Acai – The Brazilian Miracle Berry?

Promised effects of acai have not been proven, and health risks cannot be ruled out.

The essentials in brief:

• Acai berries are touted for being “high in antioxidants,” but it’s on par with local fruits and vegetables.
• They are often offered as juice, powder or capsules at exorbitant prices.
• Acai products are partly contaminated with mineral oil residues that can endanger your health.

What is behind the advertising of acai-containing dietary supplements?

In advertising, companies like to talk about the “Brazilian miracle berry” with an almost unbelievable concentration of antioxidants and essential fatty acids. Antioxidants (e.g. vitamins and certain secondary plant compounds) help to render the so-called free radicals in the body harmless. In addition, the acai berry is said to have “anti-inflammatory potential” and thus reduce the risk of a number of diseases such as cardiovascular diseases and cancer. Acai products are also often touted to aid weight loss, increase energy and vitality, and boost the immune system.

Antioxidants (such as vitamins C and E or anthocyanins) help to interrupt the chain reaction of free radicals, more precisely “reactive oxygen species” (RSV), and reduce oxidative stress in the body’s cells. The occurrence of ROS in connection with many different diseases such as cancer, diabetes and cardiovascular diseases led to the assumption that antioxidants counteract the development of these diseases. Clinical studies could not confirm this. In addition, it was ignored that RSV are specifically formed for essential metabolic processes such as signal transmission in the brain, hormone synthesis or immune response and therefore have an important, training and thus protective function. According to current opinion, ROS in low, i.e. physiological, concentrations are considered to be health-promoting. Meanwhile, in high, i.e. pathological concentrations, they are said to contribute to the development of diseases.

There are also no reliable clinical studies for the claimed anti-inflammatory effect of the acai berry. In addition, the extracts or powders contained in the dietary supplements can differ due to different manufacturing methods, e.g. T. clearly differ from each other. Extract A and Extract B can hardly be compared with each other in terms of composition and effect. Consequently, no health-related statements are permitted for the above claims in relation to acai berries or anthocyanins within the meaning of the Health Claims Regulation (VO (EG) 1924/2006).

In addition, there are no more antioxidants in acai berries than in local fruit and vegetables. The anthocyanin content is clearly exceeded by elderberries, black currants and red cabbage, for example. And unlike highly concentrated extracts, overdosing with fruits and vegetables in their natural form is impossible.

What should I look out for when using Acai products?

Acai berries can contain high levels of manganese. Studies have found average levels of up to 450 mg manganese per kilogram of acai fruit pulp. On the one hand, manganese is an essential trace element and, on the other hand, it can have a neurotoxic effect in high doses.

In the body, the mineral is mainly a component of enzymes. In this way it helps to secure the energy metabolism of the cell and plays an important role in the development of connective tissue, cartilage and bones. In high doses, it can cause nerve damage and thereby adversely affect the airways and brain (similar to Parkinson’s disease). The German Society for Nutrition (DGE) puts the estimated value for an adequate intake of manganese at 2-5 mg/day for over 15 year old and 1-1.5 mg/day for 7-11 year old. The results of a study on the nutritional situation in Germany show that the average manganese intake of the population (14-80 years, 70 kg) is around 2.8 mg/day. From a nutritional point of view, the interest in manganese is therefore rather low. The focus today is more on possible toxicological effects.

A significantly increased intake of manganese can have a negative effect on the absorption of iron, especially in children, vegetarians and people with an iron deficiency. There is also evidence that high doses of manganese reduce the antioxidant properties of anthocyanins.

In addition to acai berries, cereals, rice and nuts are also manganese-rich foods. A small amount of fresh acai berries contributes only a small part to the total intake of manganese. However, in the case of high-dose food supplements or drinks based on fruit purees or powders, the recommended maximum daily amount can quickly be exceeded.

Can acai products be contaminated with harmful substances?

Acai extracts or powders can contain greatly increased levels of mineral oil hydrocarbons. These consist of different fractions and are differentiated according to their chemical structure.

First, there are the saturated hydrocarbons (MOSH, “mineral oil saturated hydrocarbons”) and aromatic hydrocarbons (MOAH, “mineral oil aromatic hydrocarbons”), the entry of which could be attributed to harvesting machines, drying systems or production plants. Depending on their size, saturated hydrocarbons (MOSH) are absorbed by the body and can be detected in human organs. It is known from animal studies that MOSH lead to deposits and damage in the liver, heart and lymph nodes. As a result, some fractions are classified as of concern by the European Food Safety Authority (EFSA).

Due to the large number of possible MOAH compounds, a conclusive toxicological assessment of this class of compounds is currently not possible. According to the Federal Institute for Risk Assessment (BFR), it cannot be ruled out that MOAH contain carcinogenic substances in this fraction. The BFR therefore classifies these as undesirable in food and calls for the greatest possible minimization of MOAH in accordance with the ALARA principle (As Low As Reasonably Achievable).

In addition to MOSH and MOAH, foodstuffs can also contain compounds originating from plastics (polyolefins), so-called POSH (“polyolefin oligomeric saturated hydrocarbons”). If such materials are used for packaging or food storage, POSH can be transferred to the food.

What are acai berries?

Acai berries are the fruit of the cabbage palm (Euterpe oleracea), also called jucara, assai palm or açaí, which grows mainly in the lower Amazon. In addition to the fruits, the palm hearts are also eaten. The fruits are 1-1.4 cm in size, initially reddish and very shiny. In the right stage of harvest (“turia”) they have a fine crimson – almost black when fully ripe – skin with a thin layer of wax. In this phase, the content of the coloring anthocyanins (antioxidants) is highest.

The taste of the berries and juice is considered greasy, earthy, and astringent (tight mouthfeel). Sweetened with guarana syrup, the juice is said to taste like cocoa. For the products offered, fruit pulp (pulp) of various qualities, diluted with water, is generally used. Besides juice, freeze-dried powder and capsules are also available.

What ingredients are in acai berries?

Acai berries consist of almost 50% fat and are therefore quite high in calories at 250 kcal per 100 g. The middle pulp (Medium Acai) still has 5 to 8% fat. On the other hand, the sugar content in the berry juice is low at 3.6%. The nutrient composition is therefore somewhat similar to that of the olive. In addition, the acai berry contains plenty of minerals such as calcium and manganese.

However, the acai berry owes its reputation as a miracle berry primarily to its high anthocyanin content (dark red plant pigment) and the antioxidant effect attributed to anthocyanins. In most cases, however, no nutritionally relevant amount of anthocyanins is absorbed from commercially available acai products, taking into account the recommended daily intake.

Local fruit and vegetables sometimes contain significantly more antioxidants. So why put up with acai products and unknown health risks when blueberries, blackcurrants, red cabbage, etc. are just as good and often cheaper?