Talk:Oxygen radical absorbance capacity

message: The paper referenced in the entry by ”Schauss et al. published in the Journal of Agricultural and Food Chemistry” is from AIMBR Life Sciences (aibmr.com) (as noted in the abstract), which is a products consulting company. At the time of this writing 2007-04-24, the first question in their FAQ (http://www.aibmr.com/FAQ.html) is "How Can a Company Build a Dossier of Credible Scientific Information about Its Product?" The only subject of the paper referenced is OptiAcaiTM which is a trademarked product name. This paper, Schauss, and OptiAcai are also linked to the Multi-level marketing (MLM) company MonaVie. The paper's author, Dr. Alex Schauss, is also author of a published book :Açai (Euterpe oleracea): The Nutritional and Antioxidant-Rich Amazonian Palm Tree Fruit by Dr. Alex Schauss. A google search of the title shows this book references by many sites that are part of the MonaVie MLM business. It is not available by more reputable distributors such as Amazon.com.
Rlaney 22:17, 24 April 2007 (UTC)
thread_title: Acai

message: 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)."  —Preceding unsigned comment added by Amzo19 (talk • contribs) 22:04, 28 October 2007 (UTC)
thread_title:  Aronia (chokeberry) not included in table 

message: Here are links to the latest ORAC 07 pages and pdf files (from the people who I think originally broke the news about blueberry extract and memory/motor skills preservation).
These seem to show that ORAC chocolate is underestimated on the page we're discussing probably due to the dated entries:
http://www.ars.usda.gov/is/pr/2007/071106.htm
http://www.ars.usda.gov/nutrientdata/ORAC
There are some very high total-ORAC numbers on the Max. end for things like cacao-based foods, herbs and spices.
for ex:
Total-ORAC umol TE/100 g:
Baking chocolate, unsweetened, squares 105160
Cinnamon, ground,                      256536
Sorghum, bran, hi-tannin,              240000
Sumac, bran, raw,                      312400
(Sumac is a common condiment in Persian foods and available at big markets like "Jon's" in Los Angeles, etc.)
I'm a fan of chopping up dried wild blueberries with Sharffen-Berger's 99% dark chocolate (or other similar quality "baking" chocolates) on a cutting board or in a food-processor and then, depending on the ambient temperature, hand-forming bon-bons or even melting-tempering the stuff.
Of course, dried blueberries by weight are some of the highest ORAC fruit available
Some research notes that drying lowers the anthocyanins but not the polyphenols and that the ORAC value doesn't suffer in the process (though the anthocyanins are thought to "to significantly suppress the growth of cultured tumour cells"...). 
"The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing"(J Biomed Biotechnol. 2004; 2004(5): 248–252.
doi: 10.1155/S1110724304406123.)
-- Tique (talk) 17:19, 16 November 2007 (UTC)
thread_title:  ORAC 2007 Updated Numbers (Chocolate at 105160 Max TE Total-ORAC umol TE/100 g) ! 

message: :The range of ORAC for common fruits was around 1.40 micromoles TE per gram (watermelon) to 95 (cranberry). Lowbush blueberry (wild blueberry) was also very high at 92.6 µmol/g.  For vegetables or legumes, it was 1.15 (cucumber) to 149 small red (red kidney bean); for nuts, 7.19 (cashew) to 179.4 (pecan); and for dried fruits, 23.87 (medjool dates) to 85.78 (prune). By comparison, different species of apples had ORAC values of 22.10 to 42.75 micromoles TE per gram, white potato was under 11, peanut was 31.66 and tomato about 4.00  Spices (clove, cinnamon) showed the highest ORAC values (>2500, converted to micromoles TE per gram). Cocoa has a high ORAC value, giving baking chocolate a value of 1032 and milk chocolate an average of 71.30. 
I removed the above from the section Comparisons of ORAC values since it both lacks information about where it's coming from and also, quite paradoxically following a paragraph outlining the importance of indicating whether the measurements have been made of dry or wet sample or per serving size, no such information is given. __meco (talk) 12:54, 13 May 2009 (UTC)
thread_title:  Removed paragraph 

message: The edited listing for Cinnamon in the table from 100g to "1/3 teaspoon" and the associated ORAC value of 61,000 is incorrect as far as I can tell.
According to the 2007 ORAC report http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/ORAC/ORAC07.pdf the total ORAC value in umol TE/100 g of Cinnamon is 267536. One teaspoon of ground Cinnamon is roughly equivalent to 2.6g, therefore unless I'm mistaken, the ORAC value for one teaspoon of Cinnamon is 6955.936 (~6956 rounded up). I am editing the serving size and ORAC value accordingly.  —Preceding unsigned comment added by Blacksun1942 (talk • contribs) 12:31, 1 October 2009 (UTC)
thread_title:  Listed Cinnamon ORAC value in 1/3 teaspoon is incorrect 

message: "Recently the USDA’s Nutrient Data Laboratory  (NDL) removed the USDA ORAC Database for Selected Foods from the NDL website due to mounting evidence that the values indicating antioxidant capacity have no relevance to the effects of specific bioactive compounds, including polyphenols on human health."
http://www.ars.usda.gov/Services/docs.htm?docid=15866  — Preceding unsigned comment added by 208.83.195.226 (talk) 04:48, 8 June 2012 (UTC)
replies: text: I am not sure the argument is so one sided. Perhaps the argument has evolved since the USDA retracted their table in May. I added the following:
Not all have been so unilaterally dismissive. Former ARS-USDA scientist and long-time ORAC researcher Ronald Prior, Ph.D., sent a four-page letter in response to the removal of the USDA database, writing that it had utility when taken in the epidemiological context of disease endpoints. Prior also disagreed that there was no evidence that the beneficial effects of polyphenol-rich foods can be attributed to the antioxidant properties of these foods. He pointed to recent research using the ORAC database that found lower risks for endometrial cancer in those consuming the highest amount of phenolics. Alternative measurements include the Folin-Ciocalteu reagent, and the Trolox equivalent antioxidant capacity assay. Ramwithaxe talk 06:26, 16 December 2012 (UTC)
replies: text:  One thing that confuses me about the ORAC dismissal. The references suggest that anti-oxidant activity is predominantly related to urea. However, I see other sources where urea is cited as a valid free radical scavenger. I have not researched the issue extensively, but suspect there is a deeper principal here. Thoughts? Ramwithaxe talk 19:18, 18 December 2012 (UTC)
thread_title:  Removing ORAC Table 

message: Hello. You are missing information about "H-ORAC" and "L-ORAC" ("hydrophilic-ORAC" and "lipophilic-ORAC", respectively). You may find this link useful: http://www .squidoo.com/orac_score. --89.139.132.117 (talk) 14:38, 23 April 2014 (UTC)
thread_title:  H-ORAC & L-ORAC 

message: References 3 and 4 to support withdrawal of ORAC values have gone sour. 
Reference link 3 is currently a 404 on USDA's website. But I found the an archive of the original USDA link on wayback machine: 
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 (2010)
Reference link 4 ("New Roles for Polyphenols. A 3-Part report on Current Regulations & the State of Science") is a spam/phishing link. Perhaps it would be better to remove it? 
First Wikipedia edit, let me know if it is preferred that I make the edits myself rather than consult talk. 
Knomanii (talk) 08:53, 10 October 2020 (UTC)
thread_title: Bad reference links?

message: The redirect Total antioxidant capacity which links to this article is not mentioned in it at all. Either needs to be mentioned or the redirect deleted. I have removed the entry from the TAC disambiguation page. Laterthanyouthink (talk) 01:32, 28 January 2023 (UTC)
thread_title: Redirect not mentioned in article