Acai Facts

Acai is a concentrated source of a certain class of flavonoids known as anthocyanins. Anthocyanins are a class of phytochemicals found in red wine believed to contribute to the "French paradox; Today the French have one of the all-time low occurrences of heart problems of the western world in spite of prevalent habits of smoking and a diet quite high in cholesterol and saturated fat. Acai pulp contains from 10 to as much as 30 times the anthocyanins found in red wine by equal volume. The central anthocyanin in .Acai is cyanidin-3 glucoside; Cyanidin-3- glucoside has been discovered to be 3.5 times stronger than Trolox and the prevailing anthocyanin found in red wine--as indicated in an ORAC analysis. Anthocyanins have been found to demonstrate many potential medical effects such as treating fibrocystic disease of the breast and diabetic retinopathy. The fatty acid proportion of Acai looks like olive oil, which many experts believe might be the contributing element for the low occurrence of heart-related problems in Mediterranean populations. 12% Linoleic a polyunsaturated, essential fatty acid, has the unique capacity to decrease both HL and LDL levels. Fatty acids help in the movement and absorption of fat-soluble vitamins like Vitamins A, E, D, and K. Acai possesses valuable phytosterols. Sterols are parts of plant cell membranes delivering many benefits to the human body, mainly the decrease of blood plasma cholesterol. Sterols are presently being utilized to treat symptoms connected to BP.   Read a review on a high quality acai product.