The ORAC score, which stands for Oxygen Radical Absorbance Capacity, is a measure of the antioxidant capacity of foods and other substances. Developed by scientists at the National Institutes of Health (NIH), it assesses the ability of a substance to quench oxygen free radicals in a test tube. Free radicals are unstable molecules that can cause damage to cells, contributing to aging and various diseases. Antioxidants can neutralize free radicals, potentially reducing or preventing some of the damage they cause. Foods with high ORAC scores are believed to be better at neutralizing free radicals. The concept behind the ORAC score is that the higher the score, the better a food might be at helping to protect the body from these harmful molecules and the oxidative stress they can cause.