Recently, the Acai berry has been marketed as a dietary supplement. Companies sell Acai berry products in the form of tablets, juice, smoothies, yogurt, instant drink powders and whole fruit.
The fat content of acai consists of oleic acid (56.2% of total fats), palmitic acid (24.1%), and linoleic acid (12.5%). Acai also contains beta-sitosterol (78–91% of total sterols). The oil compartments in acai 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.
Polyphenols in raw materials
Extracts of acai seeds were reported to have antioxidant capacity in vitro against peroxyl radicals, similar to the antioxidant capacity of the pulp, with higher antioxidant capacity against peroxynitrite and hydroxyl radicals.
Antioxidant potential of juice
When three commercially available juice mixes containing unspecified percentages of acai berry 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.
A study in 12 healthy fasted human volunteers demonstrated that blood antioxidant capacity was increased within two hours after consumption of a commercial acai berry juice beverage or applesauce, but did not investigate any physiological effect of these supposed antioxidants. The generation of reactive oxygen species was not significantly affected by acai berry juice consumption.
Source, Images: http://en.wikipedia.org/wiki/Acai_palm