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Summary for the blog post: ‘Why should I feed my horse herbs?’
Horses are herbivores by nature, not pure grass eaters, and their diet should be varied and nutrient-rich. In addition to basic nutrients such as proteins, fats and carbohydrates, secondary plant compounds are crucial for your horse's health. These valuable ingredients, which are mainly found in herbs, roots and spices, support the body on many levels, e.g. by strengthening the immune system, promoting digestion and detoxification.
Why are secondary plant compounds so important?
Secondary plant compounds are vital for the plant itself - they serve as protective mechanisms against predators, diseases and environmental influences. For your horse, they provide natural support in fighting infections, detoxifying the liver and kidneys and promoting healthy digestion. They have an antioxidant, anti-inflammatory and even pain-relieving effect.
The sad truth:
Commercially available feed mixtures often contain only small or insufficient amounts of secondary plant compounds. These herbal ingredients cannot simply be replaced by synthetic supplements or isolated vitamins. They are essential building blocks for a balanced and healthy diet and are an irreplaceable part of your horse's daily feed. A lack of these plant substances can affect your horse's health in the long term.
So why include herbs in your horse's daily diet?
Herbs are a wonderful way of providing your horse with exactly the plant substances it needs. They not only aid digestion, but also strengthen the immune system and help with detoxification. But be careful: the right choice and combination is important - not every plant is suitable for every horse. Make sure you use tested herbal mixtures to give your horse the best.
Here is the detailed article:
Our horses are able to feed themselves sufficiently on plants to cover their needs. But not if they only have low-species grass and hay available. Why? Horses are herbivores - not grazers. And therein lies the power. Have you ever heard of secondary plant compounds? These are what round off the diet and act as helpers in the body.
Secondary plant compounds are not vitamins, but neither are they minerals. They are also not suitable for meeting energy requirements.
But why are they so important?
They are vital in their own way. In 1996, the German government announced in its nutrition report that secondary plant compounds belong in the diet because they protect the body against infections with fungi, bacteria or viruses and have a major influence on the immune system.
We find the 70000 to 100000 different secondary plant compounds mainly in herbs, their roots, vegetables and fruits, but above all in spice plants.
They are the only possible way for plants to defend themselves against predators and radiation or evaporation, as plants cannot simply run away or hide in the shade.
We find many different substances with different effects in different plants.
antioxidant
antiviral
antibacterial
antifungal
What do these substances do?
Positive influence on the immune system and the body's defences
Expectorant, such as thyme
soothes cough irritation, such as fennel
some strengthen digestion
Others stimulate detoxification of the liver and kidneys
all promote well-being and increase joy of life
and much more
The greatest number and richness of secondary plant compounds can be found in herbs and spices.
The art of good nutrition lies in the combination of plant components, including roots, seeds and flowers.
In Germany we have a saying...
"Was bitter im Mund ist dem Magen gesund" - "What is bitter in the mouth is healthy for the stomach"
Many secondary plant compounds have a very bitter flavour, which is mainly intended to protect them from predators. But our horses love the bitter flavour. They stimulate the flow of bile and have a detoxifying effect on the liver and kidneys. The bitter substances - glycosides, isoprenoids or alkaloids - increase the secretion of gastric and bile juices, stimulate the appetite and aid digestion.
Pretty and colourful - beneficial dyes
Plant pigments sometimes have the task of protecting the plant from UV radiation - they are the plants' sun cream, so to speak. They also attract animals to eat the fruit. This ensures the dispersal of the seeds.
Anthraquinones, anthocyanins, betalains, carotenoids, chlorophylls and flavonoids are among the plant pigments.
These have an antioxidant effect, i.e. they can scavenge free radicals. They first protect the plant and then the person who eats the plant.
We find anthocyanins in coloured fruit (such as blueberries), but also in oak bark and herbs (lady's mantle).
In many aromatic herbs (e.g. basil and dill) we find the colouring agent apigenin.
Not to cover the energy requirement
As mentioned at the beginning, secondary plant compounds are not used to provide energy. This requires primary plant substances such as proteins, fats, fibres and carbohydrates.
Secondary plant compounds are the little helpers that support the body in converting energy (from the primary plant substances). They start the engine. An engine that is not ignited is of no use to petrol. And this is exactly why secondary plant compounds - herbs - are so important in a healthy diet and definitely belong in your horse's diet.
Secondary plant compounds have a positive influence on the entire immune system. They protect the body from infections through their mostly detoxifying effect. The detoxifying effect stimulates the disposal of harmful metabolic products. Some have a blood-thinning effect, others aid digestion.
But beware - there are also toxic secondary plant compounds
Saponin solanine - in the green parts of potatoes
Alkaloid aconitine - blue aconite
Cocaine - coca plant
In order to offer your horse a healthy and helpful herbal mixture, it is therefore extremely important to use a tested mixture and not just throw something into the trough. This can quickly have the opposite effect.
Strongly antioxidant - the carotenoids
Carotenoids are fat-soluble colour pigments that have a strong cell-protecting effect and can prevent damage caused by sunlight (especially to the eyes). a- and ß-carotene, lycopene (the red colouring from tomatoes) and xantophylls are among the carotenoids. Xantophylls also include lutein and zeaxanthin.
ß-carotene is the precursor to vitamin A.
Natural carotene is definitely superior to synthetic carotene.
Secondary plant compounds work together with vitamins, so vitamins can be saved. This was already demonstrated in studies before 1980.
Polyphenols - versatile plant substances with health benefits
Polyphenols are secondary plant compounds that are mainly found in the outer layers of plants and have an important protective function for the plant. They not only contribute to the colouring of plants, but also offer numerous health benefits for humans. They are particularly well known for their antioxidant properties, which protect against cell damage and the degeneration of cell organelles. Polyphenols are mainly divided into two main groups: Phenolic acids and flavonoids.
1. phenolic acids
Phenolic acids are known for their antioxidant and heart-protective effects. They can also inactivate environmental carcinogens and some also have antiviral and antibacterial properties. Foods such as cold-pressed olive oil, turmeric, ferulic acid from rice germ, vanilla, cinnamon and products made from grapes are particularly rich in phenolic acids. However, phenolic acids are sensitive to heat, which is why care should be taken when cooking or pelletising to ensure that they are not destroyed by excessively high temperatures.
Another substance derived from phenolic acids are coumarins. These are characterised by a distinctive, hay-like odour and are often found in umbellifers and rue plants. Coumarin is formed in the plant material during the wilting process and is the typical flavour of woodruff. Some coumarins have a blood-thinning and circulation-promoting effect, which also makes them useful as an insect repellent, for example in moth pillows. Plants that contain coumarin include woodruff, sweet clover, lavender and bedstraw.
2. flavonoids
Flavonoids are one of the most abundant groups of secondary plant compounds. They are responsible for the diverse colours of flowers and fruits, but can also have a bitter or pungent taste. Flavonoids are found in a variety of herbs and spices, such as dandelion, mint, marigold, sage, yarrow and birch leaves.
Flavonoids promote the effect of vitamin C and coenzyme Q10 and at the same time help to reduce the consumption of vitamin E. These plant substances comprise different subgroups, each of which has different health effects:
Anthocyanins: These flavonoids are responsible for the red and blue colouring of many fruits, such as grapes. They are also found in grape marc and have strong antioxidant properties.
Flavonols: This group includes substances such as rutin (from vine leaves) and quercetin (from olive leaves). They support the vascular and immune system and have a cell-protecting effect. A particularly rich source of flavonols is green tea, whose extracts have an enormous cell-protecting effect.
Flavanones: These flavonoids are mainly found in citrus fruits and are bitter substances. They have various health benefits, including supporting the cardiovascular system, liver detoxification and a diuretic (diuretic) effect.
Flavones and flavanols: These substances are mainly found in plants such as celery, turmeric, chervil, heather, shepherd's purse, birch leaves, elderflower and lime blossom. They have a wide range of effects: they can support the cardiovascular system, detoxify the liver, lower blood pressure, promote blood circulation and inhibit blood clotting.
Isoflavonoids: These belong to the phytoestrogens and are mainly found in soya beans. They have a hormone-like effect and are particularly well known for their role in supporting hormonal balance.
Overall, polyphenols, especially phenolic acids and flavonoids, are important components of a balanced diet due to their diverse health properties. They not only contribute to general health, but can also have a preventative effect against various diseases.
The cholesterol of plants - phytosterols
Phytosterols have positive effects on intestinal health and the composition of the blood. They are mainly found in fatty parts of plants, for example grass seeds, sunflower seeds or linseed.
Virus killers - the saponins
Saponins are bitter-tasting substances that are metabolised in the intestine and some are excreted via the kidneys. They are mainly diuretic.
In large quantities, saponins can irritate the mucous membrane and have a haemolytic (blood-dissolving) effect, yet they have a positive effect on intestinal health. They activate natural killer cells, which kill abnormal cells such as tumour cells or virus-infected cells. Saponins have antimicrobial, virustatic and anti-inflammatory effects. It therefore makes sense to feed herbs containing saponins to support infections and stimulate kidney function.
Terpenes - the basis of essential oils
Terpenes, especially monoterpenes, are the main components of essential oils. These non-greasy oils dissolve completely in the air and offer many health benefits, including digestive, expectorant and antibacterial effects. A well-known monoterpene is limonene, which is found in citrus fruits and peppermint oil, while carvone is typically found in caraway oil. Aniseed, nutmeg, pepper and celery are also rich in monoterpenes. These compounds are mainly excreted via the kidneys.
Synthetic essential oils in food and animal feed
Essential oils are often used synthetically in food and animal feed, especially in the form of nature-identical oils whose chemical composition corresponds to the natural variant. They have similar aromatic properties, but contain fewer ingredients. These synthetic oils are often used for preservation purposes as they have antibacterial properties. However, terpenes are sensitive to light and oxidation and can evaporate once a pack has been opened.
For a healthy diet, it is better to use essential oils in their natural form, for example by feeding high-quality herbs to animals, rather than adding synthetic oils in large quantities.
Tannins - protection against putrefaction and diarrhoea
Tannins are not a uniform chemical group, but they are characterised by their particular affinity for protein. They include oligomeric proanthocyanidins, esters of gallic acid and derivatives of caffeic acid. These substances work by cross-linking protein chains and ‘binding’ the proteins, which has an astringent (tightening) effect on tissue. These properties protect plants from microbial decomposition and putrefaction.
In animal nutrition, tannins can render harmful bacteria and putrefactive pathogens in the intestine harmless by removing protein from them. It is also assumed that tannins combine with biogenic amines such as cadaverine or histamine, which often trigger diarrhoea in horses. Tannins also have an anti-inflammatory, anti-secretory and anti-peristaltic effect, which makes them an effective aid in the treatment of diarrhoea and faecal water. Plants such as berry leaves (blueberry, blackberry and raspberry leaves), oak bark, walnut shells, bloodroot and cinquefoil are particularly rich in tannins.
Bitter substances - plant substances that aid digestion
Bitter substances are a group of plant substances that have a bitter flavour and do not have a uniform chemical structure. They stimulate the appetite, promote the flow of bile and thus improve digestion and liver function. Even though their main function is defence against predators, many animals, including horses, are attracted to bitter herbs.
Bitter substances, including many glycosides, isoprenoids and alkaloids, increase the secretion of gastric and bile juices and thus aid digestion and stimulate appetite. The best-known sources of bitter substances include milk thistle, artichoke, birch, gentian root, lemon root, dandelion, centaury, angelica, hops and yarrow.
Mucilage - relief from irritation
Mucilage swells in water and forms a slimy substance that has a calming, soothing and enveloping effect. These properties make mucilage particularly valuable for inflammation of the mucous membranes. Chemically, mucilages belong to the heteropolysaccharides, similar to pectin. They are useful in the treatment of dry coughs, sore throats, gastrointestinal catarrh and certain wounds.
Well-known plants that contain mucilage are psyllium, linseed, coltsfoot, lime blossom, ribwort, Iceland moss and mallow. These plant mucilages have a soothing effect on irritated mucous membranes and support healing.
Glycosides - between healing and danger
Glycosides are sugar compounds that can have both health-promoting and toxic properties. Healing glycosides include, for example, salicin from willow bark, which is known as the precursor of salicylic acid (aspirin) and has an anti-inflammatory effect. On the other hand, there are also highly effective but toxic glycosides, such as those found in foxglove, which have a strong effect on the heart. Other toxic glycosides include hydrocyanic acid in linseed and Sudan grass, which can damage the nerves.
Glucosinolates - the natural antibiotic
Glucosinolates are plant substances that are particularly beneficial to health and consist of sugar and a sulphur-containing group. They are found in plants, which use them as a defence mechanism against predators, bacteria, viruses and moulds. Glucosinolates are considered a natural antibiotic. The best-known plants that contain these substances include horseradish, garlic, mustard, rape, shepherd's purse and meadowfoam. In high concentrations, glucosinolates can have a procreative effect, but very large quantities are required. When the plants are heated, the glucosinolate content is reduced, which minimises their effect.
Alkaloids - Potent plant substances
Alkaloids are nitrogenous bases and are among the most effective plant substances. They are known for their strong effect, which can have both healing and toxic effects. Some alkaloids, such as aconitine from aconite, atropine from belladonna and strychnine from nux vomica, are extremely poisonous and can even be fatal. On the other hand, there are also alkaloids with medicinal benefits, such as caffeine, nicotine, teein and the pain-relieving alkaloids codeine and morphine. Despite their healing effects, alkaloids can be dangerous if administered in excessive doses.
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Mueslis, mash, mineral mix and smoothies.
A real game changer in feeding your horse!
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oh wow. Thank you so much for this valuable post. I didn't realise that herbs have such a positive influence and are really important. but as you also write in your other posts, you only have to think back to what the horses used to eat and then it's actually clear :) I will definitely be ordering :)