Açaí palm(Redirected from Acai Berry)
The açaí palm (Portuguese: [asaˈi] ( listen), from Tupi-Guarani asaí), Euterpe oleracea, is a species of palm tree in the genus Euterpe cultivated for its fruit (açaí berries) and hearts of palm (a vegetable). The common name comes from the Portuguese adaptation of the Tupian word ïwaca'i, meaning "[fruit that] cries or expels water". Global demand for the fruit expanded rapidly in the 21st century and so the tree is cultivated for that purpose primarily. The closely related palm species Euterpe edulis (juçara) is the primary source of hearts of palm.
Euterpe oleracea is mostly native to Brazil, Trinidad and other nations of northern South America, mainly in swamps and floodplains. Açaí palms are tall, slender trees growing to more than 25 m (82 ft) tall, with pinnate leaves up to 3 m (9.8 ft) long. The fruit is small, round, and black-purple in color and may be sold as a frozen fruit puree or bottled juice drink with added sugar.
The fruit, commonly known as açaí berry, is a small, round, black-purple drupe about 25 mm (1 in) in circumference, similar in appearance to a grape, but smaller and with less pulp and produced in branched panicles of 500 to 900 fruits. The exocarp of the ripe fruits is a deep purple color, or green, depending on the kind of açaí and its maturity. The mesocarp is pulpy and thin, with a consistent thickness of 1 mm (0.04 in) or less. It surrounds the voluminous and hard endocarp, which contains a single large seed about 7–10 mm (0.3–0.4 in) in diameter. The seed makes up about 60-80% of the fruit. The palm bears fruit year round but the berry cannot be harvested during the rainy season.
There are two harvests are normally between January and June and August and December, with the latter being more important.
Few named cultivars exist, and varieties differ mostly in the nature of the fruit:
- 'Branco' is a rare variety local to the Amazon estuary in which the berries do not change color but remain green when ripe. This is believed to be due to a recessive gene since of 'Branco' palm seeds only about 30% mature to express this trait. It has less iron and fewer antioxidants but more oil, and many believe it to have a superior taste and digestibility to purple açaí.
- 'BRS-Para Dwarf' was developed by the Brazilian Agricultural Research Agency. It grows to at most 5–7 metres tall, fruits sooner (3 years from seed), and produces a larger seed yielding 25% more fruit pulp than wild açaí.
Until the 1990s açaí was little known outside the Amazon delta communities where it had been eaten as a staple for centuries. In the 1970s people from that region began moving north to the cities of Macapá and Belém, and it started to be imported there and sold at roadside stands. In the 1980s the Gracie family started using it to train fighters in their gyms, and marketed their gyms with claims that açaí was an energy drink. Their marketing carried it to beaches of Rio de Janeiro where surfers and others consumed it at beach stands often with granola and bananas; this demand led to the building of plants and home garage operations and plants to pulp and freeze açaí. In the 1990s it became popular throughout Brazil. Exports of frozen pulp to Rio de Janeiro went from two tons a month in 1992 to eight hundred and thirty tons by 2000.
In the early 2000s the Americans Ryan and Jeremy Black and their friend Edmund Nichols started a company, Sambazon, to import açaí to the US, after two of them had tried it on a trip to Brazil. They tried to get Whole Foods and other retail chains to buy it, who all refused, so they at first sold it door to door at juice bars in the Los Angeles region as an energy drink with high antioxidants; then they began selling it through Equinox gyms in New York City and juice bars in Miami. In 2003 they began to break out when they sold it at 2003 Sundance Film Festival and got celebrities to try it, and later that year Nicholas Perricone included it as a "superfood" in one of his diet books, and then talked about it on the Dr Oz show and Oprah.
Meanwhile many other companies introduced açaí products in the US and internationally by large companies like Anheuser-Busch and PepsiCo, many small players, and a multilevel marketing company called MonaVie, an internet scam company with many shells called Central Coast Nutraceuticals, that flooded the internet with ads, many of them with counterfeit testimonials and counterfeit açaí products. By 2009 açaí scams were ranked #1 on the US FTC's "scams and rip-offs" list, and by 2011 sales of açaí had flattened as the fad waned.
Marketers of these products made unfounded claims that açaí and its antioxidant qualities provide a variety of health benefits, none of which has scientific confirmation to date. False claims include reversal of diabetes and other chronic illnesses, as well as expanding size of the penis and increasing men's sexual virility. According to the Washington, D.C. based Center for Science in the Public Interest (CSPI) thousands of consumers have had trouble stopping recurrent charges on their credit cards when they cancel free trials of açai-based products. Even some websites purporting to warn about açai-related scams are themselves perpetrating scams.
In 2011, Ralph Carson, the formulator of Monavie, cautioned that the product was in fact nothing more than "expensive flavored water” and that any claims made about it were “purely hypothetical, unsubstantiated and, quite frankly, bogus".
The FTC handed down an $80 million judgement in January 2012 against five companies that were marketing acai berry supplements using fraudulent claims that their products could promote weight loss and prevent colon cancer. One of the companies involved, Central Coast Nutraceuticals, was ordered by the FTC to pay a $1.5 million settlement.
A powdered preparation of freeze-dried açaí fruit pulp and skin was reported to contain (per 100 g of dry powder) 533.9 calories, 52.2 g carbohydrates, 8.1 g protein, and 32.5 g total fat. The carbohydrate portion included 44.2 g of dietary fiber and low sugar value (pulp is not sweet). The powder was also shown to contain (per 100 g): negligible vitamin C, 260 mg calcium, 4.4 mg iron, and 1002 U vitamin A, as well as aspartic acid and glutamic acid; the amino acid content was 7.59% of total dry weight (versus 8.1% protein).
Juice blend studiesEdit
Various studies have been conducted that analyze the antioxidant capacity of açaí juice blends to pure fruit juices or fruit pulp. Açaí juice blends contain an undisclosed percentage of açaí.
When three commercially available juice mixes containing unspecified percentages of açaí juice were compared for in vitro antioxidant capacity against red wine, tea, six types of pure fruit juice, and pomegranate juice, the average antioxidant capacity was ranked lower than that of pomegranate juice, Concord grape juice, blueberry juice, and red wine. The average was roughly equivalent to that of black cherry or cranberry juice, and was higher than that of orange juice, apple juice, and tea.
The medical watchdog website Quackwatch noted that "açaí juice has only middling levels of antioxidants — less than that of Concord grape, blueberry, and black cherry juices, but more than cranberry, orange, and apple juices." The extent to which polyphenols as dietary antioxidants may promote health is unknown, as no credible evidence indicates any antioxidant role for polyphenols in vivo.
A comparatave analysis from in vitro studies reported that açaí has intermediate polyphenol content and antioxidant potency among 11 varieties of frozen juice pulps, scoring lower than acerola, mango, strawberry, and grapes.
A powdered preparation of freeze-dried açaí fruit pulp and skin was shown to contain cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside as major anthocyanins; (3.19 mg/g) however, anthocyanins accounted for only about 10% of the overall antioxidant capacity in vitro. The powdered preparation was also reported to contain twelve flavonoid-like compounds, including homoorientin, orientin, taxifolin deoxyhexose, isovitexin, scoparin, as well as proanthocyanidins (12.89 mg/g), and low levels of resveratrol (1.1 μg/g).
The anthocyanins of fruit likely have relevance to antioxidant capacity only in the plant's natural defensive mechanisms and in vitro. The Linus Pauling Institute and European Food Safety Authority state that dietary anthocyanins and other flavonoids have little or no direct antioxidant food value following digestion. Unlike controlled test tube conditions, the fate of anthocyanins in vivo shows they are poorly conserved (less than 5%), with most of what is absorbed existing as chemically modified metabolites destined for rapid excretion.
When the entire scientific literature and putative health claims of açaí were assessed, experts concluded in 2011 that the fruit was more a phenomenon of Internet marketing than of scientific substance.
Fresh açaí has been consumed as a dietary staple in the region around the Amazon river delta for centuries. The fruit is processed into pulp for supply to food product manufacturers or retailers, sold as frozen pulp, juice, or an ingredient in various products from beverages, including grain alcohol, smoothies, foods, cosmetics and supplements. In Brazil, it is commonly eaten as açaí na tigela.
In a study of three traditional Caboclo populations in the Brazilian Amazon, açaí palm was described as the most important plant species because the fruit makes up a major component of their diet, up to 42% of the total food intake by weight.
As of 2015, there are no scientifically controlled studies providing proof of any health benefits from consuming açaí. No açaí products have been evaluated by the FDA, and their efficacy is doubtful. Specifically, there is no scientific evidence that açaí consumption affects body weight, promotes weight loss or has any positive health effect.
The oil compartments in açaí fruit contain polyphenols such as procyanidin oligomers and vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid, and ferulic acid, which were shown to degrade substantially during storage or exposure to heat. Although these compounds are under study for potential health effects, there remains no substantial evidence that açaí polyphenols have any effect in humans. Açaí oil is green in color, has a bland aroma, and is high in oleic and palmitic fatty acids.
Leaves of the palm may be made into hats, mats, baskets, brooms and roof thatch for homes, and trunk wood, resistant to pests, for building construction. Tree trunks may be processed to yield dietary minerals.
Comprising 80% of the fruit mass, açaí seeds may be ground for livestock food or as a component of organic soil for plants. Planted seeds are used for new palm tree stock, which, under the right growing conditions, can require months to form seedlings. Seeds may become waste in landfills or used as fuel for producing bricks.
Orally administered açaí has been tested as a contrast agent for magnetic resonance imaging of the gastrointestinal system. Its anthocyanins have also been characterized for stability as a natural food coloring agent.
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