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 Brewed	1128
Red Grape Juice	1788
Nuts, Almonds	4454
Raw Blue Berries	4669
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 Samples	ORAC Score
GPP1	43.33 ± 11.40
GPP2	74.94 ± 11.60
Brand A	2.21 ± 1.05
Brand B	28.38 ± 1.11
Brand C	4.04 ± 0.72
Brand D	9.93 ± 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