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Acai Berry Study
Published October 7th, 2008
The study by a team of Texas AgriLife Research scientists, was published in a recent issue of the Journal of Agricultural and Food Chemistry.
The study involved 12 healthy volunteers who consumed a single serving of acai juice or pulp.
“Acai is naturally low in sugar, and the flavor is described as a mixture of red wine and chocolate,” said lead investigator Dr. Susanne Talcott.”
Talcott, who also is assistant professor with the Texas A&M University’s nutrition and food science department, said that previous studies have shown the ability of the human body to absorb target antioxidants (from other produce), but “no one had really tested to see if acai antioxidants are absorbed in humans.”
For the clinical trial, people were given acai pulp and acai juice containing half the concentration of anthocyanins as the pulp and each compared to the control foods: applesauce and a non-antioxidant beverage.
Blood and urine samples at 12 and 24 hours after consumption showed significant increases in antioxidant activity in the blood after both the acai pulp and applesauce consumption, she said. Both acai pulp and acai juice showed significant absorption of antioxidant anthocyanins into the blood and antioxidant effects.
Talcott and her co-researcher and husband Dr. Steve Talcott began studying the berry in 2001.
