How is the antioxidant power of foods measured?

United States Department of Agriculture (USDA) researchers at Tufts University developed a laboratory test called the Oxygen Radical Absorbance Capacity (ORAC), to measure the antioxidant power in fruits, vegetables, and other foods. This test has become the "gold standard" for identifying which foods contain the most antioxidant power, meaning the food or nutrient that will remove the greatest number of harmful free radicals, thus protecting the body against free radical damage. However, there is one problem with this test.

While some foods may have high amounts of antioxidants, not all of them are absorbed into the body. In technical terms, antioxidants may have different levels of bioavailability in our bodies. The ORAC test is therefore not perfect, because it does not tell us how much of the antioxidants we consume are actually available for use by the body.

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