Oxidative stress status in vegetarians and non-vegetarians

Oxidative stress status in vegetarians and non-vegetarians

Author by Dr. Godswill Anyasor

Journal/Publisher: Acta Satech

Volume/Edition: 3

Language: English

Pages: 110 - 113


Oxidative tress has been implicated in the cause of many diseases as well as having impact on the body's aging
process. This led nutritionists to suggest that vegetarian diet rich in antioxidants may provide a variety of health
benefits and also, that vegetarians enjoy greater longevity than non-vegetarians. The present study was aimed at
investigating the differences in the oxidative stress status between vegetarians and non-vegetarians using
antioxidant enzymes level as biomarkers; hematological parameters were also examined. Vegetarians and nonvegetarians
(15 volunteers for each group) were recruited for this study. Venous blood samples were collected
before and two hours after meal for biochemical analysis. Result of the hematological examination showed no
significant difference (P>0.05) in the packed cell volume (PCV) and white blood cell (WBC) count between the
vegetarians and non-vegetarians. However, the plasma protein concentration in vegetarians was higher than
those of non-vegetarians after meal. Furthermore, the plasma antioxidant enzymes; catalase (CAT) and
superoxide dismutase (SOD) activity after meal in non-vegetarian group were significantly higher (P < 0> than before meal while the vegetarian group recorded no significant difference in both CAT and SOD activity
after meal compared with before meal. From this study, it may be concluded that the vegetarian group had
lowered oxidative stress status than non-vegetarian group.

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