Very healthy ORAC numbers are offered by the highly nutritional Amazon Açaí berry. Oxygen Radical Absorbance Capacity is abbreviated as ORAC. In terms of functionality, ORAC can measure the capacity of a substance to subdue oxygen free radicals in a test tube. Thus, ORAC is a lab test which can calculate the antioxidant activity of any substance and assign it a number. The strength of the antioxidant properties of the tested substance is enhanced as the ORAC number increases.
Having been perfected by the US Department of Agriculture along with Brunswick Labs, the ORAC practice of calculation was first performed by the National Institute on Aging. Evaluations to determine ORAC numbers have been performed on many foods through the present time. Simply put, you should concentrate on healthful substances having the highest ORAC numbers when searching for foods with the best antioxidant properties.
Although the USDA warns that we should all consistently consume between 3,000 to 5,000 ORAC units each day, the majority of the population reports intake of less than 1,000 ORAC units daily. You will acquire an ORAC consumption score of about 1,750 units as long as you adhere to the nutrition rules of at least five daily servings of vegetables and fruits. It’s true that fruits and vegetables generally have the best ORAC numbers.
For each 100 grams, apples rate a 218, bananas score 221, and blueberries gain high honors with a count of 2,400. Blueberries rate 2,400, bananas score 221, and apples have a level of 218, per each 100 grams. Yet, the amazingly nutritional acai berry scores 5,500 per moderate serving. Actually, freeze dried Açaí berries have a greatly increased ORAC score of more than 50,000 per 100 grams.
Anthocyanins, or flavonoid pigments synthesized by plants and fruits, provide vegetation with beautiful, vibrant coloring. Of interest is the fact that for plants, fruits or vegetables, they also serve as sunscreens. Brightly colored fruits attract the animal kingdom to enjoy their delicious fresh flavors while scattering seeds to encourage new growth. Their potent antioxidant attributes, however, are the main worth of anthocyanins in acai.
Exposed to strong dosages of UV light which facilitate growth of free radicals in the fruit, are fruits raised in powerful sunlight like acai fruit. Because they already possess strong antioxidant qualities to best battle free radicals, acai berries produce more amounts of anthocyanins. Even following consumption by either a human or animal, it is important to note the fact that antioxidant capacities of these anthocyanins prevail. Thus, to many healthy resulting advantages, the large numbers of anthocyanins found in Acai berry juice are taken in by the consumer.
Recall that not only delightful to taste and immensely high in ORAC levels and healthy qualities, fruits with bold coloring are also pleasing to the sight.