Technical Abstract: The Oxygen Radical Absorbance Capacity (ORAC) of foods is thought to be useful in evaluating dietary intake because reactive oxygen species (ROS) have been hypothesized to be related to the aging process and other reports suggest that dietary antioxidants may have beneficial effects on certain chronic diseases. These include cancer, heart disease, and nerve cell degeneration such as is seen in Alzheimer’s and Parkinson’s diseases. Forty peer-reviewed articles and other documents, including data generated at the University of Arkansas as part of a study conducted under USDA’s National Food and Nutrient Analysis Program (NFNAP) to analyze various bioactive components (flavonoids and proanthocyanidins) in 59 fruits, nuts, and vegetables, were critically evaluated to assess data quality. Acceptable analytical data for each food and ORAC component were combined. The database contains values for hydrophilic-ORAC (H-ORAC), lipophilic-ORAC (L-ORAC), Total-ORAC, and total phenolics (TP). The mean, standard error, and minimum and maximum values per 100g edible portions with confidence codes (data quality) and sources (references) are provided. The database is available on NDL’s web site: http://www.ars.usda.gov/nutrientdata and contains values for 326 foods. This updated ORAC database provides a more complete list of foods and of antioxidant activity in foods and will complement the previously released USDA special interest databases on individual flavonoids (2007), pronthocyanidins (2004), and isoflavones (1999), as well as data on other antioxidants (e.g., ascorbic acid, individual carotenoids, and alpha-tocopherol) which are part of the USDA National Nutrient Database for Standard Reference. These databases provide reliable values for epidemiological studies to assess the relationship between the dietary intake of bioactive compounds and health status.