alexander schauss acai the worlds richest antioxidant

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Acai: !e World’s Richest Antioxidant SourceAlexander Schauss, PhD

Protection from Oxidative Stressin vitro and in vivo in Humans by an

Amazonian palm berry, Euterpe oleracea (“açai”)

Alexander Schauss, PhD, FACN Author of: Senior Research Director,

Natural and Medicinal Products Research, AIBMR Life SciencesPuyallup, Washington USA

Free copies of research papers: Go to: AIBMR.COM Go to: “News”. See report on açai research Under citations: PDF buttons Download, transfer to desktop

To obtain copy of book on acai research: www.biosocialpublications.com www.amazon.com

Açai grows primarily in the flood plains of the Amazon River and its tributaries, covering an area of over 12 million acres.

Up to 7,000 palms can grow per acre.In the Amazon flood plains acai palm treesform a canopy that protect plants from equatorial solar radiation from the sun.

1768: Açai Fruit Reported by Joseph Banks, botanist on Captain James Cook’s, The Endeavour.

1791: Acai Fruit documented by Portuguese explorers.

2,400 Palm Species in the World. Açai palm (Euterpe oleracea) one of 3 species of the Genus, Euterpe only found in the Amazon, especially in flood plains.

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Açai fruit grows on palm trees inflorescence.

Immature fruit on inflorescence. Inflorescence with mature açai fruit ready for harvest

Açai palm can produce up to 1,000 kilos of acai fruit in a 7-10 year period.

Fruit is 2.5 cm, ~87% is seed, 13% pulp & skin

Açai palm inflorescencebranchesbeing removed 50 meters above ground to strip acai fruit into baskets.

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Agricultural & Wood Products Exported out of Para State, 2006-2007 Source: EMBRAPA

(Brazil Government Agricultural Research Corporation)

Acai Fruit

75%

Palm Heart

2%

Wood

9%

Fishing & Hunting

3%

Other

1%

Agriculture

10%

To Study Açai, it’s Freeze-Dried Vacuum freeze-drying preserves the:

Phytochemical content Enzymatic activity Nutritional value Bioactivity of the fresh fruit Antioxidant activity Taste Shelf life of years Saves Energy (don’t need to keep it

frozen at -18o F)



Acai Fruit

75%

Palm Heart

2%

Wood

9%

Fishing & Hunting

3%

Other

1%

Agriculture

10%

6.7

7.4

7.5

9.5

12.2

15.4

20.4

24.0

30.0

Cherries

Grapes

Oranges

Plums

Raspberries

Strawberries

Blackberries

Blueberries

Blackcurrants

OR

AC

un

its p

er

on

e g

ram

of

fresh

pro

du

ct

Top Antioxidant Fruits



Acai Fruit

75%

Palm Heart

2%

Wood

9%

Fishing & Hunting

3%

Other

1%

Agriculture

10%6.7

7.4

7.5

9.5

12.2

15.4

20.4

24.0

30.0

180.0

0.0 20.0 40.0 60.0 80.0 100.0 120.0 140.0 160.0 180.0

Cherries

Grapes

Oranges

Plums

Raspberries

Strawberries

Blackberries

Blueberries

Blackcurrants

Acai

OR

AC

un

its p

er

on

e g

ram

of

fresh

pro

du

ct

Top Antioxidant Fruits

35.77

38.99

42.75

49.25

53.48

62.2

62.39

73.39

92.6

94.56

0 10 20 30 40 50 60 70 80 90 100

Total Antioxidant Capacity

acai 1,027

*Reference: Wu, X.; Beecher, G. R.; Holden, J. M.; Haytowitz, D. B.; Gebhardt, S. E.; Prior, R. L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 2004, 52, 4026-4037.

Schauss A, Xianli W, Prior R et al: Antioxidant Capacity and Other Bioactivities of the Freeze-Dried Amazonian Palm Berry, Euterpe oleraceae Mart. (Acai). J Agric Food Chem, 2006; 54(22): 8604–10

Freeze-Dried vs Spray Dried Açai

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Freeze Dried Acai Spray Dried Acai

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Published Vitamin/Mineral Compositionof Açai

Vitamins MineralsVitamin A (Beta-carotene) Calcium

Vitamin C Magnesium Vitamin E Potassium Vitamin D Sodium Vitamin B-1 Zinc Vitamin B-2 Copper Vitamin B-3 Iron Vitamin B-6 Manganese Vitamin B-12 Selenium Pantothenic acid Boron Biotin Chromium Folic Acid Molybdenum Inositol Iodine

Published Amino Acid Composition of Açai

Aspartic acid Tyrosine Threonine Phenylalanine Serine Lysine Glutamic acid Histidine Glycine Arginine Alanine Proline Valine Hydroxyproline Methionine Cystine Isoleucine Tryptophan Leucine

Published Phytochemical Composition of Açai *Primary anthocyanins: Cyanidin-3-glucoside Flavanols (numerous) Cyanidin-3-rutoside Flavonoids (numerous) Cyanidin-3-diglycoside Flavonols (numerous) Cyanidin-3-glucoside-coumaraterutinoside Cyanidin-3-O-rutinoside Beta-sitosterol Kaempferol Campesterol Luteolin Catechin Luteolin-4-glucoside Chrysoeriol Methyl-derivative of homoorientin Coumeric acid Myricetin Deoxyhexose Orientin Epi-catechin Proanthocyanin Eriodictyol Protocatchuric acid Eriodictyol-7-glucoside Protocatechic acid Eurpatorin Pterostilbene Ferulic acid Quercitin-3-arabinoside Gallic acid Resveratrol Homoorietin Sigmasterol Isoquercitin Taxifolin Isovitexin Vanillic acid

Published Nutritional, Lipid, and Fiber Composition of Açai

Fatty acids: 82% monounsaturated and polyunsaturated (palmitic, oleic, linoleic acids) - higher than virgin olive oil or avocado oil

Phytosterol content 1.25% Very low in sodium (0.25%) Very low in glucose/dissacharides (0.1 gram/100 grams) Low in carbohydrates (1.3 gram/100 grams) High in soluble and water insoluble fibers.

Total Antioxidant Capacity (TAC) Per Serving (Hydrophilic-ORAC + Lipophilic-ORAC)

Fruits and Berries, Adjusted % Moisture Content

% Moisture TAC Serving TAC per Food Content umol TE/g Size (g) Serving

Açai pulp 60.0 410.80 145 59,566 Blueberry (Cult) 85.0 62.20 145 9,019 Cranberry 87.1 94.56 95 8,983 Blackberry 86.9 53.48 145 7,701 Raspberry 85.8 49.25 123 6,058 Strawberry 91.1 35.77 166 5,938 Apples (Granny) 85.7 38.99 138 5,381 Avocado (Hass) 72.0 19.33 173 3,344

Nutrients Levels in Blueberries & Acai Pulp

Calcium Comparison - mg/100 grams

0

50

100

150

200

250

300

Blueberry (3.6) Acai (260)

Fruit

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00

gra

ms

Magnesium Comparison - per 100 grams

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120

140

160

180

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Blueberry (6) Acai (174)

Fruit

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Magnesium

Phosphorous Comparison - per 100 grams

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120


Fruit

Millig

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0 g

ram

s

Phosphorous

Potassium Comparison per 100 grams

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Fruit

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Potassium

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Nutrients Levels in Blueberries & Açai Pulp

Vitamin A Comparison per 100 grams

0

200

400

600

800

1000

1200

Blueberry(32.2)

Acai (1,002)

Fruit

Inte

rnat

iona

l Uni

ts p

er10

0 gr

ams

Vitamin A (I.U.)

Vitamin E Comparison per 100 grams

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Blueberry (0.5) Acai (45)

FruitM

illig

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0 gr

ams

Vitamin E

Zinc Content per 100 grams

0

1

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3

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8

Blueberry Acai

Fruit

mg/

100

gram

s

Series1

Beta-sitosterol

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Beta-sitosterol

Published Antioxidant Assays of FD Açai

1) Total ORAC: 1,027 umole TE/gram. Lipophilic ORAC highest of any fruit. Peroxyl radical scavenging capacity highest of

any fruit or vegetable. A few spices are higher. TEAC and FRAP assay’s confirm ORAC assay

(744.0 umole TE/gram; 249.0 umole TE/gram.) 2) Superoxide ORAC (1,614 SOD units). Highest of any

fruit or vegetable.3) High hydroxyl and peroxynitrite scavenging activity

(HORAC & NORAC assay)

4) Both a slow and fast antioxidant. TAO assay.

Human Pharmacokinetic Study ofAçai Juice with Pulp and without Pulp

8 Differences between açai with pulp or without the pulp?

1. A large portion of antioxidants are bound to the fiber in the pulp.

2. Antioxidants in the fiber of the pulp are released in the gut and then absorbed.

3. Juice with pulp had ~45% more antioxidants (total anthocyanins) than juice if the pulp was removed.

4. Juice with pulp was significantly higher in plasma antioxidant levels.

5. Antioxidant compounds were consistently higher for 4 hours.

Clarified (pulp removed) vs Unclarified Açai Juice Study in Healthy Adults

6. Peak antioxidant levels in the blood dropped sooner if pulp is missing.

7. The maximum concentration of antioxidants was 105% higher if the pulp was retained.

8. Half-life of juice with pulp was 110% longer (6.6 hours) than without pulp (3 hours).

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Brain Health and Oxidative Stress

The brain only weighs 2% of the body’s weight, but it uses ~20% of the oxygen we breath.

It is susceptible to oxidative stress. Does not possess the same antioxidant defenses

used by the rest of the body. Is rich in fatty acids subject to oxidation.Is high in iron which can act as a catalyst, increases

risk of lipid peroxidation.

Oxidative Stress a Risk Factor Against Brain Health

Lipid peroxidation is associated with progressive damage to brain cells.

To protect against oxidative damage, the brain releases two enzymes.

Catalase converts hydrogen peroxide to harmless water and molecular oxygen.

Superoxide dismutase (SOD) converts superoxide to oxygen and hydrogen peroxide (H2O2), which catalase turns H2O2 into H2O and oxygen.

Açai Pulp Protects Against Oxidative Stress in the Brain

A Brazilian study found evidence that the pulp in açai might protect the brain from free radical damage.

The study pre-treated brain tissues of rats with açai.They exposed the tissues to hydrogen peroxide. The antioxidant polyphenols in acai significantly

reduced the levels of lipid and protein damage caused by H2O2.

Authors concluded that “açai could prevent the development of age-related neurodegenerative diseases.”

Clearly, more research is needed.

Evaluating Antioxidant Activity ofAçai in Human Cells

1) Does açai support healthy immune function? Studied reactive oxygen species formation using

polymorphonuclear cells (ROS PMN) assay 2) Does açai provoke cellular signaling between cells? Used cell-based antioxidant protection in

erythrocyte (CAP-e) assay.

Antioxidant Protection of Human ErythrocytesUsing the CAP-e Assay

1) Açai was able to significantly protect human cells from oxidative damage.

2) Reduce production of free radicals.

3) Reduce proinflammatory activity:

a) fmlp (p<0.001) b) Leukotriene B4 (p<0.05) c) Interlukin-8 (p<0.03)

Study of a complex Açai/fruit juice drink

Questions:1) Are the antioxidants in the juice absorbed after

consumption?2) Does it enter into circulation? 3) Does it enter into cells? 4) Does it protect human cells during oxidative

stress?Will 4 ounces a day of the juice enter human cells and

protect adults from oxidative stress within 4 hours?

Will adults have less lipid peroxidation in their serum within 4 hours during a state of oxidative stress?

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Composition of Açai Fruit/Berry JuiceUnclarified, unfiltered, juice with water added only as needed to reconstitute powders, that contained no added extracts to superficially raise ORAC value, only whole fruit/berries including pulp concentrates.

Primary ingredient: Açai (Euterpe oleracea)White grape (Vitis L.) Nashi pear (Pyrus pyrifolia)Acerola (Malpihia glabra)Aronia (Aronia melanocarpa)Purple grape (Vitis L.) Cranberry (Vaccinium macrocarpon)Passion fruit (Passiflora edulis)Apricot (Prunus armeniaca)Prune (Prunus L.) Kiwifruit (Actinidia deliciosa)Blueberry (Vaccinium L.) Wolfberry (Lycium barbarum)Pomegranate (Punica granatum)Lychee (Litchi chinensis)Camu camu (Myrciaria dubia)Pear (Pyrus L.) Banana (Musa acuminata)Bilberry (Vaccinium myrtillus)

Cell-based Antioxidant Protection in Erythrocytes (CAP-e) Assay

�� A novel assay for evaluation of whether antioxidants in foods are capable of penetrating and protecting cells from oxidative damage.

�� Assay is qualitative in principle and does allow for semi-quantitative comparisons to standards such as gallic acid, Trolox, and ascorbic acid.

�� Ideally suited for food and natural products research. (Does not use quercitin as standard.)

The CAP-e constitutes a cell-based model for antioxidant testing that neither has the complexity of the PMN/monocytesassay, nor the risk of misinterpretation of a tumor cell-based assay.

In the CAP-e assay, the cells are exposed to test products in physiological saline.

The cells are allowed time to absorb compounds from the test product.

Any compounds not absorbed by the cells are then removed from the assay by centrifugation and washing.

The cells are exposed to a precursor dye that becomes fluorescent if exposed to oxidative damage.

Subsequently, an oxidative challenge (for example H2O2) is introduced. The fluorescence intensity equals the amount of oxidative damage.

Positive control wells are exposed to oxidative damage without antioxidant protection, and serve as a measure of optimal oxidative damage.

Any reduction of oxidative damage to the cells exposed to the test product is a measure of antioxidant protection.

Acai/fresh juice complex

0102030405060708090

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0.16 mL/L 0.8 mL/L 4 mL/L 20 mL/L 100 mL/L

Perc

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Gallic Acid

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Açai/fruit Juice Complx Inhibits Oxidation in Assays Using Fresh Human Cells

Anti-Oxidant Effect of Acai/fruit juice complex in a Cell-Based System

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GA 0.4mg/mL

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MV 10mL/L

MV 20mL/L

MV 4mL/L

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MV 0.16mL/L

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Anti-Oxidant Effect in Fresh Human Cells Comparison of acai/fruit juice complex to the antioxidant, gallic acid

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Activation of Natural Killer Cells Demonstrated in Fresh Human Cells

Acai/fruit Juice Complex Activates Natural Killer Cells

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nHuman Serum Anti-Oxidant Levels in

Pilot Study IncreasedConsumption of Acai-rich fruit/berry mix juice:

Data from Pilot Study - Cell Based Assay

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Consumption of Acai-rich fruit/berry mixjuice:

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Human Open Label Pilot Study Randomized, Double-Blind,Placebo-Controlled, Cross-Over Study

(M & F; n=12; 19 to 52 years of age)

ResultsDrinking 4 ounces of an açai/fruit juice complex

resulted in: 1) Increased antioxidant activity; 2) Increased levels of antioxidant compounds

entering cells to protect them from oxidative stress (p<0.03 1st hour; p<0.015 at 2nd hour)

3) 91% of healthy participants had less lipid peroxidation in serum within just 2 hours of consumption compared to placebo (p=0.01).

Jensen GS, Wu X, Patterson KM, et al. In vitro and in vivo antioxidant and anti-inflammatory capacity of an antioxidant-rich fruit and berry juice blend.

Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. J Agricultural Food Chemistry, 2008, 56(18): 8326-8333.

Both Human Studies Published

These results suggest that açai/fruit juice may have a beneficial antioxidant effect on lipids circulating in blood, warranting further research.

However, one should not extrapolate these results to say this would be true for all individuals until larger clinical trials are carried out.

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Range of Motion Study

A 3-month study of MonaVie in 14 adult males/females 44 to 84 yrs

Range of Motion (ROM):Lumbar Motion (Lower Back)

Range of Motion: Knees Changes in Lumbar ROM & Pain (Volunteer 02)

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Changes in Lumbar ROM & Pain (Volunteer 07)

00.20.40.60.8

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LumbarROMPain

Time to Significant Improvement in Range of Motion Drinking 2 ozs Açai/Fruit Juice Twice Daily

2 weeks 4 weeks 8 weeks 12weeks

LowerBack

(Lumbar)

p<0.05

Leftknee

p<0.0001

Rightknee

p<0.0001

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Acknowledgments:USDA - Arkansas Children’s Nutrition Research Center and

Agricultural Research Services, Little Rock, AR University of Arkansas, School of Medicine, Little Rock, AR

NIS Labs, Klamath Falls, OR University of California - School of Medicine, Irvine, CA

National University of Singapore Holger NIS Labs, Calgary, Alberta, Canada

Flora Research Labs, Grants Pass, OR Brunswick Laboratories, Norton, MA

AIBMR Life Sciences, Natural and Medicinal Products Research, Puyallup, WA - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Alexander Schauss, Gitte Jensen, Steve Carter, John Endres & AIBMR team Kelly Patterson, Janelle Barnes Xianli Wu

Kimberlee Redman Charlene Mogul Dana Honzel

Dejuan Huang Robert Beaman Amit Agarwal James Kababick Edward Shanbrom Boxin Ou John Owens Ronald Prior

THANK YOU

alexander schauss acai the worlds richest antioxidant

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