Scientists Rank Foods by Antioxidant Power: Cinnamon Tops the List

The U.S. Department of Agriculture (USDA) has adopted a new standard — the Oxygen Radical Absorbance Capacity (ORAC) — to measure the antioxidant strength of foods. The results have surprised many.

Ground cinnamon ranked highest with an ORAC value of 267,536 per 100 grams, followed by goji berries (25,300) and prunes (5,770). Other high-ranking foods include kidney beans, blackberries, spinach, kale, and raisins.

These antioxidants play a vital role in reducing oxidative stress, boosting immunity, and slowing aging. Scientists say diets rich in these foods can significantly reduce the effects of free radicals, the harmful molecules responsible for DNA damage.

Nutrition experts recommend daily consumption of colorful fruits, leafy greens, beans, and spices — along with exercise and meditation — to sustain long-term health and stamina.