Anti-oxidants: is a classification of several organic substances, which are thought to be effective in helping to prevent cancer, heart disease, and stokes. At the molecular and cellular levels, anti-oxidants serve to deactivate certain particles called free radicals, which are the natural by-products of many processes within and among human cells. Free radicals are also created by exposure to various environmental factors: tobacco smoke, and radiation, for instance. Anti-oxidants including:

• Vitamins: C, E, and A (which is converted from beta-carotene)
• Selenium (a mineral)
• Phonolic compounds: such as ellagic acid in berries
• Carotenoids: class of phytochemicals with cancer protective properties. In fruits and vegetables and create red, yellow-red hues. They contain over 700 fat-soluble nutrients classified by chemical structure as carotenes or xanthophylls. Carotene hydrocarbons include alpha and beta-carotene, as well as lycopene.
• Flavonoids, including
  • Anthocyanins: which is a pigment that adds color to many fruits and vegetables.
  • Anthocyanadins
  • Quercetin

O.R.A.C. (Oxygen Radical Absorbance Capacity): a widely used testing method, which measures the anti-oxidant activity or capability of a food ingredient. The high the measurement, the better the ORAC value