Intake of repeatedly heated palm oil causes elevation in blood pressure with impaired vasorelaxation in rats
Oxidization of dietary cooking oil increases the risk of cardiovascular diseases such as hypertension by increasing the formation oxidative oxygen radicals. The aim of study was to investigate the effects of repeatedly heated palm oil on blood pressure, plasma nitrites, and vascular reactivity. Nitr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tohoku University Medical Press
2009
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/2434/1/Intake_of_repeatedly_heated_palm_oil_causes_elevation_in_blood_pressure_with_impaired_vasorelaxation_in_rats.pdf |