DESCRIPTION

Acai fruit (Euterpe oleracea C. Martius) has high antioxidant capacity thanks to its polyphenol (mainly anthocyanins) and vitamin C content.

Native to South America, acai is one of the most widely known functional foods of the Amazon and has been consumed for centuries due to its nutritional properties and its antioxidant, anti-inflammatory and immunostimulant properties.

Our 'Kallawayas' organic acai is rich in antioxidants and is the best choice for starting your day healthy and full of energy!

ORIGIN

Acai, asaí or açai (Euterpe oleracea C. Martius, Arecaceae family) is a palm that can grow up to 20 m tall, has multiple stems, with fruits that are drupes of about 2 cm of diameter and deep violet or black-purple in colour. Native to the tropical regions of northern South America, acai can be found in Brazil, Venezuela, Peru, Colombia, Trinidad and Tobago, French Guiana and Suriname (1).

HISTORY

Acai palm and its fruits have traditionally been used as both food and medicine throughout the Amazon region. This fruit was consumed as food as long ago as the pre-Columbian era, mixed into drinks, sweets and juices (1).

Acai is known in Portuguese as açaí, which derives from the Tupian word 'ïwasa'í' (fruit that cries water) and refers to the juice released by the fruit (1). In addition to its fruit, in the Peruvian Amazon, acai palm leaves are used to weave hats and to cover roofs and walls (2).

COMPOSITION

Acai is a fruit that contains polyphenolic compounds (mainly anthocyanins) (2), vitamin A, vitamin C, tannins, proteins, iron, calcium (1), fibre and phytosterols. It also provides energy, thanks to its carbohydrate and monounsaturated fat content.

Our 'Kallawayas' organic acai has an ORAC* value of 47,800 micromoles of TE and contains 295 mg of vitamin C and 490 mg of anthocyanins per 100 g of product.

*ORAC value determines the oxygen radical absorbance capacity of a food. Its units are Trolox Equivalents (similar to vitamin E).

• OUR PRODUCT
• Product Name: Acai powder (from organic farming)
• Scientific name: Euterpe oleracea C. Martius
• Part used: Fruit

BENEFITS

Besides its high nutritional value, acai has numerous properties, including antioxidant, analgesic and anti-inflammatory activity (3). In the Amazon, acai fruit is also highly valued because it boosts the immune system (2).

USE, DIRECTIONS

We recommend mixing 3 g of acai powder with water, juice, shakes or milk. Acai powder can also be used as a dressing for salads, and is the perfect ingredient for a healthy breakfast, such as the popular Acai Bowl.

RECIPES

How to prepare Acai Bowl

There are various ways to prepare this delicious breakfast (4). This is one example of how to prepare Acai Bowl (5):

Ingredients:

• 1 teaspoon of 'Kallawayas' organic acai powder
• 'Manigango' goji berries
• 1 banana, frozen
• Frozen red fruits
• Coconut chips
• Oat milk
• Oatmeal
• Blueberries

How to prepare:

Mix the banana, red fruits and acai in a bowl with a mixer. Add the oat milk until the desired texture is obtained. Serve the mixture in a bowl, topped with the blueberries, goji berries, coconut chips and oatmeal.

STUDIES

Acai helps to reduce blood cholesterol levels and has antioxidant, anti-inflammatory (6), immunostimulant (7) and neuroprotective (3) properties. Antioxidant properties: in a pilot study in which young athletes consumed juice containing acai, together with other fruits over 6 weeks, it was concluded that consuming this juice increased polyphenol levels in plasma and the content in the gluthathione antioxidant reduced. This produced an increase in antioxidant capacity, and a slight reduction in muscular damage caused by exercise (6).

Another study evaluated the effect of consuming acai pulp over 4 weeks for preventing oxidative damage in healthy women. After this period, an increase in total antioxidant capacity, and of catalase enzyme activity was observed, together with decreased production of reactive oxygen species (8).

Anti-inflammatory properties: in a study evaluating the antioxidant capacity of freeze-dried acai pulp, a potential inhibition of the enzymes COX-1 and COX-2, both involved in inflammatory processes, was observed (9).