JSU Student Symposium 2022
Date
2-16-2022
Faculty Mentor
Mijitaba Hamissou, Biology
Files
Download Full Text (458 KB)
Submission Type
Poster
Location
2:00-2:10pm | Houston Cole Library, 11th Floor
Description
The result of naturally occurring free radicals in the body are oxidative-stress-related damages to cells, tissues, and biomolecules. Oxidative stress occurs when the balance between reactive oxygen species (ROS) outnumbers antioxidants, producing negative effects. Antioxidants exist as a natural defense mechanism utilized by the body. This defense exists in two distinct forms: enzymatic and non-enzymatic antioxidants. Non-enzymatic antioxidants consist of vitamins and bioactive compounds, such as phenols. In previous studies, plant-based diets showed promising results in reducing damage caused by oxidative-stress. The purpose of this study was to determine the extent to which antioxidant concentration differs between meat-based diet and plant-based diet. This study compared the concentration of three antioxidants (vitamin C, vitamin E, and Total Phenolic Compounds (TPC)) in hamburger meat to plant-based (faux) meat. According to our hypothesis, the plant-based meat will have a higher concentration of non-enzymatic antioxidants than hamburger meat. Our findings suggest that the plant-based meat contains a higher concentration of vitamin C and vitamin E. The plant-based patty also had a mean TPC higher than that of the animal-meat.
Keywords
student research, biology
Rights
This content is the property of Jacksonville State University and is intended for non-commercial use. Video and images may be copied for personal use, research, teaching or any "fair use" as defined by copyright law. Users are asked to acknowledge Jacksonville State University. For more information, please contact digitalcommons@jsu.edu.
Disciplines
Biology
Recommended Citation
Meadows, Lia; Walker, Peeper; and Tomas, Reveca, "Antioxidant Content in Plant-based Diets Versus Meat-Based Diets" (2022). JSU Student Symposium 2022. 51.
https://digitalcommons.jsu.edu/ce_jsustudentsymp_2022/51