The acai berry is known to be rich in antioxidants, which provide protection against oxidation in the human body. Oxidation is the process of adding oxygen to a compound; in the case of blood cells it can result in so-called “free radical” cells which can damage healthy cells and to DNA strings. The complex function of antioxidants in the human body is not completely understood, but is universally believed to contribute to good health.
A nutrient analysis of the acai berry was conducted in 2008 by a consortium of academic and commercial laboratories and published in the Journal of Agricultural and Food Chemistry. The report found that 44% of the acai powder being sampled consisted of dietary fiber. It was also found to contain a very high level of oleic acid, an important fatty acid that contributes to the immune system and to regulating blood pressure.
An additional study conducted by AIMBR Life Sciences tested the effectiveness of the antioxidants contained in the acai berry pulp and skins and found them to be extremely effective in certain necessary functions at the cellular level. These particular elements were anthocyanins and proanthocyanins, found principally in fruits with dark pigmentation.
There was not a lot of Vitamin C found in the acai sample, nor was there a lot of resveratrol present – the extract from red wine grapes believed to contribute to health and longevity. A final additional chemical found to be present at significant levels was a compound known as a phytoesterol, which is thought to reduce blood cholesterol levels by competing with dietary cholesterol for absorption. The nutritional value of the acai berry has been established not only by these tests but by the widespread consumption of acai in Brazil, where it is grown and where it has been a popular feature of many food products for years.