Effect of repeatedly heated palm olein on blood pressure regulating enzymes activity and lipid peroxidation in rats
Background: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. Deep-fat frying process of dietary cooking oil plays a role in the generation of free radicals. Palm olein heated to 180°C temperature was tested for its effect on the activity of blood pressure regulati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Sains Malaysia
2012
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/2432/1/Effect_of_Repeatedly_Heated_Palm_Olein_on_Blood_Pressure_Regulating_Enzymes_Activity_and_Lipid_Peroxidation_in_Rats.pdf |