Food antioxidants/bioactives have the potential to alter in vivo antioxidant status and health outcomes. A NEW UPDATED ANTIOXIDANT DATABASE containing food antioxidant concentrations based upon the Oxygen Radical Absorbance Capacity (ORAC)laboratory assay and also TOTAL PHENOLICS using the Folin assay has been developed and contains over 500 different dietary antioxidant sources. The ORAC laboratory assay using the peroxyl radical, which is the most common free radical in the human body, was used for this database. This represents one of the first documented science based food antioxidant databases, containing all data from the former USDA ORAC database plus more than 200 additional foods and supplements. Review “OUR NOTES” for some of the recent published scientific data and information relative to antioxidants and health.
There are wll over 5000 different compounds in foods and botanicals the will be detected using the ORAC method for assessing antioxidant capacity. Since other analytical methods were not and still are not readily available for many of the compounds, The ORAC method provided a valuable tool to provide an indication of the amounts of these compounds present in foods and other botanicals. However, the ORAC method or any other in vitro laboratory base method does not reflect what happens upon consumption of the foods. When these compounds are consumed, they may have antioxidant and/or other mechanisms of action that may impact human health. Because of this multiplicity of mechanisms of actions, the term “BIOACTIVES” has been suggested as a possible alternative term instead of antioxidants to use in describing the vast group of phytochemicals. Some of the recent scientific manuscripts discussing this topic are cited or attached for viewing in the “OUR NOTES” section.
Data for the expansion of the database using other free radical sources found in the body, such as superoxide anion, singlet oxygen, hydroxyl and peroxynitrite radicals, is being collected and added to this site. This adds a new dimension and level of complexitiy to the whole antioxidant discussion as it is clear that different foods, or different phytochemicals have differing abilities to protect against the different free radical sources.