Antioxidants
Antioxidants are substances that help prevent certain types of cell damage, especially those caused by oxidation due to various metabolic activities happening in the body.
Certain types of oxygen molecules produced during the metabolic activity cause what is known as oxidative damage resulting in the formation of free radicals.
Free radicals are very dangerous to the body’s tissues and have been linked to cancer and premature aging. The antioxidants we consume are used by the body to prevent itself from the damage caused by oxygen.
Oxidative damage plays a major role in disease today and has been linked to health conditions like heart disease, cancer and dementia.
Some of the benefits of consuming antioxidant rich foods include:
- Slower aging
- Healthy glowing skin
- Healthy heart
- Reduced cancer risk
- Supports detoxification
- Longer life span
Most fruits, vegetables, and herbs contain antioxidants such as vitamin C, beta-carotene, flavonoids and lycopene.
There is no RDA or Daily Value set for antioxidants.
The levels of antioxidants is evaluated by ORAC Score (Oxygen Radical Absorption Capacity) and tests the power of a plant to absorb and eliminate free radicals.
In short, ORAC units measure the antioxidant capacity of food; the higher the score the better.
These measurements were developed by the National Institute of Aging and are based on 100 grams of each food or herb.
The list below does not factor or attempt to suggest the quantities that a person would normally eat in one serving (for example – who can eat 100 grams of turmeric powder in one serving?).
Some common foods with their ORAC Scores:
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The USDA recommends an ORAC unit ingestion of about 3000 to 5000 units daily.
