The effects of heated vegetable oils on blood pressure in rats

نویسندگان

  • Kamsiah Jaarin
  • Mohd Rais Mustafa
  • Xin-Fang Leong
چکیده

OBJECTIVES The goal of this study was to determine the possible mechanism that is involved in the blood pressure-raising effect of heated vegetable oils. METHODS Adult male Sprague-Dawley rats were divided into 11 groups; the control group was fed with rat chow, and the other groups were fed with chow that was mixed with 15% weight/weight palm or soy oils, which were either in a fresh form or heated once, twice, five, or ten times. Blood pressures were measured at the baseline and throughout the 24-week study. Plasma nitric oxide levels were assessed prior to treatment and at the end of the study. Following 24 weeks, the rats were sacrificed to investigate their vascular reactivity using the thoracic aorta. RESULTS Palm and soy oils had no detrimental effects on blood pressure, and they significantly elevated the nitric oxide contents and reduced the contractile responses to phenylephrine. However, trials using palm and soy oils that were repeatedly heated showed an increase in blood pressure, enhanced phenylephrine-induced contractions, reduced acetylcholine- and sodium nitroprusside-induced relaxations relative to the control and rats that were fed fresh vegetable oils. CONCLUSIONS The blood pressure-raising effect of the heated vegetable cooking oils is associated with increased vascular reactivity and a reduction in nitric oxide levels. The chronic consumption of heated vegetable oils leads to disturbances in endogenous vascular regulatory substances, such as nitric oxide. The thermal oxidation of the cooking oils promotes the generation of free radicals and may play an important contributory role in the pathogenesis of hypertension in rats.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil

Consumption of repeatedly heated cooking oil (RHCO) has been a regular practice without knowing the harmful effects of use. The present study is based on the hypothesis that, heating of edible oils to their boiling points results in the formation of free radicals that cause oxidative stress and induce damage at the cellular and molecular levels. Peroxide value of heated oil, histopathological a...

متن کامل

The Effect of aerobic training and octopamine on HSP70 and Caspase-3 protein expression in brown adipose tissue in rats received deeply heated oil treatment

Background & Aim: Deep heated oils produce toxins that endanger peoplechr('39')s health. The use of herbal supplements along with exercise can improve general health. Therefore, the present study aimed to investigate the effect of aerobic and octapamine training on HSP70 and Caspase 3 protein in brown adipose tissue of rats received w deep heated oils. Methods: 40 male wistar rats after four w...

متن کامل

The Simultaneous Effect of Aerobic Training and Octopamine on the Mitophagy of Brown Adipose Tissue after Induction of Intoxication through Deeply Heated Oils in Male Wistar Rats

Introduction: Deep heated oils produce toxins that endanger people's health. The current study aims to investigate the simultaneous effect of aerobic training and Octopamine consumption on the mitophagy of brown adipose tissue after the induction of intoxication through deeply heated oil in male wistar rats. Method: 40 male wistar rats after four weeks of feedi...

متن کامل

Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements

BACKGROUND There is convincing evidence that replacing dietary saturated fats with polyunsaturated fats (PUFA) decreases risk of cardiovascular diseases. Therefore, PUFA rich foods such as vegetable oils, fatty fish, and marine omega-3 supplements are recommended. However, PUFA are easily oxidizable and there is concern about possible negative health effects from intake of oxidized lipids. Litt...

متن کامل

The Effects of Human New Pressor Protein and Coagulation Factor XIIa on Blood Pressure and Heart Rate in Bilaterally Nephrectomized Rats

Background: New Pressor Protein (NPP) is a human plasma enzyme structurally related to b–fragment of activated factor XІІ (β-FXIIa). The objective of the present study was to investigate the effects of NPP and β-FXIIa on systolic blood pressure and heart rate in bilateral nephrectomized rats. Methods: Forty male Wistar rats (250-300 g) were sham-operated or bilaterally nephrectomized under anes...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:

دوره 66  شماره 

صفحات  -

تاریخ انتشار 2011