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

Yen, Pei-Ling; Chen, Bing‐Huei; Yang, Feili Lo; Lu, Yasong

doi:10.1016/j.nut.2009.04.020

Cited by 37 publications

(32 citation statements)

References 35 publications

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“…Evidence suggests elevated plasma lipid peroxidation content in rats fed oil heated five times (Jaarin and Kamisah, 2012). The results hereby agree with a previous study reported by Yen et al (2010) that deep-frying oil fed to rats markedly increased ALT, whereas no appreciable effect found on AST. Owu et al (1998) report a significant increase in ALT, although, contrary to our findings, chronic consumption of thermally oxidized palm oil induced a significant increase in AST and ALP in the rats.…”

Section: Discussionsupporting

confidence: 92%

“…Although the current study has not estimated oxidative stress indicators, oxidative stress promotes lipid peroxidation of the hepatocyte membrane, which may be involved in liver damage and causes enzyme release into the circulation. Furthermore, report findings from earlier investigations have implicated lipid peroxidation and oxidative stress in the pathogenesis of endothelial dysfunction, hypertension and cardiovascular diseases induced by prolonged consumption of repeatedly heated oils (Jaarin et al, 2011;Ng et al, 2014;Yen et al, 2010). Evidence suggests elevated plasma lipid peroxidation content in rats fed oil heated five times (Jaarin and Kamisah, 2012).…”

Section: Discussionmentioning

confidence: 90%

“…This elevation in the renal marker levels could be due to kidney tubule injury induced by oxidative toxicants from the HPO. Shastry et al (2011) report histopathological changes in the kidneys of rats fed heated sunflower oil and palm oil after 8 weeks, while Yen et al (2010) report an insignificant effect of deep-frying oil on creatinine excretion. However, the current report represents the possible deleterious effect of repeatedly heated palm kernel oil (HPO) on the kidneys.…”

Section: Discussionmentioning

confidence: 99%

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Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation

Famurewa¹,

Nwankwo

Folawiyo

et al. 2017

Acta Sci Pol Technol Aliment

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Background. The literature reports that the health benefits of vegetable oil can be deteriorated by repeated heating, which leads to lipid oxidation and the formation of free radicals. Virgin coconut oil (VCO) is emerging as a functional food oil and its health benefits are attributed to its potent polyphenolic compounds. We investigated the beneficial effect of VCO supplementation on lipid profile, liver and kidney markers in rats fed repeatedly heated palm kernel oil (HPO). Material and methods. Rats were divided into four groups (n = 5). The control group rats were fed with a normal diet; group 2 rats were fed a 10% VCO supplemented diet; group 3 administered 10 ml HPO/kg b.w. orally; group 4 were fed 10% VCO + 10 ml HPO/kg for 28 days. Subsequently, serum markers of liver damage (ALT, AST, ALP and albumin), kidney damage (urea, creatinine and uric acid), lipid profile and lipid ratios as cardiovascular risk indices were evaluated. Results. HPO induced a significant increase in serum markers of liver and kidney damage as well as concomitant lipid abnormalities and a marked reduction in serum HDL-C. The lipid ratios evaluated for atherogenic and coronary risk indices in rats administered HPO only were remarkably higher than control. It was observed that VCO supplementation attenuated the biochemical alterations, including the indices of cardiovascular risks. Conclusion. VCO supplementation demonstrates beneficial health effects against HPO-induced biochemical alterations in rats. VCO may serve to modulate the adverse effects associated with consumption of repeatedly heated palm kernel oil.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 90%

Section: Discussionmentioning

confidence: 99%

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Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation

Famurewa¹,

Nwankwo

Folawiyo

et al. 2017

Acta Sci Pol Technol Aliment

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“…Similarly, heating soybean oil at 180°C for 8 hours/day for 4 days elevated oxidative stress without elevation of blood pressure (15). Likewise, heating soybean oil for 3 hours increased fat mass while it reduced body weight of mice (7).…”

mentioning

confidence: 92%

The Effects of Heated Oils Used in Fast Food Restaurants on Metabolic, Inflammatory and Oxidative Stress Markers, Blood Pressure, and Liver Histology in Sprague-Dawley Rats

Ghobadi

Akhlaghi

Mokhtari

et al. 2018

Iran Red Crescent Med J

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Background: Long and repeated heating causes multiple physical and chemical changes in oil, which may result in serious biological damages upon consumption. Objectives: This study investigated the effects of heated oils used in fast food restaurants on metabolic, inflammatory, and oxidative stress markers in rats. Methods: The experimental clinical study was performed during summer 2016 in Shiraz, Iran. For 13 weeks, 32 Sprague-Dawley rats received one of the 4 diets: Group 1: basal diet mixed with 15% w/w heated oil containing total polar compounds (TPC) = 12.5% (TPC 12.5); Group 2: basal diet with 15% unheated oil used in group 1 (control TPC 12.5); Group 3: basal diet with 15% heated oil with TPC = 35% (TPC 35); and Group 4: basal diet with 15% unheated oil used in group 3 (control TPC 35). At weeks 6 and 13, blood samples were collected for determination of fasting glucose, lipid profile, liver enzymes, and inflammatory and oxidative stress markers. Blood pressure was measured on the 13th week. Histopathological examination of liver slices was performed after euthanization of rats. Statistical analysis was done using the SPSS software. Results: On the 13th week, the TPC 35 group had higher plasma glucose (+40.4 mg/dL, P < 0.05), triglycerides (+13.6 mg/dL, P < 0.05), aspartate transaminase (+34.3 U/L, P < 0.05), interleukin-1β (+453 pg/L, P < 0.01), and blood pressure (+16/5 mmHg, P < 0.05) than the control and higher glucose (+59.3 ng/L, P < 0.001), aspartate transaminase (+55.5 U/L, P < 0.05), total cholesterol (+6.5 mg/dL, P < 0.05), and 8-isoprostane (+8.5 mg/dL, P < 0.05) than the values on week 6. On the 6th week, Low Density Lipoprotein (LDL)-cholesterol was higher in the TPC 35 group than TPC 12.5 (+4.0 mg/dl, P < 0.05) and the level of serum malondialdehyde was higher

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“…Several studies have demonstrated that thermally oxidized lipid impacts the growth performance of rats [1] and affects the serum lipoproteins profiles [5], serum antioxidant endogenous enzymes [5] [6], blood parameters (erythrocyte osmotic fragility and hematocrit %) [7], blood pressure [8], level of thiobarbituric acid-reactive substances (TBARS) [5] [6], serum fatty acid profile [5] [6] [7], liver lipids [1] [6], rate of desaturation of fatty acids [1], and tocopherol level in theplasma [1] [6]. For example, Ammouche et al [6] showed that oxidized sunflower oil had a toxic effect in animals, as reflected in higher level of malonaldehyde and a disturbance in antioxidant enzymes activities.…”

mentioning

confidence: 99%

The Effects of Frying Oils Supplemented with Vitamin E on Blood Parameters and Growth Performance of Rats

Hamam¹,

Eldalo²

2018

FNS

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This study aimed at investigating effects of frying oils supplemented with vitamin E on blood parameters and growth performance of rats. Three experimental diets containing fresh corn oil or frying oil (FO) with or without vitamin E were fed to Wistar rats over a 90-day. Blood Chemistry, blood parameters (hematocrit and erythrocyte osmotic fragility) and growth performance were determined. Neither FO alone nor vitamin E had any considerable impact on the growth performance. Hematocrit of FO group did not change significantly compared to animals fed fresh oil. Although, vitamin E increased hematocrit to 16.37%, but still it had no considerable effect on restoring hematocrit to normal values. Serum triacylglycerol (TAG) did not change significantly among FO animals, while significant increase in TAG was noted between FO and vitamin E treated animals compared with other treatments. Serum total cholesterol (TC) did not change significantly among experimental animals compared with the control. Vitamin E resulted in an insignificant increase in high-density lipoprotein (HDL-C) level compared to the control. Serum low-density lipoprotein (LDL-C) level did not display any considerable difference among the three treatments. Frying oil with or without vitamin E had no significant effects on growth performance, lipid chemistry, and blood parameters. The only significant effect of FO was shown on erythrocytes hemolysis at higher concentration. Vitamin E supplementation had no impacts on undesired effects caused by frying oil.

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

Cited by 37 publications

References 35 publications

Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation

Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation

The Effects of Heated Oils Used in Fast Food Restaurants on Metabolic, Inflammatory and Oxidative Stress Markers, Blood Pressure, and Liver Histology in Sprague-Dawley Rats

The Effects of Frying Oils Supplemented with Vitamin E on Blood Parameters and Growth Performance of Rats

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