Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats

Abstract Objective Ingestion of deep-frying oil has been reported to cause physiologic and histologic changes in experimental animals' tissue, increase the oxidative stress, and possibly lead to death. The purpose of this study was to investigate the effect of deep-frying oil on oxidative stres...

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Veröffentlicht in:	Nutrition (Burbank, Los Angeles County, Calif.) Los Angeles County, Calif.), 2010-03, Vol.26 (3), p.331-336
Hauptverfasser:	Yen, Pei-Ling, M.S, Chen, Bing-Huei, Ph.D, Yang, Feili Lo, Ph.D, Lu, Yi-Fa, Ph.D
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants Antioxidants - metabolism Biological and medical sciences Blood pressure Blood Pressure - drug effects Cooking Deep-frying oil Diet Dietary Fats - administration & dosage Eicosanoids Energy Metabolism - drug effects Enzymatic activity Excretion Feed conversion Feeding. Feeding behavior Fundamental and applied biological sciences. Psychology Gastroenterology and Hepatology Glycine max - chemistry Hot Temperature Hypertension Hypertension - metabolism Hypertension - physiopathology Ingestion Kidney - drug effects Liver - drug effects Male Nitric oxide Nitric Oxide - blood Oils & fats Organ Size - drug effects Oxidative stress Oxidative Stress - drug effects Prostaglandins F, Synthetic - urine Rats Rats, Inbred SHR Rats, Inbred WKY Reference Values Rodents Soybean oil Soybean Oil - pharmacology Soybeans Spontaneously hypertensive rats Thiobarbituric Acid Reactive Substances Thromboxane B2 - urine Vegetable oils Vertebrates: anatomy and physiology, studies on body, several organs or systems
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