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

@article{Yen2010EffectsOD,
  title={Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats.},
  author={Pei-Ling Yen and Bing Huei Chen and Feili Lo Yang and Yi-Fa Lu},
  journal={Nutrition},
  year={2010},
  volume={26 3},
  pages={331-6}
}
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 stress and blood pressure in spontaneously hypertensive (SHR) and Wistar Kyoto (WKY) rats. METHODS Deep-frying oil was prepared by frying fresh soybean oil at 180 +/- 5 degrees C for 8 h each day, for 4 consecutive… CONTINUE READING

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