Contact
Riche en antioxydants, elle est devenue un incontournable des régimes sains et équilibrés. Mais qu'est-ce qui fait de l'acai un aliment si unique ? Comment ses propriétés nutritionnelles surpassent-elles celles des autres super-aliments comme la myrtille ou la grenade ?
Dans cet article, nous vous proposons de découvrir pourquoi l'acai est un super-aliment à part entière, en explorant de près sa composition nutritionnelle et ses bienfaits pour la santé.
L’acai : un concentré d’antioxydants
On closer inspection, the bay of açaí looks like a big blueberry. However, with the exception of its purple colour, which is characteristic of foods high in antioxidants, açaí has nothing to envy its fellow berry.
"By analysing its nutritional composition, all our points of reference change, so much so that this fruit is like no other ! "(Solveig DARRIGO-DARTINET, Dietician-Nutritionist Specialized in micro-nutrition)
Ce qui justifie la dénomination de « super aliment » pour la baie d’açaí, c’est son taux exceptionnel d’antioxydants.
Les puissants antioxydants de l'acai
Avec de fortes teneurs en polyphénols (3,29g/100g), en manganèse (5,5g/100g) et en vitamine E (4,5g/100g), la baie d’açaí affiche un potentiel antioxydant très élevé.
Its ORAC* index of 11,000 μmol TE/100g exceeds that of other berries (goji berry, pomegranate, blueberry...).
This is mainly due to the fact that 90% of the fruit is made up of its stone. This concentrates the nutritional contents in a pulpy and fine flesh.
What are antioxidants used for?
Antioxidants in food are like rust inhibitors for our cells. Indeed, they help fight against tissue oxidation (hence their name). This natural and permanent process produces waste products called "free radicals".
To get rid of them, antioxidants are essential. Because any excess of these wastes, due to poor diet, sun exposure, tobacco, pollution, stress ... causes adverse effects on the aging of our organs, leading to degenerative diseases.
*The ORAC or "Oxygen Radical Absorbance Capacity" is an index that measures the antioxidant content of a food and its ability to fight free radicals. The higher the ORAC, the more protective the food is.
The foods with the highest ORAC index are plants, spices and herbs.