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Acai: The Highest Antioxidant Capacity of Any Fruit or Vegetable
Free radicals are reactive unpaired electrons (called oxidants) that can have acute or chronic adverse effects on normal physiological function. This negative effect is referred to as oxidative stress. The main role of antioxidants is to interact with excessive free radical activity, and mop up or quench these free radicals so they are rendered harmless.
The ORAC assay test is one way to determine if a food, such as the Acai berry, has this antioxidant potential. Assays performed in a lab setting measured this product’s strong activity against radical and non-radical oxidants: the peroxyl, superoxide, and hydroxyl radicals, peroxynitrite, and singlet oxygen.
There is a problem when the damaging effects of free radicals against pathogens or cancer cells are not properly managed. When that situation occurs, these same
free radicals can cause oxidative damage to healthy cells as a by-product of their natural function in keeping us healthy.
Oxidative stress is really a name for this adverse effect of oxidants on a physiological function. This stress has been implicated in the progression of aging and disease. Evidence is mounting from studies worldwide, demonstrating that this
stress can be reduced by antioxidants.
The USDA has used the ORAC assay to test all of the fruits and vegetables consumed in the United States for their antioxidant activity. The USDA reported that wild blueberries
and cranberries had the highest average ORAC value of any of the food tested.
Cranberries was highest, with a total (hydrophilic and lipophilic) ORAC score
of 95.
Now imagine this - tested freeze-dried Acai fruit pulp has a total ORAC value of up to
1,027, over ten times higher than the highest ORAC scores for any food at the time!
Essentially, this result makes Acai the bright star among other well known antioxidants, including blueberries, grapes, red wine, green tea, cranberries, blackberries, pomegranates, orange juice, and any of the exotic fruits from Asia, such as mangosteen, noni, or wolfbeny.
To insure that the results obtained for the Acai berry is accurate, and not forged, numerous samples have been tested over several years. Still, the outcome from each assay consistently shows that the
Acai berry has the highest antioxidant activity based on the ORAC
assay, of any food in the American diet. Not reliant on just the ORAC assay, continuation of its antioxidant capacity has been confirmed by the FRAP and TEAC assays as well.
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