The antioxidant values of foods are expressed in ORAC (Oxygen Radical Absorbance Capacity) units, a unit of measurement for antioxidants developed by the National Institute on Aging in the National Institutes of Health (NIH).
ORAC of OPC+ While the exact relationship between the ORAC value of a food and its health benefits has not been established, it is believed that foods higher on the ORAC scale will more effectively neutralize free radicals. According to the free-radical theory of aging, this will slow the oxidative processes and free radical damage that can contribute to age-related degeneration and disease.
The ORAC value of the foods above is expressed in micromoles of Trolox Equivalents per 100 grams of sample (this is the laboratory measure of ORAC).
The USDA recommeds an ORAC unit ingestion of about 3,000 to 5,000 units daily.
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|Food||Serving size||Antioxidant capacity per serving size|
|Small Red Bean||½ cup dried beans||13727|
|Wild blueberry||1 cup||13427|
|Red kidney bean||½ cup dried beans||13259|
|Pinto bean||½ cup||11864|
|Blueberry||1 cup (cultivated berries)||9019|
|Cranberry||1 cup (whole berries)||8983|
|Artichoke hearts||1 cup, cooked||7904|
|Blackberry||1 cup (cultivated berries)||7701|
|Red Delicious apple||1 apple||5900|
|Granny Smith apple||1 apple||5381|
|Sweet cherry||1 cup||4873|
|Black plum||1 plum||4844|
|Russet potato||1, cooked||4649|
|Black bean||½ cup dried beans||4181|
|Gala apple||1 apple||3903|