The exocarp of the ripe fruits is a deep purple color, or green, depending on the kind of açaí and its maturity. The fruit, commonly known as açaí berry or açaí, is a small, round, black-purple drupe about 25 mm (1 in) in circumference, similar in appearance to a grape, but smaller and with less pulp and produced in branched panicles of 500 to 900 fruits. Its specific epithet oleracea means "vegetable" in Latin and is a form of holeraceus ( oleraceus). The tree fed the tribe and was called açaí because that was the daughter's name (Iaçá) spelled backwards. When his own daughter gave birth and the child was sacrificed, she cried and died beneath a newly sprouted tree. The folklore says that chief Itaqui ordered all newborns put to death owing to a period of famine. The importance of the fruit as a staple food in the Amazon River delta gives rise to the local legend of how the plant got its name. The common name comes from the Portuguese adaptation of the Tupian word ĩwasa'i, meaning " cries or expels water". The fruit became a staple food in floodplain areas around the 18th century, but its consumption in urban areas and promotion as a health food only began in the mid 1990s along with the popularization of other Amazonian fruits outside the region. The fruit is small, round, and black-purple in color. Açaí palms are tall, slender trees growing to more than 25 m (82 ft) tall, with pinnate frons up to 3 m (9.8 ft) long. The species is native to eastern Amazonia, especially in Brazil, mainly in swamps and floodplains. Global demand for the fruit has expanded rapidly in the 21st century, and the tree is cultivated for that purpose primarily. iː/, Portuguese: ( listen), from Nheengatu asai), Euterpe oleracea, is a species of palm tree ( Arecaceae) cultivated for its fruit (açaí berries, or simply açaí), hearts of palm (a vegetable), fronds, and trunk wood. These acids help lower blood pressure, reduce cardiac and cardiovascular health risks, improve brain function and protect against rheumatoid arthritis.The açaí palm ( / ə ˈ s aɪ. The concentration of Omega fatty acids - Omega 3, Omega 6 and Omega 9 are all present in the berry - also comes with benefits for the cardiovascular system and brain. Furthermore, Açaí is also a source of potassium, another nutrient that helps keep the skeleton strong. The high concentration of calcium in Açaí is also beneficial to the bones and skeleton, as the mineral serves as a raw material for the construction and constant renewal of bones, preventing them from becoming weak.
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Preventing degenerative diseases: its antioxidant substances fight the oxidative stress produced by free radicals and reduce the accumulation of a protein called beta-amyloid, two factors that are directly linked to this type of illness. The second fights LDL oxidation, which prevents the formation of plaque in blood vessels.īesides fighting bad cholesterol Açaí also has substances that fight atherosclerosis, help regulate high blood pressure and improve blood circulation, according to a study by the the European Atherosclerosis Society.Īccording to researchers at the Department of Immunology and Infectious Diseases at Montana State University, in the United States, açaí contains a substance called arabinogalactan, which stimulates the action of the body's defense cells, improving its effectiveness. The first competes with cholesterol during digestion, reducing the absorption of harmful molecules. The laurels in this case go to phytosterols and anthocyanins. In a controlled study conducted at the Federal University of Pará, researchers found that a group that regularly ingested açaí benefited from a drop in LDL, the bad cholesterol, which did not happen in the control group. A serving of 100 grams of frozen açaí pulp contains 2.6 grams of fiber. The anthocyanins contained in açaí can help reduce the harmful action of free radicals that accelerate cell wear throughout the body.Īçaí offers a good dose of fiber, which improves intestinal transit and bowel function. Açaí has a high concentration of antioxidants - specially anthocyanins, responsible for its purple color.
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