THIS IS A REPOST OF DOUG KAUFMANN’S ACAI BERRY ARTICLE ON FEBRUARY 5, 2015.
One of the best trends in health in recent years is people rediscovering the fact that foods can behave in the same was as medicine; in addition to simply providing sustenance, science continues to show the ways in which certain foods promote and sustain health, aid in vitality and help heal certain conditions.
Berries are one of the foods that science has continued to show contain many health-promoting nutrients, such as heart-healthy fats, anti-oxidants and fiber. Typically, whenever we talk about about berries, we are talking about the most commonly known berries, such as blueberries, raspberries and blackberries, but there are other types of berries containing health-promoting phytochemicals, such as cranberries, cherries and strawberries. There is one berry, however, that was relatively unknown outside of South and Central America (where it is indigenous to) up until around 10 years ago. That berry is the acai berry.
(The ORAC score is simply a measurement of the anti-oxidant activity.) Because of this, acai berries have lately become a critical ingredient of many products, including topical, cosmetic and food products.
Because they are so perishable, it is rarer to find whole acai berries. If not processed immediately, the berries will oxidize, losing their anti-oxidant value. They are typically processed before being exported, which is why you find acai berries as an ingredient to a variety of products.