Santoquin antioxidant, more familar as a commonly-used feed ingredient by its generic nickname of ethoxyquin, is feed- grade: 6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline. The structural formula looks like this:
H
NW CH,
CH,
CH;CH,O a
CH;
One of the most familiar (and perhaps important) antioxidants that Mother Nature provides living bodies is Vitamin E. Its most potent isomer, -tocopherol looks like this:
CH3
CH3 O CH;
CHs
(CHzCH2CH2CH)3CH2
HO
CH3
There’s no resemblance at all.
Yet despite this difference in structure, Santoquin: antioxidant acts like Vitamin E in all known metabolic functions. One of its most pronounced effects is to inhibit the formation of peroxides during the process of digestion and metabolism.
The evidence which has been accumulating that ethoxyquin may slow down aging does not come from the highly enthused ‘‘mega” vitamin sector. It comes from published papers that report some solid research by eminent biochemists, biologists, Chemists and gerontologists.
Monsanto’s own research with feeding tests has also provided some supportive evidence, but purely from chemical and feed-response standpoints. Sadly, in all the work done to date, none has been focused on delving into this potential “‘aging inhibition” property.
But the chemical evidence plus the jn vivo studies that have surfaced from various sources are too suggestive to shrug off.
TANTALIZING EVIDENCE
In a most erudite paper, Aging At The Cellular Level, Dr. B. L. Strehler cited twenty-three research models compiled by the Association for The Advancement of Aging Research. Of the physiological enigmas listed, a preponderence of the biochemical changes associated with aging could be triggered by or be the direct cause of oxidation in body tissues.
A number of eminent researchers—Drs. Denham Harman, William A. Pryor, and Johan Bjorksten among them—have offered evidence that the existence of free radicals in the body and cross-linking of various biomolecules are a significant factor in the aging process. Bjorksten, in over a quarter century of study, has reported comprehensively in books and papers on the subject. Pryor, too, has deeply investigated free radical
propagation reactions and defined five types. The mode of occurrence of two of these and their possible biochemical effects was reported in Chemical & Engineering News, Special Feature Article, published June 7, 1971. This paper also examined the possible role of chemically-made antioxidants and Vitamin E in the aging process.
In a talk on the subject of “Free Radical Theory of Aging” at the 19th Annual Meeting of the Gerontological Society, Dr. Denham Harman symbolized the free radical reaction of oxygen with biomolecules in this fashion:
Cu
Initiation: RH + O, —— > R: + HO,
Propagation: R- -* O, —+> RO,
O, + RH — > R: + ROOH
Termination: R> + Re — > R:R
R» + HO,——» ROOH
He pointed out that the rate of reaction of propagation and ultimate chain-length of cross-linking depend on the number of times the propagation step is repeated, i.e. the incidences of free radical promoters and amounts of available oxidants, which would include peroxides.
ONE CLUE—HIGHLY SPECIFIC
In another talk at the 4th Annual Meeting of the American Aging Association, Sept. 1974, Eddy and Harman demonstrated the inhibiting effect of antioxidants in the diet on a specific phenomenon of aging: the formation of amyloid, a constituent of senile plaques—frequently referred to as aging pigments. In this report, it was stated that casein-induced amyloidosis in mice subjects was reduced from 65% to almost zero by diets containing 0.25%. of two different synthetic antioxidants, with Santoquin
(as one) having the somewhat greater effect.
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