"Antioxidants and ORAC"

"Antioxidant" is a classification of several organic substances, including vitamins C and E, vitamin A (which is converted from beta-carotene), & selenium (a mineral). Together as antioxidants, these substances are effective in helping to prevent cancer, heart disease, and stroke.

Antioxidants are molecules which prevent the damaging effects of oxygen free radicals in the body. The damage caused by oxygen free radicals is called oxidation. Examples of oxidation are bananas turning brown when left on the countertop, apples turning brown a few minutes after being sliced, or the rusting of iron.

Antioxidants Prevent Disease

Antioxidants will neutralize free radicals by donating an electron which stops the cascading effect of electron stealing that free radicals employ. Antioxidants don't become free radicals themselves when they lose their electron because they are stable with or without it. So antioxidants help prevent the cell damage caused by free radicals that could eventually lead to disease.

How are antioxidants measured?

The antioxidants in any food are measured by its capacity to absorb free radicals. ORAC (Oxygen Radical Absorbance Capacity) values as determined by the U.S. Dept. of Agriculture measure the capacity of a food to absorb oxygen free radicals. The chart below contains the ORAC values of several high-antioxidant foods.

Indulge your health

The shocking good news is that dark chocolate is packed with potent antioxidants called flavonoids. Researchers have found that flavonoids found in cacao powder contain diverse beneficial phytonutrients and antioxidants.

ORAC and the USDA

The USDA website recommends a Daily Antioxidant Intake Range of 3,000 to 5,000 ORAC. However, recent studies have suggested that more active lifestyles require higher levels of antioxidants.