ORAC is an abbreviation for oxygen radical absorbance capacity, a measure that shows the ability of food and other substances to quench oxygen free radicals in a test tube. While “ORAC” and “antioxidants” are different things, eating a combination of foods that have demonstrated high ORAC scores has also boosted blood antioxidant levels.
The antioxidant values of various foods are listed as units of measurement for antioxidant content which was originally developed by the National Institute on Aging (NIA) at the National Institutes of Health (NIH).
The highest ORAC value of any known food is found to be in Moringa oleifera. Moringa oleifera or horseradish tea was recently found to have the highest antioxidant levels ever discovered in food, even higher than blueberries that were thought until recently.
In addition to vitamin C and beta-carotene, these include, moringa oleifera contains quercetin—the powerful antioxidant that is proven to lower blood pressure.