What are antioxidants? Antioxidants are vitamins, minerals and enzymes that counteract the damaging effects of oxidation. Oxidation occurs when the production of harmful molecules called free radicals (impossible to avoid) exceeds our bodies’ antioxidant capacity. The highly reactive cells (free radicals) lead to oxidative stress and ultimately disease. The body’s need to ingest antioxidants on a regular basis is essential to survival. Some of the most impressive antioxidants come from plants (phytonutrients). Different fruits, herbs and vegetables are high in antioxidants and helpful in maintaining optimal health.
The camu camu berry is the newest member to the mainstream antioxidant berry community. This spectacular berry contains an impressive panel of Flavonoids, Ellagitannins, Anthocyanins, and vitamin C. In fact it has between 30-50 times the vitamin C of an orange per serving. The most mainstream test to measure the antioxidant capacity of a particular food is called ORAC (Oxygen Radical Absorbance Capacity).
What is ORAC?
ORAC is a lab test that attempts to quantify the “total antioxidant capacity” (TAC) of a food by placing a sample of the food in a test tube along with certain molecules that generate free radical activity and certain other molecules that are vulnerable to oxidation. After a given time of exposure they measure how well the sample protected the vulnerable molecules from the oxidation by the free radicals. The less free radical damage there is, the higher the antioxidant capacity of the test substance. There are actually multiple different test designed to measure total antioxidant capacity in this way with ORAC being the most common.
Fruit Source ORAC µmole (TE/100g)**
Acai Berry 102,700
Wild Blueberry 9,627
Red Apple 4,275
Goji Berry 3,290
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