Abstract
Grape pomace in equine nutrition: effect on antioxidant status
Highlights
Oxidative stress arises from the disproportion in the concentration of antioxidants and free radicals in the body (Hellwig, 2019)
The activity of glutathione peroxidase (GPx) and superoxide dismutase (SOD) was determined according to the methodologies of Tvrdá et al (2016) and Kováčik et al (2019) using the Randox commercial kits (Randox Laboratories, Crumlin, Great Britain) and the semiautomated analyzer Randox RX Monza (Randox Laboratories, Crumlin, UK) The ferric reducing ability of plasma (FRAP) followed the original procedure described by Benzie and Strain (1996)
An increased FRAP was observed in groups E1 and E2, with significantly higher (P
Summary
Oxidative stress arises from the disproportion in the concentration of antioxidants and free radicals in the body (Hellwig, 2019). The interest in using natural biological compounds as antioxidants in animal feed is rising (Wang et al, 2019; Hosseini-Vashan et al, 2020; Gungor et al, 2021). These include polyphenols, of which flavonoids, in particular, excel in their remarkable ability to inactivate highly reactive forms of molecules (Lipiński et al, 2017). Several papers have been published dealing with the antioxidant properties of by-products of wine production rich in polyphenols (Balea et al, 2018; Luchian et al, 2019; Mohamed Ahmed et al, 2020) They prevent and reduce oxidative damage of biological macromolecules caused by free radicals (Makri et al, 2017; Moldovan et al, 2019). They increase the levels of endogenous antioxidants, which leads to enhanced immune system of the animals (Brenes et al, 2016; Oliveira et al, 2017; Kafantaris et al, 2018)
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