oxygen radical absorbance capacity


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oxygen radical absorbance capacity

An in vitro method of measuring the antioxidant capacities of biological samples (e.g., spices, berries and legumes). The in vivo validity of antioxidant measures is uncertain and may not be relevant to human diets or biology; it is illegal in the US and the EU to imply health benefits on package labels of products with high ORACs.

ORACs, most absorbant
28,000—Cocoa beans (raw, unprocessed), 100 g.
16,100—Chokeberry, 100 g.
13,700—Small red beans, ½ cup dried.
13,400—Wild blueberry, 1 cup.
13,300—Red kidney bean, ½ cup dried.
11,900—Pinto bean, ½ cup dried.
9000—Blueberry, 1 cup.
9000—Cranberry, 1 cup.
7900—Artichoke hearts, 1 cup.
7700—Blackberry, 1 cup.
References in periodicals archive ?
High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format.
As shown in Table 3, malondialdehyde(MDA; lipid peroxidation marker) levels were elevated in the kidneys of diabetic control rats whereas oxygen radical absorbance capacity (ORAC) values were reduced compared to non-diabetic control.
Atividade antioxidante metodo Oxygen Radical Absorbance Capacity (ORAC)
No correlation study between the current method and other assays, such as oxygen radical absorbance capacity, FRAP, and trolox equivalent antioxidant capacity, was attempted because these assays use different technologies.
But it's not clear whether the study's test-tube measure --the Oxygen Radical Absorbance Capacity, or ORAC--reflects what happens in the body.
An independent laboratory evaluated PhytoMulti's proprietary blend and the entire combination of active ingredients with the new total functional oxygen radical absorbance capacity (ORACFN) assay that measures against five major free radicals.
The Oxygen Radical Absorbance Capacity (ORAC) levels are a measure of the antioxidant capabilities of foods.
When the Oxygen Radical Absorbance Capacity (ORAC) assay was first developed and used in the analysis of foods some 17 years ago, it provided a useful measure of the amount of phytochemicals, primarily flavonoids and related phenolic and polyphenolic compounds, in foods.
The antioxidant activity of the synthesized ferulates was evaluated using different assay systems, including the oxygen radical absorbance capacity assay, the DPPH radical scavenging capacity, the beta-carotene-linoleate model system and other analytical instrumentation.
In this article, you will learn how the antioxidant potency of acai and other foods is assessed, using a measurement known as oxygen radical absorbance capacity, or ORAC.