Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 I came across something strange while looking at the list of ORAC values posted yesterday. http://optimalhealth.cia.com.au/OracLevels.htm The ORAC value per calorie eliminates the variability due to water inherent in the ORAC value per gram. So, if prunes are dried plums, why is the ORAC value for prunes 24/cal whereas the ORAC value for plums is 17/cal? Does drying *increase* the level of active compounds that absorb oxygen radicals? Comparing the values of raisins and grapes, we see that raisins have an ORAC value of 9/cal, whereas red grapes have 10/cal, and white grapes have 6/cal. It is hard to draw conclusions. Tony Quote Link to comment Share on other sites More sharing options...
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