Research has shown that acai is packed with antioxidants and anti-inflammatory polyphenols that can potentially bolster the immune system and lower the risk of many diseases.
Acai berries are rich in anthocyanins, which have been linked to helping cardiovascular diseases. Studies have found that berries such as acai are an important fruit group in a heart-healthy diet due to their compounds and nutrients (including anthocyanins,flavonols, vitamins, and fiber) that can reduce the risk of heart disease. Furthermore, one study in 2013 found that anthocyanins reduced the risk of heart attack in young and middle-aged women by 32 percent.
As we know, antioxidants help bolster your immune system and defend cells from damage caused by free radicals, which are linked to oxidative stress, sickness, and disease. A 2008 study on healthy volunteers found that acai raised antioxidant levels, with acai pulp being a better source of antioxidants than acai juice.
A six-week study in 2015 examined whether regular consumption of an acai berry-based juice blend would affect performance and improve blood antioxidant in junior athletes.
While the acai berry-based juice blend had no effect on sprint performance, it increased total antioxidant capacity, reduced exercise-induced muscle damage, and substantially improved lipid profile, including cholesterol levels.
Because of their high antioxidant content, acai berries are thought to reduce inflammation in the body. In a 2011 study,
researchers extracted the flavonoid known as velutin from the acai pulp to examine its effects on cells. They discovered that velutin is a potent anti-inflammatory compound that effectively inhibited inflammatory cytokines.
However, a 2016 study on mice with digestive system conditions similar to that of H.pylori suggests that acai berry did not exhibit strong anti-inflammatory and anti-tumor effects.
In 2011, a study on overweight adults found that eating acai smoothies twice daily for a month resulted in lower total cholesterol levels including LDL cholesterol (aka "bad cholesterol").
On the other hand, various studies suggest that anthocyanins—such as those in acai—have a positive effect on HDL and LDL cholesterol.