and vegetables is associated with decreased risk for many diseases, including heart disease and cancer," said Bomser, who researches the effects of diet on chronic diseases. "Getting at least five servings a day of these items is still a good recommendation for promoting optimal health."
Credits
Writer: Tom Nordlie, tnordlie@ifas.ufl.edu, (352) 392-0400, ext. 276
Source: Stephen Talcott, sttalcott@ifas.ufl.edu, (352) 392-1991, ext. 218
Source: Joshua Bomser, jbomser@hec.ohio-state.edu, (614) 247-6622
Find out more: http://news.ufl.edu/2006/01/12/berries/
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