The refreshing sensation that comes with a bite of deep purple acai not only refreshes the mind, it also points to the fruit's healing qualities. The signature, dark violet shade of the acai berry is actually created by its antioxidant content (specifically anthocyanins which are a group of polyphenols). These naturally occurring antioxidants deliver those deep red, purple and blue colors we see blackberries, aubergine and red cabbage. They are also responsible for some of acai's greatest benefits.

When these antioxidants are eaten, they help to reduce inflammation and oxidative stress in the body (Pitta). During normal metabolic processes, cells produce oxygen-containing molecules called free radicals. Oxidation is a chemical process where free radicals (oxygen-containing molecules) react with other molecules in the body. Each time this happens, it damages molecules on the cellular level. Oxidative stress can occur throughout the body. When it occurs in the blood oxygen delivery is impaired, preventing the formation of healthy tissues. Over time, oxidative stress causes measurable damage to the system.

Antioxidant-rich foods like acai help prevent or slow oxidation by scavenging for these free radicals before these reactions can happen. In fact, studies on acai showed that the group that ate acai had blood-antioxidant levels 3 times that of the control group.

Certain compounds (flavonoids) found in acai also help reduce the production of reactive oxygen molecules. These are the molecules that go on to create oxidative stress, cell damage and, in turn, inflammation. So, not only can the cooling nature of acai help soothe current inflammation, it also supports the body in reducing future inflammatory reactions.

Kidney disease is a common condition that causes significant inflammation and oxidative stress. For this reason, researchers are looking at the benefits of acai for people with kidney disease. Research is ongoing, but studies are promising that the anti-inflammatory effects of acai could be helpful in this condition.

Along with these blood-clearing qualities, acai also contains blood-supporting iron. A smoothie bowl with 100g acai extract provides 1m iron. This supports the body in creating quality red blood cells which, in turn, allows for proper oxygen delivery to all the cells of the body.

Acai's taste, a bit like 'dark chocolate blended with berries,' offers another clue to the fruit's refrigerant, anti-inflammatory qualities. The taste similarity to chocolate comes from high levels of astringent and bitter tannins present in both foods. These tannins are also what gives cacao its bitter flavor. Plants produce these off-putting bitter-astringent tannins as protection from predators like birds. Ayurveda knows these tastes as cooling, clearing and beneficial in instances of high heat or inflammation.

The similarly drying nature of the astringent taste makes acai a useful anti-diarrheal. This is a quality long-recognised by Brazilian herbal medics who used both the oil and the seed of the fruit for this purpose.

The sweetness in acai acts as a soothing salve to an overworked liver. Bitters and sours act as a cholagogue, flushing toxic bile out of the liver and gallbladder, which refresh the liver. You can experience this refreshing quality as a cooling effect on the eyes and forehead.

The fresh sourness of acai can be supportive to an inflamed liver, unlike ferments which can increase liver heat and spoil the blood. Sour fruits help to decongest the liver and support proper bile flow, relieving stagnation and irritation in the liver. Like many berries, acai has a mildly sweet taste which soothes the liver.Ayurveda recognises sweet for its cool, heavy, nourishing nature. These qualities ease excess heat and inflammation which can occur in the liver.

The blood-clearing bitterness of the berry comes from its antioxidant-packed polyphenols (anthocyanins). These antioxidants take stress off the liver as they reduce toxins in the blood. These cooling compounds have been shown to reduce distress-signals (ALT) coming from the liver. ALT is a liver enzyme that is released when there is damage in the liver, so a reduction in ALT levels indicates a healthier liver. Certain forms of antioxidants (such as luteolin) are also able to enter the cells of the liver and prevent them from that inflammatory, damaging oxidative stress.

Acai is also high in Vitamin C, which gives it some of its sour taste. This vitamin is an antioxidant that is particularly supportive to the liver where it reduces cellular damage due to free radicals, improves overall liver health and supports the organ as it metabolizes glucose.

This makes acai a cooling, tasty option for individuals with a stressed liver or Pitta imbalance such as yellowing sclera, irritability or redness.

Acai's blood clearing effects may be beneficial for cancer. Acai has been shown to be anti-inflammatory, prevents tumor cell overgrowth (anti-proliferative) and supports proper programmed cell death, to help the body easily eliminate unwanted cancer cells (pro-apoptotic). This supports healthy cell growth in the body and may help prevent abnormal cell development, as occurs in conditions like cancer.

Studies on acai's polyphenols have shown that they prevent overgrowth of tumor cells in the system, when taken in the right dose and timing. In fact, in a test on rats, a specific type of polyphenol (ellagitannin) was shown to reduce initial formation of esophageal tumors by supporting healthy immune function, increasing antioxidant levels in the blood and encouraging anti-viral immunity. This healthy immune response is supported by the Vitamin A levels in acai (15% RDA/100g frozen pulp). Research continues into the potential anti-cancerous nature of acai to examine its effects in humans.

Showing awareness of these medicinal qualities, herbal medics in the Amazon have used the acai berry to combat viral and bacterial borne diseases like the flu, malaria, coughs and fever.

The fresh, gentle sweetness of acai lingers on the tongue after the bitterness passes. Acai's rich fatty acids complement the sweet taste of the sugars - and give the berry juice a smooth, oily mouth-feel. Additionally, Acai's ample fiber supports the feeling of satisfaction after eating the sweet fruits.

While acai tastes sweet, the high fiber content keeps blood sugar balanced. Studies on acai have shown that the fruit can reduce fasting glucose and insulin levels. Acai's polyphenols change how the body processes carbohydrates, helping to draw glucose out of the blood.

Studies on humans have shown that taking frozen acai pulp twice per day for a month successfully reduced fasting glucose by 5.3% compared to baseline. Subjects in these studies also experienced a reduction in blood-insulin levels.

Studies on acai have also shown that the fruit may reduce cholesterol levels. Important for this action are acai's sterols. These organic compounds are similar in structure to cholesterol and often categorized with antioxidants. They prevent the absorption of cholesterol into the system. One 2011 study had subjects take frozen acai pulp, twice per day for one month and saw that their LDL and total cholesterol were reduced, without causing a drop in HDL, or the 'good' cholesterol.

These qualities make acai a better choice for Kapha-dominant individuals than sweeter fruits like banana. It could also point to acai as a supportive choice for those monitoring their blood sugar due to conditions like diabetes.

Acai's naturally hydrating sweetness, fatty acids, and sourness are ideal for nourishing and nurturing dry Vata. The fiber content keeps Vata regular. However, Acai's coldness can be Vata or Kapha aggravating, especially in cold winter months. To remedy this, add some ginger and turmeric to warm up Acai for Vata.

Acai has a low glycemic index score but acai bowls, with their combinations of fruit and nuts, can still have high sugar levels and could be problematic for diabetics. Acai is not advised, in large amounts, for those experiencing candida due to it's levels of natural sugar, which can feed candida.

Raw acai juice can be a source of trypanosoma cruzi, the blood-sucking parasite that transmits the inflammatory, infectious Chagas disease. The WHO reports this disease impacting about 8 million people annually. Symptoms can include swelling, rashes and fever. However, this is more common in freshly juiced acai, rather than processed pulps or supplements. Local authorities are also increasing precautions around harvesting and processing to combat this.

Acai contains high levels of potassium and is often combined with other high potassium foods (banana, mango etc). If a person is on a low potassium diet try pairing it with apples or other berries. As per the Ayurvedic principles of food combinations, fruit like acai should not be mixed with other foods.

Nutrient	Content / 100g acai puree , or just under half a cup	General RDA (M = male, F = Female)
Carbohydrate	6g	130g
Fat	5g (4.4g polyunsaturated)	44g-77g
Protein	2g	.8g/kg body weight (~54.4g for 150lbs person)
Fiber	3g	38g (M); 25g (F)
Sodium	7mg	<2,300mg
Potassium	105mg	3,500-4,700mg
Vitamin A	1000IU	3,000IU (M); 2,333IU (F)
Vitamin C	9.6mg	90mg (F); 75mg (F)
Calcium	40mg	800mg
Iron	1.08mg	8mg (M/ F postmenopause); 18mg (F premenopausal)

• Macronutrients
  • 52.2g carbs (44.2g of fibre); 8.1g protein; 32.5g total fat
  • Very little total protein, but 19 amino acids
  • Sugar
  • Fiber
• Micronutrients
  • Fatty acids, especially oleic, palmitic, and linoleic acids.
  • The antioxidant phytochemicals in acai berries include mainly
  • anthocyanins and proanthocyanidins (types of polyphenols).
  • Contains several sterols (a class of compounds related to cholesterol), including campesterol, stigmasterol, and beta-sitosterol.
  • Electrolytes
  • Flavonoids
  • Sterols
• Anticancer:
  • Polyphenolic fractions of frozen acai pulp suppressed proliferation in a dose- and time-dependent manner
  • Anti-diabetic:
  • Anthocyanin compounds: Anti-inflammatory:
  • In vitro research - freeze dried acai powder displayed selective inhibitory activity against COX-1, COX-2 enzymes. Acai inhibited lipopolysaccharide(LPS) induced production of nitric oxide (dose-dependent)
• Anti-oxidant
  • Anthocyanins (group of polyphenols);
  • Also attributed to its conjugate forms - glucuronate, sulfonate, aglycone, methylate
  • Immune stimulant
• Grated rind used as topical wash for skin ulcers // infusion of seeds used for fevers
  • In the Peruvian Amazon it is used for malaria, diabetes, liver disorders, hair loss, hemorrhage, and kidney diseases, as well as menstrual and muscle pain.