Although the work was directed at amyloid formation, data was also cited that showed the pronounced beneficial effect on the mice’s mortality rate by adding Santoquin antioxidant to the diet. Without the antioxidant in the diet, 20% survived to 1814 months; on diets with 0.2% Santoquin, 20% survived for 23 months.
This was not the first intimation of increased longevity by any means. As early as 1966 and again in 1970, Dr. Harman demonstrated that by feeding weaned mice on diets containing 0.5-1% antioxidants the life span was increased 30-45%. He reported that in human terms this equated to a life expectancy of about 100 years.
ARE FREE RADICALS THE CHIEF CULPRITS?
There has come to light a ponderous amount of data that shows:
(a) that free radical scavengers can have a critical role
in slowing aging,
(b) that inhibiting systemic oxidation DOES
counteract certain effects of aging, and
(c) that Santoquin antioxidant is highly effective in countering this kind of biochemistry.
Monsanto’s research (and others as well) has amply proved that Santoquin antioxidant decreases the uptake of oxygen by unsaturated fats and prevents formation of organic peroxides in the bird and animal body. As a consequence, the recommended 125 ppm level of Santoquin in poultry feeds delays the breakdown of nutrients (vitamins, amino acids, pigment
formers) in the diets and thereafter protects against loss throughout digestion and metabolism. This protection against free radical degradation thereby enables the animal to get more good out of the feed. In brief, there is no question that Santoquin does indeed scavenge free radicals in the animal system. As does Vitamin E. This was demonstrated early by feeding
Studies that showed Santoquin could fully protect poultry from the onset of encephalomalacia, an E-deficiency syndrome, even on diets from which all natural Vitamin E had been removed.
NO QUICK ANSWERS
What’s Step One? Free radicals have already been shown to have a causative relation with the aging process. Santoquin antioxidant has been shown to scavenge free radicals, to inhibit formation of peroxides and its presence definitely slows down the oxidation of unsaturated oils and lipids. How can this effect be checked out against chickens, pigs, milk cows and pets?
In a small group-think session, one of Monsanto’s cellular biology specialists pointed out a basic approach that would provide the first clue. When normal living cells are taken from an animal embryo and raised in a culture medium—they replicate a specific number of times, then die. The life span of the cell culture and number of replications are species specific and correlate with that animal’s life span. If the presence of ethoxyquin in
the culture lengthens the life span or increases the number of perfect-replications. . .?
‘But that would. be only a clue. It would still have to be checked out on whole living animals.
Breeding swine normally live 12-15 years; milk cows produce for 7-10 years; a stud horse is still going strong at 30! Rats and mice who give up the ghost at 2-3 years can’t help; their metabolism of nutrients is radically different and pretty much their own. Any way you look at it—the final check-out—is going to take a long, long time.
It looks most logical from-a pragmatic standpoint to start with laying hens. Their productive life is shorter, a mere 2-3 years. And egg laying drops off as they age. But any effect here would at least mean more eggs per hen.
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