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Fermented Cod Liver Oil Has Superior Protection From Free Radicals

ORAC, short for Oxygen Radical Absorbance Capacity, is a test tube analysis that measures the total antioxidant power of foods and other chemical substances.

Comparison ORAC values for a number of food items, prepared by the US Department of Agriculture and published in November 2007. 

All antioxidant capacity measurements for ORAC values are reported in mol of Trolox Equivalents per 100 grams (molTE/100 g).

 Food ORAC   Score
Extra Virgin Olive Oil 372
Carrots, Baby Raw 436 
Tea Brewed1128  
Red Grape Juice1788 
Nuts, Almonds4454  
Raw Blue Berries4669
GPP Fermented Cod Liver Oil*4333-7494

 *Not Derived from USDA test data.  Test data below for GP Fermented CLO is reported in µM TE/g and converted to µM TE per 100 g in above table 

The study below was lead by Dr. Vicki Schlegel Ph.D, Analytical Laboratory Supervisor, Associate Professor Department of Food Science and Technology University of Nebraska – Lincoln

The especially high ORAC antioxidant values found in the GPP samples are natural, from the sea and fermentation process. 

Cod Liver Oil SamplesORAC Score
GPP143.33 ± 11.40
GPP274.94 ± 11.60
Brand A2.21 ± 1.05
Brand B28.38 ± 1.11
Brand C4.04 ± 0.72
Brand D9.93 ± 1.68

All antioxidant capacity measurements are expressed as µM Trolox equivalent (TE) per 1 gram (µM TE/g).

Note:  “The data for antioxidant capacity of foods generated by in vitro (test-tube) methods cannot be extrapolated to in vivo (human) effects and the clinical trials to test benefits of dietary antioxidants have produced mixed results.”  Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 (2010) by the USDA

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