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Abstract

THE EFFECT OF DIFFERENT DEEP FRIED VEGETABLE OIL ON CARDIOVASCULAR SYSTEM IN RATS MODEL

Ramji Gupta*, Saurabh Kumar Vind, Surya Prakash Singh, Sokindra Kumar,Mukesh kumar

Abstract

In vegetable oil (Olive oil, Soya oil, sunflower oil, Palm oil and Coconut oil) contains saturated, polyunsaturated fatty acids and triglyceride which is used in food, domestic and medicinal purpose. Recycling cooking oil for deep frying makes denatured of oil and more vulnerable to lipid peroxidation that generates oxidative compounds, linking to an increased risk of cardiovascular diseases. Ingestion of deep-frying oil has been reported to cause physiologic and histological 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 formation free radicals And blood pressure in spontaneously hypertensive. Long-term effect of recycled deep-frying oil cause increase plasma nitric oxide level, and vascular reactivity on blood pressure and aortic structure change in rats.

Keywords: Deep frying, Lipid peroxidation, Vegetable oil, cardiovascular.


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