ArticleThe Malaysian journal of medical sciences : MJMS2012
Effect of repeatedly heated palm olein on blood pressure-regulating enzymes activity and lipid peroxidation in rats.
Article in The Malaysian journal of medical sciences : MJMS, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 26 citations in OpenAlex.
- Potential Role of Tocotrienols on Non-Communicable Diseases: A Review of Current Evidence.Nutrients · 2020Review
- Lipidomic Analysis of Oxidized Fatty Acids in Plant and Algae Oils.Journal of agricultural and food chemistry · 2017Article
- Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil.Toxicology reports · 2016Article
- Animal Models in Cardiovascular Research: Hypertension and Atherosclerosis.BioMed research international · 2015Review
- Parkia speciosa Hassk.: A Potential Phytomedicine.Evidence-based complementary and alternative medicine : eCAM · 2013Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundOxidative 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.
methodsForty-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.
resultsRepeatedly 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.
conclusionRepeatedly heated palm olein may negatively affect the activity of blood pressure-regulating enzymes and increase lipid peroxidation.
Indexed as
Identifiers
22977371PMC3436495W2198497704What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.