GBG 10-in-ONE has an OARC value of 2500
Understanding ORAC Unit Value of Food
ORAC is the Oxygen Radical Absorbance Capacity of food.
ORAC provides us with a method of measuring the overall antioxidant power of foods and supplements. Antioxidants are essential to good health, especially with respect to aging and age related disorders. Scientists have learned that phytochemicals, including antioxidants, increase our resistance to disease and boost immunity. Hence the recommendation of 5-9 servings of fruits and vegatables each day.
What is Oxidation and Antioxidents in food and suppliments
Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Think of oxidation as your cells “rusting” just as a metal pipe rusts when exposed to water and oxygen. It is what causes us to age and decay. Oxidation reactions can produce “Free radicals”, which start chain reactions that damage cells. An antioxident is a molecule capable of slowing or preventing the oxidation of other molecues. Antioxidents terminate these chain reactions by removing free redical intermediates, and inhibit other oxidation reactions by being oxidized themselves. As a result, antioxidants are often reducing agents such as thiols or polyphenols.
ORAC VALUES
OF FRUITS & VEGETABLES
(per 100 grams, or 3.5 ounces)
ORAC values refer to the Oxygen Radical Absorbance Capacity of a food, as determined by the U.S. Department of Agriculture. By testing the ability of foods and other compounds to subdue oxygen free radicals, the DOA was able to determine each compound’s antioxidant capability. The ORAC values in the following chart reflect these findings.
FRUITS ORAC VALUE VEGETABLES ORAC VALUE
Prunes 5,770 Kale 1,770
Raisins 2,830 Spinach, raw 1,260
Blueberries 2,400 Brussels sprouts 980
Blackberries 2,036 Alfalfa sprouts 930
Cranberries 1,750 Spinach, steamed 909
Strawberries 1,540 Broccoli florets 890
Pomegranates 1,245 Beets 841
Raspberries 1,220 Red bell pepper 713
Plums 949 Onion 450
Oranges 750 Corn 400
Grapes, red 739 Eggplant 390
Cherries 670 Cauliflower 377
Kiwifruit 602 Peas, frozen 364
Grapes, white 446 White potatoes 313
Cantaloupe 252 Sweet potatoes 301
Banana 221 Carrots 207
Apple 218 String beans 201
Apricots 164 Tomato 189
Peach 158 Zucchini 176
Pear 134 Yellow Squash 150
Source: Agriculture Research, February 1999
For more information on GBG 10-in-one Liquid vitamin Formula contact Dr. Terrence Micheal at
1-816-405-0922 or visit
www.shopgbg.com/320629
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