Nutrition researchers have long recognised berries as one of the most nutritionally-rich foods known to man.  While blueberries, strawberries and raspberries are well known super foods, researchers are now discovering more unusual berries with equally or even superior nutritional properties.  On such discovery is the berry native to Central and Southern America, known as Acai berry.

The Acai (pronounced As-Sa-E) has for centuries been included in the diets of the Amazon’s native people.  Recent studies have shown that the dark purple acai fruit possesses naturally high concentrations of antioxidant compounds known as polyphenols and include anthocyanins, proanthocyanidins and flavonoids.

Anthocyanins are a group of phytochemicals that are responsible for the deep colour of many fruits and vegetables, including acai berries.

Anthocyanins have a very high capacity for quenching free radicals.  These are unstable molecules given off as a by-product of metabolism.  They are also found in the environment as well as in dietary sources (such as burns and smoked foods) and cigarette smoke.  Research shows that free radicals contribute to cell damage, which in turn impacts negatively on the whole body.

Two particular anthocyanins known as C3G and C3R, found abundantly in acai berry, have been subject to studies by the scientific community.  These have been shown in studies to have some of the highest antioxidant activity of all anthocyanins.

As well as being a rich source of antioxidants, acai berry is an exceptionally good source of omega 3 and omega 6 fatty acids as well as  nutrients such as vitamins A, C and E.  Acai has also been researched for its antibacterial and anti-inflammatory properties.