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Abstract
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 non- vegetarians (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 < 0.05) 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.
Keywords: Antioxidants, Free Radicals, Oxidative Stress, Vegetarians, Non-Vegetarians,