Oxygen radical absorbance capacity (ORAC)

     Oxygen radical absorbance capacity (ORAC) is a method that measures the antioxidant capacity of biological samples and foods. The ORAC method is based on the inhibition of peroxyl radical-induced oxidation, initiated by thermal decomposition of azo compounds. The antioxidant values ​​of foods are expressed in ORAC units, ORAC value or “ORAC Score” (Oxygen Radical Absorbance Capacity) is a method of measuring in vitro the antioxidant capacity of different foods and supplements. In addition to vitamins and minerals, foods of plant origin contain polyphenols, substances with high antioxidant power. One of the ways to classify foods according to their ability to neutralize free radicals is the ORAC (Oxygen Radical Absorbance Capacity). Below are 10 of the foods with the highest ORAC index (per 100g):

 

Cloves – 290,283

Dried oregano – 175,295

Rosemary – 165,280

Thyme – 157,380

Ground cinnamon – 131,420

Turmeric – 127,068

Cumin – 50,372

Parsley – 73,670

Basil – 61,063

Ginger – 39,041

Sage – 32,004