Anthocyanins in Acai

FULL DISCLOSURE WARNING: Before you read about the exciting developments that the Acai Berry brings to the academic and medical community that offers therapeutic and medical hope and benefits for patients who are suffering from existing illnesses and diseases. I want to ensure you fully understand the following.

The Acai Berry fruit has been consumed since the beginning of time and the academic and medical research into the medicinal value and benefits of the acai berry fruit is less than 10 years old with most of the studies below being conducted in a controlled laboratory setting with or without the use of animals and with almost no human clinical trials. There is very little proven research in how acai berry supplements would influence the prevention or treatments of various human diseases. From what little has been conducted the clinical science behind the acau berry fruit shows significant promise but again this research is just in its infancy and until we have long term human trials, we cannot be certain about the full range of benefits and/or even side effects that would be received from someone consuming the acai berry fruit. Therefore, the acai berry fruit should never be considered an alternative to sound medical advice and/or treatment by your primary care physician.

Acai Berry IS NOT a miracle cure it’s a “SUPPLEMENT,” and a supplement is defined as an added element or amount that will enhance the primary component. IE: Follow your medical primary physician when addressing a medical disease or illness. Acai Berry simply enhances or adds an extra layer of treatment to your existing primary care and IS NOT the primary alternative to sound medical care for the treatment and/or prevention of any illness or a disease. Having said that here is the current research known about the anthocyanins found in Acai Berry:

T he anthocyanins in Acai are the main plant constituents that are getting a lot of attention these days. To begin with, anthocyanins are water soluble pigments that may appear as blue, purple or red, depending on the acidity or alkalinity of the medium in which they occur. They are generally odorless and almost flavorless compounds that occur in all tissues of higher plants. They belong to a higher class of molecules called flavonoids, which are a subclass of plant polyphenols that could have antioxidant abilities and are being extensively studied for their medicinal properties.

Fruits such as the Acai berry that are exposed to direct sunlight receive high levels of ultraviolet (UV) light. This UV light induces the production of free radicals in the fruit. In order to eliminate the harmful free radicals, fruits produce high levels of anthocyanins because they have potent antioxidants properties. Therefore, anthocyanins act as a natural sunscreen for plants while the vibrant colors they exude aid in the spreading of seeds when animals are enticed to eat attractive-looking foods, thereby promoting pollination. More importantly, the antioxidant properties of anthocyanins remain even after they are consumed by another organism. This is precisely the reason why fruits with bright pigmentation tend to have high ORAC values; they are essentially packed with anthocyanins. In this regard, it is interesting to note that the concentration of anthocyanins in Acai is among the highest in naturally occurring fruits. In fact, Acai is one of the world's richest natural sources of anthocyanins. This also makes Acai one of the most powerful naturally occurring antioxidants. The most abundant anthocyanins in Acai are cyanidin-3-rutinoside and cyanidin-3-glucoside (also known as kuromanin), but it contains a host of others as well.

Cyanidin-3-glucoside or C-3-G, is the main anthocyanin in Acai. Studies have shown that it has the ability to prevent oxidative damage to blood fats, one of the early factors in the development and progression of cardiovascular diseases. The degree of antioxidant protection afforded by C-3-G has been found to be a lot higher than vitamin C or resveratrol - the main antioxidant responsible for the beneficial health properties of red wine. This type of anthocyanin in Acai is also an effective oxygen free-radical scavenger.

Anthocyanins are widely consumed by humans and it had been estimated that that the average daily intake is about 180 mg, and this comes mainly from fruits. A plethora of health benefits have been associated with anthocyanins, and these were established and proven through a number of recent studies and research.

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