AÇAI  

Family: Arecaceae

Genus: Euterpe  

Species: Oleracea  

Common Names: Açaí, palmito-açaí, açaizeiro, palmiteiro, piná, uaçaí, açaí-dopará, juçara  

Parts Used: All plant.

General Information

The acai tree is a palm tree that originates from the Amazonic Rivers. The thin palmacea (tree that belongs to the palm tree family) can reach 30 meters in height. Its leaves are long and dark green, and can reach 2 meters in length.

Its bloom occurs during the drought that goes from September to December. Its pollinization is done by beetles that transport the pollen of the male flowers to the female flowers. Its annual production is about 3-4 bunches, each producing 3-6 kilos of the fruit.

Its dispersion is done by birds, especially toucans and parrots that consume its pulp and get rid of the seeds. Every part of the plant is used: the stem, flowers, fruits and leaves, as well as producing an excellent quality heart of palm. For centuries, acai fruit has been consumed by inhabitants settled along the Amazon River and its streams.

Traditional Use

In Brazil people are used to consume Açaí in different manners. Preferentially in summer

Brazilians like to consume açaí with granola, oat flakes, cereal, banana and honey, it is know açaí na tigela. People eat açaí before going to the gym due o its high energy, improving their availability to exercise more. Açai can be found as juice or mixed with other fruits and milk as a ready to drink beverage. Also açai ice cream and ice cream on a stick.  

Modern Uses

Most recently, the respected manufacturers of Manaus made a great discovery about the chestnut of the acai (the seed), which until now had been discharged after the pulp was gotten rid of.  After being toasted, the crushed chestnut can be added to coffee in a 50% proportion, increases insulin, which is a special sugar for diabetics without altering the color, taste or smell of the coffee. From this mixture you can obtain a diet coffee of high quality.

Professor Jorge Elias Junior from Universidade de São Paulo (USP) provides evidence of açai effectiveness on its application as oral contrast in stomach MRI (Magnetic Resonance Imagin).“The patients and volunteers that ingestion 200 ml of açaí pulp before MRI, enhance th image quality.’’

Açai Vegetal Oils flush of fatty acids (Omega 3,6 and 9) , Fitoesteroils, Vitamin C and Anthocyanins is used for cosmetic application in the fabrication of anti-age and refreshing cream, after-sun products, body butter, conditioner and hair creams.

Plant Chemical

In lab analyses, it has been certified that toasted acai is highly rich in protein, fibers, insulin, anthocyanines, tanine, polyphenols, and antioxidants, Omega 6 and 9, iron, calcium, phosphorous and potassium.

Anthocyanines: neutralize enzymes that destroy connective tissue combating the process of aging, their antioxidant capacity prevents oxidants from damaging connective tissue and repair damaged protein in the blood  vessel walls. May help protect against neurological diseases, may also help improve eyesight.

Omega 6 and 9: Researches shows that these fatty acids maintain normal cholesterol levels, protect heart diseases, regenerate nervous systems and has a important paper in cerebral functions and in the immunological system. The omegas are also excellent for

the repair the muscles after exercises and trauma recovery.

Amino acids /Proteins: Help resistance, force, sustained energy, muscle development.

Vitamins: Açaí contains a high concentration of vitamins, being a natural antioxidant that helps eliminate free radicals.

Fibers: Great amount of fibers, which favors the intestinal traffic.

Iron: Is an important component indicated for anemia treatment and muscle strengthening.

Potassium: Contributes to equilibrate the tension arterial, improving the organism defense against flu and cold.

Phosphorus: Contributes to the fortification of maternal milk, and it is excellent for the brain functions.

Calcium: Help the bones reconstruction, blood coagulation, muscle, contractions, bones cellular renovation (especially women in the period of menopause).  

Nutritional values for 100g of pulp:

Energy 247 Kcal

Proteíns 7,2 g

Lipíds 17,92 g

Fiber 30,51 g

Calcium 241 mg

Sodium 69 mg

Phosphorus 119 mg

Iron 2,4 mg

Potassium 1,185 mg

Magnezium 140 mg

Vitamin C 17 mg

Vitamin B1 0,67 mg

Vitamin B3 0,7 mg

Tocoferol 45 mg

Health Benefits

_ Improve Mental Focus

_ Improve Sexual Function

_ Excellent natural antioxidant

_ Facilitates intestinal functions

_ Helps blood circulation

_ Excellent natural energetic for people who undergo physical and mental stress.

References

“Biochemical and Technical Studies on Açaí” by Dr. Herve 2, Sofia Pascal 2, Jesus N.S de Souza, Arlete R. Aquino & Rafael Buxant Dept de Engenharia Quimica- Centro Tecnologico, Diaouiweir ria I niinnin, Belgica)

“Euterpe Oleracea (Açai) as an alternative oral contrast agent in MRI of the gastrointestinal systems:preliminare results” T. Cordova-Fragaa, D.B. de Araujo, T.A. Sanchez, J. Elias, Jr., A.A.O. Carneiro,R. Brandt-Oliveira, M. Sosa, O. Baffa Department de

Fisica e Matematica, FFCLRP, Universidade de Sao Paulo, Av. Bandeirantes 3900, Ribeirao Preto Sao Paulo 14,040-91, Brazil Instituto de Fisica, Universidad de Guanajuato , Leon , Gto., México,  Department de Clinica Medica, FMRP, Universidade de Sao Paulo,

Ribeirao Preto , Sao Paulo , Brazil Received 17 October 2003; accepted 26 January 2004.

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