Oxygen radical absorbance capacity(ORAC) is a method of measuring antioxidantcapacities in biological samples in vitro.[1][2]
A wide variety of foods has been tested using this method, with certain spices, berries andlegumes rated highly in extensive tables once published by the United States Department of Agriculture (USDA), but withdrawn in 2012 as biologically invalid,[3] stating that no physiological proof in vivo existed in support of the free-radical theory. Consequently, the ORAC method, derived only in in vitroexperiments, is no longer considered relevant to human diets or biology by the USDA.
Although not all have been unilaterally dismissive,[4] the majority position supports the USDA decision.[5] Alternative measurements include the Folin-Ciocalteu reagent, and the Trolox equivalent antioxidant capacity assay.
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