Blueberry Measuring Antioxidants

Wild Blueberries emerged as the leader in total antioxidant capacity (TAC) per serving using a laboratory research procedure called  Oxygen Radical Absorbance Capacity or ORAC. The ORAC procedure was developed by Dr. Guihua Cao, a physician and chemist at the USDA  Jean Mayer Human Nutrition Research Center on Aging in Boston. In 2010, USDA ORAC studies showed that a serving of Wild Blueberries  provides twice the antioxidant capacity of larger, cultivated blueberries.

　　A recent advancement in the measurement of antioxidant activity in foods is the cellular antioxidant activity (CAA) assay, developed  by the Cornell University Department of Food Science. The CAA assay provides information on the uptake, metabolism, distribution and  activity of antioxidant compounds in cells. Lead researcher Rui Hai Liu, Ph.D., used the CAA assay to determine that Wild Blueberries  performed better in cells than cranberries, apples and both red and green grapes.

　　Using a lab testing procedure called ORAC (Oxygen Radical Absorbance Capacity), USDA researcher Ronald Prior, Ph.D., found that a  one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including  cranberries, strawberries, plums, raspberries and even cultivated blueberries.

　　In fact, Wild Blueberries have 2x the antioxidant power of ordinary blueberries, offering more of what it takes to combat disease and  promote healthy aging.

 

       www.ihealbox.com