Oxidative stress is a natural phenomenon caused by an imbalance between accumulation of free radicals in cells and the ability of a biological system to defend and neutralise these reactive products.
Daily metabolism (cellular respiration, energy production) and exposure to pollution, UV and ionizing radiation, chemicals, and hormone disruptors, all cause a large amount of free radicals leading to cell and tissue damage (oxidative stress).
The antioxidant potential of foods is assessed based on their capacity to absorb and neutralise free radicals. It is called the ORAC value (Oxygen Radical Absorbance Capacity) and was developed by the NIH (National Institutes of Health).
Getting enough antioxidants daily creates a positive ‘daily health balance’ and is key to cellular function, strong immunity and optimal health.