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Free
Radicals - The Price Of Oxygen Recent
medical and nutritional research points to the importance of
protecting the body from the damaging effects of oxidative
radicals (also called free radicals). Radicals are molecules
that have at least one unpaired electron, making them very
unstable and reactive. One free radical can start a series
of reactions that can quickly alter hundreds of other
molecules and contribute to substantial tissue damage.
Because the arrangement of electrons in oxygen is so
unstable, free radicals are a common by-product of normal
metabolism. They are produced in higher quantities when the
animal is under stress from exercise, disease, or
environmental or psychological factors. Dietary factors,
such as increased amounts of polyunsaturated fats, excess
iron, or deficiencies of certain trace minerals, may also
increase free radical activity.
Why
Vitamin E? Antioxidants
are natural substances produced by the body or supplied in
the diet. They combine with free radicals to produce water
and other stable products, stopping the chain of damaging
oxidative reactions. Vitamin E, an essential fat soluble
vitamin, is also an important antioxidant defender. Studies
of growing and performing horses have led many equine
nutritionists to recommend an increased dietary allowance
for vitamin E.
What
Form Of Vitamin E Is Best? The
fully active form of vitamin E (d-alpha tocopherol) is very
vulnerable to reactions with oxygen in the air that cause it
to lose potency quickly. Esterified forms of vitamin E, on
the other hand, are stable outside the body but are
converted to the active form as they are absorbed through
the intestinal wall. One of these, dl-alpha tocopheryl
acetate, has been chosen by the World Health Organization as
the universal standard for vitamin E potency. Vita Flex
E-5000 is formulated exclusively with dl-alpha tocopheryl
acetate for maximum shelf life and reliable potency.
Recommended
Feeding One-half to one ounce
daily, or as directed by veterinarian. A one-half ounce
scoop is provided.
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