A comparative analysis of the Acai berry Acai has reported that, pronounced ah-sigh-ee, is an intermediate antioxidant potency compared to the 11 different varieties of juice of the Acai frozen pulp, which enabled him to score lower than grapes, mango, strawberry and acerola. A powdered preparation of the skin and Acai fruit pulp that had been freeze dried, on the other hand, was shown to contain 3.19 mg / g of anthocyanins, while the anthocyanins represent approximately 10 percent of global capacity of only antioxidant that was not altogether impressive.
The preparation of Acai berry powder is also reported to contain approximately twelve flavonoid-like compounds, including orientin, homoorientin, taxifolin, scoparin, isovitexin, deoxyhexose, Proanthocyanidins and lower levels of resveratrol.
In a study of a number of different varieties to find your specific Acai antioxidant capacity, there was a kind of white that shows no antioxidant activity against certain oxygen radicals, while on the other hand, the purple variety Acai, which is most often used in commercial purposes, excellent against peroxyl radicals, well done and performed poorly against peroxynitrite against hydroxyl radicals. The variety of purple Acai is the most commonly used in diet products Acai berry.
Freeze dried Acai powder proved to have high antioxidant activity against peroxyl radicals and superoxide radicals, and had mild antioxidant against peroxynitrite and hydroxyl radicals. The Acai berry freeze dried powder was reported to inhibit oxidation induced by hydrogen peroxide in neutrophils and is also reported to have had a slight stimulating effect on the production of nitric oxide by macrophages stimulated by lipopolysaccharide in vitro.
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