Acai Berry and Anthocyanins – Part 1
Power of Acai Berry
The main type of antioxidant in acai is anthocyanin. Anthocyanins are a class of bioflavonoids that form the dark red to purple and blue-black pigments found in certain plants and flowers. The word anthocyanin derives from the Greek, anthos, meaning flower, and kydneos, meaning purple—hence “purple flower.” The blue to red color imparted by anthocyanins depends mainly upon the acidity or alkalinity of the medium in which they occur.
Anthocyanins are widely consumed by humans: It has been estimated that a typical daily intake is around 180 mg, which comes mainly from fruits and red wines. Most anthocyanins are potent antioxidants and free-radical scavengers. They are also able to absorb radiation, including ultraviolet (UV) light and ionizing radiation. Published studies have examined the antioxidant activity of anthocyanins as well as their ability to suppress tumor formation. Foods rich in anthocyanins include bilberry, elderberry, strawberry, blackberry, blueberry, black raspberry, beet root, black currant, blood orange, tart cherry, purple corn, purple sweet potato, purple cabbage, red wine, and, of course, acai. In fact, acai is one of the world’s richest natural sources of anthocyanins. For this reason, it may also be one of the most powerful naturally occurring antioxidants. The most abundant anthocyanins in acai are cyanidin-3-glucoside (sometimes called kuromanin) and cyanidin-3-rutinoside, but it contains many others as well. The beneficial effects of anthocyanins in the body are numerous.
Real Antioxidants – Real Benefits
The main anthocyanin in acai, cyanidin-3-glucoside (C-3-G), has been shown to inhibit oxidative damage to blood fats (such as LDL cholesterol), one of the critical early factors in the development of cardiovascular disease. The extent of antioxidant protection by C-3-G has been found to be significantly greater than for resveratrol (the main antioxidant responsible for the health-promoting properties of red wine) or vitamin C. This anthocyanin is also a highly efficient oxygen free-radical scavenger and should be considered as one of the most effective antioxidants from plants. In another study, acai juice added to yogurt was found to exert antioxidant effects similar to those of bilberry.
Natural Protection Against Ultra-Violet Rays
Ultraviolet radiation from the sun causes damaging oxidation in the body, generating what are known as reactive oxygen species (ROS). ROS can cause extensive cellular damage and even cell death. In 2005, researchers examined the protective effects of C-3-G against UV-induced cell death and DNA damage in human skin cells. Treatment of the cells with C-3-G before UV exposure prevented cell death and DNA damage. The cyanidin appeared to specifically protect the cell membrane, and the researchers concluded that anthocyanins are novel agents that protect the skin from exposure to UV radiation.
Acai Fights Obesity, High Blood Sugar, and Diabetes
Certain anthocyanins have been studied for their effect on obesity-related disorders. One anthocyanin, known as pelargonidin and also present in acai, demonstrated an antidiabetic effect in rats. In fact, several anthocyanin-containing extracts have been shown to suppress the increase in after-meal blood sugar levels from starchy foods. In another study, C-3-G was reported to reduce insulin resistance, high blood sugar, high blood levels of insulin, and high cholesterol in mice fed a high-fat diet. These results could have important implications for acai’s potential to prevent diabetes, heart disease, and related disorders. Recent studies have also shown that C-3-G exerted beneficial effects on the genes that control the activity of fat cells and also on genes involved in fat metabolism. Anthocyanins have also been shown to support healthy insulin release from the cells in the pancreas where insulin is produced (islets of Langer-hans). Cyanidin-3-glucoside was among the most effective.
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