Increased antioxidant capacity and inhibition of lipid peroxidation in healthy adults consuming an acai (Euterpe oleracea) fruit-based juice.

Abstract:
The in vitro and in vivo properties of an açai based juice blend (MonaVie Active®, Salt Lake City, UT) were evaluated. Initially, a phenolic profile was determined for the beverage, and a cell-based antioxidant protection (CAP-e) assay (Honzel et al., 2008) was performed, which showed that the antioxidants in the beverage could penetrate erythrocytes and significantly protect the cells from oxidative damage in vitro (p < 0.001). Polymorphonuclear (PMN) cells exposed to the beverage showed significantly reduced formation of reactive oxygen species (ROS) and also had significantly reduced migration toward three pro-inflammatory chemoattractants. A randomized, double-blind, placebo-controlled, cross-over study was performed on the beverage using 12 healthy subjects, 19-52 years of age (Jensen et al., 2008). At both one and two hours post consumption, a statistically significant increase in antioxidant capacity within subjects was noted based upon the CAP-e assay performed on serum ((p < 0.03 and (p < 0.015). Additionally, a statistically significant decrease in serum lipid peroxidation was noted using the thiobarbituric acid reactive substances assay (TBARS) at two hours after consumption ((p < 0.01), together suggesting an in vivo antioxidant effect and, hence, bioavailability of the beverage.

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