Antioxidants in vegetarian and non-vegetarian diets

Gizem Candir

Bachelor's thesis

Abstract:

Oxidative stress is a well-known criterion to cause any disorders for health in a long-termbasis in the body. Free radicals are parameters of oxidative stress and triggers of oxidativebalance in the body. Antioxidants, however, are thought as a defensor against free radicals,and reducing element of oxidative stress. The imbalance of oxidative stress can cause severelong-term illnesses in the body. A diet and its sources are a big influencer in the manyfunctions of the body, such as physiological and psychological functions. The connection ofthe food to the gut and the brain are inseparable as they affect the development of the brainand the body. Types of diets show differences not only in macro and micronutrients but alsotheir impact on the process of the diseases.The aim of the thesis is to compare vegetarian and non-vegetarian diet sources with theirantioxidant status and their effect on disorders in the body as long-term consequences, byreviewing scientific literatures, scientific articles, and books.The thesis is composed of four main topics. The first topic is about oxidative stress, itscomponent, and its impact on health. The second topic is about antioxidant and its diversity.The third topic is about diets, their comparison and their impact on health. The last topic isabout diet and its overall impact on long-term illnesses on the body.

Keywords

antioxidant, phenolic compound, plant, meat

Language used: English

Date on which the thesis was submitted / produced: 15. 7. 2020

Thesis defence

• Supervisor: doc. Ing. Petr Kačer, Ph.D.

Czech University of Life Sciences Prague

Faculty of Agrobiology, Food and Natural Resources

Bachelor programme / field:
Agriculture and Food / Agriculture and Food