Even when it was obvious which brands were being tested, very few products in the USDA test results were identified by specific brand names. This was one of the few which was. The amount of antioxidants in Oatnut bread, while respectable, is approximately 30% to 40% lower than some of the lesser processed varieties tested like pumpernickel and butternut breads.
ORAC Source
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