Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs

Abstract

BACKGROUND: Due to the growing public concern regarding the addition of chemical antioxidants to foods, focus has shifted towards natural alternatives. Because of their antioxidant potential, culinary herbs and spices have long been used to extend the shelf-life of foods. However, a better understanding of the fate of these products following intake is required to assess their use in lamb diets. RESULTS: Two hundred and eighty-eightRasa Aragonesa male lambs (70 days old) were supplemented (5.0 g kg −1 compound feed) with bay, marjoram, oregano, rosemary, thyme, turmeric, cumin, caraway, dill, cinnamon and nutmeg extracts for 14 days before slaughter. Dietary supplementation with plant extracts had no effect on intake, growth performance or antioxidant activity in blood (TEAC values). In muscle, nutmeg supplementation increased (P < 0.05) the radical-scavenging capacity (TEAC), whereas a decrease in the radical-scavenging capacity was found for lambs supplemented with oregano, dill, cinnamon and nutmeg (ORAC values). In liver, nutmeg supplementation increased (P < 0.05) the antioxidant capacity (TEAC), whereas bay (ORAC), turmeric, cinnamon and nutmeg (DPPH • values) decreased (P < 0.05) the radical-scavenging capacity of the tissue. In kidney, a lower (P < 0.05) radical-scavenging capacity (TEAC values) was found in lambs supplemented with oregano, cumin and caraway, whereas, turmeric, cumin, caraway, cinnamon and nutmeg increased (P < 0.05) the antioxidant capacity (ORAC values) in kidney. CONCLUSION: Supplementation of lamb diets with plant extracts affected radical-scavenging activity in muscle, liver and kidney.However, due to the divergent results of the different assays for the same tissue, it is not advisable to discriminate plant extracts using this approach. Blood and tissue samplingFour lambs per pen (in total, 12 lambs per treatment) were randomly selected at the start of the experimental period for blood J Sci Food Agric 2019; 99: 4296-4303

Sütten Kesilmiş Tuj Irkı Kuzularda Kekik Yağı (Origanum vulgare) Kullanımın Besi Performansı ve Kan Oksidan-Antioksidan Denge Üzerine Etkisi

“…The research results are consistent with current studies using thyme and other plant extracts. In the study in which 11 different plant extracts, including thyme, were used for lamb feeding, it was reported that the blood antioxidant activity was not affected [37] . Gumus et al [24] reported in their study that the use of oregano oil in the lambs not effected liver SOD values but GSH and CAT values, and also affected GSH, SOD, and CAT enzyme activities in M. longissimus dorsi tissue muscle significantly.…”

Use of Selected Antioxidant-Rich Spices and Herbs in Foods

“…It is known that cell or tissue damage is related to free reactive oxygen radicals (ROS; reactive oxygen species) and associated nitrogen degradation products [1][2][3][4][5]. These radicals are high-energy molecules that have free electrons in their outer orbits, and can easily interact with other molecules and cause DNA damage.…”

“…Various antioxidant compounds are used in medicine to prevent these pathologies [1,2,9,10]. These compositions include various immunological and pharmacological agents, vitamins, fruits, vegetables, food supplements, herbal products, or spices [1,2,4,11].…”

“…Many types of herbs and spices have generally safe ingredients for human health and their benefits have been known for a long time [10][11][12][13]. These benefits include facilitation of digestion, anti-inflammatory, antirheumatic, antisclerotic, antimalarial, antimicrobial, antiviral, immunomodulatory, antiallergic, antiaging, antidiabetic, radioprotective, antioxidant, and antiproliferative/anticarcinogenic effects [4,[9][10][11][12][13][14][15][16][17][18][19][20]. Because of these benefits, they are used in many acute and chronic diseases (diabetes, dyslipidemia, hypertension, cancer, cardiovascular and neurodegenerative disease, liver cirrhosis, arthritis, asthma, obesity, metabolic syndrome, etc.)…”

Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion

“…Rosemary has been widely used as a culinary spice and medicinal herb for centuries. Rosemary and rosemary extract (RE) are rich in polyphenolic compounds and show various bioactive properties, such as antioxidant, antibacterial, antidiabetic, anti‐inflammatory, neuroprotective, and hepatoprotective effects . However, the effect of RE on lipid oxidation during gastrointestinal digestion has not been well investigated.…”