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How to lose weight with Acai Berry

Nature's Multivitamin The Acai Berry

Nutritional Value of Acai Berry and Acai Berry Juice

Acai and Antioxidants

ORAC Values (Antioxidant Activity of fruits and vegetables)

Energy Boosting Effect of Acai Berry

Acai Berry Juice Antioxidant Benefits

Articles about the Acai Berry

Hidden Nutritional Secrets of the Acai

Acai berries are loaded with Polyphenols,Phytochemicals, Anthocyanins, what are they and what are the benefits of such compounds? A great source of anthocyanins is Acai. Phytochemicals are the beneficial compounds found in fruits such as Acai, vegetables and tea. This is the protective living substance that plants can grow in some negative environments like bad weather and insect problems. When consumed by humans, these compounds act as antioxidants so vital to good health and longevity. Many studies suggest that the use of antioxidants may help in the fight against anti-aging, cardiovascular disease, cancer, and so many other age related degenerative diseases including ophthalmology.

Anthocyanins are several of the most powerful versions of antioxidants. The "French Paradox" is familiar to most: the French eat horrible, unhealthy diets coupled with even unhealthier lifestyles and yet they have very few instances of cardiovascular disease. One reason may be that they consume large amounts of red wine. Wine, made from grapes have very high levels of the antioxidant anthocyanins. The polyphenols (anthocyanins) the effects of fatty diets and smoking are believed to be mitigated by the red wine. Anthocyanin, a polyphenol which is proven to reverse, halt, and improve the conditions of many age related diseases inflicted on the general population. Anthocyanins (flavonoids) found in several fruits, a unique chemical structure present in it, makes them more potent by 6 to 8 times when compared to vitamin C One particular fruit, known as Acai (ah-Sa-E) contains the most highly concentrated forms of anthocyanins known thus far through intense research. The amount of anthocyanin content in Acai has been so far proven to be 3 to5 times the amount of that present in a glass of red wine, volume to volume when tested in an ORAL analysis (capacity measure).

Anthocyanins and their protective properties:
Inflammation and Collagen:
Anthocyanins neutralize enzymes that destroy connective tissue. The antioxidant quality that is posses stops connecting tissues from getting damaged and helps in repairing damaged proteins in the blood vessel walls.

The Nervous System: By preventing tyrosine nitration, the anthocyanin properties in Acai may help protect against neurological diseases. The primary anthocyanins in Acai berry called Cyanidin-3-glucoside are known to reverse the nervous defects associated with growing old.

Large and Small Blood-Vessels:
Anthocyanins ability to counter oxidants make them a powerhouse in the fight against arteriosclerosis. Even in trace amounts, anthocyanins effectively protect against LDL oxidation. Anthocyanins protect the integrity of the endothelial cells that line blood vessel walls and help to maintain micro capillary integrity.

Diabetes: One of the serious diabetic complications is retinopathy, which in most cases can cause blindness. This happens when your body tries to fix damaged and leaking capillaries and accidentally creates too many abnormal proteins. The protection of anthocyanins may help prevent these capillaries from leaking and to help prevent abnormal protein proliferation.

Eyesight: Anthocyanins may also help improve eyesight by numerous mechanisms. During World War II, British fighter pilots were found to slightly increase their night vision. These findings were thought to be contributed by the large amounts of bilberry in the pilot’s diet. The effect of improved night vision is not long lasting but it is temporary after the consumption of the biliberry. The bilberry fruits would be consumed by the pilots just before a mission because of this new found advantage.

Sources: Pigmentated fruits are known to carry the highest amounts of anthocyanins. Fruits that can be eaten with skin on, offer the highest value of anthocyanins. Acai, cherries, raspberries, blueberries and bibberries are examples of these fruits.