Acai Assai
Acai, The Tropical Superfruit by Chaba Gryphon
There is a Brazilian legend that dates back hundreds of years. It tells the story of the Açaí berry, and it goes something like this…
Once there was a village at the edge of the Pará river. Due to the rapidly rising birth rate, the food began to be scarce and the leader of the tribe, Itaqui, ordered all newborn children to be sacrificed. Itaqui’s daughter, Iaçá, was pregnant at the time, so Itaqui was excited but was also sad, because his grandchild would have to be sacrificed, like every other. During the pregnancy, Iaçá prayed to Tupã, the God of Creation, and asked him to show her father a food that could save the tribe, but Tupã wasn’t seem to be listening.
As predicted, Iaçá gave birth to a beautiful little girl, but her joy didn’t last. Soon the little girl was sacrificed and Iaçá was devastated. She withdrew into her hut and cried day and night, refusing to eat. One night, she awoke to a strange sound. She thought that she heard her dead daughter crying in the forest. So, she ran into the jungle with the little energy that she still had, and followed the sound. Suddenly she came upon a vision of her daughter, lying beneath a slender palm tree. She ran to her, but when she tried to embrace her, the image disappeared.
The following day, the tribe found Iaçá dead, with her arms around the palm tree. Her lifeless eyes were gazing up, towards the many branches of dark purple fruit, and her lips were stained a bluish purple — she was smiling. Itaqui immediately ordered the removal of the fruits, which he named Açaí, in memory of her daughter. (Açaí is “Iaçá” in reverse.) The fruit became a staple of the tribe and Itaqui abolished the sacrificing of newborns. The tribe began to prosper again.
As fascinating as this story is, it’s just a legend.
In reality the Açaí berry was named after the Açaí palm, which is the Portuguese name for the drink made from this fruit. The name is also sometimes spelled as “Assai”, in English. Açaí (ah-sigh-ee) grows in floodplains and swamps, on one of 7 species of palms that is native to tropical Central and South America, which includes Belize, Brazil and Peru. The fruit is small and round, with a black-purple color. It’s about 1 inch in diameter and has a similar appearance to a grape, but with less pulp. Berry harvesting contributes to the local economy of the rainforest, while saving the life of the trees. In the Amazon region of Brazil the Açaí palm is one of the most important plant species because the fruit makes up a large percentage of the diet.
In traditional medical practices, Açaí fruit and roots have been used for treating gastrointestinal problems, with the sap being used as an astringent. The fruit oil is an exceptional source of polyunsaturated and saturated fatty acids, with an as of yet undeveloped industrial potential. Açaí juice, blends, and pulp powder are no longer limited to the Amazon region, but are now part of the worldwide industries of functional foods and nutraceuticals, where Açaí is often categorized as a “super fruit”. The juice and pulp of the Açaí berries are frequently used in various juice blends, smoothies, sodas, and other beverages. In northern Brazil, Açaí is traditionally served in cuias with tapioca and sometimes sugar. Açaí has become a fad in southern Brazil where it is consumed cold as “Açaí na tigela” (Açaí in the bowl).
Açaí berries deteriorate rapidly after harvest. For this reason it is generally only available as juice or fruit pulp, that has been frozen, dried, or freeze-dried. However, several companies now manufacture juices, sorbets and other health drinks, made from Açaí berries, often in combination with other fruits.
Recently, exceptionally high values of calories, total fat, dietary fiber and antioxidants were found in Açaí skin and fruit pulp, when it was preserved using freeze-drying. A recent study using modern procedures and a standardized, freeze-dried Açaí fruit powder found Açaí to be an exceptional source of fiber. A 100g serving of powder would provide all the recommended fiber needs of an adult (20-30 g per day).
Açaí is particularly rich in fatty acids.
It contains high levels of oleic acid and is also rich in palmitic and omega-6 fatty acids. In addition, Açaí berries contain beta-sitosterol, a phytosterol that competes with dietary cholesterol for absorption, reducing blood cholesterol levels. Preliminary analyses of Açaí freeze-dried powder shows significant amounts of Vitamins B1, B2, B3, C, A and E, calcium, iron, potassium, sodium, magnesium, copper, zinc, phosphorus and sulphur, 19 amino acids and aspartic and glutamic acids.
The Açaí berry is showing promising results in laboratory studies as well. Açaí, in the form of a freeze-dried fruit pulp, has been shown to have an ability to inhibit the action of COX-1 and COX-2 enzymes. These enzymes are important in both acute and chronic inflammation, and are targeted by many of the anti-inflammatory medications (NSAIDs). Additionally, lower concentrations of the freeze-dried pulp were found to be stimulating to macrophages. Macrophages are white blood cells that are an important part of the immune system. This effect was proportionate to the concentration of the Açaí extract, which again suggests the potential for the berry’s anti-inflammatory effect. Antioxidant values of the seeds of the Açaí fruit have also been reported. This suggests future use of the seeds for antioxidant benefits, such as prolonging the shelf-life of foods.
In 2006, a study performed at the University of Florida showed that Açaí fractions containing polyphenolics could reduce proliferation of HL-60 leukemia cells in vitro, indicating an anti-cancer effect. Due to Açaí’s deep pigmentation, its anthocyanins are also being used as a natural food coloring agent.
Açaí is safe to use. It has been consumed by humans even before the arrival of the Europeans. Safety studies conducted on the freeze-dried Açaí fruit pulp, found it to be safe. No adverse effects were seen at acute doses up to 2,000 mg per kilogram body weight in laboratory animals (similar to a human consumption of 140 grams at one time).
If your head is spinning from all this information, and if you’re confused about what to incorporate into your diet… relax. Just remember the basics: Consume a wide variety of fruits and vegetables, along with lean meats, fish and chicken and incorporate a broad spectrum, functional drink into your diet, that contains the best combination of these so-called “super fruits”. Take your vitamin supplements, and drink plenty of water.
There is no other magic, except the magic of nature.
Here is a recipe that uses a delicious functional Açaí beverage, called Forté.
(Serves 16)
1 cup Forté
1 cup sugar
¼ cup light corn syrup
⅛ teaspoon salt
5½ cups sliced, peeled and pitted fresh peaches or canned, drained
1 tablespoon fresh lime juice
In a medium bowl, combine Forté, sugar, corn syrup and salt. Mix well to dissolve sugar; set aside. Place 5½ cups of peaches in the food processor work bowl with multipurpose blade; add lime juice and process until smooth. Add sugar mixture; process until blended. Pour mixture into ice cream machine and follow instructions for making sorbet. Serve immediately or freeze in an air tight container.
For sorbet with fruit chunks, reserve ½ cup of peaches and finely chop them. Add them to the mixture 2-3 minutes before it is finished in the machine.
Enjoy!
About the Author
Chaba Gryphon is an entrepreneur with interests which include health, nutrition, business and international communications. He started such informational websites as http://networkmarketing-done-right.com/ and http://unique-beautyandhealth.com/ and is currently working on promoting the international language, through his “One World, One Voice Project”.
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