Researchers have discovered that by measuring various fruits and vegetables for their ORAC (oxygen radical absorbance capacity), they could determine the antioxidant power of specific foods.
The Oxygen Radical Absorbance Capacity (ORAC) value of foods
is a method of measuring antioxidant capacities of different foods. The higher
the ORAC Value, the more antioxidants a food has. So far they have measured the antioxidant capacities of 277 selected foods for their
antioxidant power.
Antioxidants are natural substances found in plants, which
are known to aid in the prevention of heart disease, cancer and stroke. In addition to boosting the immune system,
these valuable compounds are also known to slow the effects of aging by
improving things such as memory, balance, coordination and motor skills.
A wide variety of foods have been tested using this
methodology, with certain berries and legumes rated very highly here is a list
of some of the top performers. Correlation between the high antioxidant
capacity of fruits and vegetables, and the positive impact of diets high in
fruits and vegetables, is believed to play an important role in the
Free-radical theory of aging.
The USDA has recommended we try to consume a variety of foods with high ORAC for optimum health.
Here are some of the top performers:
Fruits
1. Prunes
2. Raisins
3. Blueberries
4. Blackberries
5. Strawberries
6. Raspberries
7. Plums
8. Oranges
9. Red grapes
10. Cherries
Vegetables
1. Kale
2. Spinach
3. Brussels sprouts
4. Alfalfa sprouts
5. Broccoli flowers
6. Beets
7. Red bell peppers
8. Onions
9. Russet potato
10. Eggplant
Read more:
United States Department of Agriculture - Human Nutrition Research Center
Wikipedia
Comments