Oprah Show
Listed on the show were 10 foods that, according to guest Doctor, can be eaten to help you look and age better!

Of the 10 foods listed, 9 were groups of foods. The one food that was specifically mentioned was the ACAI Fruit.

Açai fruit
This little berry is one of the most nutritious and powerful foods in the world. It can often be found in juice form in health food and gourmet stores.

The other 9 foods were:
"The Allium Family" , Barley, Green Foods, Buckwheat, Beans & Lentils, Hot Peppers, Nuts & Seeds and Yogurt & Kefir.
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The Wall Street Journal April 18, 2003
Açaí Replaces Wheatgrass In Blenders at Juice Bars

By TATIANA BONCOMPAGNI
Wheatgrass, protein shakes -- so 2002. At juice bars and health stores around the country, the hip new taste is açaí, (pronounced ah-sigh-EE) a grape-size, deep-purple berry that grows atop palm trees in the Brazilian jungle. In the two years since it hit the U.S., sales have jumped fivefold to $2.5 million, says Ryan Black, founder of Sambazon, the fruit's main U.S. importer, while at Juice It Up, a California chain, açaí drinks and dishes account for 10% of sales. "People drive out of their way to get it," says Brandon Gough, the company's vice president of marketing.

Fans say the fruit (which comes to the U.S. as frozen pulp) not only tastes good, but also is good for you -- packed with anthocyanins, the same antioxidants that give red wine its health benefits. And, in a hat trick of health-bar chic, it's good for the Amazon, too, because it's collected by local families who can earn as much as $1,000 during the December-to-August harvest season (twice as much as they can usually make). "It gives them income and another land use besides cutting down the trees and raising cattle," says Chris Kilham, who teaches ethnobotany at the University of Massachusetts at Amherst.
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Men's Journal - July 2003
"The Fruit That Packs a Punch" By Tyler Graham
FRUIT ARE A BIT like pop stars. Remember when pomegranates exploded onto the scene last year? But this summer, there's a new contender that's got something to offer that no kumquat or baby banana could ever match: Açaí (pronounced ah-sigh-EE) actually gives you a rush.

A small, purple palm berry that grows wild in the Amazon, açaí has been hugely popular in Brazil for years, where it's whipped up by street vendors into a frozen slush and eaten out of big bowls, kind of like Red Bull ice cream. It's even marketed to the same hip, athletic set as Red Bull - Brazilian skateboarding phenom Bob Burnquist wears gear advertising Sambazon, the importer bringing açaí to U.S. Stores. And the potent fruit is a favorite of Brazilian surfers and jujitsu fighters.

You won't see the berry itself at your local grocer; it spoils too easily. Instead, the pulp is mashed, mixed with a tiny amount of the natural caffeine source guarana, and sold frozen. The traditional way to prepare the mix is by blending a 14-ounce package with a half cup of apple juice and a banana and topping it off with granola, though health clubs also put it in smoothies. The taste is like a red wine with a hint of chocolate; the buzz, like a less jittery, more filling double latte. "Our customers love it," says Juan Martinez, of Mani's Bakery, a trendy Los Angeles eatery. "They eat it for breakfast and don't have to eat again until three in the afternoon."
It's not completely clear where the boost comes from. The added guarana per serving contains less caffeine than a cup of decaf. One guess is that there's something about the natural sugars in the fruit that creates a multiplier effect with the guarana. "It doesn't really add up," admits William Obermeyer, vice-president of research for Consumer-Lab.com. "Is is safe? All I can say is, the buzz has to be coming from somewhere."

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Wednesday, August 11, 2004; Page F03
For those put off by juiced wheat grass and bored with low-carb bars, there is acai.
Açai (ah-sigh-EE), the purplish fruit of the palm berry plant, purportedly contains more antioxidants than red wine and has a beguiling berry-like flavor with intense chocolate overtones.

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Health Sciences Institute- July 2003
"Nature's Perfect Food"
Discover the amazing health benefits of the fruit from the Amazon's "tree of life" By Judy Douglas

If you get your health guidance from the mainstream media, you'd think the healthiest way to live is to guzzle red wine and drown everything in olive oil.

That's basically what they've told us in recent years. First, it was the "French paradox"--the fact that the French, who generally eat lots of cheese, cream, and butter; drink lots of wine; and smoke like chimneys, are healthier than Americans. Scientists told us it was all in the wine-specifically, in the anthocyanins-the antioxidant flavonoid that gives red grapes their deep color.

Then it was the "Mediterranean diet," the traditional way of eating in the regions of Italy and Spain, where olive oil is a staple. We learned that olive oil is a good source of essential fatty acids that are processed right out of many Americanized foods.

I'm not discounting the benefits of either of these phytochemicals. In fact, in a minute I'll explain exactly why both are so important to good health. I just question the sources recommended in the headlines. There's got to be a better way to get these valuable nutrients than guzzling wine and drowning in oil.

As it turns out, there is. I learned about it from HSI panelist Jon Barron. He told me about a single superfood from the Amazon that, fresh from the tree, can provide over 30 times the amount of anthocyanins as red wine and all the beneficial fatty acids of olive oil in one delicious, all-natural package. And this is just the beginning of this food's health benefits. It's virtually impossible to over-do this food-which is certainly not the case with red wine or olive oil.

Get the healing power of many phytonutrients in one delicious package.

There's no disputing the health benefits of anthocyanins and essential fatty acids. Both have proven to be powerful nutritional tools in the quest for good health.

Research has shown that plant pigments like anthocyanins are potent antioxidants. The cardiovascular benefits are the most well known; studies show that anthocyanins can help prevent blood clots, improve blood circulation, relax blood vessels, and prevent atherosclerosis. But scientists have also uncovered a whole host of other powerful effects from anthocyanins, including antiviral and anti-allergenic properties. Some research even suggests that anthocyanins can prevent cancer, by blocking carcinogenesis on a molecular level and encouraging tumor cell death.

Essential fatty acids have proven just as powerful. Oleic acid, a monounsaturated omega-9 acid, and linoleic acid, a polyunsaturated omega-6 acid, help lower LDL, and maintain healthy HDL levels. They also increase the absorption of fat-soluable vitamins like vitamins A, E, D, and K, which are essential to good health. Research has even suggested that Oleic acid may prevent against cancer and hypertension.

Olive oil may be the best known sources of these nutrients, but it is certainly not the only one. It's the pigment in red grapes that gives wine its anthocyanins-and that same pigment can also be found in other red and purple fruits and vegetables, such as blueberries, red cabbage, and purple sweet potatoes. Oleic acid is also present in pecans and seed oils, and linoleic acid is found in peanuts.

But there is one food that delivers it all-plus other healthy nutrients like fiber, phytosterols, and vitamins C and E. For centuries, it's been a staple for people in Brazil, yet virtually unknown to anyone outside the region-until now.