Feed Strategy - March 2018 - 42
42 ❙ FeedStrategy
antioxidant) becomes prohibitively
expensive to replace it (at least partially). Research is still on-going
on how best to characterize, isolate and take advantage of the many
bio-active compounds in grapes.
Anthocyanins, those pigments in
red wine, have received scant attention from the scientific community
because they cannot influence the
WE NEED TO BROADEN our horizons
if we want to remain ﬁnancially healthy
as broiler producers.
color of animal products. But, as
antioxidants, all these phenolic (red
wine) and flavonoid (white wine)
compounds have captured the interest of human medicine and research
continues to identify their best use.
Grapes contain signiﬁcant
quantities of phenols with
Ralf Hettler | IStockPhoto.com
Stressful conditions, including the
process of metabolizing nutrients at
a super-high rate, invariably leads
to production of undesirable compounds, among which and perhaps
the most dangerous are those called
free-radicals. These chemical compounds "steal" electrons from nearby
molecules, harming cells through
long-term irreparable damage. It has
been shown that cellular membranes
and DNA are particularly vulner-
able to free-radical damage, and
this can lead to severe neurological
damage and genetic malfunction. It
is believed that aging is due (at least
partly) to the natural decline in controlling free-radical damage.
Living organisms contain a great
number of defense mechanisms
against free-radicals, among which
are molecules such as superoxide
dismutase, glutathione peroxidase and Q10. What these molecules
do is simply donate electrons to
scavenging free-radicals, rendering
them virtually harmless. Here it
should be noted that there are countless molecules that can donate electrons, but such dedicated metabolic
"antioxidants" as the ones mentioned
above are specific for certain pro-
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www.WATTAgNet.com ❙ March 2018