We need to find natural ways to mediate inflammation when it comes to healthy ageing. Antioxidant nutrients are team players, and their job is to disarm dangerous oxidants (free radicals). They do this by passing the oxidant through a chain of reactions, which invole the use of vitamin E, co-enzyme Q10, vitamin C, betacarotene, anthocyanidins, lipoic acid and glutathione.

Keep your antioxidant protection up

ORAC Units

The Agricultural Research Service's Human National Research Centre on ageing at Tufts University in Boston USA developed a standardised test to measure the antioxidant potency of foods.

The oxygen radical absorbance capacity (ORAC) scale identifies the most promising disease-preventing foods, as far as their antioxidant capacity. It is recommended that we consume between 3,000 and 5,000 units a day. A half a cup of blue berries contains 2,400 units.

ORAC scores are designed to identify the relative antioxidant capacity of edible substances within each category, for example:

A fruit's antioxidant rank amongst fruits tested

A vegetable's antioxidant rank amongst vegetables tested

A herb's antioxidant rank amongst herbs tested

Also it is important to note that ORAC scores for culinary herbs appear to be much lower than the ORAC scores for fruits and vegetables, when in fact, culinary herbs have more antioxidant content and capacity when it comes to weight for weight. This is because different researchers use different non-comparable measuring scales.

Tip: Keep your antioxidant protection up, increase your intake through a wholesome diet, and supplement with antioxidant supplements.