Glossary

The antioxidants prevent or slow down the oxidation of other substances. They protect the membrane and the genetic material of cells from damage by free radicals and thus prevent the development of tissue damage, functional disorders or even tumours. Antioxidants are also important in feed or in the storage of feed, as they increase the shelf life of unsaturated fatty acids or slow down the breakdown of sensitive vitamins, for example. Antioxidants contained in feed are for example vitamin E (tocopherols), selenium, vitamin A and beta-carotene. (see also: free radicals)