By Vincent Jacquier, Category specialist Polyphenols
In livestock production, oxidative damage caused by free radicals is a major concern, as it can impair immune function, reduce growth performance, and deteriorate meat quality. How can you mitigate these effects? The use of Polyphenols is emerging as a great solution and alternative for antioxidants.
Free radicals are atoms or molecules that contain one or more unpaired electrons in their outer shell. Because of this unstable configuration, they react aggressively with other molecules, either donating or taking electrons to stabilize themselves. In biological systems, this process can set off a chain of reactions, leading to the degradation of critical cellular components such as DNA, proteins, and lipids. In livestock production, oxidative damage caused by free radicals is a major concern, as it can impair immune function, reduce growth performance, and deteriorate meat quality.
Yet, despite their reputation for being harmful, free radicals also serve essential biological functions. They play a crucial role in sperm motility, where they contribute to energy production, as well as in the immune system, where they assist immune cells in neutralizing pathogens. They are also involved in the regulation of blood flow and cell signaling. Given their dual nature, completely eliminating free radicals is not a desirable strategy. Instead, maintaining a balance—where free radicals exist at optimal levels without causing excessive oxidative stress—is key to ensuring both health and performance in animals.
Managing oxidative stress
Oxidative stress occurs when free radical production exceeds the body’s ability to neutralize them through antioxidant defenses. In livestock production, numerous factors contribute to oxidative stress, including high metabolic rates, exposure to environmental stressors such as heat, immune challenges, and the intensive nature of animal husbandry. Oxidative stress has been linked to weakened gut integrity, increased susceptibility to infections, and impaired meat quality. After slaughter, oxidative reactions continue to impact product quality. Lipid oxidation is
one of the main causes of rancidity in meat, affecting flavor, color, and shelf life. Oxidation of proteins reduces the water-holding capacity of meat, leading to increased drip loss and reduced tenderness.
To mitigate the effects of oxidative stress, antioxidants are commonly supplemented in animal diets. These compounds work by stabilizing free radicals, preventing them from damaging cellular structures. However, not all antioxidants function in the same way or provide the same level of protection. While vitamin E has long been used as the primary antioxidant in livestock nutrition, recent research suggests that its effectiveness may be over-estimated. Additionally, new alternatives—such as polyphenols—are emerging as great solutions for oxidative stress management.
Polyphenols with fringe benefits
Intestinal integrity is a critical health parameter for all classes of livestock, and today there are few products
on the market that directly target intestinal integrity. A myriad of products make gut health claims, but the lion’s share of them focus on pathogen control (e.g., organic acids, medium-chain fatty acids).
Vitanox, a powerful natural antioxidant composed of specifically selected polyphenolic compounds, was developed using an ex-vivo model featuring the Boyden Chamber, with the goal of finding molecules that are biologically suited to improving gut integrity in vivo (Figure 1).
In this laboratory set-up, a mono-layer of intestinal epithelial cells is grown. Once this layer is confluent (i.e., there are no gaps in it), polyphenol test products can be added to the medium (so that the cells can absorb them) and after a brief period washed away again. Subsequently, free radical precursors, such as hydrogen peroxide (H2O2), can be added to mimic real-life stressors. Polyphenols, which are effective antioxidants, then protect the enterocytes from free radical damage. Polyphenols that are not bio-efficacious result in the failure to neutralize H2O2, allowing it to damage the enterocytes, which can be measured using a permeability test (Figure 2). Vitanox was developed based on this technique, with intestinal integrity as the main selection criterion.
Confirming Vitanox’s efficacy
Additional in vitro results further support the findings obtained in the Boyden Chamber study, confirming Vitanox’s efficacy in enhancing gut integrity and mitigating oxidative stress. These complementary trials, conducted at independent research facilities, provide additional validation of Vitanox’s mode of action, including its effects on intestinal permeability, epithelial resilience, and mitochondrial function. A white paper summarizing these Vitanox results is available upon request.
*References are available on request.