ORAC: Oxygen Radical Absorption Capacity
The ORAC Value of a food is the measurement of Oxygen Radical Absorption Capacity. The higher the score, the more capable that particular food is of destroying free radicals, thus retarding the aging process and other diseases.
The Value is a laboratory measurement and its relevance to the diet is unclear.
There are a number of foods that contain this value, incluing: fruits, vegetables, whole grains, beans, nuts, and many other foods. Brightly colored foods are good indicators of Oxygen Radical Absorption Capacity. Nearly all the this value is found in the skin of these foods.
This Rating of a food is synonymous with the antioxidant value.
The Oxygen Radical Absorption Capacity Value chart shows that all antioxidant capacity measures are estimated by Ferric Reducing Power and are expressed as micromole Trolox equivalent (TE) per 100 grams or 3.53 ounces, accurate to ±5%. Below are links to more information about these special antioxidant fruits and how they can help us live longer and reduce our aging process: