Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities of different foods. It was developed by the scientists at the National Institute on Aging in the National Institutes on Health (NH) in Baltimore,Maryland. The U.S. Department of Agriculture 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. 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 effect on aging.