Department of Biochemistry, J.N. Medical College Belgaum, KLE University, Karnataka, India.
Eur Rev Med Pharmacol Sci. 2012 Mar;16(3):351-4.
The diet is a key environmental factor implicated in health and disease. Oxidative stress, antioxidant status and their relation to diet is a subject of interest in recent years. The objective of the study was to compare lipid peroxidation and antioxidant status in healthy vegetarians and non-vegetarians.
The present study comprises 100 healthy individuals (50 vegetarians and 50 non-vegetarians) residing in Belgaum urban area. All the participants were in the age group of 40-60 years of both sexes. This cross-sectional study was done in one year period from April 2007 to March 2008. Malondialdehyde (MDA) (lipid peroxidation product) was estimated by thiobarbituric acid method, glutathione peroxidase by Beutler's method, Vitamin A and Vitamin E by Bessay et al and Quife et al methods respectively.
Our study revealed that the blood MDA level was significantly increased (p value < 0.001) in non-vegetarians compared to lactovegetarians and lacto-ovo-vegetarians. There was significant decrease in the level of enzymatic antioxidant glutathione peroxidase and non-enzymatic antioxidants Vitamin A and Vitamin E in non-vegetarians compared to lactovegetarians and lacto-ovo-vegetarians (p value < 0.001).
Results of this investigation present study indicate that there was an increased lipid peroxidation and a low antioxidant status in non-vegetarians compared to vegetarians. Vegetarian nutrition provides adequate antioxidants which effectively prevent free radicals generation.
饮食是影响健康和疾病的关键环境因素之一。氧化应激、抗氧化状态及其与饮食的关系是近年来的研究热点。本研究旨在比较健康素食者和非素食者的脂质过氧化和抗氧化状态。
本研究纳入了居住在贝尔高姆市区的 100 名健康个体（50 名素食者和 50 名非素食者）。所有参与者的年龄均在 40-60 岁之间，且性别不限。本横断面研究于 2007 年 4 月至 2008 年 3 月期间进行，为期 1 年。采用硫代巴比妥酸法测定丙二醛（脂质过氧化产物），采用比特勒法测定谷胱甘肽过氧化物酶，采用 Bessay 等和 Quife 等方法分别测定维生素 A 和维生素 E。
我们的研究表明，与乳素食者和乳蛋素食者相比，非素食者的血液 MDA 水平显著升高（p 值<0.001）。与乳素食者和乳蛋素食者相比，非素食者的酶抗氧化剂谷胱甘肽过氧化物酶和非酶抗氧化剂维生素 A 和维生素 E 水平显著降低（p 值<0.001）。
本研究结果表明，与素食者相比，非素食者的脂质过氧化增加，抗氧化状态降低。素食营养提供了足够的抗氧化剂，可有效防止自由基的产生。
