What is Your ORAC value?--Hint inside
- 01-30-2008, 06:23 PM
- 01-30-2008, 07:19 PM
Oxygen Radical Absorbance Capacity?
Why are you talking about my ORAC value? Are you planning on eating me? Should I run and hide somewhere?
How many μmol/dag are we looking at?
- 01-30-2008, 07:27 PM
01-30-2008, 07:35 PM
That is an impressive number.
Blueberries have approximately 2400 μmol/dag, in case someone's wondering how they compare.
Here's a nice article I found on ORAC foods. Eat your veggies, folks.
High-ORAC Foods May Slow Aging / February 8, 1999 / News from the USDA Agricultural Research Service
01-30-2008, 07:47 PM
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01-30-2008, 07:57 PM
Let's also not forget that FR oxidation propagates.
01-30-2008, 08:05 PM
01-30-2008, 08:28 PM
Not what I was alluding to, but you are correct. Fat is oxidized for energy (which is why you breathe).
When a free radical comes "rams" into another chemical in the body, it destroys said chemical (of function) and produces more free radicals. Free Radicals are like bunnies, they multiply Autooxidations and other free radical chain reactions have three stages:
Essentially, more and more and more free radicals are formed until something comes to stop it.
In the case of an anti-oxidant, they work sorta like a bodyguard wearing a bullet proof vest. A free radical collides into it, and it's just like "Whatever, little unstably charged punk. Can't break this!"
01-30-2008, 08:42 PM
01-30-2008, 09:07 PM
01-30-2008, 10:04 PM
everything USP makes is impressive.. further solidifying my theory that someone somehow made a pact with the devil
01-30-2008, 10:12 PM
01-30-2008, 10:20 PM
The value for Aronia melanocarpa (chokeberry)has not been included in the chart, which according to http://en.wikipedia.org/wiki/Aronia, has "one of the highest values yet recorded, of 16,100 micromoles of Trolox Eq. per 100 g (Wu et al. 2004)."
Is it higher than this J?
01-30-2008, 11:14 PM
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01-31-2008, 03:34 AM
J you said "Your ORAC value will be impressive once you swallow a capsule. I mean the strongest in world."
*ORAC stands for Oxygen Radical Absorbance Capacity (ORAC) and it is a method of measuring antioxidant capacities of different foods. It was developed by the scientists at the National Institute of Aging in the National Institutes of Health (NIH) in Baltimore, Maryland, but it does not mean that this method is approved by NIH. Recently, US Department of Agriculture USDA listed a database of the ORAC value in its home page (www.usda.gov) without evaluation. A wide variety of foods have been tested using this methodology, with certain berries and legumes rated very highly. Correlation between the high antioxidant capacity of fruits and vegetables, and the positive impact of diets high in fruits and vegetables, is believed to play an important role in the Free-radical theory of aging.
*We need to figure out what are capsules made of. The most commonly used substance in capsules is "Gelatin". Most capsules are made from gelatin. Gelatin is widely used in many food products such as puddings, desserts, marshmallows, chewable candies, glazes, whipped toppings, and dips. One popular consumer product is Jell-O® brand gelatin (Jell-O® is a registered trademark of Kraft Foods, Inc.). In food applications, gelatin's ability to gel, thicken, stabilize, and aerate make it a highly desirable, nutritive, fat-free component. Gelatin also finds its way into many households in the form of cosmetics and toiletries, which utilize gelatin for it's hypoallergenic and hydrating properties.
Gelatin itself is a mixture of water-soluble proteins derived primarily from collagen, which is the main naturally-occurring protein constituent of connective tissue. Gelatin is obtained from collagen by exposing animal skins and bones to a controlled extraction process. Gelatin comes in various types. Herb capsules are made from pharmaceutical grade gelatin that has met the stringent requirements of the United States Pharmacopoeia (USP) and other international organizations that set standards for products that are used in medicines.
*Since you can only find the "ORAC value" in food(s), more specifically in fruits and vegetables, then I had to find the closest gelatin/collagen based food product. And as far as I know that would be some good ol' "JELL-O". But of course Jello isn't a fruit or veggie so I went to various websites and looked under "prune/raisins" since that is the closest fruit/veggie in my opinion, that has a gel-like substance similar to gelatin and it is around 3-5 thousand per 100 grams on the ORAC value scale.
The gelatin in Jell-O is what lets you transform it into all sorts of different shapes. What exactly is gelatin? Gelatin is just a processed version of a structural protein called collagen that is found in many animals, including humans. Collagen actually makes up almost a third of all the protein in the human body. It is a big, fibrous molecule that makes skin, bones, and tendons both strong and somewhat elastic. As you get older, your body makes less collagen, and individual collagen fibers become crosslinked with each other. You might experience this as stiff joints (from less flexible tendons) or wrinkles (from loss of skin elasticity).
The gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues. To make gelatin, manufacturers grind up these various parts and pre-treat them with either a strong acid or a strong base to break down cellular structures and release proteins like collagen. After pre-treatment, the resulting mixture is boiled. During this process, the large collagen protein ends up being partially broken down, and the resulting product is called gelatin. The gelatin is easily extracted because it forms a layer on the surface of the boiling mixture.**
So i'm going to say that the substance is gelatin and/or collegan.
If not right am I at least close J? Goodnight, i'm pooped!
P.S. There are two more substance(s) that a lot of capsules are made from also and that is Magnesium Stearate and Cellulose. Just thought I'd throw those 2 in also! Now Goodnight 4-reelz!!!
01-31-2008, 04:43 AM
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