These extracts of plant samples will be subjected to ORAC analysis. The samples in the picture are from Acai sp., Artemisia annua, Lespediza cuneata, and Oregano sp. ORAC (Oxygen Radical Absorbance Capacity), is a measure of the overall antioxidant capacity of a plant material. Antioxidants, such as Vitamin E, flavenoids, and certain tannins are believed to block or retard the formation of oxygen free radicals which are believed to play an important role in aging. Thus, it is believed by some that foodstuffs with high ORAC values might be beneficial in slowing the aging process in people and animals. AFSRC scientists are identifying non-traditional plant resources and associated management methods with potential to enhance nutrition and health of small ruminants produced in central Appalachia.
 
Photo by Susan Boyer