Oxygen Radical Absorbance Capacity -

ORAC – (Oxygen Radical Absorbance Capacity) is a measure of the ability of foods or supplements to subdue harmful oxygen free radical that can damage our bodies. 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 a role in the free-radical theory of aging.

Brunswick Laboratories developed the current ORAC assays in cooperation with Dr. Ronald Prior of the USDA, and is the premier laboratory in the field of ORAC testing.

Recently Brunswick Laboratories developed the “Total ORACFN” testing for a combination of all five major free radicals found in the human body. The “FN” stands for “food and nutrition.”

History shows that scientists have increasingly focused on cocoa and chocolate as well as cacao, the plant food they are made from, as a source of optimal nutrition. The primary aspect of cacao’s health benefits resides in it being one of the top antioxidant containing foods known today.

Antioxidants are compounds that neutralize free radicals or rogue molecules that damage cells and tissues in the body and contribute to literally dozens of diseases.

Cacao contains several classes of antioxidants, including flavanols and flavonoids, both of which are known to protect the body in variety of ways.