10 Highest Antioxidant Foods in the World

The antioxidant values of foods listed are expressed in ORAC (Oxygen Radical Absorbance
Capacity) units, a unit of measurement for antioxidants developed by the National Institute
on Aging in the National Institutes of Health (NIH). How ORAC got started was by a group of
individuals with an interest in antioxidants and health who have put together information
which is backed by peer-reviewed scientific publications.

The ORAC values listed are based on the laboratory measure of ORAC, expressed in
micromoles of Trolox Equivalents per 100 grams of sample. This is important to consider
when comparing something like a ground spice to say, a raw fruit. 100 grams of ground spice
is likely to be much denser in organic compounds, and therefore have a higher ORAC value
than 100 grams of a raw fruit, which would be made up of mostly water weight.

However, you would find it difficult and possibly dangerous to ingest large quantities of
spices, so it makes sense to eat a wide variety of antioxidant-rich foods not just the ones at
the top of the list.
 Sumac, bran, raw
The antioxidant value of Sumac, bran, raw described in ORAC units
is 312,400 mol TE/100g.

Sumac is a high-tannin variety of sorghum. Sorghum is a genus of

numerous species of grasses, one of which is raised for grain and
many of which are used as fodder plants either cultivated or as part of pasture. The plants
are cultivated in warmer climates worldwide. Species are native to tropical and subtropical
regions of all continents in addition to the southwest Pacific and Australasia.

Cloves
The antioxidant value of Cloves described in ORAC units is: 290,283
mol TE/100g.

Cloves are the aromatic dried flower buds of a tree in the family
Myrtaceae. Cloves are native to the Maluku islands in Indonesia
and used as a spice in cuisines all over the world. Cloves are
harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka.
Eugenol comprises 72-90% of the essential oil extracted from cloves, and is the compound
most responsible for the cloves aroma. Other important essential oil constituents of clove oil
include acetyl eugenol, beta-caryophyllene and vanillin, crategolic acid, tannins such as
bicornin, gallotannic acid, methyl salicylate (painkiller), the flavonoids eugenin, kaempferol,
rhamnetin, and many others.

Acai, fruit pulp/skin, powder

The antioxidant value of Acai, fruit pulp/skin, powder described in
ORAC units is: 102,700 mol TE/100g.

The acai berry is the fruit of the acai palm, native to tropical
Central and South America. Freeze-dried acai powder was found to have antioxidant activity
in vitro against superoxide and peroxyl radicals, and mild activity for peroxynitrite and
hydroxyl radicals. The powder was reported to inhibit hydrogen peroxide-induced oxidation in
neutrophils, and to have a slight stimulatory effect on the reactive radical, nitric oxide.
Extracts of acai seeds were reported to have antioxidant capacity in vitro against peroxyl
radicals, similar to the antioxidant capacity of the pulp, with higher antioxidant capacity
against peroxynitrite and hydroxyl radicals. The anthocyanins of fruit likely have relevance to
antioxidant capacity only in the plants natural defensive mechanisms and in vitro. The Linus
Pauling Institute and European Food Safety Authority state that dietary anthocyanins and
other flavonoids have little or no direct antioxidant food value following digestion. Unlike
controlled test tube conditions, the fate of anthocyanins in vivo shows they are poorly
conserved (less than 5%), with most of what is absorbed existing as chemically modified
metabolites destined for rapid excretion.

Cocoa, dry powder, unsweetened

The antioxidant value of Cocoa, dry powder, unsweetened
described in ORAC units is: 55,653 mol TE/100g.

Cocoa solids are the low-fat component of chocolate. When sold as

an end product, it may also be called cocoa powder, cocoa, and
cacao. Dark chocolate compared has only 20,816 Cocoa powder and is rich in flavonoids, a
type of phenolic. The amount of flavonoids depends on the amount of processing and
manufacturing the cocoa powder undergoes, but cocoa powder can contain up to 10% its
weight in flavonoids. Flavanols are one of six compounds further classified as flavonoids.
Flavanols, which are also found in fruits and vegetables, are linked to certain health benefits
linked to coronary heart disease and stroke. The topic of how flavanols benefit cardiovascular
health is still under debate. It has been suggested that the flavanols may take part in
mechanisms such as nitric oxide and antioxidant, anti-inflammatory, and antiplatelet effects.
Benefiting these mechanisms may improve endothelial function, lipid levels, blood pressure
and insulin resistance.
 Pecans
The antioxidant value of pecans described in ORAC units is: 17,940
mol TE/100g.

Pecans are a good source of protein and unsaturated fats.

Like walnuts (which pecans resemble), pecans are rich in omega-6
fatty acids, although pecans contain about half as much omega-6 as walnuts. When omega-
6s are a higher ratio than omega-3s, it is not the optimum ratio for each fatty acid to be in
to achieve the most effective mode of action within the body.A diet rich in seeds can lower
the risk of gallstones in women. The antioxidants and plant sterols found in pecans reduce
high cholesterol by reducing the bad LDL cholesterol levels.

Clinical research published in the Journal of Nutrition (September 2001) found that eating
about a handful of pecans each day may help lower cholesterol levels similar to what is often
seen with cholesterol-lowering medications.

Elderberries, raw
The antioxidant value of Elderberries, raw described in ORAC units
is: 14,697 mol TE/100g.

Black elderberry has been used medicinally for hundreds of

years.Some preliminary studies demonstrate that elderberry may
have a measurable effect in treating the flu, alleviating allergies, and boosting overall
respiratory health. Elder is used in Traditional Chinese Medicine, dissolved in wine, for
rheumatism and traumatic injury.
 Blueberries, wild, raw
The antioxidant value of Blueberries, wild, raw described in ORAC
units is: 9,621 mol TE/100g.

Blueberries have a diverse range of micronutrients, with moderate

levels (relative to respective Dietary Reference Intakes) of the
essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber (table).[24]One
serving provides a relatively low glycemic load score of 4 out of 100 per day. Blueberries
contain anthocyanins, other pigments and various phytochemicals, which are under
preliminary research for their potential role in reducing risks of diseases such
as inflammation and cancer. Similar to red grape, blueberries may contain resveratrol.

Most studies have been conducted using the highbush cultivar of blueberries (V.
corymbosum), while content of polyphenols and anthocyanins in lowbush (wild) blueberries
(V. angustifolium) exceeds values found in highbush cultivars.

Cranberries
The antioxidant value of Cranberries, raw described in ORAC
units is: 9,090 mol TE/100g.

Raw cranberries are a great and high-density source

of polyphenol antioxidants, phytochemicals under active research for possible benefits to
the cardiovascular system and immune system, and as anti-cancer agents, such as in isolated
prostate cancer cells. In addition, it is uncertain whether polyphenols and flavonoids account
for the benefits of diets rich in plant-derived foods. Cranberry juice contains a high molecular
weight non-dialyzable material that might inhibit formation of plaque by Streptococcus
mutans pathogens that cause tooth decay. Cranberry juice components also may possibly
influence formation of kidney stones.
 Nuts, pistachio nuts, raw
The antioxidant value of Nuts, pistachio nuts, raw described in
ORAC units is: 7,675 mol TE/100g.

In research at Pennsylvania State University, pistachios in particular

significantly reduced levels of low-density lipoprotein
(LDL cholesterol), the bad cholesterol, while increasing antioxidant levels in the serum of
volunteers. In rats, consumption of pistachios as 20% of daily caloric intake increased
beneficial high-density lipoprotein (HDL cholesterol) without lowering LDL cholesterol, and
while reducing LDL oxidation. Consuming unsalted, dry-roasted pistachios prevents any
addition of unwanted fats and additional sodium in the diet that may affect cardiac health
adversely and increase hypertension. Human studies have shown that 3263 grams per day
of pistachio seeds can significantly elevate plasma levels oflutein, alpha-carotene, beta-
carotene, and gamma-tocopherol.

Garlic, raw
The antioxidant value of Garlic, raw described in ORAC units
is: 5,708 mol TE/100g.

Garlic has many studies that show it helps to prevent heart disease
(including atherosclerosis, high cholesterol, and high blood
pressure) and cancer. Animal studies, and some early research studies in humans, have
suggested possible cardiovascular benefits of garlic.
A Czech study found garlic supplementation reduced accumulation of cholesterol on the
vascular walls of animals.Another study had similar results, with garlic supplementation
significantly reducing aortic plaque deposits of cholesterol-fed rabbits.

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