“Free radicals are produced within the body during normal metabolism and as a result of other environmental factors and may be a key factor leading to many degenerative diseases.”

The topic of antioxidants and their potential relationship to disease prevention currently has high interest among consumers and is a field being extensively investigated by nutrition scientists. This manuscript provides data on the lipophilic and hydrophilic antioxidant capacity of over 100 commonly consumed foods in the U.S. which is the first time this type of information has been provided in a comprehensive manner utilizing a common single analytical technique.

The information in this manuscript will become part of the USDA’s National Nutrient Database which will be freely available for use and will provide important new information in the study of relationships between dietary antioxidant intake and health outcomes. The food industry will utilize this information as well as new food products are developed that have increased quantities of antioxidants. The analytical method that was used in obtaining this data is in the process of going through a multi-laboratory validation such that it will become the standard method used to evaluate foods and the basis from which government agencies can evaluate antioxidant health claims.

Free radicals are produced within the body during normal metabolism and as a result of other environmental factors and may also be a key factor leading to many degenerative diseases. Consumption of dietary antioxidants is one means whereby the body can prevent damage by the free radicals to cellular components which may prevent conditions which eventually may lead to various cancers or cardiovascular disease. Information is presented in the manuscript concerning foods that are good sources of hydrophilic or lipophilic antioxidants.

We became involved in this research a few years ago as part of studies of factors which influence antioxidant status. As part of these studies, we were developing the Oxygen Radical Absorbance Capacity (ORAC) assay to assess antioxidant status in blood and other tissues, and it became apparent that this assay might also have relevance in determining the total antioxidants present in foods and other diet components.