The effects of heated vegetable oils on blood pressure in rats
OBJECTIVES: The goal of this study was to determine the possible mechanism that is involved in the blood pressureraising 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 wi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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2011
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| Online Access: | http://eprints.um.edu.my/2442/1/The_effects_of_heated_vegetable_oils_on_blood_pressure_in_rats.pdf |
| _version_ | 1796944863606865920 |
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| author | Jaarin, Kamsiah Mustafa, Mohd Rais Leong, Xin Fang |
| author_facet | Jaarin, Kamsiah Mustafa, Mohd Rais Leong, Xin Fang |
| author_sort | Jaarin, Kamsiah |
| collection | UM |
| description | OBJECTIVES: The goal of this study was to determine the possible mechanism that is involved in the blood pressureraising 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. |
| first_indexed | 2024-03-06T05:08:04Z |
| format | Article |
| id | um.eprints-2442 |
| institution | Universiti Malaya |
| language | English |
| last_indexed | 2024-03-06T05:08:04Z |
| publishDate | 2011 |
| record_format | dspace |
| spelling | um.eprints-24422019-12-18T06:36:50Z http://eprints.um.edu.my/2442/ The effects of heated vegetable oils on blood pressure in rats Jaarin, Kamsiah Mustafa, Mohd Rais Leong, Xin Fang R Medicine R Medicine (General) RM Therapeutics. Pharmacology OBJECTIVES: The goal of this study was to determine the possible mechanism that is involved in the blood pressureraising 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. 2011-08-31 Article PeerReviewed application/pdf en http://eprints.um.edu.my/2442/1/The_effects_of_heated_vegetable_oils_on_blood_pressure_in_rats.pdf Jaarin, Kamsiah and Mustafa, Mohd Rais and Leong, Xin Fang (2011) The effects of heated vegetable oils on blood pressure in rats. Clinics, 66 (12). pp. 2125-2132. |
| spellingShingle | R Medicine R Medicine (General) RM Therapeutics. Pharmacology Jaarin, Kamsiah Mustafa, Mohd Rais Leong, Xin Fang The effects of heated vegetable oils on blood pressure in rats |
| title | The effects of heated vegetable oils on blood pressure in rats |
| title_full | The effects of heated vegetable oils on blood pressure in rats |
| title_fullStr | The effects of heated vegetable oils on blood pressure in rats |
| title_full_unstemmed | The effects of heated vegetable oils on blood pressure in rats |
| title_short | The effects of heated vegetable oils on blood pressure in rats |
| title_sort | effects of heated vegetable oils on blood pressure in rats |
| topic | R Medicine R Medicine (General) RM Therapeutics. Pharmacology |
| url | http://eprints.um.edu.my/2442/1/The_effects_of_heated_vegetable_oils_on_blood_pressure_in_rats.pdf |
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