Acai {Euterpe oleracea) An Amazonian Palm Fruit with Broad Antioxidant and Anti-Inflammatory Activities

摘要

The pulp of the Amazonian palm fruit, acai (Euterpe oleracea Mart.), has been found to have exceptional antioxidant capacity in vitro, particularly against the superoxide, peroxyl, and hydroxyl radicals. Studying foods for their potential health benefits to humans can benefit from in vitro assays that can correlate with in vivo outcomes. Using the cell-based protection of erthrocytes (CAP-e) assay can determine if red blood cells exposed to foods allow antioxidants to enter into cells and protect cells from oxidative damage. Using this assay, the reduction in fluoresecence has been shown to be proportional to the level of intracellular antioxidant protection. In comparing results from blood samples taken during a randomized, double-blind, placebo-controlled, cross over study involving an acai-based fruit juice taken by subjects in a state of oxidative stress, the CAP-e assay correlated well with levels of antioxidant compounds in cells and reduction in lipid peroxidation. A dose dependent reduction in formation of reactive oxygen species in polymorphonuclear (PMN) cells has shown acai pulp to be active even when diluted down to 0.1 picogram/mL, suggestive of cellular signaling, and indicative that the pulp may contain compounds with the potential to be a food able to exhibit potent anti-inflammatory activity in vivo. A pilot study on range of motion and joint pain in older adults supports this hypothesis, when studied in in older subjects with mild to moderate inflammation of the knees and lumbar spine.