Benefits of Acai

By Bonnie Jenkins, Advanced Natural Medicine

Benefits of Acai.

Last week I found myself in the midst of one of those multi-level marketing meetings. While the product wasn’t as mundane as most, it was still a high pressure pyramid scheme a la Amway or Mary Kay – but with a novel twist. Instead of cleaning products or cosmetics, the product turned out to be one of the hottest health foods around – acai juice. The health benefits of acai juice are phenomenol.

Dubbed the new superfood, the benfits of acai are numerous. Acai is packed with antioxidants. But to listen to the cult-like mantra of those in the program, you’d think it could cure anything and everything from arthritis to heart disease. Well, I hate to break the news but there are no silver bullets. That’s not to say you can’t get a lot of disease-fighting benefits of acai and other superfoods. Here are the best of the best benefits of acai.

New Fruit on the Block

Until recently, blueberries have taken the starring role in many morning "smoothies" due to their great taste, high fiber content, and their ability to battle disease and aging. But a recent import from Brazil, acai (pronounced "ah-sigh-ee") is quickly taking over blenders as the new superfood of choice. Acai is the fruit from a special palm tree that grows in the Amazon rainforest and tastes like a cross between blackberries and chocolate. It’s been a staple for the indigenous tribes that live there for hundreds of years, and they call the tree that bears this small purple fruit "the Tree of Life." Today, everyone from gourmet chefs to health food afficionados are hooked on this luscious purple puree. And for good reason. Studies show that the benefits of acai berries contain the highest antioxidant content of any food ever researched.

The benefits of Acai berries are downright impressive and scientists are also touting the fruits high level of proteins, fiber, vitamin E, minerals, and important essential fatty acids. Acai's is also a natural cholesterol controller that builds the immune system, fights infection, protects the heart and can control prostate enlargement.

There’s only one problem – processing destroys much of the antioxidant health benefits of acai berries. Two studies conducted by the U.S. Department of Agriculture, the University of California and other institutions examined the antioxidant properties of commercially available freeze-dried acai fruit pulp and skin powder and found that they typically contained an ORAC score of only 155 compared to the original ORAC score of 1026.9. ORAC stands for oxygen radical absorbance capacity – or how much capacity a substance has to quench free radicals. So while acai is a terrific addition to your diet, don’t rely on this fruit alone for your total antioxidant protection.

Global Goodness

In the pre-acai days, three exotic fruits took center stage: Goji berries, a staple of Traditional Chinese Medicine; mangosteen from the South Pacific; and noni from Southeast Asia. And while it’s fun to try foods from far-off places, each of these harbor health benefits that make them worthwhile additions to your diet.

Goji berries may sound new, but they have actually been used for centuries by TCM practitioners. Historically known as wolfberry, goji is abundant in minerals, amino acids and antioxidant phytonutrients. Recent investigations suggest that goji may help stave off age-related macular degeneration, enhances immunity, boosts energy levels and limits cholesterol oxidation.

You’ve probably seen dried goji berries at your local health food store. While some folks say that goji is an acquired taste, I sampled some recently and was pleasantly surprised to find that goji berries have a mellow taste that isn’t overly sweet. Pick up a small pack and try them yourself as a handy snack or a unique addition to your dinner salad.

Known as the “Queen of Fruits,” mangosteen has an exquisite flavor. More importantly, it’s rich in xanthones – compounds with powerful antioxidant properties. Research shows that mangosteen reduces inflammation and LDL (bad) cholesterol oxidation. It’s also full of antimicrobial and anti-cancer properties which may prove important in future research. Finally, there’s noni. No doubt you’ve heard of it, but did you know that this Polynesian fruit has traditionally been used to bring down fevers, treat coughs, draw out skin infections and ease digestive ailments. Modern science has shown that noni is packed with robust antioxidants and is being investigated as a cancer-fighting and anti-inflammatory agent.

One Last Thing ...

While it’s fun to try food from around the world, when it comes to antioxidants you can get your fill right here in the good old USA. The best and brightest of homegrown fruits are of course blueberries. Often called the ultimate brain fruit, blueberries can help you keep your mental edge and counteract some stroke damage. Other studies suggest potential anti-cancer and cholesterol-lowering benefits.

Other antioxidant-rich fruits you’ll find in the produce aisle include pomegranate, black cherry, cranberries and grapes. But to get the most from these familiar fruits, opt for organic. Not only are they more nutritious, they are also grown without pesticides.

While you should always keep your kitchen stocked with a tasty variety of fresh fruit, the best way to get the power of these superfruits into your daily diet is to eat them out-of-hand as snacks or toss them into a smoothie. Another option for smoothies is to use whole-food powdered concentrates. Simply blend a scoop or two with some ice and soymilk for a tasty and ultra-nutritious meal in a glass.

This Just In ...

Every now and again, someone asks me if it’s really true that balancing the acidity and alkalinity of the foods they eat could make a difference to their health. The short answer is yes. Years of research suggest that consistently eating a diet that produces a higher pH (the measure of acidity/alkalinity – a higher number indicates more alkalinity) may have several benefits to long-term health. But there’s no need to make a lot of complicated dietary changes, as some diet books suggest. If you follow current diet advice for good health, it will also balance the pH of your diet so that your blood pH is slightly alkaline.

Why are people so confused about the whole acid/alkaline thing? Because it isn’t always logical. When a food is digested, absorbed and metabolized, it releases either acid or alkaline compounds into the blood. What’s tricky is that the pH a food produces in the body is not always what you would expect. For example, while you might think that an orange is acidic, it actually produces alkaline waste in the body. Here’s a good rule of thumb: Alkaline-producing foods include fruits, vegetables, roots and nuts. Acid-producing foods include fish, meat, poultry, eggs, cheese, milk and grains.

Another problem is that the modern diet bears little resemblance to the diet of our ancestors who ate a bounty of plants with only occasional protein. Plus, their potassium intake was at least four times greater for an overall alkaline effect. Today’s diets typically provide few fruits, vegetables and nuts to balance out the acid-producing meat, milk and eggs we eat. Long-term, this acidic environment may contribute to osteoporosis, high blood pressure and kidney troubles, among other conditions.

But it isn’t just the foods you choose. Researchers from the University of California, San Francisco, have found that too much salt and not enough potassium are major factors that upset the acid-alkaline balance in the body. Sodium chloride (table salt) is acid-producing, while potassium has an alkaline effect. This provides even more reason to consume less salt and more potassium-rich foods like fruits and vegetables.

So how can you avoid this dietary acid trip? Improving the acid-alkaline balance of your diet can be as simple as the following three steps. First, choose whole, fresh foods over packaged and processed foods. Second, eat more fruits, vegetables and nuts every day. And finally, consume less salt. Not only will you improve your body’s pH, you’ll be loading up on healthy nutrients and cutting out unnecessary calories.

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References:

Akihisa T, Matsumoto K, Tokuda H, et al. “Anti-inflammatory and potential cancer chemopreventive constituents of the fruits of Morinda citrifolia (Noni).” Journal of National Prodceedings. 2007;70:754-757.

Challam J. The pH Nutrition Guide to Acid/Alkaline Balance. 2007. Available at www.newstarget.com/021933.html. Jung HA, Su BN, Keller WJ, et al. “Antioxidant xanthones from the pericarp of Garcinia mangostana (Mangosteen).” Journal of Agriculture and Food Chemisty. 2006;54:2077-2082.

Li J, Qu WJ, Zhang SJ, et al. “Study on antioxidant activity of pigment of Lycium ruthenicum.” Zhongguo Zhong Yao Za Zhi. 2006;31:1179-1183.

Schauss AG, Wu X, Prior RL, et al. “Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae mart. (acai).” Journal of Agriculture and Food Chemisty. 2006;54:8604-8610.

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