vegetables than from taking natural product supplements claiming to be
>potent antioxidants. That's according to analyses of 46 commercial
>preparations by researchers with the Agricultural Research Service, the
>chief scientific agency of the U.S. Department of Agriculture.
>The researchers point out that a single serving of fresh or freshly cooked
>fruits or vegetables supplies an average of 300 to 400 ORAC units. Many
>fruits and vegetables--such as berries, plums, oranges, leafy greens and
>beets--provide much higher antioxidant levels. By contrast 28 of the 40
>berry extracts tested and one of the six other products wouldn't provide
>ORAC units in a day's suggested intake.
>Scientific contacts: Ronald L. Prior, phone (617) 556-3311, or Guohua Cao,
>phone (617) 556-3141, USDA Human Nutrition Research Center on Aging at
>University, Boston, Mass., fax (617) 556-3299, email@example.com,
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