Of course, everyone is under constant oxidation and aging which produces oxygen, but there are groups, such as athletes (especially the elite) that subjecting your body to intense exercise to be protected from the effects harmful excess peroxidized free radicals, which occur as a result of its rapid metabolism.

In the most common joint injuries that occur among practitioners of any competitive sport or exercise, the fight against the profusion of free radicals in the affected area has been, from time, one of the objectives at the local level.

The ORAC method works with a fluorescent substance in the presence of oxygen radicals which rapidly emits light goes out. By adding a nectar or food rich in antioxidants blocks this reaction and the light stays on longer. The higher the antioxidant power of food or any other substance lasts longer light.

The measurement is becoming common in the world and seeks to define the ability of a food fight or eliminate free radicals that are eroding our bodies. We consume a minimum of 5000 ORAC daily to combat power by possible attacks from free radicals.

Following is the link to the list of foods with ORAC level that the Department of Agriculture of the United States has produced. In this study allowed to determine in detail what some of the foods that are better able to absorb free radicals (ORAC) and therefore those who should be included in our diet.

As a supplement to a good natural food, like the Mediterranean diet, we can use Resvital (about 5200 ORAC) Revidox (about 4100 ORAC)  to help us achieve the recommended daily minimum of 5000 ORAC.

Besides vitamin A and C exert their protective antioxidant on epithelial tissues. Vitamin E is one that is particularly relevant to the conservation of the structures of essential fatty acids. On the other hand is a trace mineral selenium core member of the enzymes catalase, superoxide, glutathione peroxidase and superoxide dismutase, indicating its antioxidant power.

Finally, among other antioxidants can include: melatonin and polyphenols (a substance in some plant species such as wine, olives, chocolate, tea, soy, nuts, etc.).