Kokum versus Acai: In the berry versus fruit comparative, the Kokum as a superfruit has a limited array of competition. Although the Acai berry has nutritional benefits and more antioxidants than grapes or blueberries, it is a fragile berry that can spoil too quickly to harvest for global usage and distribution. Many precautions must be taken to protect it from supply chain damage. Native to Brazil, the Acai berry is consumed daily in its native country. Kokum, with its rich Indian history, offers a more palatable sweet/sour taste and a wide range of health benefits. Although both contain antioxidants, Kokum promotes an additional array of positives, especially in juices as a digestive aid and in appetite management. Southern Indian Kokum and the South American Acai both are very useful superfruits, especially in healthy eating and diet. The antioxidant activity is critical. Kokum, because of it versatility as a sherbet, juice, garnish, and spice, combines a refreshing astringent taste to a variety of product and culinary uses. Although both the Kokum fruit and the Acai berry are good sources of fiber, antioxidants and healthy fat; the Acai may trigger blood pressure concerns and it must be used with discretion in pregnant women. Kokum is also a historically well known fruit that can counteract summer heat. The only true disadvantage to Kokum is the challenging cultivation process in the dense Indian forests. It is now in the headlines across the world that antioxidants and antioxidant activity may trigger safeguards that could support the prevention of certain diseases that are caused by oxidative stress. Studies have focused on heart disease and research is still continuing. Key antioxidants, flavonoids and anthocyanins, support cell protection and can neutralize free radicals. They are found in great amounts in the Kokum fruit.
Posted on: Fri, 06 Sep 2013 12:21:12 +0000
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