Vol. 9, Issue 1 (2021)
Biological antioxidants (Vitamin C and E) in relation to fish immunity
Author(s): Iqra Nazir, Pooja Badoni, Saikat Maity, Zhovi Ringa and Souvik Maiti
Abstract: An antioxidant molecule is capable of slowing or preventing the oxidation and mainly used as stress mitigators in fish nutrition and also used to prevent rancidity of lipid in fish feed. Oxidation transfers electrons from a substance to an oxidizing agent. The term "antioxidant" is mainly used for two different groups of substances- industrial chemicals which are added to products to prevent oxidation and natural chemicals which can be found in body tissues and food having beneficial health effects. Vitamin C is an essential vitamin for many fish species which acts as a co-factor in various hydroxylation reactions in living tissue and is involved in collagen formation, growth, reproductive processes, disease resistance and immune response. Vitamin E is a lipid-soluble vitamin that comprises of eight naturally occurring tocopherols. Vitamin E functions as a metabolic antioxidant, preventing the oxidation of lipoproteins and biological membranes. It has been demonstrated to be an essential dietary nutrient for all fish studied.
DOI: 10.22271/chemi.2021.v9.i1aj.11614
Pages: 2568-2573 | 772 Views 356 Downloads
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How to cite this article:
Iqra Nazir, Pooja Badoni, Saikat Maity, Zhovi Ringa, Souvik Maiti. Biological antioxidants (Vitamin C and E) in relation to fish immunity. Int J Chem Stud 2021;9(1):2568-2573. DOI: 10.22271/chemi.2021.v9.i1aj.11614
