The Aroniaberry contains a powerful natural blend of polyphenolic antioxidants. Antioxidants are important because they combat free radicals in our body that are created from daily living, stress, environmental pollution, medical x-rays and even exercise. Free radicals can damage cells which can lead to health and wellness related issues. Consuming foods high in antioxidants like the Aroniaberry may help support the body’s defense against these radicals.
“Antioxidants play a crucial role in your health. They not only help fight disease, but they can help turn back the clock.” Dr. Mehmet Oz
Antioxidant levels in foods are measured by a test called ORAC (Oxygen Radical Absorbance Capacity ). Scientists have found that antioxidants increase our bodies natural defense systems. The higher the ORAC, the higher the antioxidant activity. (Wu, Beecher et al. 2004) The graph shows the ORAC levels (expressed as µmol Trolox Equivalents per 100 g fresh fruit of a variety of different fruits, including Aroniaberries. USDA 2010).
Aroniaberries and Free Radicals
There are five main free radicals that are produced by the body. Aroniaberries antioxidant strength comes from the fact that it provides balanced protection against these free radicals. Studies have shown that eating foods with a high ORAC value can raise the antioxidant levels in the blood by 10 to 20% depending upon the antioxidant source. Usual antioxidant intake in the U.S. diet is between 3,000 to 5,000 ORAC units per day but preliminary estimates are that 10,000-12,000 units may be needed to have a significant effect on antioxidant levels and provide adequate protection from all sources of free radical damage. (Prior, Gu et al. 2007)
The Aroniaberry Concentrate has 7,400 ORAC units per tablespoon, or 16,000 units in 100 grams of raw berry, (USDA Database Comparison May 2010) when measuring the ORAC absorption rate of the peroxyl radical, the traditional method of ORAC measurement. Besides peroxyl radicals, there are other radical sources measured by the ORAC5.0 assay developed by Brunswick Laboratories. Superberries 100% Pure Aroniaberry Concentrate has over 52,000 ORAC5.0 units per tablespoon measuring the most significant free radicals -- hydroxyl, peroxyl, peroxynitrite, singlet oxygen, and superoxide. The Aroniaberry targets these five radicals.
Learn more about free radicals and oxidative stress.
USDA Database for the Free Radicals and Oxidative Stress
ORAC and Antioxidant Links
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2
ORAC Values - Website that details ORAC Values for
Please browse our Science Library to learn more about scientific research that has been conducted on the aroniaberry.
Wu, X., G. R. Beecher, et al. (2004). "Lipophilic and hydrophilic antioxidant capacities of common foods in the United States." J Agric Food Chem 52(12): 4026-4037. Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2,2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, infant, and other foods. Most of the foods were collected from four different regions and during two different seasons in U.S. markets. Total phenolics of each sample were also measured using the Folin-Ciocalteu reagent. Hydrophilic ORAC(FL) values (H-ORAC(FL)) ranged from 0.87 to 2641 micromol of Trolox equivalents (TE)/g among all of the foods, whereas lipophilic ORAC(FL) values (L-ORAC(FL)) ranged from 0.07 to 1611 micromol of TE/g. Generally, L-ORAC(FL) values were <10% of the H-ORAC(FL) values except for a very few samples. Total antioxidant capacity was calculated by combining L-ORAC(FL) and H-ORAC(FL). Differences of ORAC(FL) values in fruits and vegetables from different seasons and regions were relatively large for some foods but could not be analyzed in detail because of the sampling scheme. Two different processing methods, cooking and peeling, were used on selected foods to evaluate the impact of processing on ORAC(FL). The data demonstrated that processing can have significant effects on ORAC(FL). Considering all of the foods analyzed, the relationship between TP and H-ORAC(FL) showed a very weak correlation. Total hydrophilic and lipophilic antioxidant capacity intakes were calculated to be 5558 and 166 micromol of TE/day, respectively, on the basis of data from the USDA Continuing Survey of Food Intakes by Individuals (1994-1996).