Archive for January, 2009

Acai Berries

Wednesday, January 28th, 2009

Not many individuals would have discovered Acai berries in the early days. However they are definitely gaining fast mark particularly in the Western society as soon as studies substantiated their health friendly and health welfares. The pulp and the skin of the berry have broad nutritional values but not the seed.

Acai berries have a peculiar fresh taste akin to a blend of berries and cacao. There are two forms of berries, the purple one is commonly used because of their health benefits. The berries are compact with high antioxidant level, essential amino acids and fatty acids. Sugarless pulp of the berries is also available today for people who are specifically health conscious. The pulp has a concentration level of antioxidant of about ten times more than other fruits and thirty times higher anthocyanins than red
wine. Antioxidant is capable of slowing down aging, prevent cell damage and even reduce cancer risks.

Besides, Acai Berry consist of high dietary fiber, phytosterols and monounsaturated fats which are good for digestive and cardiovascular health. A leading element of the amino acids in them is oleic acid. Oleic acid stimulates penetration of omega-3 oils into cell membrane, making it supple. A permeable and supple cell membrane is crucial for the proper functioning of neurotransmitters, hormones and insulin receptors. This results in greater overall health and prevents specific ailments like neurological diseases, diabetes and cardiovascular diseases.

The berries have also been helpful for contracting blood cholesterol level, rush in energy and increased metabolism leading to weight reduction. These effects are probably because of their antioxidant and theobromine (stimulant) content.