Heated cooking oils and its effect on blood pressure and possible mechanism: A review

Siti Hawa, Nordin and Kamsiah, Jaarin and Norliana, Masbah (2016) Heated cooking oils and its effect on blood pressure and possible mechanism: A review. International Journal of Clinical and Experimental Medicine, 9 (2). pp. 626-636. ISSN 19405901 [P]

[img] Image
FH02-FP-16-05682.jpg
Restricted to Registered users only

Download (158kB) | Request a copy
[img] Image
FH02-FP-16-07271.jpg
Restricted to Registered users only

Download (139kB) | Request a copy

Abstract

Studies have shown that oxidative stress and endothelial dysfunction involved in the development of hypertension. Repeated heating of cooking oils caused thermal oxidation which produces harmful products including free radicals. Hence, repeatedly heated cooking oils may be responsible for an increase in blood pressure or hypertension. The present review compared the effect of few heated vegetable oils on blood pressure and possible mechanisms of the blood pressure raising effect were discussed. Studies have reported that heated oils cause oxidative stress, vascular inflammation leading to endothelial dysfunction. The impaired endothelial function then may interfere with the homeostasis of endothelial derived relaxing and constricting factors. This subsequently leads to an increase in vascular reactivity and blood pressure.

Item Type: Article
Uncontrolled Keywords: Heating, cooking oils, blood pressure, vascular reactivity, inflammation
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Medicine
Depositing User: Syahmi Manaf
Date Deposited: 13 Sep 2022 05:03
Last Modified: 13 Sep 2022 05:03
URI: http://eprints.unisza.edu.my/id/eprint/7218

Actions (login required)

View Item View Item