Polyphenols as Potential Attenuators of Heat Stress in Poultry Production
1
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
2
College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
*
Authors to whom correspondence should be addressed.
Antioxidants 2019, 8(3), 67; https://doi.org/10.3390/antiox8030067
Received: 1 February 2019
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Revised: 26 February 2019
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Accepted: 28 February 2019
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Published: 18 March 2019
(This article belongs to the Special Issue Antioxidants in Poultry Nutrition and Reproduction)
Heat stress is a non-specific physiological response of the body when exposed to high ambient temperatures, which can break the balance of body redox and result in oxidative stress that affects growth performance as well as the health of poultry species. Polyphenols have attracted much attention in recent years due to their antioxidant ability and thus, can be an effective attenuator of heat stress. In this paper, the potential mechanisms underlying the inhibitory effect of polyphenols on heat stress in poultry has been reviewed to provide a reference and ideas for future studies related to polyphenols and poultry production.
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Keywords:
heat stress; oxidative stress; polyphenols; poultry
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MDPI and ACS Style
Hu, R.; He, Y.; Arowolo, M.A.; Wu, S.; He, J. Polyphenols as Potential Attenuators of Heat Stress in Poultry Production. Antioxidants 2019, 8, 67. https://doi.org/10.3390/antiox8030067
AMA Style
Hu R, He Y, Arowolo MA, Wu S, He J. Polyphenols as Potential Attenuators of Heat Stress in Poultry Production. Antioxidants. 2019; 8(3):67. https://doi.org/10.3390/antiox8030067
Chicago/Turabian StyleHu, Ruizhi, Yujia He, Muhammed Adebayo Arowolo, Shusong Wu, and Jianhua He. 2019. "Polyphenols as Potential Attenuators of Heat Stress in Poultry Production" Antioxidants 8, no. 3: 67. https://doi.org/10.3390/antiox8030067
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