Cells need oxygen to metabolize minerals and vitamins to survive and thrive. When cells cannot use oxygen to metabolize, they resort to fermenting glucose for their energy.
That’s what cancer cells are about. That’s why anything that oxygenates cells works to cure cancer, and that’s why cancer patients should avoid sugar.
The paradox of cellular oxidation is that incompletely utilized oxygen can cause cellular damage. What happens is oxygen molecules can form free radicals when interacting with certain problematic molecules, such as heavy metals and toxins.
Free radicals are atoms or groups of atoms with unpaired or odd numbers of electrons that become reactive trouble makers, causing cellular and DNA damage.
This sudden rush of free radicals can start a chain reaction of damage to healthy cells causing them to function poorly or even die. A chain reaction of cellular oxidative stress in a particular organ can cause that organ to not function properly or become cancerous.
Fortunately, the body comes equipped with an antioxidant defense system. Antioxidants are molecules that can safely interact with free radicals and stop the chain reaction from continuing or even starting. There are many enzymes that can be part of an antioxidant defense system.
But when too many of those problematic molecules from our toxic environment overwhelm our naturally existing antioxidants, oxidative stress chain reactions will break through the overwhelmed antioxidant defense system.
Many of those protective free radical scavenging enzymes depend on support from micronutrient minerals such as selenium and vitamins E, C, and beta-carotene. Those nutrients are not manufactured by the body, so they must be supplied by food and/or supplements.
The fact that we live in a toxic environment requires more antioxidants now than over a century ago. If you exercise regularly, you do increase the potential for oxidative stress, making consumption of antioxidants even more important.
The following foods and spices are rated by ORAC value. ORAC is an abbreviation for Oxygen Radical Absorbance Capacity and was developed by the National Institutes of Health in Baltimore. In short, ORAC units measure the antioxidant capacity of foods. The higher, the better. High antioxidant foods help greatly to lower the risks of cancer, degeneration, and disease.
ORAC daily consumption up to 50,000 units is recommended if you’re physically active.The USDA recommends an ORAC unit ingestion of about 3000 to 5000 units daily (figured it would be dramatically under dosed!). The ORAC values of a certain food can differ due to growing conditions, processing conditions, and variety.
ORAC values are listed as 100 grams units.
1 Cloves, ground 314,446
2 Sumac bran 312,400
3 Cinnamon, ground 267,536
4 Sorghum, bran, raw 240,000
5 Oregano, dried 200,129
6 Turmeric, ground 159,277
7 Acai berry, freeze-dried 102,700
8 Sorghum, bran, black 100,800
9 Sumac, grain, raw 86,800
10 Cocoa powder, unsweetened 80,933
11 Cumin seed 76,800
12 Maqui berry, powder 75,000
13 Parsley, dried 74,349
14 Sorghum, bran, red 71,000
15 Basil, dried 67,553
16 Baking chocolate, unsweetened 49,926
17 Curry powder 48,504
18 Sorghum, grain, hi-tannin 45,400
19 Chocolate, dutched powder 40,200
20 Maqui berry, juice 40,000
21 Sage 32,004
22 Mustard seed, yellow 29,257
23 Ginger, ground 28,811
24 Pepper, black 27,618
25 Thyme, fresh 27,426
26 Marjoram, fresh 27,297
27 Goji berries 25,300
28 Rice bran, crude 24,287
29 Chili powder 23,636
30 Sorghum, grain, black 21,900
31 Chocolate, dark 20,823
32 Flax hull lignans 19,600
33 Chocolate, semisweet 18,053
34 Pecans 17,940
35 Paprika 17,919
36 Chokeberry, raw 16,062
37 Tarragon, fresh 15,542
38 Ginger root, raw 14,840
39 Elderberries, raw 14,697
40 Sorghum, grain, red 14,000
41 Peppermint, fresh 13,978
42 Oregano, fresh 13,978
43 Walnuts 13,541
44 Hazelnuts 9,645
45 Cranberries, raw 9,584
46 Pears, dried 9,496
47 Savory, fresh 9,465
48 Artichokes 9,416
49 Kidney beans, red 8,459
50 Pink beans 8,320
51 Black beans 8,040
52 Pistachio nuts 7,983
53 Currants 7,960
54 Pinto beans 7,779
55 Plums 7,581
56 Chocolate, milk chocolate 7,528
57 Lentils 7,282
58 Agave, dried 7,274
59 Apples, dried 6,681
60 Garlic powder 6,665
61 Blueberries 6,552
62 Prunes 6,552
63 Sorghum, bran, white 6,400
64 Lemon balm, leaves 5,997
65 Soybeans 5,764
66 Onion powder 5,735
67 Blackberries 5,347
68 Garlic, raw 5,346
69 Cilantro leaves 5,141
70 Wine, Cabernet Sauvignon 5,034
71 Raspberries 4,882
72 Basil, fresh 4,805
73 Almonds 4,454
74 Dill weed 4,392
75 Cowpeas 4,343
76 Apples, red delicious 4,275
77 Peaches, dried 4,222
78 Raisins, white 4,188
79 Apples, granny smith 3,898
80 Dates 3,895
81 Wine, red 3,873
82 Strawberries 3,577
83 Peanut butter, smooth 3,432
84 Currants, red 3,387
85 Figs 3,383
86 Cherries 3,365
87 Gooseberries 3,277
88 Apricots, dried 3,234
89 Peanuts, all types 3,166
90 Cabbage, red 3,145
91 Broccoli 3,083
92 Apples 3,082
93 Raisins 3,037
94 Pears 2,941
95 Agave 2,938
96 Blueberry juice 2,906
97 Cardamom 2,764
98 Guava 2,550
99 Lettuce, red leaf 2,380
100 Concord grape juice 2,377

ow much are you getting a day?
Inflamatory Herbs 

 
Although scientists didn’t realize their significance until relatively recently, antioxidants are now thought to be important dietary nutrients. So, what are antioxidants, exactly? They’re substances in food which prevent damage to your body’s cells and tissues caused by free radicals. It’s important to keep free radicals in check, as they may contribute to aging, cancer and chronic diseases such as heart disease and Parkinson’s disease.
Certain vitamins, such as A, C, and E have antioxidant properties, as do bioflavonoids – free radical-fighting chemicals naturally present in certain plants. In general, fruits and vegetables are great sources of these substances. There are various methods of calculating the antioxidant value of foods, one of which is the ORAC (Oxygen Radical Absorbance Capacity) assay, used by the USDA. Health officials currently recommend consuming about 3,000 to 5,000 ORAC units per day.

1. Spices

Bland food lovers, beware! When measured by weight, spices are the richest source of antioxidants. The type of spice with the greatest antioxidant capacity is cloves, with an exceptional ORAC value of almost 300,000 units. (Note, however, that ORAC value is calculated per 100 grams – please don’t try to eat 100 grams of cloves just for the antioxidants!) Other especially antioxidant-rich spices include oregano, rosemary, turmeric, thyme, cinnamon, sage and vanilla.

2. Chocolate

Bet you’re not too sad to hear that chocolate is an antioxidant super-food! Keep in mind, though, that the more processed chocolate is, the less antioxidants it typically contains. Pure, unsweetened cocoa powder and baking chocolate both have phenomenal ORAC values of around 50,000, and dark chocolate candies can range in the 20,000s. Steer clear of milk chocolate, which possesses a far weaker antioxidant power (and also contains a lot more fat and sugar than dark chocolate).

3. Coffee

Coffee is another great source of antioxidants, with an ORAC value ranging from about 15,000 to 17,000, depending on brew time, type of bean and other factors. While the ORAC value of coffee is considerably less than those of spices and pure cocoa, consider that in terms of volume, we consume a lot more coffee than we do spices. In fact, based on a University of Scranton study published in 2005, coffee is the top source of antioxidants in the average American’s diet.

4. Berries

When it comes to fresh fruit, berries are the richest source of antioxidants. The Himalayan goji berry and the tropical Acai berry top the list with respective ORAC values of about 25,000 and 18,500, although less-exotic berries like raspberries, blueberries and blackberries are also excellent sources of antioxidants. Other antioxidant-rich berries include elderberries, chokeberries, cranberries and strawberries.

5. Nuts

Nuts are jam-packed with antioxidants, while also providing protein, fiber and healthy fats. Pecans are the best source of antioxidants among nuts, with an ORAC value of close to 18,000. Walnuts, hazelnuts, pistachios and almonds also have ORAC values in the multi-thousands.

6. Dried Fruit

Dried fruit is a highly concentrated source of antioxidants by weight since the fruit’s water content has been removed. The dried fruits with the strongest antioxidant effects include raisins (dried grapes), with an ORAC value topping 10,000, and prunes (dried plums), which clock in at around 8,000. Dried figs, dates, apples, peaches and pears also pack a powerful antioxidant punch.

7. Fruit Juice

Like dried fruit, fruit juice is another super-concentrated source of antioxidants. Berry juices are the best, with the ORAC value of black raspberry juice, for example, coming in at around 10,000. Pomegranate juice, cherry juice and grape juice also have high ORAC values.

8. Cooked Vegetables

Cooked vegetables also make the top ten list of antioxidant-rich foods, with special emphasis on artichokes, red cabbage, red leaf lettuce, asparagus, spinach and broccoli. USDA researchers recently discovered that artichokes actually contain more antioxidants than any other cooked veggie, providing about 9,400 ORAC units.

9. Beans

Kidney beans and black beans are the best sources of antioxidants in the beans-and-legumes family, offering up ORAC values in the 8,000s. Pinto beans, lentils, and soybeans are terrific sources of antioxidants as well. Like nuts, beans also provide filling protein and fiber, making them a great weight loss food.

10. Colorful Fruits

In general, deeply pigmented fruits and vegetables have higher antioxidant capacities than less vibrant-looking produce (such as white potatoes, for example), as the protective bioflavonoids in plants are what supply them with rich colors. In addition to berries, other dark-colored fruits like pomegranate, plums, red apples, dark grapes and cherries are high in antioxidants (cherries have an ORAC vale of 4,700), as are brightly-colored fruits like guava and oranges.

---

Top 100 High ORAC Value Antioxidant Foods

The following foods and spices are rated by ORAC value. ORAC is an abbreviation for Oxygen Radical Absorbance Capacity and was developed by the National Institutes of Health in Baltimore. In short, ORAC units measure the antioxidant capacity of foods. The higher, the better. High antioxidant foods help greatly to lower the risks of cancer, degeneration, and disease.
Most of us have heard at one time or another that blueberries are highly beneficial to ones health. Do you know that there are about 60 foods and spices that are apparently even better (better meaning… higher ORAC value)? In fact, the top 20 ORAC value foods stand significantly higher than the rest (even though “the rest” are really good for you too)!
High ORAC, Organic CACAO Chocolate Powder
Have a look at the following list of food and spices (data sourced from the US Department of Agriculture), and consider making a conscious effort to obtain and consume more of them in your normal diet. Ones health is paramount to survival!
The USDA recommends an ORAC unit ingestion of about 3000 to 5000 units daily. The ORAC values of a certain food can differ due to growing conditions, processing conditions, and variety.
ORAC values are listed as (µmol TE/100g) (micromol Trolox Equivalent per 100 grams). Trolox equivalency is used as a benchmark for the antioxidant capacity.

ORAC Value Top 20 list

ORAC Value list 21 – 40

ORAC Value list 41 – 60

ORAC Value list 61 – 80

ORAC Value list 81 – 100

ORAC Value list, Top 100

1	Cloves, ground	314,446
2	Sumac bran	312,400
3	Cinnamon, ground	267,536
4	Sorghum, bran, raw	240,000
5	Oregano, dried	200,129
6	Turmeric, ground	159,277
7	Acai berry, freeze-dried	102,700
8	Sorghum, bran, black	100,800
9	Sumac, grain, raw	86,800
10	Cocoa powder, unsweetened	80,933
11	Cumin seed	76,800
12	Maqui berry, powder	75,000
13	Parsley, dried	74,349
14	Sorghum, bran, red	71,000
15	Basil, dried	67,553
16	Baking chocolate, unsweetened	49,926
17	Curry powder	48,504
18	Sorghum, grain, hi-tannin	45,400
19	Chocolate, dutched powder	40,200
20	Maqui berry, juice	40,000
21	Sage	32,004
22	Mustard seed, yellow	29,257
23	Ginger, ground	28,811
24	Pepper, black	27,618
25	Thyme, fresh	27,426
26	Marjoram, fresh	27,297
27	Goji berries	25,300
28	Rice bran, crude	24,287
29	Chili powder	23,636
30	Sorghum, grain, black	21,900
31	Chocolate, dark	20,823
32	Flax hull lignans	19,600
33	Chocolate, semisweet	18,053
34	Pecans	17,940
35	Paprika	17,919
36	Chokeberry, raw	16,062
37	Tarragon, fresh	15,542
38	Ginger root, raw	14,840
39	Elderberries, raw	14,697
40	Sorghum, grain, red	14,000
41	Peppermint, fresh	13,978
42	Oregano, fresh	13,978
43	Walnuts	13,541
44	Hazelnuts	9,645
45	Cranberries, raw	9,584
46	Pears, dried	9,496
47	Savory, fresh	9,465
48	Artichokes	9,416
49	Kidney beans, red	8,459
50	Pink beans	8,320
51	Black beans	8,040
52	Pistachio nuts	7,983
53	Currants	7,960
54	Pinto beans	7,779
55	Plums	7,581
56	Chocolate, milk chocolate	7,528
57	Lentils	7,282
58	Agave, dried	7,274
59	Apples, dried	6,681
60	Garlic powder	6,665
61	Blueberries	6,552
62	Prunes	6,552
63	Sorghum, bran, white	6,400
64	Lemon balm, leaves	5,997
65	Soybeans	5,764
66	Onion powder	5,735
67	Blackberries	5,347
68	Garlic, raw	5,346
69	Cilantro leaves	5,141
70	Wine, Cabernet Sauvignon	5,034
71	Raspberries	4,882
72	Basil, fresh	4,805
73	Almonds	4,454
74	Dill weed	4,392
75	Cowpeas	4,343
76	Apples, red delicious	4,275
77	Peaches, dried	4,222
78	Raisins, white	4,188
79	Apples, granny smith	3,898
80	Dates	3,895
81	Wine, red	3,873
82	Strawberries	3,577
83	Peanut butter, smooth	3,432
84	Currants, red	3,387
85	Figs	3,383
86	Cherries	3,365
87	Gooseberries	3,277
88	Apricots, dried	3,234
89	Peanuts, all types	3,166
90	Cabbage, red	3,145
91	Broccoli	3,083
92	Apples	3,082
93	Raisins	3,037
94	Pears	2,941
95	Agave	2,938
96	Blueberry juice	2,906
97	Cardamom	2,764
98	Guava	2,550
99	Lettuce, red leaf	2,380
100	Concord grape juice	2,377