Antioxidant capacity of phytochemicals and their potential effects on oxidative status in animals — A review

Lee, M. T.; Lin, Wen-Shin; Yu, Bin; Lee, T. T.

doi:10.5713/ajas.16.0438

Cited by 228 publications

(153 citation statements)

References 90 publications

(127 reference statements)

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“…Antioxidants are components that can donate hydrogen radicals for pairing with other available free radicals to prevent the propagation reaction during the oxidation process (Kumar et al 2015). Currently, synthetic and natural antioxidants are available, but the former, including butylated hydroxytoluene (BHT), are raising concerns among consumers due to the fact that they have potential adverse effects that natural antioxidants do not (Lee et al 2017;Nguyen et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs

Kim

Joo

et al. 2019

Italian Journal of Animal Science

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The present study was undertaken to investigate the effects of dietary lycopene and tomato paste on plasma lipids, malondialdehyde (MDA) concentrations and fatty acid composition of fresh belly meats from finishing pigs. In addition, lycopene concentrations in fresh belly meat were measured. A total of 60, 18-week-old crossbred pigs (Landrace Â Yorkshire Â Duroc) were fed four dietary treatments for four weeks. The diets included a base diet of maize and soybean meal (control treatment) and the base diet mixed with lycopene (20 mg/kg of diet); or tomato paste (3.4 g/100 g diet); or both (10 mg/kg lycopene and 1.7 g tomato paste/100 g diet).Supplementing pigs with lycopene and/or tomato paste did not affect production traits, plasma lipids including total lipids, total cholesterol, high-density and low-density cholesterols, and triglycerides. The dietary lycopene or tomato paste resulted in significantly lower (p < .05) MDA concentrations in fresh pork bellies compared with the control group. Lycopene was not detected in fresh belly meat of pigs fed the control diet, but the lycopene concentration was significantly higher (p < .05) in lycopene-or tomato paste-fed pigs. The fatty acid composition of fresh belly meat was not affected by dietary treatment. We conclude that the dietary lycopene or tomato paste failed to affect growth performance and lipid parameters in late finishing pigs but resulted in lower MDA concentrations in fresh pork belly meats. It is likely that enhanced oxidative stability in pork belly meats is mediated via the incorporation of diet-origin lycopene in the analysed tissues. HIGHLIGHTSDietary lycopene improves oxidative stability of fresh belly meats from pigs. Dietary lycopene is incorporated into fresh belly meats from pigs. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs

Kim

Joo

et al. 2019

Italian Journal of Animal Science

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“…Nuclear factor erythroid 2-related factor 2 reduces oxidative stress directly by increasing antioxidant enzyme activity, regenerating oxidized cofactors (e.g., GSSG to GSH), synthesizing these reducing factors (e.g., GSH), and by increasing expression of antioxidant proteins (69). Plant secondary compounds have been shown to activate Nrf2, resulting in increased antioxidant enzymes in farm animals (70). An in vitro experiment on bovine mammary epithelial cells showed potential of tea polyphenolics to reduce oxidative stress when challenged by hydrogen peroxide, and that these results were due to upregulation of Nrf2 (71).…”

Section: Plant Secondary Compounds As Antioxidants: Potential Modes Omentioning

confidence: 99%

How Dietary Diversity Enhances Hedonic and Eudaimonic Well-Being in Grazing Ruminants

Beck

Gregorini

2020

Front. Vet. Sci.

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Ruminants evolved in diverse landscapes of which they utilized, by choice, a diverse arrangement of plants (grasses, forbs, and trees) for food. These plants provide them with both primary (carbohydrates, protein, etc.) and secondary (phenolics, terpenes, etc.) compounds (PPC and PSC, respectively). As no one plant could possibly constitute a "balanced-diet," ruminants mix diets so that they can exploit arrangements of PPC to meet their individual requirements. Diet mixing also allows for ruminants to ingest PSC at levels, acquiring their benefits such as antioxidants and reduced gastrointestinal parasites, without overstepping thresholds of toxicity. Meeting dietary requirements is assumed to provide satisfaction through achieving positive internal status and comfort, thereby a sense of hedonic (happiness through pleasure) well-being. Furthermore, choice including dietary choice is a factor influencing well-being of ruminants in a manner akin to that in humans. Choice may facilitate eudaimonic (happiness through pursuit of purpose) well-being in livestock. Nutritional status plays an integral role in oxidative stress, which is linked with illness. Several diseases in livestock have been directly linked to oxidative stress. Mastitis, metritis, hypocalcaemia, and retained placenta occur in animals transitioning from dry to lactating and have been linked to oxidative stress and such a stress has likewise been linked to diseases that occur in growing livestock as well, such as bovine respiratory disease. The link between physiological stress and oxidative stress is not well-defined in livestock but is evident in humans. As dietary diversity allows animals to select more adequately balanced diets (improved nutrition), take advantage of PSC (natural antioxidants), and allows for choice (improved animal well-being) there is a strong possibility for ruminants to improve their oxidative status and thus health, well-being, and therefor production. The purposes of this review are to first, provide an introduction to oxidative and physiological stress, and nutritional status as effected by dietary diversity, with special attention to providing support and on answering the "how." Second, to provide evidence of how these stresses are connected and influence each other, and finally discuss how dietary diversity provides a beneficial link to all three and enhances both eudaimonic and hedonic well-being.

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“…Oxidative stress is an imbalance status where the formation of reactive oxygen species overpasses the cellular antioxidant capacity. This phenomenon has turned to a concern and represented the topic of plenty of researches in the field of food and nutrition sciences (Lee, Lin, Yu, & Lee, ). The antioxidant activity of E. purpurea extracts has been already reported in several studies.…”

Section: The Genus Echinacea Plants As Antioxidants and Food Preservamentioning

confidence: 99%

Echinacea plants as antioxidant and antibacterial agents: From traditional medicine to biotechnological applications

Sharifi‐Rad

Mnayer

Morais-Braga

et al. 2018

Phytotherapy Research

135

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The genus Echinacea consists of 11 taxa of herbaceous and perennial flowering plants. In particular, Echinacea purpurea (L.) Moench is widely cultivated all over the United States, Canada, and in Europe, exclusively in Germany, for its beauty and reported medicinal properties. Echinacea extracts have been used traditionally as wound healing to improve the immune system and to treat respiratory symptoms caused by bacterial infections. Echinacea extracts have demonstrated antioxidant and antimicrobial activities, and to be safe. This survey aims at reviewing the medicinal properties of Echinacea species, their cultivation, chemical composition, and the potential uses of these plants as antioxidant and antibacterial agents in foods and in a clinical context. Moreover, the factors affecting the chemical composition of Echinacea spp. are also covered.

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Antioxidant capacity of phytochemicals and their potential effects on oxidative status in animals — A review

Cited by 228 publications

References 90 publications

Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs

Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs

How Dietary Diversity Enhances Hedonic and Eudaimonic Well-Being in Grazing Ruminants

Echinacea plants as antioxidant and antibacterial agents: From traditional medicine to biotechnological applications

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