First of all, understanding what antioxidants are in the chemical sense might help most people understand why it’s so important. Antioxidants help prevent or slow the process of oxidation of other molecules. Oxidation is a chemical reaction of electrons that damages cells by producing free radicals. Antioxidants stop these chain reactions and destroy free radical intermediates. Though oxidants are necessary for life, the fact that they’re damaging means that many plants and animals contain multitudes of different antioxidants to help slow, but not deplete the oxidants. Low levels of antioxidants can cause oxidative stress that plays a role in many human ailments such as strokes and neurodegenerative diseases. It is not, however, completely certain that oxidative stress is the cause of it and as research advances, the clear truth might be definite in the future.

Though antioxidants are crucial, there isn’t a straightforward process for measuring it in fruits and vegetables. There are many other groups of compounds with different reactions to other reactive oxygen species. In current science, researchers use the oxygen radical absorbance capacity (ORAC) system to measure antioxidant strength. Some of the compounds that are measured include Vitamin C, Vitamin E, Polyphenolic antioxidants, and Carotenoids (lycopene, carotenes).

In the case of foods, antioxidants are also used as a food additive. It helps preserve against food deterioration. Many people are aware that sealing certain fruits and vegetables and keeping them in the dark or coating them in wax, such as with cucumbers, is a good way to keep them fresh. However, oxygen is necessary for food respiration. Certain preservatives are then used to help keep foods fresh, but also let them respire. Oxidation still occurs, but it keeps the foods longer. Oxidants most commonly attack unsaturated fats, which turn them rancid. It usually causes discoloration and a sulfurous or metallic flavor. So oxidation in fat-rich foods should be avoided at all costs. This usually occurs in meats. However, because oxidation still occurs in fruits and vegetables, most are covered with sulfurous antioxidants and then air dried to help slow down the process of decay.

As antioxidants are very important for slowing down the effects of anything from aging to maintaining major systems of the body, people are becoming more interested in different foods that contain higher levels of it. Acai is no exception and in fact, contains 10-30 times the amount of anthocyanins (which is an effective antioxidant) of red wine. As this article has stated, antioxidants play a vital role in the human body. Research continues on the acai berry, more information is being revealed about it’s many benefits and it may one day be able to be a vital asset to cancer patients in the near future.

The first and foremost important factor in the acai berry is the phytochemicals. They’re the chemicals that allow certain fruits and plants to survive in even the most harsh environments, bad climate or even insect infestations. These compounds are the ones that, when consumed by humans, provide all the protection of the antioxidants. The antioxidants found in the acai due to the phytochemicals that it contains. Studies are also showing that due to this inclusion of antioxidants, the acai berry seems to have cancer fighting properties. Along with that, it has been proven to help anti-aging and cardiovascular disease.

Acai berries have been known for generations by certain tribes in Brazil. It has been harvested and dispersed between tribes and all around Brazil for centuries. However, it has only been recently that people outside of Brazil have realized what the acai berry is and how beneficial is has been for the tribes and the potential it has for all different kinds of people around the world.

People familiar with the acai berry’s benefits know most of the basics. It boosts energy and maintains stamina. It’s also been proven to have Viagra-like effects. The many antioxidants it contains improves digestion, mental function, maintains the circulatory and cardiovascular system as well as providing all essential vitamins. However, most people are already aware of these benefits. It’s the ones that are not as well known that most people have a hard time understanding and therefore they’re considered ‘hidden’ secrets of the acai.

Anthocyanins are the most potent of the antioxidants found in acai. One of the most popular examples for them is the “French Paradox”. Their high fat diets and consumption of a lot of alcohol, mostly red wine, and other uncommon unhealthy lifestyles couples with a very low death rate for cardiovascular disease than most of the other populations in the world today. The main reason for this is actually the red wine that they drink. The grapes wine is made from contains a very high level of antioxidants, mostly anthocyanins. This appears to have an effect on their fatty diet and smoking habits. It has also been proven to halt, reverse and improve the ailments of those suffering from age related diseases. Anthocyanins have a unique chemical structure that makes it as much as 8 times more potent than Vitamin C. That is, though, in a glass of red wine. In a volume to volume comparison, acai contains 3.5 the amount of anthocyanins than wine. The main protective properties of anthocyanins are inflammation and collagen. They neutralize enzymes that damage connective tissue. They also repair damaged proteins in the blood vessel walls.

Among many other helpful properties that anthocyanins contain, such as protecting against neurological diseases, being a powerhouse against arteriosclerosis, fighting diabetes and much more. Anthocyanins are one of the most potent chemicals found in acai berries. Alongside the phytochemicals, these two ‘hidden secrets’ of the acai berry makes it one of the most effective health foods now available.