Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities of different foods.[1][2] It was developed by the scientists at the National Institute on Aging in the National Institutes of Health (NIH) in Bethesda, Maryland, but this method is not approved by the NIH. Recently, US Department of Agriculture USDA listed a database of the ORAC value in its home page (www.usda.gov) without evaluation. A wide variety of foods have been tested using this methodology, with certain spices, berries and legumes rated very highly[3]. Correlation between the high antioxidant capacity of fruits and vegetables, and the positive impact of diets high in fruits and vegetables, is believed to play an important role in the free-radical theory of aging.