High ORAC analysis values: The antioxidant effect of BERTRAND

BERTRAND Apr 17, 2018
Hohe Messwerte bei ORAC-Analyse: Die antioxidative Wirkung von BERTRAND

Sea buckthorn is one of the main ingredients in BERTRAND’s meal drinks. The fruit’s high ascorbic acid content is important not only for optimal vitamin intake, but also because vitamin C is an important antioxidant in the fight against free radicals. A recent study of all three product lines (classic, vegan, active) examining their antioxidant capacity found that the measured value for all meal powders can be classified as high.

ORAC values between 26,000 and 41,000 µmol TE/100g

The so-called ORAC analysis (Oxygen Radical Absorbance Capacity) was conducted by INTERTEK, an international, industry-leading company for testing and certification procedures, and underscores that the combination of natural ingredients used in BERTRAND makes an important contribution to combating free radicals as part of a healthy diet.

Free radicals and antioxidants

Free radicals are chemical, oxygen-containing molecules whose structure is incomplete. They lack an electron, which they then take from intact cells and molecules in the body in order to become complete again. This theft of electrons is known as “oxidation.” Since the molecule that has lost the electron then becomes a free radical itself, a chain reaction occurs. If the level of oxidation exceeds what the body can tolerate, this is referred to as “oxidative stress,” which can cause long-term damage because the molecules affected are primarily essential cellular components such as fats, proteins, and DNA. Examples of the main causes of free radicals today include smoking, air pollution and exposure to pollutants from exhaust fumes, UV radiation, alcohol, fast food, radioactivity, and the use of medication. Various factors determine the extent to which free radicals are formed, including the combination of individual food components in our gastrointestinal tract and the reaction of sulfur dioxide in exhaust fumes and pollutants.
Oxidative stress accelerates the aging process and promotes the development of diseases. As free radicals steal electrons in our bodies, they can cause skin damage, rheumatism, cardiovascular disease, high blood pressure, eye and joint problems, stroke, or hardening of the arteries, among other conditions. They can also damage essential cellular components, promoting diseases such as dementia due to brain damage, as well as various types of cancer due to DNA damage and the resulting abnormal cell growth.

Protection from foods with a high ORAC value

Free radicals cannot be specifically targeted with medication. However, since there are foods rich in antioxidants, a healthy diet can counteract the resulting damage. Antioxidants are therefore also called “free-radical scavengers” and are chemical compounds as well. Unlike free radicals, they voluntarily donate one of their electrons and thus protect the cells before they can be attacked. Since antioxidants are not themselves converted into free radicals in the process, they interrupt the chain reaction and immediately return to their antioxidant form, allowing them to act again. The most important antioxidants are the vitamins, especially vitamins E and C. For example, vitamin C regenerates the vitamin E radical back into its antioxidant form. Enzymes, secondary plant compounds such as polyphenols, minerals, and trace elements also act as free-radical scavengers, whether produced by the body itself or absorbed through our food.

A practical example

A very illustrative example of oxidation and the effect of antioxidants is a cut apple. The cut surface will inevitably turn brown after a short time when exposed to air: free radicals have caused the oxidation. However, if you drizzle the apple with a little lemon juice, it retains its color. The ascorbic acid in the lemon acts as an antioxidant and protects the apple from free radicals. In BERTRAND, sea buckthorn, with its high vitamin C content, acts as an antioxidant, as do the almonds, flaxseeds, sunflower seeds, and walnut flour, which are rich in minerals and vitamins.

ORAC = Oxygen Radical Absorbance Capacity: measures the antioxidant capacity of foods. Unit: µmol TE/100g – micromoles of Trolox equivalents. The measured value represents the product’s/food’s antioxidant effect in relation to a reference value: the higher the value, the better and stronger the antioxidant capacity, and the more free radicals can be neutralized.
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Carolin | B.Sc. Ecotrophology
hey@bertrand.bio
Carolin studied ecotrophology at Hochschule Niederrhein and regularly writes articles about healthy nutrition. Are you interested in a specific topic?

Apr 17, 2018