Profiling phytogenic inclusion level effects on the intestinal antioxidant capacity and the expression of protective genes

Dear Professor Mountzouris, many thanks for your contribution concerning oxidative stress in livestock production. We are a company specialised in water treatment on livestock farms. One of the most frequent problems in drinking water is a high iron content as divalent cations, approx. in 90% of drilled wells below 30 meters. Some authors state, that high, excess iron content in water can overload Ferritin system (Transferrin and Lactoferrin Systems) controlling of reactivity of Fe+2, thus leading to subsequent reactive oxygen species (e.g., peroxides) that cause oxidative stress. Do you have any experience or evidendence confirming these propositions? Many thanks in advance. Anton Slaninka, DVM CEO, Forex Bohemia, s.r.o.