Salba® has an ORAC Value of 840.
Antioxidants are compounds, best obtained from food, that are capable of counteracting the damaging physiological effects of oxidation in the human body.
This oxidation process can be explained as follows:
Cells use oxygen to produce energy. When the cells burn oxygen to produce this energy, they also create byproducts. These byproducts are called “free radicals”. Free radicals are toxic substances; they are unstable oxygen molecules that have an imbalance of electrons. The imbalance of electrons causes those affected molecules to steal electrons from other healthy cells causing damage. This damages the cell and creates more free radicals. The undesirable free radicals, left unchecked, destroy more cells causing a chain reaction resulting in more and more cells being damaged. As cells are damaged, the signs of aging become more visible. Free radicals are also believed to play a key role in certain chronic illnesses. Body inflammation, cardiovascular disease, Alzheimers, rheumatoid arthritis, stroke, cataracts and some cancers plus environmental factors such as cigarette smoke, automobile exhaust, radiation, alcohol abuse, insecticides, dust, molds, drugs, excessive sunlight, noise and water pollution could all be linked to free radicals.
Although it is impossible for humans to avoid the damage caused by free radicals, it is possible to fight them using antioxidants. Antioxidants combat free radicals by neutralizing them, preventing the chain reaction that begins when they attack healthy cells.
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Studies indicate that antioxidants are more effective when consumed from food sources such as whole grains and less effective when using supplements.
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Total Antioxidant Capacity (AAE): 4.73 mg AAE/g Fresh weight. |
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Tocopherol 30 ug/100g |
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Tocopherol 1940 ug/100g |
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Tocopherol 160 ug/100g |
| Compound |
Concentration
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| I - Nonhydrolyzed |
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| Flavonols |
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| Cinnamic acids |
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| Caffeic acid |
6.6 x 10-3
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| Chlorogenic acid |
7.1 x 10-3
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| II - Hydrolyzed |
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| Flavonols |
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| Myricetin |
3.1 x 10-3
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| Quercetin |
0.2 x 10-3
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| Kaempferol |
1.1 x 10-3
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| Cinnamic acids |
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| Caffeic acid |
13.5 x 10-3
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Source: Taga, M.S., E.E. Miller, and D.E. Pratt, 1984. Journal of American Oil Chemists' Society, 61:928-931. |
