Essential Oils

Supporting Health Naturally

Antioxidants & Essential Oils

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We all Know that Antioxidants Counteract Free Radicals.
But Did you Know that the Most Powerful Antioxidants are Essential Oils?

The Antioxidant Capacity of a Substance is measured in ORAC
(Oxygen Radical Absorbance Capacity).

Please see below a table of foods and their ORAC values:

Ningxia Wolfberries 30,300
Blueberries 2.400
Kale 1,770
Noni Juice 1,712
Xango Juice 1,644
Strawberries 1,540
Spinach 1,260
Raspberries 1,220
Brussel Sprouts 980
Plums 949
Broccoli florets 890
Beets 840
Oranges 750
Red Grapes 739
Red Bell Peppers 710
Cherries 670

 

Something I wasn’t aware of before I learned about Essential Oils is that they are the most powerful antioxidants we can ingest (make sure the Essential Oil you are ingesting is approved and labeled for internal use ).

The most powerful antioxidants are Essential Oils:

Clove 1,078,700
Myrrh 379,300
Citronella 312,00
Coriander 298,000
Fennel 238,400
Clary Sage 221,000
German Chamomile 218,600
Marjoram 151,100
Melissa 139,905
Ginger 99,300
Cumin 82,400
Black Pepper 79,700
Basil 54,000
Peppermint 37,300
Lime 26,900
Grapefruit 22,600
Thyme 15,960
Oregano 15,300
Cassia 15,170
Cinnamon Bark 10,340
Orange 1,890
Lemongrass 1,780
Lemon 660
Lavender 360

 

Just to give an example, you would have to eat 2 pounds of carrots, 2 quarts of blueberries or drink 2 cups of red beet juice to get the same antioxidant intake as 1 drop Clove essential oil provides.

 


There are a few different options on how to ingest essential oils:

  • add one drop to a glass of water, juice, smoothie or other drink
  • add to appetizers, main courses, desserts (see recipes)
  • buy empty veggie caps, add a drop of oil and swallow

The antioxidant capacities of Essential Oils are being analyzed as a potential in food protection.

The Journal of Agricultural & Food Chemistry writes:

” Many EOs have antioxidant properties, and the use of EOs as natural antioxidants is a field of growing interest because some synthetic antioxidants such as BHA and BHT are now suspected to be potentially harmful to human health. Addition of EOs to edible products, either by direct mixing or in active packaging and edible coatings, may therefore represent a valid alternative to prevent autoxidation and prolong shelf life.”

 

Personally, I have a set of Essential Oils in my kitchen cabinet just like dried spices which I add when preparing foods & drinks. It is important to mention that essential oils have a low smoke point, so adding the oils to cold drinks and dishes or at the end of a cooking cycle is best practice to maintain their therapeutic value. For instance, when making a stir fry, use Grapeseed or Avocado oil to stir fry but also prepare four ounces of that oil with two drops of any essential oil you wish to add for flavor and therapeutic benefit, add one or two tablespoons of that oil mixture at the end of the cooking cycle and let simmer at low temperature for one minute. Another reason why I like using the essential oils  is that it is much cheaper than using fresh herbs! One drop of basil essential oil is enough for a pot of spaghetti sauce and costs me $0.07. The oils have unlimited shelf life if kept out of direct sun and heat (except for the citrus based oils that have a three year shelf life). So, using essential oils in my kitchen means: adding therapeutic value, adding antioxidants, elevating flavors, and saving money.


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