Antioxidant Values in Fruits And Vegetables

by Dan Roberts September 2004 A study from Tufts University in Boston ranks the antioxidant value of commonly eaten fruits and vegetables using an analysis called ORAC (Oxygen Radical Absorbance Capacity). This is a test tube analysis that measures the total antioxidant power of foods and other chemical substances. Antioxidants are special compounds that protect [Read More]