Dietary anthocyanins linked to better artery health: RCT

Twelve weeks of açaí consumption led to significant reductions in pulse wave velocity (PWV), a measure of arterial stiffness, compared to a control group, according to findings published in Phytotherapy Research.​

“Evidence shows PWV is a predictor of adverse cardiovascular events,”​ wrote researchers from the Institute of Cardiology of Rio Grande do Sul/University Foundation of Cardiology in Porto Alegre.

“A 1 m/s increase in PWV is associated with a 12% increase in cardiovascular risk. Progressive damage of the arterial wall leads to greater stiffness and, consequently, decreased vascular distensibility… We found a 0.6 m/s decrease in PWV in the [anthocyanin] group (based on 99% statistical power), which further supports the clinical importance of our dietary intervention.”​

Amazonian superfruit​

Açaí berries (pronounced ah-sigh-ee) have long formed part of the staple diet of Indian tribes. With the appearance of a purple grape and taste of a tropical berry, the berries have been shown to have powerful antioxidant properties thanks to a high level of anthocyanins.

Açaí pulp has been demonstrated to affect cell signaling, enzyme activity, maintenance of the oxidant and antioxidant balance, receptor sensitivity, gene regulation, and reduction in the production of pro-inflammatory cytokines, while restoring or maintaining functional cellular antioxidant status.

Study details​

The new study included 55 obese and overweight people prescribed to…