Açaí research has offered a breakthrough discovery, which includes the knowledge that plant pigments like anthocyanins are potent antioxidants. From the antioxidants, the cardiovascular benefits are the most well known. Recent studies show that anthocyanins can help improve blood circulation, relax blood vessels, and prevent blood clots and atherosclerosis.

But, açaí research has found even more than those revelations. Recently, scientists uncovered a multitude of other prevailing effects from anthocyanins. Some of those effects include antiviral and antiallergenic properties while others suggest that anthocyanins can prevent cancer.

Anthocyanins are not all that açaí research has found. Essential fatty acids have proven to be just as beneficial. There are two acids, an omega-9 acid and an omega-6 acid, which can help lower LDL, and maintain healthy HDL levels. These fatty acids boost the absorption of vitamins such as vitamins A, E, D, and K. Research has even suggested the prevention of cancer and hypertension.

Olive oil may be the best known sources of these nutrients, but it is certainly not the only one. It’s the pigment in red grapes that gives wine its anthocyanins—and that same pigment can also be found in other red and purple fruits and vegetables, such as blueberries, red cabbage, and purple sweet potatoes. But there is one food that delivers it all—plus other healthy nutrients like fiber, phytosterols, and vitamins C and E.

Subsequent research has shown that in addition to the anthocyanins and essential fatty acids, açaí also contains a healthy dose of plant sterols, another class of phytochemicals that have been shown to reduce cholesterol, protect the immune system, and relieve prostate enlargement. In fact, it turns out açaí is in the same family as saw palmetto, a common herbal treatment for prostate enlargement.

Açaí research stretches from the origin of the fruit to the future benefits it may bring. The fruit, which is grown on a palm in the rainforests of the Amazon, is about 90 percent nut. However, it is not what is inside, but what is outside that holds the treasure. That dark purple skin is what contains the anthocyanins.

Brazilian natives puree the skins, which can be served warm or cold. They have been eating it for centuries and because the fruit is perishable, it never gained popularity beyond the region. That is until now.

News about açaí has spread over the years as açaí research identifies the nutritional and health abilities of the fruit. For example, a 100-gram serving of açaí contains only 90 calories, two grams of fat and no cholesterol. Through modern technology, açaí is preserved as much as possible to ensure that the fruit’s healthful qualities are passed to all that consume it. Currently, the puree provides more anthocyanins than red wine and has antioxidant concentrations that well outweigh blueberries.

Açaí research has more than doubled over the years and it continues to grow in popularity. With the proclaimed “super berry”, only time will tell the numerous benefits that it holds. When will you see for yourself what açaí research has already shown us that it can do?