Acai is ally against cancer and lowers cholesterol
Acai is considered one of the most potent anti-aging foods worldwide. The intense purple fruit is an arsenal of nutrients such as vitamins (A, E, D, K, B1, B2, C), minerals (calcium, magnesium, potassium, iron), amino acids, antioxidants and essential oils. It is rich in polyphenols that act directly on the health of blood vessels and detonate free radicals, those responsible for aging and damage to the skin. In addition, açaí is a great source of essential fatty acids such as omega-9 and betasitosterol, which contributes to lower cholesterol. This superfruit is still a source of fiber, and for good health the bowel needs to work well.
Acai is stuffed with antioxidants (Journal of Agricultural and Food Chemistry 2008). It contains a high content of polyphenolic compounds such as resveratrol, anthocyanidin, ferulic acid, delphinidin and petunidine; and also contains tannins such as epicatechin and ellagic acid. Antioxidants help reduce risk of cancer, degenerative diseases, and premature aging.
The Oxygen Radical Absorbance Capacity (ORAC) index is a method of quantifying the antioxidant capacity of foods. The tests are performed in an immense variety of samples, with the highest grades being spices, fruits and vegetables. Being extraordinarily rich in antioxidants, açaí has a much higher ORAC index than any other fruit that has been officially tested. Acai has ORAC 102,700 per 100 grams while the famous goji berries has ORAC 25,300 per 100 grams of product. Long live the acai! If you are curious to check the ORAC content of food, click here.
Acai and cancer
Anthocyanins color the açaí with their purple-blue pigments. They provide antioxidant protection against the damaging effects of constant exposure to ultraviolet light to which these fruits are exposed. Scientists have discovered more than 600 types of naturally occurring anthocyanins. The most abundant form of anthocyanin is C3G, and it is it that regulates our genes to protect the body from the action of free radicals. A study conducted at the University of Florida showed that the açaí extract was able to trigger the mechanism that eliminates 86% of the leukemia cells in the samples due to the high concentration of C3G and other anthocyanins.
Acai and the immune system
The antioxidants present in açaí have a profound effect on reducing the oxidative stress that invading microorganisms and environmental toxins produce. Its immunostimulatory action enhances the body's ability to fight infections from bacteria, viruses and fungi. Acai contains a polysaccharide called arabinogalactan, which induces phagocytic (defense) activity of white blood cells, according to a 2011 study published by the Department of Immunology and Infectious Diseases at Montana State University.
is a cardioprotective tonic, acts on the circulatory system, lowers cholesterol levels, has anti-inflammatory action, helps the digestive system and promotes intestinal health, protects the skin from the action of sunlight, acts on eye health, can help prevention of Alzheimer's disease and contributes to longevity. Acai is an energetic, which makes it popular with practitioners of energy-intensive activities, such as surfing, fighting and bodybuilding.
The belief is that açaí is very caloric and greasy. Nothing further from the truth. One hundred grams of the pulp contains only 70 calories and five grams of fat, most of which is omega-9, the same in olive oil and avocado. What transforms a bowl of açaí in a caloric bomb is what is added in the diner, like guarana (pure sugar!) Syrup, granola and banana. The ideal is to buy pure frozen pulp and add in the morning juice. It matches everything: in orange juice with cabbage, pineapple juice with mint, in coconut water beaten with banana and ginger. If you want to eat in the bowl then sweeten it with honey and add the fruit of your choice: banana, kiwi, strawberry, apple, mango, etc. Another interesting option is to buy the lyophilized pulp and add a tablespoon of the juices.
Açaí can be consumed daily: in the producing regions people get to ingest up to 1 liter per day of the product, which is the basis of local food mixed with flour. If açaí is consumed without the ultracaloric additives there is no problem in daily use. To avoid nausea and also enjoy other healthy foods, use acai berry two to three times a week. There is no contraindication, other than some individual sensitivity.
One of the most frequent complaints nowadays in doctors' offices is "stomach pain", called by the medical class of epigastric pain or epigastralgia. A "burning" in the stomach or heartburn also accompanies the repertoire of complaints that may indicate a problem in the digestive system. The initial medical approach aims to better understand whether the symptoms mentioned may actually be due to stomach problems, or whether they can be by changes in other organs involved such as liver or pancreas, which may confuse the more accurate diagnosis.
Nutritionist Patricia Davidson has prepared a delicious functional farofa recipe as accompaniment. The recipe is full of good fats, which will help control triglycerides and serum cholesterol, as well as being delicious and having a good portion of calcium! Ingredients Ingredients 1 cup cashew (grind in blender to flour) ½ cup (roasted) sesame seeds (grind in blender to flour) 1 tablespoon 2 tablespoons 1 tablespoon butter ghee 1 tablespoon olive oil 1 finely sliced red onion 3 garlic cloves 1 bunch fresh parsley chopped Salt to taste Pepper to taste.
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