Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities in biological samples in vitro
WHAT IS ORAC?
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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With nearly all vegetables, conventional boiling can reduce the ORAC value by up to 90%, while steaming retains more of the antioxidants.
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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Scientists with the United States Department of Agriculture have published lists of ORAC values for plant foods commonly consumed by the U.S. population (fruits, vegetables, nuts, seeds, spices, grains, etc.).[13] Values are expressed as the sum of the lipid soluble (e.g. carotenoid) and water-soluble (e.g. phenolic) antioxidant fractions (i.e., “total ORAC”) reported as in micromoles Trolox equivalents (TE) per 100 gram sample, and are compared to assessments of total polyphenol content in the samples.
| Food | Serving size | Antioxidant capacity per serving size[14] |
|---|---|---|
| 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 |
| Prune | ½ cup | 7291 |
| Raspberry | 1 cup | 6058 |
| Strawberry | 1 cup | 5938 |
| Red Delicious apple | 1 apple | 5900 |
| Granny Smith apple | 1 apple | 5381 |
| Pecan | 1 oz | 5095 |
| Sweet cherry | 1 cup | 4873 |
| Black plum | 1 plum | 4844 |
| Russet potato | 1, cooked | 4649 |
| Black bean | ½ cup dried beans | 4181 |
| Plum | 1 plum | 4118 |
| Gala apple | 1 apple | 3903 |
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