2010年美国农业部数据库：300多种食物的抗氧化ORAC数据.pdf

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 Prepared by Nutrient Data Laboratory Beltsville Human Nutrition Research Center (BHNRC) Agricultural Research Service (ARS) U.S. Department of Agriculture (USDA) May 2010 U.S. Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory 10300 Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland 20705 Tel. 301-504-0630, FAX: 301-504-0632 E-Mail: ndlinfo@ Web site: /nutrientdata Table of Contents Introduction 1 Procedures Used to Generate the Database 2 Aggregation of Data 2 Data Quality Evaluation 3 Estimation of Missing Values 3 Format of the Database 4 Food Description File (file name = ORAC_DES). 5 Food Group Description File (file name = FD_GROUP) 5 ORAC Data File (file name = ORAC_DATA). 6 Nutrient Definition File (file name = NUTR_DEF). 6 Sources of Data Link File (file name = DATSRCLN) 7 Sources of Data File (file name = DATA_SRC). 7 Sources of data 8 References Used in the Documentation 8 USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods 10 Sources of Data42 Release History Release 1 – November 2007. Values were reported for 277 food items. Release 2 – May 2010. Values were added for 49 food items, including maple syrup, acai, and goji berries, for a total of 326 food items. Also, the database structure was reformatted to more closely match that of the USDA National Nutrient Database for Standard Reference and other Special Interest Databases. Suggested Citation U.S. Department of Agriculture, Agricultural Research Service.