Effect of Repeatedly Heated Palm Olein on Blood Pressure–Regulating Enzymes Activity and Lipid Peroxidation in Rats
Malaysian Journal of Medical Sciences
;
: 20-29, 2012.
Artigo
em Inglês
| WPRIM
| ID: wpr-627947
ABSTRACT
Background:
Oxidative stress is associated with the pathogenesis of cardiovascular diseases. The process of deep-fat frying in dietary cooking oil plays a role in the generation of free radicals. In this study, palm olein heated to 180 °C was tested for its effect on the activity of blood pressure–regulating enzymes and lipid peroxidation.Methods:
Forty-two adult male Sprague-Dawley rats were equally assigned into 6 groups. The first group was fed with normal rat chow as the control group, and the subsequent groups were fed with rat chow fortified with 15% weight/weight of the following fresh palm olein, palm olein heated once, palm olein heated twice, palm olein heated 5 times, or palm olein heated 10 times. The duration of feeding was 6 months. Fatty acid analyses of oil were performed using gas chromatography. Peroxide values were determined using standard titration. Plasma was collected for biochemical analyses.Results:
Repeatedly heated palm olein increased the levels of peroxide, angiotensin-converting enzyme, and lipid peroxidation as well as reduced the level of heme oxygenase. Fresh palm olein and palm olein heated once had lesser effects on lipid peroxidation and a better effect on the activity of blood pressure–regulating enzymes than repeatedly heated palm olein.Conclusion:
Repeatedly heated palm olein may negatively affect the activity of blood pressure–regulating enzymes and increase lipid peroxidation
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Idioma:
Inglês
Revista:
Malaysian Journal of Medical Sciences
Ano de publicação:
2012
Tipo de documento:
Artigo
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